Recipe

Classic Homemade Beefaroni

One-pot beefaroni with a bold, saucy tomato base, tender pasta, and a cheesy top that gets perfectly melty.

By Matt Campbell

•

4.8

A skillet filled with cheesy beefaroni, topped with melted cheddar and a sprinkle of parsley, sitting on a warm-toned kitchen counter with soft natural light

Beefaroni is one of those dinners that shows up when you need comfort fast. It is saucy, beefy, unapologetically carby, and it somehow tastes even better the next day when the pasta has had time to soak up all that tomato goodness.

This version keeps the ingredients accessible but pushes the flavor where it counts: a quick sauté for the aromatics, a little tomato paste for depth, a pinch of smoked paprika for that subtle “wait, what is that?” moment, and a cheesy finish that can go either stirred in or melted on top. Your call.

Bowls of elbow macaroni, shredded cheddar, ground beef, diced onion, minced garlic, canned tomatoes, and spices arranged on a clean kitchen counter in bright natural light

Why It Works

One pot, low drama: You cook the pasta right in the sauce, which means fewer dishes and more flavor.
Big, balanced flavor: Tomato paste plus Italian seasoning builds a richer sauce without needing anything fancy.
Cheese that matters: A mix of cheddar for punch and Parmesan for savory depth makes it taste homemade, not cafeteria.
Weeknight flexible: Swap pasta shapes, use turkey, sneak in veggies, or make it spicy. Beefaroni will still show up for you.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for 3 to 4 days. The pasta will thicken the sauce as it sits.

Reheat: Warm on the stovetop or in the microwave with a splash of water or broth to loosen. Stir, taste, and re-season as needed.

Freeze: Freeze in portioned containers for up to 2 to 3 months. Thaw overnight in the fridge for best texture.

Pro tip: If you know you are freezing it, cook the pasta just shy of al dente. It will finish as it reheats.

Common Questions

Can I bake beefaroni instead of keeping it on the stove?

Yes. Once the pasta is cooked and saucy, transfer it to a baking dish, top with extra cheese, and bake at 400°F for 10 to 15 minutes, just until the cheese is melted and the edges are bubbling. If you want a little color on top, broil for 1 to 2 minutes and keep a close eye on it so it does not dry out.

Why is my beefaroni too dry?

Usually the pasta soaked up more liquid than expected or the heat was a little high. Add 1/4 cup water or broth at a time, stir, and let it simmer for a minute. Taste and adjust salt after you loosen it.

Can I make this without canned tomato sauce?

Totally. Use more crushed tomatoes and add a little extra water or broth to reach a saucy consistency. You want enough liquid for the pasta to cook.

What pasta works best?

Classic elbows are the vibe, but small shells, ditalini, rotini, or macaroni all work. Just keep the shape small so it cooks evenly in the sauce. If you swap shapes, you may need a small splash of extra liquid and a minute or two more (or less) cook time.

Can I add veggies without changing the comfort-food mood?

Absolutely. Finely diced bell pepper, grated zucchini, chopped spinach, or mushrooms melt right into the sauce. Add sturdy veg with the onions, and tender greens at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large deep skillet or Dutch oven with lid
Wooden spoon or sturdy spatula
Measuring cups and spoons
Chef’s knife and cutting board
Microplane or grater (for Parmesan, optional but nice)

Beefaroni was one of the first “real dinners” I learned to make when I was chasing practical kitchen skills instead of a classroom. It taught me a lot, like how a little tomato paste can make a sauce taste like it tried harder than it did, and how pasta cooked in sauce feels like a magic trick that also saves you from washing another pot.

Now it is my go-to when I want something cozy but not complicated. I make it when friends are coming over and I want the kitchen to smell like a hug, or when I am meal prepping and need a lunch I actually look forward to.

Classic Homemade Beefaroni

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 to 6

Ingredients

1 tablespoon olive oil (optional, see note)
1 pound ground beef (85 to 90% lean)
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika (optional but recommended)
1/4 teaspoon crushed red pepper flakes (optional)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 can (15 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
2 1/2 cups low-sodium beef broth (or water), plus more as needed
2 cups elbow macaroni (about 8 ounces)
1 cup shredded sharp cheddar, plus more for topping
1/4 cup grated Parmesan
1 tablespoon chopped parsley (optional, for serving)

Small bowls of shredded sharp cheddar and grated Parmesan on a kitchen counter beside a box of elbow macaroni, warm natural light

Instructions

Brown the beef. Heat a large deep skillet or Dutch oven over medium-high heat. If your beef is on the leaner side or your pan looks dry, add the olive oil. Add the ground beef and cook, breaking it up, until browned, about 5 to 7 minutes. If there is a lot of grease, spoon off the excess but leave a little for flavor.
Sauté the aromatics. Add the onion and cook until softened, about 3 to 4 minutes. Add the garlic and cook for 30 seconds, just until fragrant.
Build the sauce base. Stir in the tomato paste, Italian seasoning, smoked paprika, red pepper flakes (if using), salt, and pepper. Cook for 1 minute to toast the tomato paste.
Add tomatoes and broth. Pour in crushed tomatoes, tomato sauce, and broth. Stir well, scraping up any browned bits from the bottom. Bring to a gentle boil.
Cook the pasta in the sauce. Stir in the elbow macaroni and make sure the pasta is mostly submerged. Reduce heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring every couple of minutes so the pasta does not stick. Start checking at 10 minutes. Cook until the pasta is tender and the sauce is thick and glossy. If it gets too thick before the pasta is done, add a splash more broth or water.
Make it cheesy. Turn off the heat. Stir in 1 cup cheddar and the Parmesan until melted. For a cheesier top, sprinkle a little extra cheddar over the surface, cover for 2 minutes, and let it melt.
Taste and serve. Taste and adjust salt and pepper. Finish with parsley if you want a little green on top. Serve hot. Leftovers are excellent.