Classic Beefaroni (Print version)
A cozy homemade Classic Beefaroni with ground beef, elbow macaroni, tomato sauce, and melted cheddar, ready in about 35 minutes.
# Ingredients:
For the pasta
01 -
8 oz (225 g) elbow macaroni
02 -
1 tablespoon kosher salt, for the pasta water
For the beef sauce
03 -
1 tablespoon olive oil
04 -
1 lb (450 g) 85 percent lean ground beef
05 -
1 small yellow onion, finely diced
06 -
3 cloves garlic, minced
07 -
2 tablespoons tomato paste
08 -
1 teaspoon smoked paprika
09 -
1/2 teaspoon chili powder
10 -
1 teaspoon dried oregano
11 -
1 (15 oz / 425 g) can tomato sauce
12 -
3/4 cup (180 ml) low-sodium beef broth
13 -
1 tablespoon Worcestershire sauce
14 -
1 teaspoon yellow mustard
15 -
1 teaspoon sugar, optional
16 -
1/2 teaspoon kosher salt, plus more to taste
17 -
1/4 teaspoon black pepper
18 -
2 cups (225 g) shredded sharp cheddar cheese
19 -
2 tablespoons chopped parsley, optional
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the macaroni 1 minute less than the package directions, then drain well and set aside.
02 -
Heat olive oil in a large deep skillet over medium-high heat. Add the ground beef and cook for 3-4 minutes, breaking it into small crumbles.
03 -
Add the diced onion and cook for 4-5 minutes, until the beef is browned and the onion is tender. Drain excess grease if needed.
04 -
Stir in garlic, tomato paste, smoked paprika, chili powder, and oregano. Cook for 1 minute, stirring constantly, until fragrant.
05 -
Add tomato sauce, beef broth, Worcestershire sauce, mustard, sugar if using, salt, and pepper. Simmer for 6-8 minutes, until slightly thickened.
06 -
Stir in the drained macaroni and cook for 1-2 minutes so the pasta absorbs some sauce. Sprinkle in the cheddar, cover for 1 minute, then stir until melted and creamy.
07 -
Taste and adjust salt and pepper. Sprinkle with parsley if using and serve hot from the skillet.
# Good to know:
01 -
Cook the macaroni slightly under al dente so it does not soften too much in the sauce.
02 -
Leftovers keep refrigerated for up to 3 days.
03 -
Add a splash of water or broth when reheating to loosen the sauce.