I like to make Classic Beefaroni when I need a quick hot meal. I first learned to make it on a busy weeknight. It helped me feed my family fast. The recipe uses simple things I keep on hand. I make it when I have little time and want a warm, full meal.
This dish became useful for packed nights and small budgets. I can make a big pan and eat leftovers. Classic Beefaroni warms up well. It tastes like tomato, beef, and cheese together. I use it for school nights and casual dinners.
Classic Beefaroni is a simple pasta dish with browned beef, a tomato base, and elbow macaroni. It tastes savory. The tomato gives it a mild tang. The beef adds a meaty bite. The cheese makes it slightly creamy on top. People often make it for easy weeknight dinners, quick family meals, or when they want a filling dish with few parts. It does not take fancy skills. It uses common pantry items. I keep this recipe for days when I need to cook fast. For other easy dinner ideas, see Classic Chicken Normandy recipe to plan a varied week of meals.
Why make this recipe
This recipe saves time and uses few ingredients. You can brown ground beef and cook pasta at the same time. It takes about 30 minutes from start to table. The steps are easy for a busy cook. The flavors are simple and family-friendly. It is filling and not high cost. You can change spices to match your taste. You can make a large pot for more meals later. If you like a plain, trusted dish, this fits well. For a paired side dish idea, try the green bean casserole guide at classic Campbells green bean casserole.
How to make Classic Beefaroni
Start by getting your pans hot and your meat ready. Brown the ground beef first so it gains a good color. Add the onion and garlic so they soften and add flavor. Then add the canned tomatoes, sauce, and herbs to build the sauce. Let the mix simmer so the flavors join. Cook the macaroni in a pot while the sauce cooks. Drain the pasta when it is just al dente so it will not get mushy. Add the pasta to the meat sauce and stir so it coats the noodles. Add cheese on top and let it melt a bit before you serve. Expect a warm, saucy mix with tender pasta and melted cheese.
Ingredients
- 1 lb ground beef.
- 1 onion, diced.
- 2 cloves garlic, minced.
- 1 (14.5 oz) can diced tomatoes.
- 1 (15 oz) can tomato sauce.
- 1 teaspoon dried oregano.
- 1 teaspoon dried basil.
- Salt and pepper to taste.
- 2 cups elbow macaroni.
- 1 cup shredded cheddar cheese.
These ingredients are common and easy to buy. You can use fresh garlic or garlic powder if you prefer. The herbs give simple flavor and do not need fresh leaves. The can tomatoes and sauce make the base fast. Elbow macaroni is the classic shape here, but other small pasta will work. The amount of salt and pepper is up to you. Cheddar melts well and gives a mild sharp taste. You can double the recipe for a big meal or halve it for two people. Keep spices light if children will eat it.
Directions
In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon as it cooks. Add the diced onion and minced garlic to the skillet and cook until the onion is soft and translucent. Stir in the diced tomatoes, tomato sauce, dried oregano, dried basil, salt, and pepper. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally. Meanwhile, cook the elbow macaroni according to the package instructions until al dente. Drain and set aside. Once the beef mixture has simmered and the flavors have melded together, add the cooked macaroni to the skillet and stir until well combined. Sprinkle the shredded cheddar cheese over the top of the beefaroni, cover the skillet, and let it sit for a few minutes until the cheese is melted. Serve hot and enjoy!
Each step has a clear reason. Browning the beef adds flavor. Breaking it up helps it brown evenly. Cooking onion and garlic next makes the sauce taste better. Adding tomatoes, sauce, and herbs builds the main flavor. Simmering lets the tastes blend and thicken the sauce. Cooking pasta al dente keeps it firmer when you mix it with sauce. Stirring the pasta with the meat mix helps the sauce coat the noodles. Adding cheese at the end gives a melted top and a richer bite. Letting the pan sit with the lid on helps the cheese melt without drying the dish. Taste and add salt or pepper at the end if you need to.
