Description
Garlic Butter Beefaroni is a comforting, easy-to-make family dinner combining tender ground beef, savory tomato sauce, and cheesy elbow macaroni. This cheesy, flavorful one-pot dish comes together in about 45 minutes and is perfect for a hearty meal everyone will love.
Ingredients
Scale
Meat & Dairy
- 1 pound lean ground beef (85-90% lean)
- 2 tablespoons unsalted butter
- 1 cup sharp cheddar cheese, grated
- 1 cup mozzarella cheese, grated
Pasta & Pantry
- 8 ounces elbow macaroni
- 1 can (14.5 ounces) canned crushed tomatoes or tomato sauce
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- Pinch of sugar (optional)
Fresh Ingredients
- 4 cloves fresh garlic, minced
- Fresh parsley, chopped for garnish
Instructions
- Brown the Beef: In a large, deep skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the ground beef, breaking it up with a spoon. Cook until fully browned with no pink remaining, approximately 5-7 minutes. Drain excess fat and transfer beef to a bowl; set aside.
- Sauté Garlic and Butter: Return the skillet to medium heat. Add the unsalted butter and let it melt until shimmering. Add minced fresh garlic and sauté for about 60 seconds until fragrant, careful not to brown or burn the garlic.
- Prepare the Sauce: Stir in crushed tomatoes or tomato sauce, beef broth, Italian seasoning, dried oregano, bay leaf, salt, black pepper, and a pinch of sugar if desired. Bring to a gentle simmer, reduce heat to low, cover, and let it cook for 15-20 minutes to blend flavors.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook according to package directions until al dente. Drain thoroughly and set aside.
- Combine Beef and Sauce: Remove bay leaf from the sauce. Stir the cooked ground beef back into the sauce, mixing well to combine.
- Mix Pasta with Sauce: Add the drained macaroni to the skillet with the beef sauce. Toss gently to coat the pasta evenly with the sauce.
- Incorporate Cheese: Reduce heat to low. Sprinkle grated cheddar and mozzarella cheese on top. Stir gently until cheese is melted and fully incorporated. Adjust seasoning if needed.
- Serve: Scoop generous portions into bowls and garnish with freshly chopped parsley for color and freshness. Serve hot and enjoy your comforting garlic butter beefaroni.
Notes
- Use lean ground beef to reduce excess grease and keep the dish lighter.
- For a richer sauce, add a splash of red wine during simmering if desired.
- Optional sugar helps balance acidity from canned tomatoes.
- You can substitute elbow macaroni with other small pasta shapes like penne or shells.
- Fresh parsley garnish adds brightness but can be omitted if unavailable.
