Hearty Beefaroni

Here is my favorite beefaroni recipe, with seasoned ground beef, tender macaroni, and a rich tomato sauce flavored with garlic, Italian seasoning, and just a touch of red pepper flakes.

This beefaroni is a weeknight lifesaver at our house. It’s ready in about 30 minutes, and my kids always ask for seconds. Plus, it tastes even better the next day for lunch!

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What Kind of Ground Beef Should I Use?

For beefaroni, you’ll want to pick up ground beef with a fat content that gives you good flavor without leaving your dish swimming in grease. I usually go with 80/20 or 85/15 ground beef, which gives you enough fat for taste while still being manageable. If you only have access to leaner ground beef like 90/10, that’ll work too, though you might want to add a splash of olive oil to the pan to keep things from sticking. On the flip side, if you grab something fattier like 73/27, just be sure to drain off most of the excess grease after browning so your sauce doesn’t get too oily.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Ground beef: Ground turkey, chicken, or pork work great here. You can also use plant-based ground meat if you prefer. Just keep in mind that leaner meats might need a splash of olive oil in the pan.
• Macaroni: Any short pasta shape will do the job – try penne, shells, rotini, or even egg noodles. Cook according to package directions since different shapes have different cooking times.
• Tomato sauce: Crushed tomatoes or marinara sauce are solid alternatives. If using crushed tomatoes, you might want to add a bit more seasoning to taste.
• Fresh garlic and onion: In a pinch, you can use 1/2 teaspoon of onion powder instead of fresh onion, and increase the garlic powder to 2 teaspoons if you’re out of fresh garlic cloves.
• Italian seasoning: Don’t have Italian seasoning? Mix together equal parts dried basil, oregano, and a pinch of thyme to create your own blend.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with beefaroni is overcooking the pasta, which turns mushy when mixed with the sauce – cook it about 2 minutes less than the package directions since it’ll continue softening as it sits in the hot tomato sauce.

Another common error is not draining the ground beef after browning, leaving you with a greasy, oily dish instead of a rich meat sauce, so take a minute to pour off that excess fat before adding your seasonings.

To avoid a watery sauce that doesn’t cling to the pasta, let it simmer uncovered for the full 20 minutes so it can thicken properly, and if it still looks thin, give it an extra 5-10 minutes on low heat.

Finally, don’t skip sautéing the fresh garlic for that full minute – any less and it tastes raw, any more and it burns and turns bitter.

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What to Serve With Beefaroni?

Beefaroni is a hearty one-pot meal that really just needs a simple side to round things out. A crisp green salad with Italian dressing is my go-to since it cuts through the richness of the tomato sauce and beef. Garlic bread or buttery Texas toast is perfect for anyone who wants something to mop up the extra sauce at the bottom of their bowl. If you’re feeding kids or want to add some veggies to the meal, steamed broccoli or green beans on the side work great without making dinner feel too complicated.

Storage Instructions

Store: Beefaroni keeps really well in the fridge, which makes it perfect for meal prep. Just let it cool down, then transfer it to an airtight container and it’ll stay fresh for up to 4 days. I actually think it tastes even better the next day once all the flavors have had time to meld together!

Freeze: This is one of those dishes that freezes like a dream. Portion it out into individual servings or freeze the whole batch in a freezer-safe container for up to 3 months. It’s such a lifesaver to have on hand for busy weeknights when you don’t feel like cooking.

Reheat: Warm it up on the stovetop over medium-low heat with a splash of water or broth to loosen it up, stirring occasionally. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If it seems a bit dry after reheating, just add a little extra tomato sauce or water to bring it back to life.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 90-110 g
• Fat: 45-55 g
• Carbohydrates: 190-210 g

Ingredients

For the pasta:

• 8 oz macaroni (I use Barilla for the best al dente texture)

For the meat sauce:

• 1 lb ground beef
• 1/2 onion (finely diced into 1/4-inch pieces)
• 5 garlic cloves
• 1 tsp garlic powder
• 1.5 tsp italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 28 oz tomato sauce (I prefer Hunt’s for a smooth, classic flavor)
• 1/2 tsp sugar
• 1/4 tsp red pepper flakes

Step 1: Start the Pasta and Prepare Aromatics

• 8 oz macaroni
• 1/2 onion, finely diced
• 5 garlic cloves, minced

Bring a large pot of salted water to a boil and add the macaroni, stirring occasionally.

