Description
Garlic Butter Beefaroni is a comforting, easy-to-make family dinner combining savory ground beef, tender elbow macaroni, and a rich, cheesy tomato sauce infused with garlic and Italian herbs. This dish delivers hearty flavors and creamy melted cheese, perfect for a satisfying weeknight meal.
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 the ground beef, breaking it up with a spoon. Cook until fully browned with no pink remaining, about 5-7 minutes. Drain any excess fat, then transfer the beef to a bowl and set aside.
- Sauté Garlic (and Onion if using): Return the skillet to medium heat. Add the unsalted butter and let it melt. Once shimmering, add the minced garlic and sauté for about 60 seconds until fragrant, careful not to burn. If using fresh onion, add it now and cook until softened, about 3-4 minutes.
- Prepare the Sauce: Stir in tomato paste if using, cooking for an additional minute to darken slightly. Pour in crushed tomatoes or tomato sauce, beef broth, Italian seasoning, dried oregano, onion powder (if not using fresh onion), bay leaf, salt, black pepper, and a pinch of sugar if tomatoes are acidic. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes.
- Cook the Macaroni: While sauce simmers, bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions 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 until evenly mixed.
- Mix in Pasta: Add the drained macaroni to the skillet with the beef sauce. Toss to coat the pasta evenly with the sauce.
- Add Cheese: Reduce heat to low. Sprinkle grated cheddar and mozzarella over the pasta mixture. Stir gently until cheese has melted fully and is incorporated. Adjust seasoning to taste.
- Serve: Spoon the Garlic Butter Beefaroni into bowls. Garnish with fresh chopped parsley for added freshness and color. Serve hot and enjoy your comforting, cheesy dinner.
Notes
- Use lean ground beef (85-90%) for best flavor and less grease.
- For a richer flavor, butter can be substituted or complemented with olive oil.
- Pinch of sugar balances acidity if tomatoes taste too tart.
- Cheese blend can be adjusted to preference or substituted with other melting cheeses.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
- Adding fresh onion is optional but adds depth; if omitted, use onion powder.
- To make it gluten-free, substitute elbow macaroni with gluten-free pasta.
