A delicious and comforting weeknight meal that combines pasta, ground beef, and a rich tomato sauce topped with melted cheese.

Jump to Recipe Print Recipe

Be warned, this cozy skillet disappears fast when it hits the table.
The smell of sautéed onions and garlic rises like a warm hug, tomato sauce bubbles softly, and melted cheddar pulls in long, gooey strings.
You can almost hear the clink of spoons and the low hum of family chatter before the first forkful even cools.

Why You’ll Love This Homemade Beefaroni

This is comfort food with a wink. Homemade Beefaroni: The Cozy Weeknight Classic You’ll Actually Crave brings together simple pantry staples into a bowl that tastes like home.
It is the kind of dish that shows up at busy weeknights, last-minute potlucks, and anyone’s “I need dinner now” moments. It fills the house with an aroma that says, come sit down.
Young kids and picky teens often become sudden food critics, offering loud approval after one spoonful. Older relatives tend to ask for the recipe on their way out. It has that friendly power.

I remember teaching my niece to stir the pot when she was six. She took the job very seriously, hovering like a small general. The noodles and meat would twirl, and she would proclaim each stir an official inspection. That kind of memory is why I make this again and again.
If you want a different kind of Sunday bake to pair with this cozy meal, try the flaky pastry of an old favorite like authentic sfogliatelle, and you will see how simple comforts can sit side by side.

How to Make Homemade Beefaroni

“If your kitchen smells like butter and brown sugar, you’re doing it right.”

This dish comes together in a few clear stages: boil, brown, simmer, fold, and melt. You will see the bright red sauce mellow as it simmers, hear the soft sizzle when cheese meets hot pasta, and feel the warm weight of the pot when it heads to the oven.
The textures are friendly: tender macaroni that still has a little chew, chunky browned beef, and a coat of creamy, melty cheddar. It is simple, homey, and very forgiving.

Before we list the ingredients, picture this: a large Dutch oven on the stove, steam rising, the sauce thickening to cling to the spoon, and a thin crust of golden mozzarella forming on top if you bake it. From there you scoop generous helpings into bowls and watch faces light up.
If you love playful meals that feel like a hug, you might also enjoy quick morning treats like these fluffy breakfast pancake poppers for dessert later, because life can be savory then sweet.

The Sweet Line-Up

• 2 cups elbow macaroni (uncooked)
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground beef (85% lean)
• 1 (15-ounce) can tomato sauce
• 1 cup beef broth (or water)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika (optional)
• 2 teaspoons Worcestershire sauce
• 2 teaspoons sugar
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese (optional, for topping)
• Fresh parsley, chopped (optional, for garnish)

Friendly notes: use real butter for the best flavor when you want to brown the beef a little richer. Don’t skip the pinch of salt, it makes the flavors pop. If you want a brighter tomato note, add a splash of red wine or a squeeze of lemon just before serving.

Step-by-Step Directions

1. Bring a large pot of salted water to a boil and cook the macaroni until al dente, about 1 to 2 minutes shy of the package directions. Drain and set aside.
   Tip: Reserve a cup of pasta water just in case the sauce needs loosening later. It saves the day.
2. Warm the olive oil in a Dutch oven over medium heat. Add the onion and cook for 3 to 4 minutes, or until softened and translucent. Stir in the garlic and cook for an additional 30 seconds until fragrant.
   Tip: Keep the heat moderate so the onion sweetens rather than burns; browned garlic goes bitter fast.
3. Add the ground beef to the pot. Break it up with a spoon and cook for 6 to 8 minutes, or until browned. Drain off excess fat if necessary.
   Tip: Push the beef into a thin, even layer and let it sit for a minute to get some color before stirring.
4. Pour in the tomato sauce and beef broth. Season with salt, pepper, Italian seasoning, paprika (if using), Worcestershire sauce, and sugar. Stir well and scrape any browned bits from the bottom.
   Tip: Those browned bits carry deep flavor. Use a wooden spoon to loosen them and fold them right into the sauce.
5. Bring the mixture to a gentle simmer. Lower the heat and let it cook for 10 minutes, stirring occasionally.
   Tip: A slow, gentle simmer lets the sauce thicken and the flavors marry without losing moisture.
6. Fold in the cooked macaroni and shredded cheddar cheese until the cheese melts and everything is fully combined.
   Tip: Stir gently so the pasta keeps its shape and the cheese melts into creamy strings rather than clumping.
7. (Optional) Preheat the oven to 375°F. Sprinkle mozzarella over the top and bake for 10 to 15 minutes, or until bubbling and the top is golden.
   Tip: If you want a crispier top, switch to broil for the last 2 minutes, watching closely so it does not burn.
8. Add chopped parsley for garnish if desired. Serve warm.
   Tip: A sprinkle of fresh parsley or a few grinds of black pepper makes the bowl pop with color and aroma.

