Beefaroni
Jun 27, 2024 23:43:05 GMT -5
Post by maybetoday on Jun 27, 2024 23:43:05 GMT -5
Beefaroni
Prep 10 minutes minutes
Cook 30 minutes minutes
Total 40 minutes minutes
![](https://www.jocooks.com/wp-content/uploads/2024/04/beefaroni-1-20-1229x1536.jpg)
Ingredients
▢ 1 pound ground beef (extra lean)
▢ 1 medium onion (chopped)
▢ 3 cloves garlic (minced)
▢ 15 ounces tomato sauce (1 can)
▢ 14.5 ounces diced tomatoes (1 can undrained)
▢ 1½ cups beef broth (low sodium)
▢ ½ cup heavy cream
▢ 2 teaspoon Italian seasoning
▢ salt and pepper (to taste)
▢ 2 cups elbow macaroni (uncooked)
▢ 1 cup cheddar cheese (shredded)
▢ 1 cup mozzarella cheese (shredded)
▢ fresh parsley (chopped, for garnish)
Instructions
In a large skillet or saucepan, brown the ground beef over medium-high heat until no longer pink. Break up the meat with a spatula as it cooks. Drain any excess grease from the skillet.
Add the chopped onion and minced garlic to the beef, and cook until the onions are translucent and fragrant, about 3-5 minutes.
Stir in the tomato sauce, diced tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
Stir in the uncooked elbow macaroni, ensuring it’s submerged in the liquid. Cover and simmer on low heat for about 10-12 minutes, stirring occasionally.
When the macaroni is close to being done but still has a slight bite to it, reduce the heat to low and stir in the ½ cup of heavy cream. Continue to cook for an additional 2-4 minutes, or until the pasta is fully cooked and the sauce has thickened to your liking. Be careful not to let the mixture come to a boil after adding the cream to prevent it from curdling.
Remove from the heat and stir in half of the cheddar and mozzarella cheeses until melted.
Sprinkle the remaining cheese on top of the Beefaroni. Cover the skillet for a few minutes to allow the cheese to melt from the residual heat.
Garnish with fresh chopped parsley before serving.
link
Prep 10 minutes minutes
Cook 30 minutes minutes
Total 40 minutes minutes
![](https://www.jocooks.com/wp-content/uploads/2024/04/beefaroni-1-20-1229x1536.jpg)
Ingredients
▢ 1 pound ground beef (extra lean)
▢ 1 medium onion (chopped)
▢ 3 cloves garlic (minced)
▢ 15 ounces tomato sauce (1 can)
▢ 14.5 ounces diced tomatoes (1 can undrained)
▢ 1½ cups beef broth (low sodium)
▢ ½ cup heavy cream
▢ 2 teaspoon Italian seasoning
▢ salt and pepper (to taste)
▢ 2 cups elbow macaroni (uncooked)
▢ 1 cup cheddar cheese (shredded)
▢ 1 cup mozzarella cheese (shredded)
▢ fresh parsley (chopped, for garnish)
Instructions
In a large skillet or saucepan, brown the ground beef over medium-high heat until no longer pink. Break up the meat with a spatula as it cooks. Drain any excess grease from the skillet.
Add the chopped onion and minced garlic to the beef, and cook until the onions are translucent and fragrant, about 3-5 minutes.
Stir in the tomato sauce, diced tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
Stir in the uncooked elbow macaroni, ensuring it’s submerged in the liquid. Cover and simmer on low heat for about 10-12 minutes, stirring occasionally.
When the macaroni is close to being done but still has a slight bite to it, reduce the heat to low and stir in the ½ cup of heavy cream. Continue to cook for an additional 2-4 minutes, or until the pasta is fully cooked and the sauce has thickened to your liking. Be careful not to let the mixture come to a boil after adding the cream to prevent it from curdling.
Remove from the heat and stir in half of the cheddar and mozzarella cheeses until melted.
Sprinkle the remaining cheese on top of the Beefaroni. Cover the skillet for a few minutes to allow the cheese to melt from the residual heat.
Garnish with fresh chopped parsley before serving.
link