Homemade Beefaroni
Servings: 6 servings
Calories: 480kcal
Ingredients
For the Beefaroni:
- 2 cups macaroni uncooked
- 1 pound lean ground beef
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1 medium yellow onion diced
- 3 cloves garlic minced
- Fresh chopped basil or parsley for serving
For the Sauce:
- 1 cup beef broth
- 8 ounces tomato sauce
- ½ cup heavy whipping cream
- 1 teaspoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 2 cups freshly shredded sharp cheddar cheese
Instructions
- Cook macaroni according to package directions to al dente. Drain and set aside.2 cups macaroni
- Heat a large skillet over medium-high heat. Add beef and cook for 3-4 minutes, breaking it up with a spatula while it cooks. Add salt, pepper, and onions, saute for 5-6 minutes.1 pound lean ground beef, ½ teaspoon salt, ½ teaspoon freshly cracked black pepper, 1 medium yellow onion
- Add garlic and cook for an additional minute, or until fragrant. Drain grease if needed.3 cloves garlic
- Add broth, tomato sauce, heavy cream, Worcestershire sauce, tomato paste, and Italian seasoning to the same skillet. Stir to combine. Simmer for 7-10 minutes on medium-low heat.1 cup beef broth, 8 ounces tomato sauce, ½ cup heavy whipping cream, 1 teaspoon Worcestershire sauce, 1 tablespoon tomato paste, 1 teaspoon Italian seasoning
- Add cooked macaroni and stir until the pasta is coated in the sauce. Lower the heat and add cheddar cheese. Stir until cheese is fully melted and incorporated into the sauce.2 cups freshly shredded sharp cheddar cheese
- Serve garnished with fresh basil or parsley. Enjoy.Fresh chopped basil or parsley
Nutrition
Serving: 1serving | Calories: 480kcal | Carbohydrates: 33g | Protein: 31g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 861mg | Potassium: 596mg | Fiber: 2g | Sugar: 4g | Vitamin A: 881IU | Vitamin C: 5mg | Calcium: 316mg | Iron: 3mg