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Craving cheesy, saucy comfort food that’s perfect for a weeknight meal? This hearty beefaroni is the way to go. Each macaroni noodle traps the cheesy, meaty, garlicky sauce inside, so every bite has incredible flavor. Easy to prepare and picky eater-approved, this is one dinner you don’t want to miss out on.

You’re going to love this beefaroni so much, I’ll give you some ideas on what to try next that’s similar: cheeseburger casserole, taco spaghetti, and American goulash! They’re all meaty, cheesy pasta dishes that are so delicious!

Closeup of a scoop of beefaroni in a wooden spoon.

30-Minute Beefaroni

If you’re looking for a quick and easy dinner recipe that the whole family will love, this is it. Beefaroni checks all the boxes. Easy, cheesy, meaty, and ready in 30 minutes. What could be better?

This beefaroni recipe is definitely picky eater approved, my youngest thought it was the most amazing dinner ever and was licking her plate clean. Trust me, once you get a taste you’ll understand! This recipe is so simple and delicious, it’s sure to be in the dinner rotation for a long time!

Ingredient List

This is everything you’ll need to make some homemade beefaroni. Good news is, it’s all pretty simple and also easy to customize with your favorite sauces, mix-ins, you name it! Check out the recipe card at the end of the post for measurements.

  • Elbow Macaroni: These classic pasta tubes hold the sauce beautifully and bake up perfectly cheesy.
  • Lean Ground Beef: Go for 85/15 or leaner to minimize grease and keep the dish lighter. Brown it well for rich flavor.
  • Yellow Onion: Adds sweetness and depth to the sauce. Mince it finely for flavor in each bite.
  • Garlic: Because you can never go wrong with garlic! Fresh is best, but jarred will also work. Garlic adds the perfect savory flavor to the beefaroni.
  • Paprika: Nice and smoky, paprika gives the beefaroni sauce a hint of warm spice.
  • Oregano: Earthy and delicious, oregano adds a touch of Italian flair to the sauce.
  • Salt and Pepper: Adjust to your preference!
  • Canned Tomato Sauce: Choose a good quality sauce for the best flavor base.
  • Grated Sharp Cheddar Cheese: Melts beautifully and also adds a creamy, savory flavor to the sauce. Don’t skimp!

How to Make Beefaroni

It only takes 30 minutes total, the perfect dinner option for busy weeknights! Beefaroni is so easy to make and always a hit. I love it just as much as my kids do!

  1. Cook Pasta: Cook the pasta according to the package directions, drain and then set aside.
  2. Cook Beef and Onions: In a large skillet over medium high heat, cook the ground beef and onion together until the beef is completely browned and the onions are translucent.
  3. Add Garlic and Seasonings: Add the garlic to the skillet and cook until fragrant, 1-2 minutes. Season with paprika, oregano, salt and pepper. Then stir to combine.
  4. Combine: Add the tomato sauce to the skillet and saute everything together 2-3 minutes. Add the macaroni and mix well. Cook for another 2-3 minutes until everything is well incorporated and heated through.
  5. Enjoy: Remove from heat and serve with a generous helping of shredded cheddar cheese.
4-photo collage of the beef being browned and combined with the other ingredients.

Tips and Variations

A few ways to customize your beefaroni and make it with ingredients you already have on hand:

  • Switch Up the Pasta: You don’t necessarily have to use elbow pasta for this recipe, shells or bowties work great as well!
  • Add Veggies: Feel free to personalize your beefaroni with additional vegetables like chopped bell peppers, zucchini, or carrots. Give them a quick sauté with the garlic and onions.
  • Make it Creamier: Stir in a dollop of sour cream for some tangy goodness!
A blue and white skillet full of beefaroni.

Storing Leftover Beefaroni

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or over the stove on medium heat until warmed through when you want an easy and delicious meal! Leftover beefaroni is perfect for a quick lunch.

Top-down view of a serving of beefaroni in a gray bowl.

Try These Other Fun Pasta Recipes Next:

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Quick and Easy Beefaroni

5 from 1 vote
By: Alyssa Rivers
Craving cheesy, saucy comfort food that's perfect for a weeknight meal? This hearty beefaroni is the way to go. Each macaroni noodle traps the cheesy, meaty, garlicky sauce inside, so every bite has incredible flavor.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 People

Ingredients 

Instructions 

  • Cook the pasta according to the package directions, drain and set aside.
  • In a large skillet over medium high heat, cook the ground beef and onion together until the beef is completely browned and the onions are translucent.
  • Add the garlic to the skillet and cook until fragrant, 1-2 minutes. Season with paprika, oregano, salt and pepper. Stir to combine.
  • Add the tomato sauce to the skillet and saute everything together 2-3 minutes. Add the macaroni and mix well. Cook for another 2-3 minutes until everything is well incorporated and heated through.
  • Remove from heat and serve with a generous helping of shredded cheddar cheese.

Nutrition

Calories: 217kcalCarbohydrates: 29gProtein: 17gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 35mgSodium: 818mgPotassium: 605mgFiber: 3gSugar: 5gVitamin A: 697IUVitamin C: 9mgCalcium: 37mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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Recipe Rating




1 Comment

  1. 5 stars
    Good as a quick meal. I made it exactly as written. My tomato sauce was too tangy for my taste (I used canned but am used to homemade), but that’s on me. Next time, I’ll follow my Italian grandma’s trick and add a pinch of cinnamon to tone the tang down.

    This is a very quick to the table recipe. I wouldn’t want it every night, but I just want to say that not one elbow remained in the pan.