Description
Garlic Butter Beefaroni is a comforting and easy one-pan family dinner featuring tender elbow macaroni combined with savory ground beef, a garlicky tomato sauce, and a rich blend of melted cheddar and mozzarella cheeses. This hearty and cheesy casserole-style meal is perfect for busy weeknights and delivers big flavors with minimal fuss.
Ingredients
Scale
Meat and Pasta
- 1 pound lean ground beef (85-90% lean)
- 8 ounces elbow macaroni
Sauce and Seasonings
- 2 tablespoons unsalted butter
- 4 cloves fresh garlic, minced
- 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)
Cheese and Garnish
- 1 cup sharp cheddar cheese, grated
- 1 cup mozzarella cheese, grated
- 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 your ground beef, breaking it up with a spoon. Cook until fully browned with no pink remaining, about 5-7 minutes. Drain any excess fat and transfer the beef to a bowl; set aside.
- Sauté Garlic: Return the same skillet to medium heat. Add the unsalted butter and allow it to melt completely. Once shimmering, add the minced fresh garlic and sauté for about 60 seconds until fragrant, taking care not to brown or burn it.
- Prepare the Sauce: Stir in the crushed tomatoes or tomato sauce, beef broth, Italian seasoning, dried oregano, bay leaf, salt, black pepper, and a pinch of sugar if desired. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes to develop flavors.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain thoroughly and set aside.
- Combine Beef and Sauce: Remove the bay leaf from the sauce. Stir the cooked ground beef back into the sauce, mixing well to combine.
- Add Pasta and Cheese: Add the drained macaroni to the skillet with the beef sauce and toss to coat evenly. Reduce heat to low and sprinkle the grated cheddar and mozzarella cheese blend over the mixture. Stir gently until the cheese is fully melted and incorporated. Taste and adjust seasoning as needed.
- Serve: Spoon generous portions into bowls, garnish with freshly chopped parsley, and serve immediately while hot and cheesy.
Notes
- Use lean ground beef to reduce grease in the final dish.
- Feel free to substitute elbow macaroni with other short pasta like penne or rotini if desired.
- If you like your sauce spicier, add red pepper flakes when simmering the sauce.
- Add fresh chopped onions with the garlic for extra flavor, or onion powder if fresh onions are unavailable.
- Stir cheese in off the heat if preferred to keep it melty but less stringy.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
