Description
This Garlic Butter Beefaroni elevates a beloved classic with a rich, savory garlic butter sauce that coats tender ground beef and perfectly cooked pasta. It’s a comforting dish that’s easy to make and guaranteed to please the whole family.
Ingredients
Scale
- 1 pound lean ground beef (85-90% lean)
- 8 ounces elbow macaroni
- 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)
- 1 cup sharp cheddar cheese, grated
- 1 cup mozzarella cheese, grated
- Fresh parsley, chopped for garnish
Instructions
- 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 it’s fully browned and no pink remains, about 5-7 minutes. Once cooked, drain off any excess fat from the pan. Transfer the beef to a bowl and set aside.
- Return the same skillet to medium heat. Add the unsalted butter and let it melt. Once the butter is shimmering, add your finely minced fresh garlic. Sauté for about 60 seconds until fragrant, being careful not to let it brown or burn. If you're using fresh onion, add it now and cook until softened, about 3-4 minutes.
- Stir in the tomato paste (if using) and cook for another minute, letting it darken slightly. Pour in the crushed tomatoes or tomato sauce, beef broth, Italian seasoning, dried oregano, onion powder (if not using fresh onion), bay leaf, a generous pinch of salt, and freshly ground black pepper. Add a pinch of sugar if your tomatoes are particularly acidic. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes.
- While your sauce is simmering, bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta thoroughly and set aside.
- Remove the bay leaf from the sauce. Stir the cooked ground beef back into the sauce, mixing well. Add the drained cooked macaroni to the skillet with the beef sauce. Toss everything together to ensure the pasta is evenly coated.
- Reduce the heat to low. Sprinkle in your grated cheddar and mozzarella cheese blend. Stir gently until the cheese is fully melted and incorporated. Taste and adjust seasonings if needed.
- Ladle generous portions of your Garlic Butter Beefaroni into bowls. Garnish with a sprinkle of fresh chopped parsley for freshness and a pop of color. Serve hot and enjoy.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: For an extra layer of savory depth, try adding a splash of Worcestershire sauce or a tiny spoonful of balsamic glaze to the sauce while it simmers. You can also sneak in veggies like finely diced carrots, celery, or bell peppers for added nutrition.