How to serve Classic Beefaroni
You can serve this dish in simple ways. Serve it hot in bowls for a cozy meal. Add a side salad for a fresh contrast. A slice of bread or a roll works well to soak sauce. For kids, put it on a plate and top with extra cheese. For adults, add a small sprinkle of crushed red pepper or fresh parsley. Serve with a side of steamed vegetables to add color and fiber. If you made a large pan, plate single servings and store the rest for lunches. Reheat in a pan or microwave until hot. Keep the servings simple and plain if you plan to eat it quickly.
How to store Classic Beefaroni
Cool the dish for a short time after cooking. Place it in an airtight container before you put it in the fridge. It will keep in the fridge for about 3 to 4 days. For longer storage, use freezer-safe containers. Freeze portions for up to 2 to 3 months. Thaw in the fridge before you reheat. To reheat, warm in a pan with a splash of water or sauce to keep it moist. In the microwave, stir every minute so heat spreads evenly. Label containers with the date so you know how long they last. Use shallow containers to cool faster and stay safer.
Tips to make Classic Beefaroni
Use medium to high heat to brown the beef well. Do not crowd the pan when browning. If your onions and garlic cook too fast, lower the heat. Taste the sauce while it simmers and adjust salt and pepper. If the sauce is too thin, simmer a bit longer with the lid off. If it is too thick, add a small splash of water. Do not overcook the pasta; aim for al dente so it holds shape after you mix it. Use sharp cheddar for more flavor, or mild if you want less bite. For a quick version, you can use pre-cooked frozen ground beef. For more recipe ideas, see the strawberry shortcake guide at best classic strawberry shortcake for a simple dessert to pair with dinner.
Variation
You can change parts to fit your taste. Swap ground beef for ground turkey or ground pork for a lighter or different taste. Use pasta shapes like shells or small penne if you do not have elbow macaroni. Add a cup of cooked vegetables like peas or diced carrots for more color and nutrition. Stir in a spoon of tomato paste for a deeper tomato flavor. For a cheesier top, mix half mozzarella with cheddar. If you like heat, add a pinch of red pepper flakes. If you prefer a creamier sauce, stir in a little cream or milk at the end. These swaps keep the main idea but change small things.
FAQs
Q: Can I use other pasta?
A: Yes. Small shapes like penne, shells, or rotini work well.
Q: Can I make this ahead?
A: Yes. Cook and store in the fridge. Reheat when you need it.
Q: Can I freeze leftovers?
A: Yes. Freeze in airtight containers for up to 2 to 3 months.
Q: How to make it less salty?
A: Use low-salt tomato sauce and add salt slowly at the end. Taste as you go.
Q: Can I add vegetables?
A: Yes. Peas, carrots, or bell peppers work fine when cooked first.
Q: Is this kid friendly?
A: Most kids like it. Keep spices low for young eaters.
Conclusion
For another take on this dish, you can find ideas at Beefaroni – The Cozy Cook which shows a home-style version. For a classic, trusted recipe to compare, see Beefaroni Recipe on Allrecipes for more tips and variations.
Print
Classic Beefaroni
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and easy pasta dish featuring elbow macaroni, ground beef, and a savory tomato sauce, perfect for busy weeknights.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups elbow macaroni
- 1 cup shredded cheddar cheese
Instructions
- In a large skillet, brown the ground beef over medium-high heat, breaking it apart as it cooks.
- Add the diced onion and minced garlic and cook until the onion is soft and translucent.
- Stir in the diced tomatoes, tomato sauce, dried oregano, dried basil, salt, and pepper.
- Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally.
- Meanwhile, cook the elbow macaroni according to package instructions until al dente.
- Drain and set aside the pasta.
- Once the beef mixture has simmered, add the cooked macaroni to the skillet and stir until well combined.
- Sprinkle shredded cheddar cheese over the top, cover the skillet, and let it sit for a few minutes until the cheese is melted.
- Serve hot and enjoy!
Notes
You can use ground turkey or pork as a variation. Adding vegetables like peas or carrots can enhance nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
