Beefaroni is a hearty casserole made up of ground beef, cheese, macaroni, tomato sauce and vegetables. Not all beefaroni recipes include vegetables. I include carrots and corn in my Beefaroni. You can substitute your favorite vegetables, if carrots or corn aren't appealing.
The ground beef in this dish is broken into small pieces. I use a potato masher to crumble the ground beef while it is cooking. Using a potato masher to break up the ground beef is a tip from Rachel Ray. It is one of my favorite Rachel Ray tips.
I drain off the fat once the ground beef is thoroughly cooked. If I am using the ground beef in a casserole, I put the ground beef in a colander and rinse the ground beef with hot water to remove as much fat as possible. Fat adds flavor to the ground beef, but with all of the other flavorful ingredients in this dish, the flavor from fat is not missed.
When cooking pasta, bring the water to a boil, then add the salt. Adding the salt before the water is boiling could pit your pot. This is another tip from Rachel Ray. The salt added to the water will give flavor to your pasta, so don't forget to salt the boiling water.
After draining the pasta, put the pasta back in the pot or into a large bowl. Then, add the other ingredients and stir to combine well. Once all of the ingredients are blended, pour them into a lightly sprayed 10x13 casserole dish. Place the casserole dish in a preheated oven and patiently wait for it to bake. I place a rimmed baking sheet on the oven rack below the casserole dish just in case the tomato sauce boils over. I haven't had any spills, but I don't want to risk spills in my oven.
Beefaroni is good served with a side salad and applesauce. This recipe makes several servings, so when I prepare this for just Jeff and me, we have lots of leftovers. Leftovers make a couple lunches for Jeff and a couple dinners for us both. It does keep well in the refrigerator and reheats well in the microwave.
I hope you enjoy this Beefaroni recipe!
- 1 pound lean ground beef
- 2 cups Shredded Mexican Blend Cheese
- 30 ounces tomato sauce
- 16 ounces uncooked elbow macaroni
- 2 cups carrots, chopped
- 2 cups corn
- 1 tablespoon granulated garlic, or to taste
- 1 tablespoon granulated onion, or to taste
- 1 tablespoon italian seasoning, or to taste
- salt, to taste
- Preheat the oven to 350F.
- Spray a 13 x 10 casserole dish with cooking spray. Set aside.
- Crumble the ground beef into a large skillet.
- Cook over medium-high heat, stir frequently, until done.
- Drain the beef. Set aside.
- Bring four quarts of water to a boil in a large pot.
- Add salt to the boiling water to season the pasta.
- Add the macaroni and cook until done. This step will take 9-11 minutes.
- Drain the macaroni and put it back into the large pot.
- Add the garlic, onion, italian seasoning, cheese, tomato sauce, cooked ground beef and vegetables to the macaroni.
- Stir to coat the macaroni and distribute the ingredients evenly.
- Pour into a prepared casserole dish.
- Bake uncovered for 30 minutes in a preheated oven. The casserole should be heated through and bubbly.
- Serve hot.
Last updated on August 15th, 2019