1-First Step: Sauce Preparation and Meat Seasoning Begin by combining all the sauce ingredients in a medium bowl. Mix together the beef broth, tomato sauce, half and half, Worcestershire sauce, yellow mustard, ketchup, optional beef bouillon cube, dried oregano, dried basil, and dried parsley. Whisk until well combined and set aside. This step ensures your sauce ingredients are ready to add at the perfect moment, preventing any scrambling during the cooking process. While the sauce mixture rests, season your 1 lb of ground beef generously with salt and pepper. This simple step enhances the natural flavor of the beef and creates a solid foundation for your Beefaroni. Don’t be afraid to season liberally, as this will be distributed throughout the entire dish.

2-Second Step: Cooking the Beef and Onions Heat a large skillet over medium-high heat. Add the seasoned ground beef, breaking it up with a spatula as it cooks. Cook for about 3 minutes, allowing the meat to start browning and developing flavor. Add the ½ cup of diced yellow onion to the skillet, continuing to cook and stir for another 5-6 minutes until the beef is fully cooked through and the onions have softened and become translucent. Once the beef is completely browned and no longer pink, carefully drain the excess grease from the skillet. Set the beef and onion mixture aside on a plate or bowl while you prepare the sauce base. This step prevents your final Beefaroni from becoming too greasy while maintaining all the delicious beef flavor.

3-Third Step: Preparing the Sauce Base While your beef is cooking, bring a pot of water to a boil for your macaroni. Add ½ tablespoon of salt to the water to season the pasta as it cooks. This simple trick ensures your Beefaroni has flavor throughout, not just in the sauce. In the same skillet you used for the beef (no need to wash it), melt the 3 tablespoons of butter over medium heat. Add the 3 cloves of minced garlic, 2 tablespoons of flour, and 1 tablespoon of tomato paste. Cook this mixture for 1-2 minutes, stirring constantly to prevent burning. This step cooks out the raw flour taste and activates the tomato paste, creating a flavorful roux that will thicken your sauce beautifully.

4-Fourth Step: Creating the Creamy Sauce Gradually whisk in your prepared sauce mixture into the roux in the skillet. Whisk continuously to prevent lumps from forming and ensure the sauce stays smooth. The sauce will begin to thicken almost immediately. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently. While the sauce simmers, add your ½ lb of macaroni to the boiling water. Cook according to package instructions until al dente (firm to the bite), typically about 8-10 minutes. Be careful not to overcook, as the pasta will continue to cook slightly when combined with the hot sauce. Drain the pasta well and set aside.

5-Fifth Step: Combining Everything Remove the skillet from heat or reduce to very low. Gradually stir in 2 cups of shredded cheddar cheese into the sauce, adding it a handful at a time and whisking until melted before adding more. This prevents the cheese from separating and becoming grainy. The result should be a smooth, velvety cheese sauce that coats the back of a spoon. Add the drained macaroni and the cooked beef and onion mixture to the sauce. Stir gently to combine, ensuring every piece of pasta is coated with the delicious sauce. Let everything heat through for 2-3 minutes, allowing the flavors to meld together.

6-Final Step: Serving Your Homemade Beefaroni Taste your Beefaroni and adjust seasoning if needed with additional salt and pepper. Serve hot while the cheese is perfectly melted and gooey. This classic Beefaroni pairs wonderfully with a simple green salad, steamed vegetables, or homemade cornbread for a complete comfort meal.