While the water heats, finely dice the onion into 1/4-inch pieces and mince the garlic cloves.

Having these prepped before the beef hits the pan ensures you won’t have any downtime and can work quickly once cooking starts.

Set the prepared aromatics aside in separate small bowls.

Step 2: Brown the Beef and Build the Flavor Base

• 1 lb ground beef
• 1/2 onion, finely diced from Step 1

Heat a large skillet or Dutch oven over medium-high heat.

Add the ground beef and cook, breaking it apart with a spoon, until it’s fully cooked and beginning to brown (about 5-7 minutes).

Add the diced onion and continue cooking until softened and slightly translucent, about 3-4 minutes.

I find that letting the beef develop some color before adding the onion helps build deeper, richer flavors in the final sauce.

Stir frequently to ensure even browning.

Step 3: Bloom the Aromatics and Seasonings

• 5 garlic cloves, minced from Step 1
• 1 tsp garlic powder
• 1.5 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Add the minced garlic to the beef mixture and cook for about 1 minute, stirring constantly, until fragrant.

Then add the garlic powder, Italian seasoning, salt, black pepper, and red pepper flakes.

Stir well to distribute the spices evenly and toast them slightly in the hot pan for about 30 seconds—this helps release their aromatic oils and prevents them from tasting raw or dusty in the final dish.

Step 4: Build and Simmer the Sauce

• 28 oz tomato sauce
• 1/2 tsp sugar
• beef and seasoning mixture from Steps 2-3

Pour in the tomato sauce and add the sugar to balance the acidity and round out the flavors.

Stir well to combine everything evenly, then reduce the heat to medium-low and let the sauce simmer for 20 minutes, stirring occasionally.

The pasta should be nearly done or just finishing up around this time.

I like to taste the sauce about halfway through simmering and adjust the seasoning if needed—sometimes an extra pinch of salt makes all the difference.

Step 5: Combine and Finish

• macaroni from Step 1
• sauce from Step 4

When the pasta is al dente, drain it well in a colander and add it directly to the simmering sauce.

Stir gently to coat all the pasta evenly with the sauce.

Let everything sit together for 1-2 minutes off the heat so the flavors meld, then divide into serving bowls and enjoy while hot.

Hearty Beefaroni

Delicious Hearty Beefaroni recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 6 servings

Calories 1800 kcal

Ingredients

  

For the pasta::

• 8 oz macaroni (I use Barilla for the best al dente texture)

For the meat sauce::

• 1 lb ground beef
• 1/2 onion (finely diced into 1/4-inch pieces)
• 5 garlic cloves
• 1 tsp garlic powder
• 1.5 tsp italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 28 oz tomato sauce (I prefer Hunt's for a smooth, classic flavor)
• 1/2 tsp sugar
• 1/4 tsp red pepper flakes

Instructions

 

• Bring a large pot of salted water to a boil and add the macaroni, stirring occasionally. While the water heats, finely dice the onion into 1/4-inch pieces and mince the garlic cloves. Having these prepped before the beef hits the pan ensures you won't have any downtime and can work quickly once cooking starts. Set the prepared aromatics aside in separate small bowls.
• Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it's fully cooked and beginning to brown (about 5-7 minutes). Add the diced onion and continue cooking until softened and slightly translucent, about 3-4 minutes. I find that letting the beef develop some color before adding the onion helps build deeper, richer flavors in the final sauce. Stir frequently to ensure even browning.
• Add the minced garlic to the beef mixture and cook for about 1 minute, stirring constantly, until fragrant. Then add the garlic powder, Italian seasoning, salt, black pepper, and red pepper flakes. Stir well to distribute the spices evenly and toast them slightly in the hot pan for about 30 seconds—this helps release their aromatic oils and prevents them from tasting raw or dusty in the final dish.
• Pour in the tomato sauce and add the sugar to balance the acidity and round out the flavors. Stir well to combine everything evenly, then reduce the heat to medium-low and let the sauce simmer for 20 minutes, stirring occasionally. The pasta should be nearly done or just finishing up around this time. I like to taste the sauce about halfway through simmering and adjust the seasoning if needed—sometimes an extra pinch of salt makes all the difference.
• When the pasta is al dente, drain it well in a colander and add it directly to the simmering sauce. Stir gently to coat all the pasta evenly with the sauce. Let everything sit together for 1-2 minutes off the heat so the flavors meld, then divide into serving bowls and enjoy while hot.