I have eaten my share of the classic beefaroni from Chef Boyardee. Its a simple yet tasty dish of pasta, beef, cheese and tomato sauce. It gave me the energy I needed to ride my bike through the neighborhood as a kid. All day long. And well after sunset too for that matter. Now I can make homemade beefaroni, even though my neighborhood-cruising bike days are mostly behind me. And now, I get to add more cheese!
Yes, Chef!
As a side note, it’s interesting to read the history of the name ‘Boyardee’. It’s actually a anglicized version of the name of the inventor of beefaroni, Ettore Boiardi. I think he’d be impressed with my homemade beefaroni. Specially since I garnished it with freshly chopped parsley to make it all fancy and what-not!
To spice things up a bit add a few pickled jalapenos and substitute pepper jack cheese for the cheddar! You’ll thank me!
Also try my slow cooker spicy spaghetti and meatball soup. It’s a lot like SpaghettiOs but better!
Homemade Beefaroni
Ingredients
- 8 ounces elbow macaroni
- 1 pound ground beef
- 1 small yellow onion minced
- 3 cloves garlic minced
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 29 ounce tomato sauce
- sharp cheddar cheese shredded or grated, for serving
Instructions
- Cook the pasta per the package instructions. Rinse and drain and reserve.
- In a large skillet over medium-high heat, crumble the beef and add the onion.
- Cook until the beef is browned and the onion is softened, breaking up any meat clumps as you go.
- Add the garlic.
- Stir and cook for 2 minutes.
- Stir in the paprika, oregano, salt and pepper.
- Stir in the tomato sauce and continue stirring for 2 minutes.
- Add in the cooked pasta and stir.
- Cook another 2 minutes while stirring, making sure to warm the pasta completely.
- Serve topped with cheese.
Notes
Nutrition
Nutritional values are approximate.
