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Best Easy Cheesy Beefaroni

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A blast from the past that will take you back to running home for lunch from school to enjoy a quick and simple plateful of creamy, tomato-y, beefy, cheesy noodles! When times were simple, and all you had to worry about, was the playground bully that hung out by the monkey bars. Total comfort food that I think we’re all in need of right now!  Make this Best Easy Cheesy Beefaroni tonight! 


This was a HUGE hit with my hubby! He cleaned his first plate, then went back for a DOUBLE plate! No better compliment and thank-you than that! 

This is super simple to make, and you might just have all, or most, of the few ingredients needed to make it right now!

So, let’s do this!!

First, brown one pound of hamburger and drain the grease. I added a little pepper while it was cooking, but no salt. That will come later!





Once the ground beef is cooked and drained, and chopped fairly well while cooking, add some Minerva Dairy Garlic Herb Butter, chopped onion, and fresh minced garlic to the pan.



Sauté these ingredients until the onions are softened.





Then stir in your pasta sauce and chili powder….





…and give it all a nice stir to combine. This will already be smelling good before we even get to the cheese part! 





But, before the cheese, comes the “secret mixture” to make it all creamy in the end,…the heavy cream and some Better Than Bouillon Beef Base!  

Just place the two together in a small bowl and put it in the microwave, nuke it for about 30 seconds on 80%,  then stir until the bouillon dissolves.

Then pour it over the beef mixture. 





Stir in the cream mixture and prep your cheeses. 





I first added “the one we’re not supposed to talk about” cheese, but we ALL use, the ever-handy Velveeta, for extra creaminess!!

The water we drink and the air we breathe will kill use sooner than a little processed cheese. Get over it. 





Dice it up, and stir it in over medium-low heat until we’re all melty, happy, and creamy again. 





Next comes the parmesan cheese! PLEASE do take the time to grate some FRESH parmesan, and stop buying that canned stuff.

Unless you enjoy chewing and digesting sawdust! (Basically what they use now to keep the cheese from clumping.) NO thank you!!





Stir that in until it’s fully melted as well, then move on to the last cheese!

Saving the best for last, is Cabot’s Vermont Sharp Shredded Cheddar Cheese





Adding this one created the perfect blend of cheeses!!





So, stir that one in too, until everything is melted and smelling incredibly wonderful!!





I removed the frying pan from the heat to a back burner, and cooked up some noodles in a pot of salted, boiling water; drained them, then stirred them in last. 





I swear, I could hear my hubby’s tummy growling from three rooms away! (Or maybe it was mine?!!) 





Even my cat was waiting right at my feet, hoping that I would somehow drop a spoonful. 

(This is our spoiled rotten baby, “Gilbert”!! Handsome little guy, isn’t he?) 






NOT. A. CHANCE, buddy! 




This also makes a decent amount, too!! You should get, at the very least, 6 servings out of this, if not more! For a family of four, this should easily go around the table twice! 





This recipe not only feeds a small crowd very well, but it’s also very economical, too!! A HUGE help in the kitchen during tough times!



I kept this very simple, but if you like, you can also add mushrooms, peppers, or even some jalapeños to give it a nice kick of heat! 

You can also use whatever cheeses suit you best. But I have to say, that what I used was really perfect, and the flavor mimicked what we had when were kids of the ’60’s and 70’s! 





What pasta sauce you use, is also up to you, but I used Barilla’s Tuscan Herb Pasta Sauce, and that also worked beautifully!!

There was no need to have to doctor it all up adding cost out of my own pocket, as there was plenty of great flavor straight from the jar! Plus small chunks of tomato to boot! 





This easy skillet and one pot dish really hit the spot on a cold and dreary winter’s day! And one that I’m sure you’re going to love just as much as we did!

My hubby was actually SO SAD when there was no more of this Best Easy Cheesy Beefaroni left…that it made me wonder if I should’ve DOUBLED my recipe!! 

So, fair warning, if there are more than 2 people in your household, though this makes a fair amount, you probably should just double this. Yep. 

Hope you all enjoy!! And have a wonderful week!


*Just a quick note! Though I was sent cheese from Cabot to try, this is not a sponsored post. The other products mentioned in this post are just some of my favorites that I enjoy using, that I wanted to pass on to you! Any and all opinions of ALL of the products in this post are solely my own as always. 


Best Easy Cheesy Beefaroni
Yield: 6 - 8 servings

Best Easy Cheesy Beefaroni


Sauté in Deep Frying Pan: 

  • 1 lb. hamburger seasoned with pepper (no salt), cook, breaking up finely as you go, drain grease

Add to Pan and Continue Sautéing Until Tender: 

  • 4 Tbl. Minerva Dairy Garlic Herb Butter
  • 1/2 of a small onion, chopped
  • 1 large clove garlic, finely minced 

Then Add, Stir In, and Simmer/Stirring 5 Minutes:

  • 1 (24 oz.) jar Barilla's Tuscan Herb Pasta Sauce 
  • 1/2 tsp. Better Than Bouillon Beef Base dissolved in 1/4 cup (heated) heavy cream 
  • 2 tsp. chili powder

Add in Intervals and Stir In Until Melted:

  • 8 oz. Velveeta, cut up
  • 1/2 cup grated (white or yellow) Cabot Vermont Sharp Cheddar Cheese
  • 1/4 cup finely grated fresh parmesan or Romano cheese

Fold In: 

  • 8 oz. uncooked macaroni noodles (2 cups dry/uncooked) *that have been boiled and drained in a separate large saucepan
  • *taste, and add salt and more pepper to your own personal preference


You can stretch this out just a tad and cook 2 1/2 cups noodles, but I wouldn't go any more than that, or it could end up being dry and not enough sauce.


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Thursday 14th of March 2019

Love Gilbert! Please include more pics of him.

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