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Chef Boyardee Beefaroni Recipe
Ariana Lumi

Chef Boyardee Beefaroni Recipe

This Chef Boyardee Beefaroni Recipe brings back classic flavors using real ingredients. A quick, hearty one-pot meal the whole family will love!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Dish
Cuisine: American
Calories: 244
Ingredients Method Video Notes

Ingredients
  

  • 1 Tbsp extra virgin olive oil
  • 1 lb. ground beef 80/20 works well
  • Salt and freshly cracked black pepper
  • Dice 1 small yellow onion.
  • 1 carrot peeled and finely diced.
  • 1 celery stalk finely diced.
  • 2 garlic cloves minced.
  • 2 Tbsp tomato paste
  • 2 cups of beef broth
  • 1 cup of water
  • 8 oz dry elbow or straight-cut macaroni
  • ½ cup freshly grated Romano cheese or Parmesan

Method
 

  1. Brown the Beef for Maximum Flavor
    Heat a drizzle of olive oil in a large pot over medium-high. Add the ground beef in chunks and let it brown, do not rush it. Let it get crispy and golden for that deep beefy flavor. Break it up into fine bits as it cooks. Season generously with salt and pepper. Once browned and cooked through, transfer the beef to a bowl but do not clean the pot. The brown bits (called fond) stuck to the bottom are flavored gold.
  2. Sauté the Aromatics
    In the same pot, add your diced onion, carrot, celery, and garlic. This aromatic base (mirepoix or soffritto, depending on who you ask) adds depth to the sauce. Sauté for 5-6 minutes until softened and slightly golden.
  3. Add Tomato Paste
    Stir in the tomato paste and let it caramelize for 1-2 minutes. This step is key it deepens the flavor and brings out a natural sweetness.
  4. Build the Sauce
    Pour in the beef broth and water. Stir to loosen all those flavorful bits on the bottom. Bring to a simmer. Now, carefully blend the sauce using an immersion blender or transfer it to a standard blender. This gives the sauce that silky texture you remember from the canned version - but with actual body and flavor.
  5. Cook the Pasta Right in the Sauce
    Once the sauce is smooth and bubbling, stir in your dry pasta and return the cooked beef to the pot. Season again with salt and pepper. Let it simmer uncovered, stirring occasionally, for about 12 minutes, or until the pasta is tender and the sauce thickens. As the pasta cooks, it releases starch into the sauce, naturally thickening it into that creamy, clingy texture we all know and love.
  6. Add the Cheese and Serve
    Once the pasta is cooked and the sauce is thick, turn off the heat. Stir in your grated Romano cheese until melty and luscious. That is, it!

Video

Notes

  1. Brown the beef properly - Do not steam it; let it crisp for max flavor.
  2. Do not skip the mirepoix - It builds the entire base of the sauce.
  3. Caramelize that tomato paste - Adds a hint of sweetness and richness.
  4. Use good broth - It is worth it. Better broth = better sauce.
  5. Blend the sauce - That smooth, creamy texture makes it nostalgic.
  6. Cook pasta in the sauce - The starch thickens it beautifully.
  7. Use freshly grated cheese - pre-shredded has additives and will not melt as well.
  8. Season in layers - Salt the beef, the sauce, and after the cheese.
  9. Do not overcook the pasta - Slightly al dente is perfect.
  10. Double the recipe - Freeze half for a stress-free dinner later.