Chef Boyardee Beefaroni Recipe
Craving that nostalgic canned pasta magic? This Chef Boyardee Beefaroni Recipe brings back the beefy, cheesy tomato goodness you loved as a kid.
Ingredients
- 8 oz elbow macaroni
- 1 lb ground beef
- 1 small onion diced
- 2 garlic cloves minced
- 1 15 oz can tomato sauce
- 1 14.5 oz can diced tomatoes
- 1 cup beef broth
- 1 Tbsp Worcestershire sauce
- 1 tsp sugar
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
Instructions
Cook Pasta
- Boil elbow macaroni in salted water. Cook al dente. Drain well.
Brown Beef
- Cook ground beef in saucepan over medium heat. Break into crumbles.
Drain Fat
- Pour off excess grease from beef. Keep flavorful bits.
Sauté Onion
- Add diced onion to beef. Cook until soft and golden.
Add Garlic
- Stir in minced garlic. Cook 30 seconds until fragrant.
Add Tomatoes
- Pour in diced tomatoes with juice. Stir to combine.
Mix Sauce
- Add tomato sauce, broth, Worcestershire, sugar, seasoning.
Season Well
- Sprinkle salt and pepper. Stir until everything blends.
Simmer Sauce
- Bring to gentle simmer. Cook 10 minutes until thickened.
Combine Pasta
- Add drained macaroni to sauce. Stir to coat completely.
Melt Cheese
- Sprinkle cheddar over top. Stir until melted and creamy.
Serve Hot
- Ladle into bowls. Garnish with extra cheese if desired.
Notes
- Use mini shells instead of elbows for authentic look.
- Add diced bell peppers for veggie boost.
- Swap beef for turkey to lighten it up.
- Extra cheese makes it gooier.
- Cook pasta less for firmer bite.
- Make cheesy breadsticks to dip.
- Freeze extras in single portions.