Afghan Macaroni is perfect for weeknights when you are craving Ashak, but don’t have the time to make it. This pasta is topped with a creamy, garlicky yogurt sauce and a rich and hearty meat sauce, giving it so much flavor in every bite!
Want to make the most amazing Afghan Macaroni? Follow our process!
If you want to make this with the best possible cookware, you absolutely NEED to use Meyer’s 6-Piece Essential Cookware Set! It makes our life so easy with their chef’s pan and anti-boil over stainless steel stockpot!
This recipe is certainly unique. We found it’s best for anyone who doesn’t want to fold dumplings and make Ashak. This is a form of “Lazy Ashak” as you’d say! In farsi, we call this “Ashak e Tambaal”.
The flavors of the beef going along with the perfect blend of seasonings are incredible and it’s easily a family favorite. Each ingredient has been orchestrated carefully to be the absolute best.
The tomato paste and tomato sauce combo will give you that extra flavor and the kidney beans really add to the heartiness of this dish. Don’t forget the noodles. We found that medium sized shells work great, just make sure to drain them as best as possible after being cooked, because it’ll make the yogurt a bit runny when paired together.
Speaking of the yogurt, just a simple mix with minced garlic and dried mint will push it right over the edge! Grab a plate and let’s dig in!
Tips on Making The Best Afghan Macaroni
If you want to make this with the best possible cookware, you absolutely should use Meyer’s 6-Piece Essential Cookware Set!
Seasonings: This is the major factor here. You have to season your beef as it’ll pretty much make or break this dish. Adjust the amounts if you’d like. Add some more chili powder for a bit more spice. Taste it as you go and add more if needed.
Simmering the Sauce: The longer you allow the sauce to simmer, the better the sauce will taste. Let the sauce meld those flavors together and enhance the dish to the absolute best it can be.
Perfect Pasta: Pasta is also a key here. You don’t want to use cheap pasta. Try and get medium shells but look for quality. You can theoretically use any type of pasta here but we found shells to look and taste the best. Don’t overcook them, that will definitely get the mushy. And also make sure to drain the water completely.
Yogurt Mix: The Greek Yogurt mixed with the garlic and dried mint will give you that visual appeal along with enhancing the flavor. Adjust the garlic and mint to your preference but DO NOT SKIP this part. It’s important!
Garnish: Use fresh cilantro and green onions for the garnish. You can sprinkle some more dried mint over the whole plate as well to give it some more appeal and flavor kick.
Ingredients
- 1b Ground Beef
- 1 Onion (blended)
- 1 tbsp Garlic (minced)
- 2 tsp No Salt Seasoning Mix
- Salt (to taste)
- 1 tbsp Tomato Paste
- 3 cups Tomato Sauce
- 1 can Kidney Beans
- 1 lb Short Cut Noodles
- 1 cup Plain Greek Yogurt
- 1/2 tbsp Garlic (minced)
- Dried Mint
- Cilantro
- Green Onions
Instructions
Begin by browning ground beef with a blended onion, minced garlic, no salt seasoning mix and salt.
When the beef is fully cooked, add tomato paste, tomato sauce, and kidney beans, and let it simmer.
Cook noodles according to package.
Mix together greek yogurt, minced garlic and dried mint.
To serve, add a layer of the yogurt mix on the bottom of your plate, followed by your noodles, more yogurt and your hearty meat sauce.
Garnish with fresh cilantro and green onions.
storage recommendations
REFRIGERATION
Afghan Macaroni can be stored in airtight containers for 2-3 days after being made. Be sure to consume within those 2-3 days.
USE AIRTIGHT CONTAINERS
We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best!
SEPARATION
Store the sauce separately if possible to make sure the Afghan Macaroni maintains its texture and integrity. Prevent them from getting soggy this way!
FREEZING
Afghan Macaroni can be frozen which will allow for longer storage. Cool completely first and then place into a freezer safe container. Use within 2 months for the best possible taste but keep in mind this will affect texture.
REHEATING
Use a microwave or a stovetop to gently reheat the Afghan Macaroni on medium to low heat.
FREQUENTLY ASKED QUESTIONS
Absolutely! You can use ground turkey, chicken, or any plate based alternatives like Tofu. Of course, you can also do pork if you want to as well. I don’t eat it myself but my wife and kids do!
Yes you can. If you are allergic I recommend finding a dairy-free option to replace it. Something like Coconut Yogurt would work great!
Definitely. Just make sure to eat it within 3 days of consuming if you store it in the refrigerator.
You can. Just remember that when you reheat it, the texture will be very different. Make sure the Afghan Macaroni is fully thawed, then use a microwave or stove to heat it up.
We use kidney because it’s our personal preference. You can use any beans you would like. Great alternatives would be white beans, pinto beans, or black beans. But the process will stay the same, make sure they’re fully drained and rinsed before adding to the recipe.
Eat this with our Afghan Salad – Salata, but this dish is great on its own!
You can add a kick with extra chili powder, or add some red pepper flakes!
Want More Great Recipes like this? Here are some of our Go-To Recipes to pair with this afghan macaroni or just eat by itself
Kabuli Palaw, Afghan Brown Rice
LOVE OUR AFGHAN MACARONI? GIVE US FEEDBACK
If you make our Afghan Macaroni, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
Halfghan Kitchen Instagram
Afghan Macaroni
Equipment
- Meyer 6 Piece Essential Cookware Set
Ingredients
- 1 lb Ground Beef
- 1 Onion, blended
- 1 tbsp Minced Garlic
- Salt, to taste
- 1 tbsp Tomato Paste
- 3 cups Tomato Sauce
- 1 can Kidney Beans, drained and rinsed
- 1 lb Short Cut Noodles
- 1 cup Plain Greek Yogurt
- 1/2 tbsp Garlic
- Dried Mint
Optional Toppings
- Cilantro, Green Onions garnish
Instructions
- Begin by browning ground beef with a blended onion, minced garlic, no salt seasoning mix and salt.
- When the beef is fully cooked, add tomato paste, tomato sauce, and kidney beans, and let it simmer.
- Cook noodles according to package.
- Mix together greek yogurt, minced garlic and dried mint.
- To serve, add a layer of the yogurt mix on the bottom of your plate, followed by your noodles, more yogurt and your hearty meat sauce. Garnish with fresh cilantro and green onions.
Hey people!!!!!
Good mood and good luck to everyone!!!!!
Thank you!