Make a batch of homemade milk cakes, sautéed with ground beef into a thick cheese tomato sauce and mix with tender pasta for a hearty cozy dish.
- smell: Rich and hearty butter, cheesy tomato sauce sauce, close to every bite of tender pasta.
- Skill Level: This dinner starts from a stove in a pot to the table. Perfect for busy weekdays or game day parties.
- Recommended tools: Meat choppers quickly and easily break down ground beef into a finer, more even texture.
- Swap: For lighter sauces, swap the cream cheese for regular Greek yogurt.
Ingredient tips for homemade beefaroni
- beef: Lean beef is most effective in this recipe, but can be used with medium or regular beef. Just eliminate fat.
- pasta: Large elbow or Ziti noodles are classic shapes of homemade milk, but you can use any sturdy, medium-sized pasta like Penne, Cavatappi or Rotini. Or try something fun like these Cresti de Gallo noodles! Adjust cooking time according to necessary tender pasta.
- Taboo sauce: Nothing is as good as homemade tomato sauce made with a pantry foundation. The secret to cheese sauce is to use cream cheese to melt into a sauce to create a rich and soft mixture.
A delicious simple change
- This kid-approved dish is a bondage that can be sneaky in some healthy zucchini or carrots, sliced mushrooms, and even spinach.
- Cheddar can be swapped for mozzarella, Monterey Jack or Mexican mixture.
- If you want, you can add some Italian-seasoned pork for a juicy meat sauce. Ground chicken or turkey can also work.
The next day’s success
The next day, when all the flavors come together, Beefaroni tastes better! Place leftovers in an airtight container in the refrigerator for up to 4 days. Reheat section in the stove or microwave.
The rest of Beefaroni is piled with buns, sloppy Joe style, or rolled into a hearty work or school lunch.
Simple single pot dinner
Do you make this homemade milk? Leave a rating and comment below!
Homemade beef
Homemade Beefaroni is a hearty, savory one skillet meal that takes only a few minutes to prepare and cook!
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Cook the beef beef in a 12-inch saucepan over medium heat until it is not pink. Drain excess grease.
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Add crushed tomatoes, 2 cups beef broth, Ziti or macaroni, cream cheese, tomato sauce, sugar, onion powder and garlic powder.
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Bring seasonings to a boil and reduce heat to medium low. Lid and low heat. Cook for 14-20 minutes*, stirring occasionally. If necessary, add more broth to keep the flavor.
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Once the pasta has become soft, remove it from the heat and stir in the cheese. Cover and wait for 5 to 7 minutes. Salt and pepper flavor and seasoning.
- Beef should be a good texture; break it while cooking or crumble it with a fork.
- This recipe works best with medium-sized pasta such as Ziti, Penne or large elbow macaroni. Cook the pasta until tender, adding extra broth or water if needed. Different varieties of pasta will have different cooking times and may require more or less water.
- The break is important because the pasta will continue to absorb the sauce and the sauce will thicken.
- Leftovers can be stored in a covered container for up to 4 days. Reheat in the stove or microwave until heated.
Calories: 447 | carbohydrate: 42g | protein: twenty threeg | Fatty: twenty oneg | Saturated fat: 9g | Polyunsaturated fat: 1g | Monounsaturated fat: 8g | Trans fat: 1g | cholesterol: 68mg | sodium: 649mg | Potassium: 824mg | fiber: 4g | sugar: 10g | Vitamin A: 581IU | Vitamin C: 14mg | calcium: 119mg | iron: 4mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Beef, dinner, main course, pasta
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