Creamy Baked Beefaroni
Creamy Baked Beefaroni is the ultimate comfort food, combining tender elbow macaroni, hearty ground beef, and a rich tomato-cream sauce for a dish that's equal parts indulgent and satisfying. This recipe layers cozy flavors with aromatic garlic, onion, and Italian seasoning, then envelopes everything in a gooey blend of melted mozzarella and Parmesan cheeses. Baked to golden, bubbly perfection, this one-pan wonder is a quick and easy dinner that transforms simple ingredients into a family favorite. Perfect for weeknight meals or potlucks, this creamy pasta bake is a crowd-pleaser that pairs beautifully with a crisp side salad and garlic bread. Don't forget the sprinkle of fresh parsley for a vibrant finishing touch!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 1 lb ground beef
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 15 oz canned tomato sauce
- 14.5 oz canned diced tomatoes
- 1 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 tbsp butter
- 2 tbsp, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter and set aside.
Cook the macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the butter over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute, stirring frequently.
Add the ground beef to the skillet and cook until browned, breaking up the meat with a wooden spoon. Drain any excess grease.
Stir in the tomato sauce, diced tomatoes, Italian seasoning, salt, and black pepper. Let the mixture simmer for 5 minutes, stirring occasionally.
Reduce the heat to low and pour in the heavy cream. Mix until well combined and creamy. Remove the skillet from heat.
In a large mixing bowl, combine the cooked macaroni, the beef sauce, and 1 cup of shredded mozzarella cheese. Stir until evenly combined.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Top with the remaining 1 cup of shredded mozzarella cheese and grated Parmesan cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
3170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.8 g | 315% | |
| Saturated Fat | 125.9 g | 630% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 803 mg | 268% | |
| Sodium | 6822 mg | 297% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 34.2 g | ||
| Protein | 157.8 g | 316% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 2352 mg | 181% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3532 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
