Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. That is how Southern flavors settle and sing. Cook, cool, and store in the fridge for up to 4 days. Reheat gently with a splash of broth.

Can I use a slow cooker or crock pot?

Absolutely. Brown the beef first, soften the onions, then combine everything in the slow cooker. Cook on low for 3 to 4 hours. Add macaroni and cheese toward the end to keep the pasta from getting too soft.

What if I do not have cheddar or mozzarella?

You can use any melting cheese you like. A mild Monterey Jack or Colby will give you a creamy experience. If you prefer a sharper bite, a little Parmesan stirred in at the end lifts the flavor.

How can I make this healthier without losing comfort?

Swap half the beef for ground turkey or mix in cooked lentils. Add more vegetables, like mushrooms or spinach, to increase fiber and nutrients while keeping the comforting texture.

Can I freeze this dish?

Yes. Cool it completely and freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove or in the oven.

Homemade Beefaroni: The Cozy Weeknight Classic You’ll Actually Crave

Name: Homemade Beefaroni: The Cozy Weeknight Classic You’ll Actually Crave
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Southern
Ingredients: 2 cups elbow macaroni (uncooked); 1 tablespoon olive oil; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 1 pound ground beef (85% lean); 1 (15-ounce) can tomato sauce; 1 cup beef broth (or water); 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon Italian seasoning; 1/2 teaspoon paprika (optional); 2 teaspoons Worcestershire sauce; 2 teaspoons sugar; 1 1/2 cups shredded cheddar cheese; 1/2 cup shredded mozzarella cheese (optional, for topping); Fresh parsley, chopped (optional, for garnish)

Description

A comforting and hearty dish combining macaroni, ground beef, and a rich tomato sauce, perfect for family gatherings or cozy weeknight dinners.

Ingredients

Scale

2 cups elbow macaroni (uncooked)
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 pound ground beef (85% lean)
1 (15-ounce) can tomato sauce
1 cup beef broth (or water)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 teaspoon paprika (optional)
2 teaspoons Worcestershire sauce
2 teaspoons sugar
1 1/2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese (optional, for topping)
Fresh parsley, chopped (optional, for garnish)

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Instructions

Bring a large pot of salted water to a boil and cook the macaroni until al dente, about 1 to 2 minutes shy of the package directions.
Drain and set aside.
Warm the olive oil in a Dutch oven over medium heat. Add the onion and cook for 3 to 4 minutes, or until softened and translucent.
Stir in the garlic and cook for an additional 30 seconds until fragrant.
Add the ground beef, break it up, and cook for 6 to 8 minutes, or until browned. Drain off excess fat if needed.
Pour in the tomato sauce and beef broth. Season with salt, pepper, Italian seasoning, paprika, Worcestershire sauce, and sugar. Stir well.
Bring the mixture to a gentle simmer, lower the heat, and let cook for 10 minutes, stirring occasionally.
Fold in the cooked macaroni and shredded cheddar cheese until melted and combined.
(Optional) Preheat the oven to 375°F, sprinkle mozzarella over the top, and bake for 10 to 15 minutes until bubbling and golden.
Add chopped parsley for garnish, if desired, and serve warm.

Notes

This dish can be made ahead of time and reheats well. For a vegetarian version, substitute beef with lentils or plant-based meat.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop/Baking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 5g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 24g
Cholesterol: 70mg