This easy Homemade Beefaroni is a hearty and delicious take on the childhood classic. Made in just one pan (no boiling noodles separately!), it comes together quickly and satisfies appetites of all ages!Jump to Recipe
One night a couple years ago, Zach texted me and told me he would be in charge of supper and would have it ready when I got home. He said he’d pick a recipe from my favorite cookbook (the cookbook with my grandma’s family recipes) and make something we haven’t tried yet.
When I got home, he told me he had made the “Beefaroni” recipe in the book. It smelled and looked good, so we dove in. As we enjoyed the meal, he told me he had a couple roadblocks in the process…
- First off, he didn’t see any crushed tomatoes in the cupboard, so he took the tomatoes off the counter and literally peeled and crushed them.
- Second, he couldn’t find the Worcestershire sauce, so he looked up a substitute online and made a huge batch of “homemade Worcestershire sauce” haha! (Funny thing was, we had two bottles of Worcestershire sauce in the cupboard…)
So don’t be like Zach and make this recipe overly complicated! 😉 It’s super easy, uses mostly pantry staples, and is made all is one pot!
What do you need to make Homemade Beefaroni?
- Butter (to cook the onions in)
- Small onion (about 3/4 cup chopped)
- Ground beef (I like to use lean ground beef, 93% lean)
- Canned crushed tomatoes
- Seasonings (salt, pepper, sugar)
- Worcestershire sauce (I know, seems like an odd ingredient for a pasta dish, but just trust me on this one!)
- Dry elbow macaroni
Kitchen Supplies Needed:
Here’s what I love about this recipe – there are very few kitchen utensils/pots/pans needed and thus very few dishes! (Woohoo!!)
- Skillet – Ideally a 10″ skillet with a lid. You can also use a larger one, but do note that this may decrease the cooking time a bit. If you don’t have a skillet with a lid that fits, you can simply use aluminum foil tightly fitted over the skillet too!
- Wooden Spoon – Basically, just something to stir the beefaroni. I don’t recommend using a metal utensil, because you don’t want to scratch the bottom of the skillet.
How do you make beefaroni from scratch?
We’ve all had beefaroni from a can, right? It’s a classic canned food (macaroni, beef and tomato sauce mix) and is often a go-to for teen and college kids when in a pinch for a quick, filling meal. However, this homemade recipe is much more satisfying and requires very little time and effort.
To make the homemade beefaroni, you’ll start by sauteing onions in a skillet. Once they’ve been cooked a few minutes, you’ll add the ground beef, cook until done and drain off the fat.
Next you’ll add a few seasonings, crushed tomatoes, Worcestershire sauce, water and noodles, stir, and cover the skillet. The mixture will cook covered for 15 minutes and uncovered for an additional 5 minutes. The skillet is ready when the sauce is thickened and the noodles are tender.
What do you eat with beefaroni?
I like to serve this dish with a simple side of cooked vegetables (such as asparagus, green beans, or Brussels sprouts) and dinner rolls.
And because I’m a dessert fanatic, you better believe I love to finish any meal on a sweet note! If I’m looking for something super quick, the Best Ever Scotcheroos are my go-to, but if I’ve got a little more time, my Chocolate Cobbler is always a hit!!
How should I store leftovers?
This recipe will feed about five people. If you do end up with leftovers (lucky you!), you can certainly store it in a tightly sealed container in the fridge for up to five days. I don’t recommend freezing this dish as the noodles will likely become quite mushy when frozen and thawed.
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- 2 tbsp butter
- 3/4 c onion chopped
- 1 lb ground beef
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp sugar
- 1 tbsp Worcestershire sauce
- 1 28 oz can crushed tomatoes
- 1/2 c water
- 1 c dry macaroni
- Melt the butter in a 10" skillet. Add the onion and cook for about three minutes.
- Add the ground beef and cook until done. Drain off the fat.
- Add salt, pepper, sugar, Worcestershire sauce, tomatoes, water and macaroni; stir. Cover and simmer for 15 minutes, stirring occasionally.
- Remove the lid and continue cooking until mixture is thick and macaroni is tender.