Dinner doesn’t get easier, or more comforting, than this one-skillet Beefaroni. Tender pasta, hearty ground beef, and a rich, cheesy tomato sauce come together in a nostalgic favorite that’s quick enough for any weeknight.
- Flavor: Rich and hearty beef, with a creamy, cheesy tomato sauce that clings to every bite of tender pasta.
- Skill Level: This easy meal goes from the stovetop to the table in one skillet.
- Recommended Tools: A meat chopper quickly and easily breaks ground beef into a finer, more even texture.
- Swaps: For a lighter sauce, swap out the cream cheese for plain Greek yogurt.
Ingredient Tips for Homemade Beefaroni
- Beef: Lean ground beef works best in this recipe, but medium or regular can be used; just drain off the fat before making the sauce. Add some Italian seasoned ground pork for a juicier meat sauce. Ground chicken or turkey works too.
- Pasta: Large elbow or ziti noodles are the classic shapes for homemade beefaroni, but you can use any sturdy, medium-sized pasta like penne, cavatappi, or rotini. Or try something fun like these Cresti de Gallo noodles! Adjust cooking times as necessary for tender pasta.
- Cheese: Cheddar can be swapped out for mozzarella, Monterey Jack, or a Mexican blend. Use whole-fat cream cheese for a rich and velvety sauce!
- Variations: Mix in some shredded zucchini or carrots, sliced mushrooms, or even spinach for a nutrition boost.
Second-Day Success
Beefaroni tastes better the next day when all the flavors have had a chance to blend! So keep leftovers in an airtight container in the fridge for up to 4 days. Reheat portions on the stove or in the microwave.
Easy One-Pot Dinners
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Beefaroni
Homemade beefaroni is a hearty, savory one-skillet meal that takes only minutes to prep and cook!
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In a 12-inch saucepan over medium-high heat, cook the ground beef until no pink remains. Drain excess grease.
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Add the crushed tomatoes, 2 cups of beef broth, ziti or macaroni, cream cheese, tomato paste, sugar, onion powder, and garlic powder.
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Bring the sauce to a boil, then reduce the heat to medium-low. Cover and simmer. Cook for 14-20 minutes*, and stir occasionally. If necessary, add more broth to keep it saucy.
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Once the pasta is tender, remove from the heat and stir in the cheese. Cover and rest for 5 to 7 minutes. Taste and season with salt & pepper.
- The beef should be a fine texture; break it up or crumble with a fork as it cooks.
- This recipe works best with a medium sized pasta like ziti, penne, or large elbow macaroni. Cook the pasta until tender, adding in extra broth or water if needed. Different varieties of pasta will have different cooking times and may require more or less water.
- The resting time is important as the pasta will continue to soak up the sauce and the sauce will thicken.
- Leftovers can be stored in a covered container for up to 4 days. Reheat on the stove or in the microwave until heated through.
Calories: 447 | Carbohydrates: 42g | Protein: 23g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 649mg | Potassium: 824mg | Fiber: 4g | Sugar: 10g | Vitamin A: 581IU | Vitamin C: 14mg | Calcium: 119mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Pasta
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
