Ingredients
Beef and Vegetables
- 1 lb. ground beef
- Salt and pepper, to taste
- ½ cup yellow onion, diced
- 3 cloves garlic, minced
Sauce
- 3 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 1 ½ cups beef broth
- 8 oz. 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
Pasta and Cheese
- ½ lb. macaroni (approximately 2 cups)
- 2 cups cheddar cheese, shredded
Instructions
- Prepare the sauce mixture: Combine the beef broth, tomato sauce, half and half, Worcestershire sauce, mustard, ketchup, bouillon cube, and dried herbs in a large measuring cup with a spout. Set aside for later use.
- Cook the beef and onions: Season the ground beef with salt and pepper. Heat a large skillet over medium-high heat, add the ground beef and cook, crumbling for about 3 minutes. Add the diced onions and continue to sauté until the beef is fully cooked and onions are softened, around 5-6 minutes. Drain excess grease and transfer the mixture to a plate.
- Boil pasta: Bring a large pot of salted water to a boil (add ½ tablespoon salt). Cook the macaroni until al dente following package instructions, usually about 8 minutes. Drain and set aside.
- Make the roux: In the same skillet used for beef, melt the butter over medium heat. Add the minced garlic, flour, and tomato paste, stirring constantly to combine. Cook this mixture for 1-2 minutes to develop flavor and cook out the raw flour taste.
- Build the sauce: Gradually add the prepared sauce mixture in small splashes while stirring continuously to avoid lumps and ensure the roux thickens properly. Bring the sauce to a boil, then reduce heat to simmer uncovered, stirring occasionally to prevent sticking.
- Add cheese to sauce: Slowly sprinkle the shredded cheddar cheese into the simmering sauce in increments, stirring constantly until fully melted and the sauce becomes creamy and smooth. Optionally reserve some cheese for topping later.
- Combine beef and pasta: Return the cooked ground beef and onions to the sauce, stirring well to incorporate. Then fold in the cooked macaroni, ensuring the pasta is evenly coated with the cheesy beef sauce.
- Melt cheese topping and serve: If desired, sprinkle the remaining shredded cheddar on top, cover the skillet with a lid, and let sit for a few minutes off heat to allow the cheese to melt. Serve hot and enjoy this comforting, cheesy Beefaroni!
Notes
- Using a large measuring cup with a spout makes pouring the sauce mixture easier and less messy when adding to the roux.
- Draining the grease from the cooked beef helps reduce excess fat in the dish for a cleaner taste.
- Simmering the sauce without a lid helps thicken it more effectively.
- Adding cheese gradually prevents the sauce from becoming grainy or separating.
- Reserving some cheese for topping creates a delightful melted crust when covered at the end.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
