About
Tommy's Beefaroni is like mac-and-cheese if the cheese was less important than the beef. Well, for the carnivores out there, that may not be a problem! The sauce is beefy, rich, savory, and topped with cheese (it does need to have a little cheese), making this a fast and delicious meal that will make you very happy! That's the truth behind Tommy's Beefaroni: it's just about making a good meal on the run! Thanks Tommy!
Ingredients
- 8 ounces elbow macaroni
- 1 pound lean ground beef
- 1 small yellow onion, minced
- 3 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (28-ounce) can tomato sauce
- sharp cheddar cheese, optional, to taste, grated, for serving
- parsley, optional, to taste, chopped, for garnish
Directions
Step 1 -In a large pot of salted, boiling water, add the macaroni and cook it to al dente, according to the package directions.
Step 2 -Drain the macaroni and set it aside.
Step 3 -In a large skillet or Dutch oven over medium-high heat, add the ground beef and the onions and cook, while crumbling the meat, until the beef is no longer pink and the onions are translucent, about 5-7 minutes.
Step 4 -Add the garlic to the beef mixture and cook, while stirring, until fragrant, about 1-2 minutes.
Step 5 -Add the paprika, the oregano, the salt, and the black pepper to the beef mixture and stir to combine.
Step 6 -Add the tomato sauce to the beef mixture and cook, while stirring, until combined.
Step 7 -Add the macaroni to the beef mixture and stir well to combine.
Step 8 -Cook until the pasta mixture is heated through.
Step 9 -Serve topped with the cheddar cheese and the parsley.
