Creamy Baked Beefaroni (Light)

"Made this for supper tonight - delicious, creamy and cheesy! Mmmmmm! And it's a light recipe! Yes! This is an adapted version from a R. Reisman recipe"
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by 10595790 photo by 10595790
photo by Raspberry Cordial photo by Raspberry Cordial
Ready In:




  • Preheat oven to 450°F Spray a 13x9-inch glass baking dish with cooking spray.
  • In a large pot of boiling water, cook penne for 8 to 10 minutes or until tender but firm. Drain.
  • To make meat sauce: In a nonstick saucepan, heat oil over medium heat; cook onions and garlic for 4 minutes or until softened. Stir in beef; cook, stirring to break up meat, for 4 minutes, or until no longer pink. Stir in tomato sauce and stock. Cover and cook for 10 minutes or until thickened. Set aside.
  • To make cheese sauce: In a nonstick saucepan, whisk together flour, milk, and stock until flour dissolves. Place over medium heat; simmer until mixture begins to boil. Reduce heat to low; cook, stirring occasionally, for 5 minutes, or until thickened. Stir in Cheddar. Remove from heat. Stir cheese sauce into meat sauce.
  • Toss pasta with sauce. Pour into prepared baking dish. Sprinkle with mozzarella and Parmesan.
  • Bake in centre of oven for 10 minutes or until bubbly.

Questions & Replies

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  1. LARavenscroft
    I originally picked this for a tag game and then realized I had made the wrong tag, but decided to make this anyway. All I can say is yummy :yummy: I was a little leary about mixing pasta sauce with cheese sauce, but the flavor is fantastic. It makes a lot and I can see that I'll be using this quite often when we have company because it easy and economical! It's also a great make ahead dish as I made it one day and put it in the oven the next day before dinner and served it with a salad and presto dinner was done! Thanks Redsie for posting this!
  2. annagram54
    I liked it very much. Changed the following: used beef stock since you were making a beef sauce; whole milk for cheese sauce; pepper and seasoned salt in cheese sauce (otherwise no amount of cheese could have flavored it well); small macaroni (preference).. Also had to strain beef sauce twice as it was way too liquidy. As someone else did, mixed cheese sauce and pasta and put in baking dish, then spread meat sauce on top. Hubby really liked it too. Will def make again.
  3. Kayla J.
    It's goulash. It's fine, but it's basically just goulash. And I thought the cheese sauce was just way too elaborate to add it to the tomato sauce and mix it in with the noodles. Way too much effort to eat something that just tasted like goulash. Didn't hate it, wasn't impressed
  4. Kim~In~Canada
    We all really loved this. It reheated well too. It made a ton, so it was great. Thanks.
  5. ColCadsMom
    This is DELICIOUS! I really thought it would take quite long to make, but it actually took much less time than I thought it would. The cheese sauce is very tasty, and the entire family enjoyed it. Next time I will add extra seasonings for our own preference. Breezytoo sent some Halloween pasta that was shaped like jackolanterns, black cats, and bats, and witches. The sauce was a gorgeous orange color and the pasta was perfect for an early Halloween treat for the kids. I used 96% lean ground beef, and I felt great feeding a healthy dish to my family. Thanks for a great pasta dish!


  1. MsSally
    Automatic 5 stars. DD (3) said "this is good stuff mommy" and ususlly she turns her nose up at tomato sauces. Very easy and good. Used whole wheat penne and ground chicken instead of beef. I just zapped mine in the oven at 400 in my oven proof skillet for about 15 mins and it was perfect.
  2. Schmutzarella
    This recipe was great! Like Kittencal, I used the Seasoning for Ground Pork, but instead of ground beef I used ground turkey. I added mushrooms and garlic to the meat sauce, as well as plenty of fresh basil and oregano from the garden. Using the Seasoning for Ground Pork, along with basil, oregano, red pepper flakes and garlic this wasn't bland at all. I used half and half instead of lowfat milk, and used the full 1.5 cups of chicken stock. For those of you out there who like tomato cream sauces, that is what this turns out to be. If you cut back a little on the chicken stock this could even be an awesome pasta sauce. My husband said he would have been really happy to get this in a restaurant (and we live in San Francisco, restaurant capital of the US, so that is saying something!). Thanks, Raspberry.
  3. Kittencalrecipezazz
    Oh gosh this is a great recipe! I used recipe#178446 in place of the ground beef, omitted the chicken broth and adjusted the ingredient amounts for the sauce, also I used half and half cream in place of milk and added in fresh garlic for the sauce, made this for my DS as a take-home meal, he loved it! thanks for sharing Reds!...Kitten:)


Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though! <img src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"> <img src=""> <img src=""> <img src="">
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