This one-pan homemade beefaroni combines ground beef and mezzani pasta cooked together in a savory tomato-based sauce enriched with beef broth and cream. It's a faster, more flavorful alternative to boxed versions that comes together in a single skillet.
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In a large pan over medium-high heat, sauté the diced onion until softened.
Add the ground beef, paprika, garlic powder, and onion powder to the pan.
Break up the beef with a spatula and cook until browned.
Carefully drain any excess grease from the pan.
Stir in the tomato paste and cook for one minute until fragrant.
Pour in the heavy cream and beef bone broth, stirring to combine.
Add the dry pasta and beef bouillon base to the liquid, and stir everything together.
Bring the mixture to a simmer, then cover the pan and reduce heat. Cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally.
Once the pasta is cooked and most of the liquid is absorbed, remove the pan from the heat.
Stir in the shredded cheddar cheese until it's completely melted and the sauce is creamy.
Serve immediately, garnished with fresh parsley if desired.
Cool completely and refrigerate in an airtight container up to 3 days, or freeze up to 2 months. Reheat on the stovetop over medium heat, stirring frequently and adding a splash of broth to restore sauce consistency.
Yes. Mezzani works well because it holds sauce, but elbow pasta, ditalini, or small penne are good substitutes.
Regular beef broth or chicken broth works, though beef bone broth adds deeper flavor. You can also use water with extra beef bouillon base.
Yes. Cool completely, then refrigerate up to 3 days or freeze up to 2 months. Reheat gently on the stovetop with a splash of broth to restore creaminess.
The pasta should be tender but not mushy. Start checking at 12 minutes; it finishes cooking in the residual heat as the sauce reduces.
You can use half-and-half or whole milk instead, though the sauce will be less rich. The dish works without cream but will be brothier.
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