Nothing brings back the warmth of childhood like a bowl of homemade beefaroni. With its hearty beef, tender pasta, and rich tomato sauce, this dish is the epitome of comfort food. Perfect for a cozy night in, this classic recipe is not only simple to make but also sure to satisfy the whole family. Get ready to enjoy a delicious trip down memory lane!
Steps
- In a large measuring cup with a spout, mix together beef broth, tomato sauce, half and half, Worcestershire sauce, mustard, ketchup, and beef bouillon. Set aside and measure out remaining ingredients.
- Season ground beef with salt and pepper. In a skillet over medium-high heat, cook the beef, crumbling as you go, for about 3 minutes. Add diced onions and sauté until the beef is fully cooked, about 5-6 minutes. Drain the fat and set the meat and onions aside.
- Begin boiling a pot of salted water for the pasta. Once boiling, add macaroni and cook until al dente, then drain.
- In the same skillet, melt butter over medium heat. Stir in garlic, flour, and tomato paste, cooking for 1-2 minutes until combined.
- Gradually mix in the prepared sauce from step 1, adding it in small amounts while stirring continuously. Bring to a boil, then reduce the heat and simmer uncovered.
- Gradually add cheese to the sauce, stirring until fully incorporated. Return the cooked beef and onions to the skillet and mix them into the sauce.
- Stir in the cooked macaroni and mix well. Optionally, sprinkle remaining cheese on top, cover, and let it melt before serving.
Ingredients
- 1 pound ground beef
- Salt and pepper to taste
- ½ cup diced yellow onion
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 2 cups cheddar cheese, grated
- ½ pound macaroni (approximately 2 cups)
- 1½ cups beef broth
- 8 ounces tomato sauce
- ½ cup half and half
- 1 teaspoon Worcestershire sauce
- 1 teaspoon yellow mustard
- 1 teaspoon ketchup
- ½ beef bouillon cube
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ¾ teaspoon dried parsley
Nutritional Values
Calories: 3054kcal | Carbohydrates: 222g | Protein: 192g | Fat: 150g | Saturated Fat: 84g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 42g | Trans Fat: 3g | Cholesterol: 642mg | Sodium: 5340mg | Potassium: 3696mg | Fiber: 12g | Sugar: 30g | Vitamin A: 5004IU | Vitamin C: 30mg | Calcium: 1932mg | Iron: 18mg
FAQ
- What sets Beefaroni apart from similar dishes like Goulash or Hamburger Helper?
- Beefaroni is distinct due to its thicker tomato-based sauce with a hint of cream and chopped onions. In contrast, Goulash includes diced tomatoes and various vegetables without a creamy element, and Hamburger Helper typically lacks tomato ingredients and has a thinner sauce.
- What type of cheese works best for melting in Beefaroni?
- Cracker Barrel Sharp Yellow cheese is recommended, as it melts well. Grating cheese from a block is ideal since it melts more smoothly than pre-shredded cheese. Cheddar Jack can also be a fun variation to mix with cheddar.
- How should the sauce be prepared to avoid a grainy texture?
- It is crucial to ensure the base isn’t too hot when adding the cheese to prevent the dairy from separating, which can result in a grainy texture.
- What are some alternative pasta options for Beefaroni?
- Medium pasta shells, rotini, and bowtie pasta are excellent alternatives. If you prefer a saucier dish, consider using slightly less pasta, just under half a pound.
- How should leftovers be stored and reheated?
- Leftovers should be stored in an airtight container and can be refrigerated for up to three days or frozen for up to three months. They reheat well, maintaining their flavor and texture.
- Can any ingredient be adjusted for a different flavor profile?
- A small amount of beef bouillon can enhance the flavor depth, but if omitted, 1/4 teaspoon of salt can serve as a substitute to maintain the dish’s rich taste.
Tips
- Cheese Melting Tip: Always grate cheese from a block rather than using pre-packaged shredded cheese, as it melts more smoothly and creates a creamier sauce. Ensure the sauce base isn’t too hot when adding cheese to prevent it from separating and becoming grainy.
- Pasta Cooking Tip: Medium pasta shells, rotini, or bowtie pasta are excellent alternatives to macaroni in this dish. For an extra saucy experience, consider using slightly less than 1/2 pound of pasta. Remember to set a timer to avoid overcooking the pasta.
- Storage Advice: Store any leftovers in an airtight container in the refrigerator for up to three days or freeze them for up to three months. This dish reheats well, making it convenient for future meals.
- Flavor Enhancements: Adding a small amount of beef bouillon can enhance the depth of flavor in the sauce. This is optional, and if you choose not to use it, substituting with a little salt can still yield a delicious result.
Equipment
- 3-Quart Stainless Steel Sauté Pan
- Box Cheese Grater
- 1 Quart Measuring Cup with a Spout
- Pasta Strainer
- Measuring Spoons (Magnetic)
