Chef Boyardee defined the beefaroni concoction and made it the king of pasta recipes back in WWII. While it still reigns supreme today as a popular favorite among kids, it also holds a special place in the hearts of many adults, too. The flavor profile is simple and easy to appreciate at any age.
This beefaroni recipe is crazy simple to throw together and it’s so much more nutritious than any store-bought brand. Besides it just tastes so darn good.
Let’s make this!
What I Love About Beefaroni Recipe
Busy weeknight dinners are simple when they come together in under 30 minutes and this easy beefaroni is absolutely scrumptious. Couple that with a hearty quality and you’ve got a recipe for a successful meal the entire family will love! Here are even more reasons to love this yummy beefaroni!
- Ready in less than 30 minutes
- Protein-packed and nutritious
- Hearty and satisfying
- Uses ingredients you probably already have
- Absolutely delicious
- Kids love this recipe
Best Pasta For Beefaroni
Well, as you know the classic elbow macaroni is the most popular pasta to use in homemade beefaroni recipes, but you can use whatever you like. Some people prefer miniature shells while others even like egg noodles. Personally, the egg noodles remind me of stroganoff, but the light airy consistency is fantastic in beefaroni!
Try using rigatoni or penne pasta, even farfalle works in this recipe (I prefer the miniature version). For something a little different, try using ravioli. I guarantee the kiddos will love it! I’ve even used cheese-stuffed tortellini but that may be a little over the top for some. Teenagers seem to love it, though.
- Pasta: I like elbow pasta in this recipe.
- Oil: Any neutral flavored oil will work.
- Garlic + Onion: I know that onions and kids don’t always mix but you’ll need them for this recipe because they just add so much flavor. Finely mincing them means you don’t have to sacrifice taste to avoid using onions. Cooking them down slowly over low heat before adding the beef seems to really help the process with the smaller pieces.
- Onions and garlic are a type of allium. Sautéing or sweating them over low heat before adding them to your beefaroni is an easy way to build layers of flavor and coax out their mellow sweetness. As they begin to break down with heat and salt, they create a deep satisfying flavor that will intensify the awesomeness of this dish.
- Meat: I like to use 80/20 ground beef for the best flavor.
- Tomato Soup: This adds great, very mellow, tomato flavor with a natural sweetness that is essential for this dish for young eaters.
- Sugar: This is regular granulated, table sugar.
Storing + Freezing + Make-Ahead
Storing your beefaroni in an airtight container with a secure lid in the refrigerator will keep it fresh for 3 or 4 days, according to the USDA. If your fridge is packed, you can use a gallon Ziploc to save room because this beefaroni recipe easily feeds 6 or 7 people, especially if you pair it with a fresh salad and garlic bread. The thing is though, there probably won’t be any leftovers unless you make a double batch.
- How Long Can You Keep This In The Fridge? This will stay fresh in the refrigerator for 3 or 4 days if it stored properly. This includes ensuring that it is kept at or below 40 degrees Fahrenheit. If it is taken to a picnic or potluck, it shouldn’t be unrefrigerated for more than 2 hours.
- Can You Freeze This? Absolutely! I often make a double batch, myself. That way we have half of it for dinner and then I freeze the other half. It makes a great ready-made meal on those busy weeknights or evenings when you are just exhausted, but you want the fam to have a hearty nutritious meal.
- There have also been times when I’ve just cut the recipe in half because I didn’t need as much. One of the best things about this recipe (besides how easy it comes together) is how completely flexible it is!
- Make-Ahead Tips: You can divvy it up into single-serve portions for a tempting after-school snack. If you prefer not to freeze cooked noodles, that’s no problem either. You can prepare the entire recipe with everything but the noodles and toss it in the freezer. Then all you have to do is thaw it out, boil your noodles, and throw everything together. Voila! Dinner.
The kids love this with brown sugar glazed carrots, crockpot creamed corn, or Arkansas green beans Hubby and I like roasted green beans with pancetta and shallots, easy roasted broccoli, or buttery sautéed asparagus with lotsa garlic!
More Yummy Pasta Dishes
- Spaghetti With Ground Beef
- TikTok Spaghetti
- Ravioli Lasagna
- Five Cheese Ziti al Forno
- Spaghetti Tacos
- Stovetop Mac and Cheese
- Cacio E Pepe
- Lemon Garlic Pasta
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
- 2 cups elbow pasta uncooked
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 medium onion finely minced
- 1 pound lean ground beef
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 cans condensed tomato soup
- 1 (10 3/4 ounce) can water (one can of water to two cans of soup)
- 2 teaspoons sugar
- Prepare pasta (2 cups) according to package instructions. Drain well and set aside.
- In a large saucepan, heat up the oil (2 tablespoons) over medium heat. When the oil begins to shimmer, add onions (1 medium) and garlic (2 cloves), and saute, adjusting the heat as needed, until they are very soft. Add beef (1 pound), salt (2 teaspoons), and pepper (1/2 teaspoon) to the pan and cook until there is no longer any pink. Drain.
- Mix together the soup (2 cans), water, and sugar (2 teaspoons) in a medium bowl. Add the soup mixture to the beef. Add the pasta and mix well. Continue to cook on medium until the sauce thickens, about 15 minutes.
Fans Also Made:
- The recipe doesn’t call for it, but I do like to season my beef just a bit while it’s cooking.