While pondering our grocery list this past weekend, my wife and I decided to take on beefaroni. Now, I grew up on Chef Boyardee, but I’m pretty sure that my GI tract couldn’t handle a spoonful of the old stuff. After a few internet searches that pulled up more recipes than I bargained for, I settled on a mixture of a few recipes. Of course, I almost doubled the amount of cheese that I found in the other recipes because that’s the way God meant for it to be.
1lb lean ground beef
1lb elbow macaroni
3 cups shredded cheese (cheddar/mozzarella mix)
1/2 cup Parmesan cheese
30 oz spaghetti sauce
2 tsp onion powder
1/2 tsp pepper
1/2 tsp seasoned salt
-Preheat oven to 350 degrees F
-Brown beef in skillet and cook macaroni according to directions on box
-Once beef is cooked, remove from heat, drain off the excess fat, and then add the onion powder, pepper, and salt
-Drain macaroni and combine with beef, shredded cheese, and spaghetti sauce in pot
-Spoon the mixture into an ungreased 13″ x 9″ baking dish and cover with the Parmesan cheese
-Bake for 15-20 minutes or until heated through
The final product was filling and tasted great. There are a couple substitutions that I think would work well:
-You can substitute the salt and onion powder for 2 tablespoons of salted butter if you feel the need.
-For a more adult taste, you could substitute the ground beef, onion powder, pepper, and salt for Italian sausage.
Something else to note is the spaghetti sauce. Most of the recipes I saw used tomato sauce but I thought that was a waste of culinary space compared to spaghetti sauce. The off-the-shelf variety worked well in this recipe but I imagine that homemade would be even better. We’ll be adding this one to our staple of weeknight recipes; I think you would do well by doing the same.