Beefaroni For Adults

Ingredients

• 1 pound Ground Beef (80% lean, broken up)
• 2 tablespoons Olive Oil (for browning beef)
• 1 medium Yellow Onion (diced)
• 3 cloves Garlic (minced)
• 2 tablespoons Tomato Paste (concentrated tomato flavor)
• 1 can (28 oz) Crushed Tomatoes (no added salt)
• 1 cup Beef Broth (low‑sodium)
• 1 teaspoon Granulated Sugar (balances acidity)
• 1 teaspoon Kosher Salt (adjust to taste)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Italian Seasoning (herb blend)
• 1/2 teaspoon Smoked Paprika (adds smoky depth)
• 1/4 teaspoon Red Chili Flakes (optional heat)
• 3 tablespoons Unsalted Butter (for roux)
• 3 tablespoons All-Purpose Flour (for thickening cheese sauce)
• 2 cup Whole Milk (2% milk, room temperature)
• 1 cup White Cheddar Cheese (shredded)
• 1 cup Fontina Cheese (shredded)
• 1 cup Mozzarella Cheese (shredded)
• 2 tablespoons Parmesan Cheese (freshly grated)
• 12 ounce Beeferoni Pasta (or short pasta) (uncooked, such as elbow macaroni, penne, or rigatoni)
• 1/4 teaspoon Fresh Ground Black Pepper (for garnish)

Instructions

1. Prep Ingredients

   Dice the onion, mince the garlic, measure out all spices, cheese, and liquids. Have the butter, flour, and milk ready for the cheese sauce.

   Time: PT5M

2. Brown Ground Beef

   Heat olive oil in a large skillet over medium‑high heat. Add the ground beef, breaking it up with a wooden spoon, and cook until nicely browned, about 5 minutes.

   Time: PT5M

3. Sauté Onion and Garlic

   Add the diced onion and minced garlic to the browned beef. Cook, stirring occasionally, until the onion is translucent, about 3–4 minutes.

   Time: PT4M

4. Incorporate Tomato Paste

   Stir in the tomato paste and cook for 2 minutes, allowing it to darken and deepen in flavor.

   Time: PT2M

5. Add Liquids and Seasonings

   Add crushed tomatoes, beef broth, sugar, salt, pepper, Italian seasoning, smoked paprika, and chili flakes. Stir well and bring the mixture to a gentle simmer.

   Time: PT3M

6. Simmer Meat Sauce

   Reduce heat to medium‑low and let the sauce simmer uncovered for 12–15 minutes, stirring occasionally, until it thickens and the flavors meld.

   Time: PT15M

7. Cook Pasta

   While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, about 10 minutes. Drain and set aside.

   Time: PT10M

   Temperature: boiling

8. Make Cheese Sauce (Roux)

   Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute to form a blonde roux. Gradually whisk in milk, adding a little at a time, until the mixture is smooth and begins to thicken, about 5–7 minutes.

   Time: PT7M

9. Add Cheeses

   Stir in the shredded white cheddar, fontina, and mozzarella one handful at a time, allowing each addition to melt before adding the next. Season with a pinch of salt and pepper.

   Time: PT5M

10. Combine Pasta and Meat Sauce

    Add the drained pasta to the skillet with the meat sauce. Toss until the pasta is evenly coated.

    Time: PT3M

11. Swirl in Cheese Sauce

    Pour the prepared cheese sauce over the pasta and meat mixture. Stir gently until everything is uniformly creamy and glossy.

    Time: PT3M

12. Finish and Serve

    Sprinkle fresh ground black pepper and grated Parmesan over the top. Serve immediately while hot.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

55 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground Beef: ground turkey, ground chicken
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Yellow Onion: white onion
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Tomato Paste: tomato sauce (1/4 cup)
• Instead of Crushed Tomatoes: diced tomatoes
• Instead of Beef Broth: vegetable broth, water with bouillon
• Instead of Granulated Sugar: honey (1/2 tsp)
• Instead of Kosher Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Italian Seasoning: dried oregano and basil mix
• Instead of Smoked Paprika: regular paprika
• Instead of Red Chili Flakes: cayenne pepper (pinch)
• Instead of Unsalted Butter: margarine
• Instead of All-Purpose Flour: gluten‑free flour
• Instead of Whole Milk: half‑and‑half (1 cup)
• Instead of White Cheddar Cheese: sharp cheddar
• Instead of Fontina Cheese: Gruyère
• Instead of Mozzarella Cheese: provolone
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Beeferoni Pasta (or short pasta): penne, rigatoni

Equipment Needed

• Large Skillet or Dutch Oven
• Medium Saucepan
• Wooden Spoon
• Whisk
• Chef's Knife
• Cutting Board
• Measuring Cups and Spoons
• Colander
• Grater
• Serving Bowl (optional)

Critical Steps — Do Not Skip

• Browning the ground beef to develop flavor
• Simmering the meat sauce until thick and rich
• Creating a smooth roux without lumps
• Achieving a cheese sauce that coats the back of a spoon
• Combining both sauces and pasta without over‑cooking

Chef Tips from the Video

• Use a mix of white cheddar, fontina, and mozzarella for a complex melt and flavor.
• Let the cheese sauce rest for a minute off the heat; it will thicken slightly and become silkier.
• For extra depth, add a splash of red wine to the meat sauce while it simmers.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently on the stove with a splash of milk.

Room temperature: Not recommended; the dish contains dairy and meat.

Make-Ahead Tips

• The meat sauce can be made a day ahead; cool and refrigerate, then reheat gently.
• Cheese sauce thickens when cooled; gently re‑heat and whisk in a splash of milk to restore consistency.
• Cook the pasta al dente and toss with a little olive oil; it reheats well in the skillet with the sauces.

Frequently Asked Questions