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Creamy Beefaroni Recipe: Quick Comfort Pasta for Busy Weeknights

Easy weeknight creamy Beefaroni — a quick, family-friendly dinner that comes together in about 30 minutes. This comforting dish was a weekly favorite in my childhood home, and I added a simple twist: a block of cream cheese for extra richness. It’s affordable, fast, and totally satisfying.

EASY Creamy Beefaroni

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A plate of macaroni pasta with a creamy, tomato-based meat sauce, garnished with fresh basil leaves, served on a decorative plate with vegetable illustrations, on a wooden surface.

EASY Creamy Beefaroni

Melissa Jo

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Ingredients

  

  • 1.25 lbs. ground beef (I use ground chuck)
  • 1 small yellow onion, diced
  • 5-7 cloves garlic, minced
  • salt and cracked black pepper to taste
  • 1/2 tsp crushed red pepper
  • 1 jar Rao’s Marinara sauce
  • 8 oz. cream cheese (1 block)
  • about 1/4 cup reserved pasta water
  • fresh basil for topping
  • about 1/4 cup Pecorino Romano, grated, for topping
  • 1 lb. large elbow pasta

Instructions

 

  • In a large skillet with high sides, add the ground beef, diced onion, minced garlic, crushed red pepper, salt, and cracked black pepper. Cook over medium heat until the beef is mostly browned and the onions are translucent.
  • Meanwhile, cook the elbow pasta according to package directions until al dente. Reserve about 1/4 cup of the pasta cooking water before draining.
  • Once the beef is fully browned, pour in the jar of Rao’s Marinara sauce and stir to combine.
  • Bring the sauce to a gentle boil, then reduce heat to medium-low and simmer for 5 minutes to meld the flavors.
  • Add the block of cream cheese to the sauce and let it soften and melt for a few minutes. Use a wooden spoon to break it up and stir until it is fully incorporated and the sauce becomes creamy.
  • Stir the drained elbows into the sauce along with about 1/4 cup of reserved pasta water. Let the mixture simmer another 3–5 minutes until the sauce coats the pasta and reaches a silky, creamy consistency.
  • When the texture is right, fold in fresh basil and Pecorino Romano, then simmer for a couple more minutes to meld the flavors.
  • Serve hot, garnish with extra basil or cheese if desired, and enjoy!

Notes

  • Pasta water matters: A ladleful (about 1/4 cup) of starchy pasta water is the secret to a silky, clingy sauce. Add it toward the end and simmer on low for at least 3–5 minutes to achieve the best texture.
  • Cheese choice: Pecorino Romano adds a bright, salty finish, but freshly grated Parmesan also works well.
  • Serving suggestion: Pair this Beefaroni with a simple garden salad and crusty bread for a complete weeknight meal.

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