Homemade Beefaroni

Chef Boyardee Beefaroni has been an all time childhood - and frankly adulthood - favorite. Chef Boyardee ravoli is a close second (Spaghetti O's with Franks are the all time favorite). As an adult, though, I feel I have to limit my Beefaroni intake. There's always a can in the pantry for those days I just don't know what to have for lunch or I crave it. It's not too often, but it's still there. 

When I saw this recipe from Butter Your Biscuit, I knew I had to try it. The photo on their recipe page had me drooling immediately. 

My dish turned out a little saucy-er than their picture. If When I make it again, I may cut back on the beef broth by a half of a cup or so. Or add more pasta. Either way, this was a winner. 

Homemade Beefaroni

Recipe from Butter Your Biscuit

Serves 6

• 1 pound ground beef
• 1/2 cup onion diced
• 4 cloves garlic minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 tablespoon tomato paste
• 24 ounce jar spaghetti sauce
• 1 teaspoon sugar
• 2 1/2 cups dried ziti
• 2 cups beef broth
• ½ cup heavy cream
• Fresh parsley

Heat a large skillet on medium high heat and add the ground beef, and diced onions and cook until browned about 5 minutes. Add in the minced garlic, garlic powder, onion powder Italian seasoning salt and pepper and cook another 30 seconds. Discard any extra fat.

Add in the tomato paste and cook another minute.

Add in the pasta sauce and sugar, mix and bring to a simmer.

Add in the dried pasta and beef broth, stir and make sure the pasta is covered with liquid.

Turn up the heat and bring to a boil, then reduce to medium heat cover and for 12-15 minutes until pasta is tender.

Stir in the heavy cream and simmer on low 8-10 minutes.

Add fresh chopped parsley or basil and serve!