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Beefaroni

A nostalgic dish featuring tender elbow macaroni entwined with a rich, meaty tomato sauce, perfect for quick and comforting family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Elbow macaroni noodles Tender and chewy, these are the backbone of this dish.
  • 1 lb Ground beef (80/20 blend) Juicy, flavorful beef brings heartiness.
  • 1 medium Yellow onion, diced Adds sweet depth and aromatic flair.
  • 2 cloves Fresh garlic, minced Heightens the taste experience.
  • 2 teaspoons Italian seasoning blend A medley of herbs.
  • 1 teaspoon Salt Essential for enhancing flavor.
  • 1/2 teaspoon Black pepper For balancing savory notes.
  • 1 teaspoon Garlic powder Boosts the garlicky goodness.
  • 24 oz Tomato sauce Rich sauce that coats the pasta.

Method
 

Preparation
  1. Heat a large skillet over medium-high heat.
  2. Add ground beef, breaking it into smaller pieces and cooking undisturbed for a few minutes.
  3. Stir in the diced onions and cook for 7 to 8 minutes until translucent.
  4. Add minced garlic and stir constantly for 60 seconds.
  5. Sprinkle in Italian seasoning, salt, pepper, and garlic powder, stirring until blended.
  6. Pour in tomato sauce, scrape the bottom of the pan, and bring to a simmer. Cook uncovered for 20 minutes, stirring occasionally.
Cooking Pasta
  1. In a separate large pot, bring water to a boil and cook elbow macaroni according to package directions, saving 1/2 cup of pasta water.
  2. Drain the pasta and fold it gently into the sauce, adding a splash of pasta water for creaminess.
  3. Let the Beefaroni rest for around 90 seconds before serving.

Notes

Can be stored in airtight containers in the fridge for up to three days or frozen for three months. Reheat in the microwave with a splash of water for best results.