The Baking Process Explained
This is not a fussy bake. It is forgiving and fast. You will notice early on how the sauce tightens and how the strong cheddar binds everything together. Cooking the macaroni a touch under package directions keeps it from going mushy after the oven.
If you go the oven route, the top gets that friendly, bubbling crust, and the inside stays creamy. If you prefer to skip the oven, the stovetop finish is just as cozy and comes together faster. Either way, you get deep tomato notes and melty cheese in every bite.

The texture cues to watch for: sauce should cling to a spoon, not run off in thin sheets. Macaroni should still hold its shape when you lift a forkful. Cheese should melt fully into ribbons and coat the noodles. Those are the small signals that tell you dinner is ready.

How to Serve Homemade Beefaroni With Love

Serve it hot and generous, right from the pot or from a bubbly casserole dish. This dish pairs well with crunchy sides that cut through the richness. Think a simple green salad, steamed green beans, or a sharp slaw. For bread lovers, a warm slice of garlic toast or a crusty roll works wonders for mopping the sauce.
There is an art to serving this: let it rest a minute or two after it comes out of the oven. That short pause helps everything settle and makes serving cleaner and prettier.

Leftovers turn into quick lunches and fast dinners. Reheat gently on the stove with a splash of broth or in the microwave with a loose paper towel cover so the cheese does not dry out. If you plated for guests, add a small bowl of pickles or a bright relish to cut the richness and bring an extra cheer to the table.

How to Store and Enjoy Later

This dish stores like a dream. Cool the Beefaroni to room temperature, then transfer to an airtight container. It will keep well in the fridge for 3 to 4 days. When reheating, warm gently on the stove with a little beef broth or water to loosen the sauce.
For longer storage, freeze in portions. Use freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating slowly.

Pro tip: To reheat from frozen, bake covered at 350°F for 30 to 40 minutes until heated through, or microwave on low power in 2-minute bursts, stirring between bursts. Fresh parsley or a sprinkling of extra cheese after reheating brings back that just-made vibe.

Tips, Tricks, and Sweet Secrets

1. Swap the cheese: If you like a sharper finish, mix in a little aged cheddar or Gruyere. The dish will feel richer and more grown-up.
2. Make it kid-friendly: Reduce the spices and add a spoonful of cream for extra creaminess. Kids love the gooey cheese and steady sauce.
3. Stretch the meal: Add diced carrots or bell peppers when you cook the onions. You get color, nutrients, and little pops of sweet flavor.
4. Vegetarian twist: Replace beef with plant-based crumbles or a rich lentil bolognese. For an inspired plant-based sauce, try a hearty version like the best vegan bolognese adapted to your pantry.
5. Make ahead: Build the sauce a day ahead and finish with pasta and cheese just before baking. It cuts evening work in half.

A personal note: I once tried adding chopped apples for a strange twist. It was odd but taught me a lesson. Stick to savory add-ins if you want the family to cheer. If you do want a playful beverage pairing or a lighter palate cleanser, a whimsical treat like cotton candy lemonade brightens things up beautifully.

Delicious Variations

• Cheesy Bake: Use a mix of cheddar, mozzarella, and Parmesan. Top with breadcrumbs tossed in olive oil for crunch.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the simmer to wake up the sauce.
• Rustic Veggie: Stir in roasted mushrooms and spinach for an earthy version. The mushrooms bring depth, and the spinach adds color and nutrients.
• Family Potluck Style: Double the recipe and bake in a large casserole. Cover with foil for travel, then uncover and bake for 10 minutes before serving so the top bakes to a golden finish.
• Holiday Comfort: Add a teaspoon of smoked paprika and top with crispy shallots for a richer flavor that fits cold nights.

