This hearty and comforting casserole features tender elbow macaroni pasta baked to perfection with seasoned ground beef and a rich tomato-based sauce. Generously topped with a melty blend of cheddar and mozzarella cheese, the dish is finished with a sprinkle of fresh parsley for a burst of color and flavor. The cheese creates a gooey, bubbly topping that perfectly complements the savory meat and pasta layers beneath. A true family favorite and packed with nostalgic flavor in every bite.
Why This Recipe Is So Simple
One of the best things about this homemade beefaroni recipe is just how easy and approachable it is for any home cook. It’s made entirely from familiar, everyday ingredients that you likely already have on hand, think elbow macaroni, ground beef, shredded cheese, canned tomato sauce, and a few simple seasonings like garlic, onion, salt, and pepper. These are staples found in most kitchen cabinets and refrigerators, which means you don’t need a special trip to the grocery store or any hard-to-pronounce ingredients.
The process itself is just as straightforward: cook the pasta, brown the beef, mix it all together with the sauce and cheese, then bake it in the oven until bubbly and golden. It’s a one-dish meal that’s perfect for busy weeknights, family dinners, or casual meal prep. There’s no complicated cooking techniques or fancy kitchen gadgets involved, just classic ingredients, easy steps, and a delicious, satisfying result every time.
This is the kind of recipe that brings comfort to the table and simplicity to your kitchen—perfect for beginners, seasoned cooks, and anyone craving a homemade meal that’s hearty, nostalgic, and stress-free.
Homemade Beefaroni
Ingredients
- 12 oz Macaroni Pasta
- 1 pound Ground Beef
- Diced Tomatoes
- 1 cup Beef Broth
- ½ cup Onions Diced
- ¼ cup Yellow Bell Pepper Diced
- ¼ cup Red Bell Pepper Diced
- 1 teaspoon Liquid Smoke
- 8oz can Tomato Sauce
- 1 cup Cheddar Cheese
- ½ cup Mozzarella Cheese
- 3 to 4 Garlic Cloves chopped
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Tomato Paste
- 1 teaspoon Season Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Smoked Paprika
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta and set it aside.
- In a large skillet over medium heat, cook the ground beef until it’s fully browned, breaking it apart with a spoon as it cooks to ensure even browning. Drain any excess grease, if necessary.
- To the browned beef, add chopped onion and minced garlic. Sauté for 3–4 minutes, or until the onion becomes soft and translucent, stirring occasionally to prevent sticking.
- Stir in the beef broth, diced tomatoes (including juices), tomato sauce, tomato paste, dried oregano, dried basil, worcestershire sauce, liquid smoke, salt, and pepper. Stir well and bring the mixture to a gentle simmer. Let it cook for 5–7 minutes so the flavors can blend together.
- Add the drained macaroni to the skillet with the beef and tomato sauce mixture. Stir everything together until the pasta is evenly coated and well mixed. Let is simmer for 5 minutes so those flavor come together
- Grease a large baking dish with cooking spray or butter. Pour the beefaroni mixture into the dish and spread it out evenly. Top with a generous layer of shredded cheddar & mozzarella cheese.
- Preheat your oven to 375°F (190°C). Place the baking dish in the oven and bake for 12 to 15 minutes, or until the cheese is melted, golden, and bubbly on top.
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