Take a trip down memory lane with this reinvention of a beloved classic.
“We’re having beefaroni. Beef and macaroni. Beefaroni’s full of meat. Beefaroni, what a treat. Beefaroni’s really neat. Hooray, for beefaroni!”
If you were a kid in the U.S. during the 1960s-1980s, you probably know this song. It’s the jingle advertising Chef Boyardee’s beefaroni, which came in a can and was so much a part of my childhood that I started singing the song the minute I saw this recipe. Hooray for beefaroni, indeed, because we can all make an even more flavorful version of this nostalgic favorite in our own kitchens (you can be sure I’ll be humming the jingle in mine).
Italian chef Ettore “Hector” Boiardi, who immigrated to New York with his brothers when he was 16, eventually became the head chef at the Plaza Hotel. In 1917, the Boiardi brothers moved to Cleveland, Ohio (my hometown!), where they worked in various restaurants until opening their own, Il Giardino d’Italia, in 1924. The huge demand for their delicious pasta dishes led them to start a manufacturing company, which they called Chef Boyardee, so that Americans could more easily pronounce the name. Sometime after, they invented beefaroni, and years later, they would invent another of my childhood favorites, the canned beef ravioli!
The main ingredients in Chef Boyardee’s beefaroni were pasta, tomato sauce, ground beef, and cheddar cheese, and it was pretty delicious. And while our beefaroni includes all of those yummy items, it also takes this dish to a whole new level with the addition of rich beef broth, umami-forward Worcestershire sauce, zingy yellow mustard, sweet-tart ketchup, and Italian herbs. And as if a sauce made out of these ingredients wouldn’t be flavorful enough on its own, after the ground beef and onions are browned and removed, butter, garlic, and tomato paste are added to the pan and sprinkled with flour so that when the sauce is added back in, it gets thick and luxurious. But wait, there’s more. When that sauce is combined with the beef and the drained macaroni, we add cheddar cheese and half-and-half to create the most creamy, savory, delectable sauce to ever meet pasta and ground beef.
Variations On Beefaroni
Not that you need to change a thing, because this recipe for beefaroni is going to please family and friends of all ages (FYI: kids go crazy for it!), but you can make this dish all your own by adding in some other things you love. Sautéed bell peppers and/or mushrooms are great in beefaroni if you want to add some veggies. You can also substitute ground turkey, chicken, or pork for the ground beef. Or keep it all Italian by using a combination of mozzarella and Parmesan instead of the cheddar cheese.
Another great thing you can do is transfer the beefaroni from the pot to a casserole dish, top it with more shredded cheddar (or whatever kind of cheese you love), and pop it in the oven until that cheese gets melty and golden brown.
How Do I Store Leftovers?
Cooked and cooled beefaroni can be stored in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Would Other Kinds Of Pasta Work In This Recipe?
Sure! Any kind of short pasta will work, like rigatoni, rotini, or penne. Kids love farfalle, or bow-tie pasta, so try that!
Serving Suggestions
I think some of the best things to serve with beefaroni are green vegetables. Green salads are great, but if I want a hot side, I often prepare Sautéed Broccoli, these delicious Grilled Green Beans, or Air-Fryer Green Beans, if I want to add some crunch to the meal. And while these green veggies pair beautifully with this dish in terms of flavor matches, I do love the way corn tastes with beefaroni, whether it’s a Fresh Corn Salad, crispy Fried Corn, or another throwback to my childhood, The Best Creamy Corn Casserole.
My crew really likes to have some kind of bread with pasta dishes, and beefaroni is no exception. These Garlic Rolls, with Garlic Butter are a huge hit, but so is Cheese Bread spread with Whipped Ricotta. My personal favorite, however, is toasted slices of Olive Bread dunked in Bread Dipping Oil.
Beefaroni
Ingredients
- 8 ounces canned tomato sauce
- 1 1/3 cups beef broth
- 1 1/2 teaspoons Worcestershire sauce
- 3/4 teaspoon yellow mustard
- 1 teaspoon ketchup
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 pound ground beef
- Salt and pepper to taste
- 1/3 cup chopped yellow onion
- 3 tablespoons butter
- 4 cloves garlic minced
- 4 teaspoons tomato paste
- 3 tablespoons all-purpose flour
- 8 ounces elbow macaroni about 2 cups dry
- 2 1/4 cups shredded cheddar cheese
- 2/3 cup half-and-half
- Fresh parsley chopped (for garnish)
Instructions
- In a bowl, combine the tomato sauce, beef broth, Worcestershire sauce, yellow mustard, ketchup, dried oregano, and basil. Stir well and set aside.
- Season ground beef with salt and pepper. In a large skillet over medium-high heat, cook the beef with chopped onion until browned and onions are soft. Drain fat and set aside.
- In the same skillet, melt the butter over medium heat. Add minced garlic, tomato paste, and flour. Stir for 1 to 2 minutes, until the mixture is smooth.
- Slowly pour the prepared sauce mixture into the skillet, stirring constantly. Allow the sauce to come to a gentle simmer and thicken slightly.
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, then drain.
- Stir the browned beef mixture into the sauce, then mix in the cooked macaroni. Gradually sprinkle in the shredded cheddar cheese along with the half-and-half, stirring until all the cheese melts into a smooth, creamy sauce.
- Taste and adjust seasonings if needed.
- Garnish with a light sprinkle of extra cheese and some parsley before serving.
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