Easy 30-Minute Beefaroni (Homemade Chef Boyardee Beefaroni)
Beefaroni is a classic dish that’s full of flavor and childhood memories. This Creamy Cheesy Beefaroni recipe takes the classic pasta dish to a whole new level. Loaded with a savory beef sauce and topped with a generous helping of cheddar cheese, kids love it (of course they do!) — and you’ll love it because it’s super easy to make! This recipe is all-year-round comfort food which is really the best kind of food in the whole world!
Creamy Cheesy Beefaroni
It’s been ages since I had a can of Chef Boyardee Beefaroni – mostly because I raised six kids (am still raising?) and it takes a lot of cans of Beefaroni to feed six kids.
Instead, over the years I learned to make homemade versions of popular boxed foods (hello Hamburger Helper) and canned foods – including this Easy Homemade Beefaroni Recipe.
This classic dish is a childhood favorite for so many people and you’re going to love this homemade version so much more! This is not an original beefaroni recipe, but it’s darn good and it will be one the whole family will love!
Why You’ll Love this Beefaroni Recipe
- All of the ingredients for this beefaroni casserole are pantry staples!
- It’s ready in under 30 minutes.
- It’s a crowd pleaser – the whole family will love it!
- It has some easy substitutions and variations… use your favorite cheese or pasta shape – you don’t have to do exactly what’s listed!
What is Beefaroni?
Beefaroni is an American goulash recipe. It’s a mix of macaroni noodles with a savory tomato sauce and seasoned meat topped with melted cheese. The entire family will love this easy meal and it’s so much better than the canned stuff.
Of course, I don’t have the actual Chef Boyardee Beefaroni Recipe, but this one-pot meal is one of my favorite things!
Tools Needed
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Beefaroni Ingredients
For this Beefaroni recipe, all of the ingredients are staples (at least at my house). Nothing fancy or rare is used to create this beefaroni casserole.
- Elbow macaroni
- Ground beef
- Salt and pepper, to taste
- Sweet onion, diced
- Garlic, minced
- Tomato sauce
- Italian seasoning
- Heavy cream
- Cheddar cheese, shredded
- Fresh parsley, chopped (optional)
Substitutions
This recipe for beefaroni is not carved in stone. The main ingredients have substitutions which make it easy to adapt on the fly.
Elbow macaroni – any small pasta would work in this recipe and would not change the flavor. I’d recommend penne, rotini or shells.
Ground beef – you could easily use ground turkey or ground venison in this recipe if that is the meat you prefer in the meat sauce. We use a lot of ground venison because my family loves to deer hunt. We also buy a whole cow for the freezer and use really lean ground beef, which works great in this recipe! Any of these ground meats are great options!
Tomato sauce – if you have tomato paste on hand and not tomato sauce, simply mix together 1 part tomato paste and 1 part water until well blended.
Garlic – if you don’t have fresh garlic or minced garlic, you can use garlic powder. Use 1 teaspoon in place of the two minced garlic cloves.
How to Make Beefaroni
If you want to make beefaroni homemade, you can! It only takes a few easy steps and
- Cook macaroni according to package directions on the stove top and then drain.
- While the macaroni boils, place the ground beef in a large skillet and cook over medium heat. Season with salt and pepper. Break up the beef as it cooks until no longer pink. Drain any excess grease.
- Add the onion and garlic to the pan, cooking until the onion is translucent.
- Reduce the heat to low and stir in the tomato sauce and Italian seasoning. Then stir in the heavy cream.
- Bring to a simmer then add the cooked macaroni and mix completely. Remove from heat.
- Top the beefaroni dish with cheese and broil for 1-2 minutes until the cheese is melted. This is the best part!
- Enjoy!
Pro Tips
- Use fresh-grated cheese! Cheese grated from a block will melt better than packaged shredded cheese and tastes so much better!
- Reduce the heat! It’s important to reduce the heat to low when adding the sauce ingredients, otherwise the cream might curdle.
- Keep a watch! Watch very carefully when the Beefaroni is under the broiler. It won’t take long for the cheese to melt.
- Use the right pan! If you are not using a cast iron pan, place the Beefaroni in an oven-safe dish before broiling it.
Variations
- Rotini, shells, or farfalle can be used in place of elbow macaroni.
- Switch out the cheddar for mozzarella, Colby jack, or Monterey jack. Or use a blend. Love cheese? Add parmesan cheese or romano cheese on top just before serving… mmmmm, good!
- Give it some heat with a little chili powder, cayenne, or crushed red pepper.
Serving Suggestions
Serve this with a side of fresh bread, a great salad, or any veggie side dish and you’ll have a delicious, well-rounded meal.
Storage Instructions
- Store beefaroni in a covered container in the fridge for 3-4 days. Reheat individual portions in 1-minute increments in the microwave. After refrigeration, it will have a thicker sauce because the pasta will continue to absorb the liquid from the dish.
- Beefaroni can be frozen in an airtight container for up to 3 months.
More Delicious Pasta Recipe
See below for a printable recipe card.
Easy 30 Minute Beefaroni (Homemade Chef Boyardee Beefaroni)
- Total Time: 25 minutes
- Yield: 6
Description
Beefaroni is a classic dish that’s full of flavor and childhood memories. Loaded with a savory beef sauce and topped with a generous helping of cheddar cheese, kids love it (of course they do!) — and you’ll love it because it’s super easy to make and ready in under 30 minutes!
Ingredients
-
8 oz elbow macaroni
-
1 lb ground beef
-
Salt and pepper, to taste
-
1/2 sweet onion, diced
-
2 cloves garlic, minced
-
28 oz can of tomato sauce
-
1 teaspoon Italian seasoning
-
1/2 cup heavy cream
-
2 cups cheddar cheese, shredded
-
Fresh parsley, chopped (optional)
Instructions
- Cook macaroni according to package directions and then drain.
- While the macaroni boils, place the ground beef in a large skillet and cook over medium heat. Season with salt and pepper. Break up the beef as it cooks until no longer pink. Drain any excess grease.
- Add the onion and garlic to the pan, cooking until the onion is translucent.
- Reduce the heat to low and stir in the tomato sauce and Italian seasoning. Then stir in the heavy cream.
- Bring to a simmer then add the cooked macaroni and mix completely. Remove from heat.
- Top with cheese and broil for 1-2 minutes until the cheese is melted.
- Sprinkle parsley over the top and serve.
Notes
- Cheese grated from a block will melt better than packaged shredded cheese. If you prefer the packaged cheese, simply rinse it before adding it to the Beefaroni.
- It’s important to reduce the heat to low when adding the sauce ingredients, otherwise the cream might curdle.
- Watch very carefully when the Beefaroni is under the broiler. It won’t take long for the cheese to melt.
- If you are not using a cast iron pan, place the Beefaroni in an oven-safe dish before broiling it.
- Prep Time: 5
- Cook Time: 20
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Really easy and everyone had seconds!
Yay! So happy to hear it!