Description
A comforting Beefaroni dish featuring ground beef, elbow macaroni, and a rich tomato sauce, all topped with melted cheddar and Parmesan cheese. Ideal for family dinners or cozy nights in!
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups elbow macaroni
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet or pot, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Add the ground beef to the skillet. Use a wooden spoon to break it up into smaller pieces. Cook until the beef is browned and no longer pink, about 5-7 minutes. Make sure to drain any excess fat from the skillet.
- Once the beef is browned, stir in the tomato sauce and diced tomatoes (with their juices).
- Pour in the beef broth, and add the Worcestershire sauce, Italian seasoning, salt, and black pepper. Stir everything together until well combined.
- Bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, letting the flavors meld together.
- While the sauce is simmering, bring a separate pot of salted water to a boil. Once boiling, add the elbow macaroni and cook according to the package instructions until al dente, usually about 7-8 minutes.
- Once the pasta is cooked, drain it in a colander and set it aside. Do not rinse the pasta.
- After the sauce has simmered for about 5 minutes, add the cooked elbow macaroni directly into the skillet with the beef and sauce mixture. Stir well to ensure that all the pasta is coated with the sauce.
- Reduce the heat to low and let the mixture cook for an additional 5 minutes, stirring occasionally.
- Once the pasta and sauce are well combined, sprinkle the shredded cheddar cheese over the top of the Beefaroni mixture.
- Cover the skillet with a lid and let it sit on low heat for about 3-5 minutes, or until the cheese is melted and bubbly.
- Once the cheese is melted, remove the skillet from the heat. If you like, sprinkle the grated Parmesan cheese over the top.
- Garnish with freshly chopped parsley for a pop of color and freshness.
- Serve the Beefaroni hot, either directly from the skillet or in individual bowls.
Notes
- For a spicier version, consider adding red pepper flakes or diced jalapeños to the sauce.
- You can substitute ground beef with ground turkey or chicken for a lighter option.
- Feel free to add vegetables like bell peppers or mushrooms for added nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes