Quick Beefaroni Dinner (Print Version)

# Ingredients:

→ Spice Blend

01 - ½ teaspoon of chili powder
02 - ½ teaspoon of ground cumin
03 - ½ teaspoon of dried oregano leaves
04 - ½ teaspoon of sweet paprika
05 - ½ teaspoon of onion powder
06 - ½ teaspoon of garlic powder

→ Main Ingredients

07 - 1 tablespoon of neutral cooking oil (vegetable or canola works great)
08 - 1 medium yellow onion, diced (about 1 cup)
09 - 1 pound of ground beef, preferably 85% lean
10 - Salt and black pepper, to your liking
11 - 3 garlic cloves, finely minced
12 - Two 15-ounce cans of plain tomato sauce
13 - 2 teaspoons of freshly chopped parsley

→ Pasta & Topping

14 - 10 ounces of large elbow macaroni (roughly 3 cups dry)
15 - 1 cup of shredded sharp cheddar cheese, or more if you're feeling indulgent (optional)

# Instructions:

01 - Grab a small bowl and combine all your spices together - the chili powder, cumin, oregano, paprika, onion powder, and garlic powder. Give it a good mix and set it aside for later.
02 - Warm up your oil in a large skillet over medium heat. Toss in the diced onions and let them cook until they turn golden and slightly caramelized, which should take about 5 minutes.
03 - Add your ground beef to the pan, breaking it apart into smaller pieces as it cooks. Sprinkle the seasoning blend over the meat along with a generous pinch of salt and pepper. Keep cooking and stirring until the beef is completely browned with no pink remaining. Stir in the minced garlic and cook for another minute until fragrant.
04 - Pour both cans of tomato sauce into the beef mixture and stir everything together until well combined. Let this simmer uncovered for about 25 minutes, stirring occasionally. This is the perfect time to get your pasta going! Once the sauce has finished simmering, stir in the fresh parsley.
05 - While your sauce is bubbling away, cook the elbow macaroni according to the package instructions until it's al dente - usually around 7 minutes. Drain the pasta (but don't rinse it) and add it directly to your beef and tomato mixture. Stir everything together until the pasta is nicely coated.
06 - If you'd like a cheesy finish, turn on your broiler. Sprinkle 1 to 2 cups of cheddar cheese over the top of your beefaroni. Place the skillet under the broiler, keeping it a few inches from the heat source. Watch it closely and remove once the cheese is melted and has nice golden-brown spots. Make sure your skillet is broiler-safe, or wrap the handle tightly with heavy-duty foil.
07 - For a baked casserole version, heat your oven to 350°F. Lightly grease a casserole dish with cooking spray. Transfer the beefaroni into the dish and top generously with shredded cheese. Bake for 20 to 30 minutes until the cheese is completely melted and bubbly.

# Notes:

01 - Ground beef with 85/15 fat ratio gives the best flavor, but feel free to go leaner if you prefer. Just remember to drain any excess grease if you use fattier meat.
02 - Want a lighter option? Swap the ground beef for ground turkey - it works beautifully in this recipe!
03 - Any short pasta shape will do the trick here - penne, rotini, or shells would all be delicious. Just follow the cooking time on your pasta box.
04 - The cheese is totally optional depending on your preferences. Skip it for a lighter meal, or go all in for maximum comfort food vibes.
05 - Leftovers store wonderfully in the fridge for up to 5 days in an airtight container. Just pop them in the microwave to reheat.
06 - Round out your dinner with a crisp green salad and some warm garlic bread on the side.

Back