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Garlic Butter Beefaroni: Easy & Cheesy Family Dinner!

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Garlic Butter Beefaroni is a comforting pasta dish made with tender macaroni, savory ground beef, rich tomato sauce, and melted cheddar and mozzarella cheese. Infused with garlic butter and Italian herbs, it’s a hearty and satisfying family-friendly dinner.

Ingredients

1 pound lean ground beef (85-90% lean)

8 ounces elbow macaroni

1 tablespoon olive oil

2 tablespoons unsalted butter

4 cloves fresh garlic, minced

1 can (14.5 ounces) 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)

1 cup sharp cheddar cheese, grated

1 cup mozzarella cheese, grated

Fresh parsley, chopped for garnish

Instructions

  1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add ground beef and cook for 5–7 minutes, breaking it apart with a spoon, until browned and no pink remains. Drain excess fat and transfer beef to a bowl.
  2. Return the skillet to medium heat and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
  3. Stir in crushed tomatoes, beef broth, Italian seasoning, dried oregano, bay leaf, salt, and black pepper. Add a pinch of sugar if the tomatoes taste acidic.
  4. Bring the sauce to a gentle simmer, reduce heat to low, and cook for 15–20 minutes to develop flavor.
  5. Meanwhile, cook elbow macaroni in a pot of salted boiling water according to package instructions until al dente. Drain well.
  6. Remove the bay leaf from the sauce. Return the cooked ground beef to the skillet and stir to combine.
  7. Add the drained macaroni to the sauce and mix until the pasta is evenly coated.
  8. Reduce heat to low and stir in the cheddar and mozzarella cheese until fully melted and creamy.
  9. Taste and adjust seasoning if needed. Serve hot and garnish with freshly chopped parsley.

Notes

  • Add vegetables such as bell peppers, mushrooms, spinach, or zucchini for extra nutrition.
  • For a spicy version, mix in crushed red pepper flakes or a dash of hot sauce.
  • For a creamier sauce, stir in a few tablespoons of cream cheese or a splash of heavy cream.
  • Different pasta shapes like rotini, penne, or shells can be used instead of elbow macaroni.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze in freezer-safe containers for up to 2 months and thaw overnight before reheating.
  • Reheat on the stovetop with a splash of broth or water to loosen the sauce.

Nutrition

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