What I love about these variations is that they let you make Homemade Beefaroni: The Cozy Weeknight Classic You’ll Actually Crave your own. Add, subtract, and swap based on what your pantry holds. Every version creates a new memory.

What I’ve Learned from Too Many Late-Night Bakes
Trust the taste test. Start with less salt and add as you go. Simmering concentrates flavors, so it is easy to over-season early.
Always taste before you add cheese. Cheddar can bring salt and sharpness. If the sauce tastes flat before cheese, add a touch more salt, a squeeze of lemon, or a splash of Worcestershire sauce. Small changes can rescue a pot.

FAQs About Homemade Beefaroni

Bake, serve, and smile. Homemade Beefaroni: The Cozy Weeknight Classic You’ll Actually Crave is not about perfection. It is about warmth, quick fixes, and the kind of food that makes people linger at the table.
Bring it to weeknight dinners, potlucks, and chilly nights. Let it be the dish that invites second helpings and small, easy smiles.

Conclusion

Make this recipe your go-to when you want something easy and satisfying on a busy night. For another take on classic comfort food, you can compare techniques and flavor ideas in this Easy Homemade Beefaroni Recipe – Classic Comfort Food, which pairs well with the tips above.
If you are curious about plant-based takes or want inspiration for a vegetarian sauce, check out The Best Vegan Bolognese Recipe! for ideas you can borrow and make your own.

Bake this once and you will find yourself bringing it to new gatherings, tweaking it with little swaps, and smiling when someone asks for seconds. It is simple cooking, warm memories, and a bowl that tastes like home.

Homemade Beefaroni

A delicious and comforting weeknight meal that combines pasta, ground beef, and a rich tomato sauce topped with melted cheese.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Pasta and Beef

• 2 cups elbow macaroni (uncooked) Use short pasta like shells or ziti if preferred.
• 1 tablespoon olive oil For cooking the onions.
• 1 small yellow onion, finely chopped Adds sweetness.
• 2 cloves garlic, minced For flavor.
• 1 pound ground beef (85% lean) Main protein source.

Sauce Ingredients

• 1 15-ounce can tomato sauce Base of the sauce.
• 1 cup beef broth (or water) Adds moisture.
• 1 teaspoon kosher salt Enhances flavors.
• 1/2 teaspoon black pepper For seasoning.
• 1 teaspoon Italian seasoning Adds herbal notes.
• 1/2 teaspoon paprika (optional) For color and flavor.
• 2 teaspoons Worcestershire sauce Enhances umami.
• 2 teaspoons sugar Balances acidity.

Cheese Topping

• 1 1/2 cups shredded cheddar cheese Main cheese for melting.
• 1/2 cup shredded mozzarella cheese (optional) For topping.

Method

 

Preparation

1. Bring a large pot of salted water to a boil and cook the macaroni until al dente, about 1 to 2 minutes shy of the package directions. Drain and set aside.
2. Warm the olive oil in a Dutch oven over medium heat. Add the onion and cook for 3 to 4 minutes, or until softened and translucent. Stir in the garlic and cook for an additional 30 seconds until fragrant.
3. Add the ground beef to the pot. Break it up with a spoon and cook for 6 to 8 minutes, or until browned. Drain off excess fat if necessary.

Cooking

1. Pour in the tomato sauce and beef broth. Season with salt, pepper, Italian seasoning, paprika (if using), Worcestershire sauce, and sugar. Stir well and scrape any browned bits from the bottom.
2. Bring the mixture to a gentle simmer. Lower the heat and let it cook for 10 minutes, stirring occasionally.
3. Fold in the cooked macaroni and shredded cheddar cheese until the cheese melts and everything is fully combined.

Baking (optional)

1. Preheat the oven to 375°F. Sprinkle mozzarella over the top and bake for 10 to 15 minutes, or until bubbling and the top is golden.

Serving

1. Add chopped parsley for garnish if desired. Serve warm.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 22gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 5g

Notes

Cool the Beefaroni to room temperature, then transfer to an airtight container. It stores well in the fridge for 3 to 4 days. For longer storage, freeze in portions for up to 3 months.

Tried this recipe?

Let us know how it was!