Garlic Butter Beef Macaroni (Print View)
Cheesy pasta bake with seasoned beef and garlic butter
# What You Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Meat
02 - 1 lb ground beef, 85% lean
→ Vegetables & Aromatics
03 - 1 medium yellow onion, diced
04 - 4 cloves garlic, minced
→ Sauce
05 - 2 tbsp unsalted butter
06 - 1 can (15 oz) tomato sauce
07 - 1 can (14.5 oz) diced tomatoes, drained
08 - 2 tbsp tomato paste
09 - 1 tsp Italian seasoning
10 - 1/2 tsp dried basil
11 - 1/2 tsp paprika
12 - 1/2 tsp salt
13 - 1/4 tsp ground black pepper
→ Cheese
14 - 2 cups shredded mozzarella cheese
15 - 1 cup grated Parmesan cheese
# How to Make It:
01 - Preheat oven to 375°F.
02 - Cook the macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
03 - While the pasta cooks, heat a large skillet over medium heat. Add butter, then sauté the diced onion until soft, about 3 minutes.
04 - Add minced garlic and cook for 1 minute, until fragrant.
05 - Add ground beef and cook, breaking up with a spoon, until browned and cooked through. Drain excess fat if needed.
06 - Stir in tomato sauce, diced tomatoes, tomato paste, Italian seasoning, basil, paprika, salt, and pepper. Simmer for 5–7 minutes, stirring occasionally.
07 - Add drained macaroni to the skillet and fold to combine.
08 - Stir in half the mozzarella and half the Parmesan until well mixed.
09 - Transfer mixture to a greased 9x13-inch baking dish. Sprinkle remaining mozzarella and Parmesan evenly over the top.
10 - Bake uncovered for 15 minutes, or until cheese is melted and bubbly.
11 - Let rest for 5 minutes before serving.
# Expert Tips:
01 -
- Everything comes together in one skillet before baking, meaning minimal cleanup and maximum flavor development
- The garlic butter base creates this incredibly rich undertone that makes canned tomato sauce taste like it simmered for hours
02 -
- Draining those diced tomatoes thoroughly prevents your Beefaroni from becoming soupy, which I learned the hard way when my first attempt turned into pasta soup instead of a bake
- The resting period is non-negotiable if you want clean servings that hold their shape on the plate
03 -
- Grating your own Parmesan instead of buying pre-grated makes a huge difference in how well it melts and integrates into the dish
- If your sauce seems too thick before adding the pasta, splash in a little pasta water to loosen it up