This Beef and Macaroni casserole is everything you want in a hearty, family-style dinner savory ground beef, tender elbow macaroni, and a rich tomato sauce all baked under a blanket of melted cheddar. It comes together with simple pantry staples, delivers big comfort in every bite, and feeds a crowd with minimal effort. Perfect for weeknights, potlucks, or make-ahead meals.
Ingredients
- 1 pound (450 g) ground beef
- 1 cup elbow macaroni, uncooked
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz / 425 g) diced tomatoes, undrained
- 1 can (8 oz / 227 g) tomato sauce
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup fresh parsley, chopped (for garnish)
- Cooking spray or a little oil, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with cooking spray or oil and set aside.
- In a large skillet over medium heat, add the ground beef. Cook, breaking it up with a spoon, for 5–7 minutes or until fully browned and no pink remains. Drain off any excess fat.
- Add the chopped onion and minced garlic to the skillet with the beef. Cook for 3–4 minutes, stirring often, until the onion is softened and translucent.
- Stir in the diced tomatoes (with their juices), tomato sauce, beef broth, Italian seasoning, salt, and black pepper. Bring the mixture to a gentle simmer.
- Add the uncooked elbow macaroni to the skillet, stirring well so the pasta is submerged and evenly distributed in the sauce.
- Cover the skillet with a lid and cook over medium-low heat for about 10 minutes, stirring occasionally, until the macaroni is just tender but not mushy. If the mixture seems too thick, add a splash of extra broth or water.
- Transfer the beef and macaroni mixture to the prepared baking dish, spreading it into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake in the preheated oven for 20–25 minutes, or until the cheese is fully melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let the casserole cool for 5–10 minutes to set slightly. Garnish with freshly chopped parsley before serving.
Variation
- Cheesy deluxe: Stir an extra 1/2–1 cup of shredded cheese into the beef and pasta mixture before baking for an ultra-cheesy casserole.
- Veggie boost: Add diced bell peppers, mushrooms, or zucchini when you cook the onions and garlic to sneak in more vegetables.
- Spicy version: Use a pinch of red pepper flakes or a bit of cayenne in the sauce, or swap some of the cheddar for pepper jack cheese for a gentle kick.
Cooking Notes
- Cook the macaroni just until tender on the stovetop; it will soften a bit more in the oven, so avoid overcooking at the simmer stage.
- If the sauce thickens too quickly while the pasta is cooking, loosen it with a splash of beef broth or water so the pasta has enough liquid to finish cooking.
- For a slightly crisp top, broil the casserole for 1–2 minutes at the end of baking, watching closely so the cheese doesn’t burn.
Serving Suggestions
- Serve with a simple side salad or steamed green vegetables (like green beans or broccoli) for a fresh contrast to the rich casserole.
- Add warm garlic bread or crusty rolls to turn this into a complete, cozy meal.
- Top individual portions with a spoonful of sour cream or a sprinkle of red pepper flakes for extra richness or heat.
Tips
- Let the casserole rest before cutting in so it holds together better when serving.
- Taste the sauce before adding the macaroni and adjust salt if needed different tomato products and broths can vary in saltiness.
- Make it ahead: Assemble the casserole up through transferring to the baking dish, cool, cover, and refrigerate. When ready to eat, top with cheese and bake until hot and bubbly (you may need to add 5–10 extra minutes from cold).
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 23 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I use a different pasta shape?
Yes. Small shapes like shells, rotini, or small penne work well just use about the same volume and cook until just tender. - Can I skip the baking step?
You can serve it straight from the skillet once the pasta is cooked and the cheese is stirred in or melted on top with a lid. Baking, however, adds a nice bubbly, cheesy top and slightly thicker texture. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a covered baking dish at 350°F (175°C) until warmed through. - Can I freeze Beef and Macaroni casserole?
Yes. Cool completely, then wrap tightly and freeze for up to 2–3 months. Thaw in the refrigerator overnight, cover with foil, and reheat in a 350°F (175°C) oven until hot and bubbly.
Conclusion
Beef and Macaroni Casserole is a timeless comfort classic savory beef, tender pasta, and a rich tomato-based sauce all baked under melty cheddar. It’s budget-friendly, kid-approved, and relies on pantry staples you likely already have. Whether you’re feeding a hungry family or stocking the freezer, this cozy bake delivers reliable, hearty flavor every time.
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Beef and Macaroni
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Beef and Macaroni casserole is everything you want in a hearty, family-style dinner savory ground beef, tender elbow macaroni, and a rich tomato sauce all baked under a blanket of melted cheddar. It comes together with simple pantry staples, delivers big comfort in every bite, and feeds a crowd with minimal effort. Perfect for weeknights, potlucks, or make-ahead meals.
Ingredients
Scale
- 1 pound (450 g) ground beef
- 1 cup elbow macaroni, uncooked
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz / 425 g) diced tomatoes, undrained
- 1 can (8 oz / 227 g) tomato sauce
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup fresh parsley, chopped (for garnish)
- Cooking spray or a little oil, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with cooking spray or oil and set aside.
- In a large skillet over medium heat, add the ground beef. Cook, breaking it up with a spoon, for 5–7 minutes or until fully browned and no pink remains. Drain off any excess fat.
- Add the chopped onion and minced garlic to the skillet with the beef. Cook for 3–4 minutes, stirring often, until the onion is softened and translucent.
- Stir in the diced tomatoes (with their juices), tomato sauce, beef broth, Italian seasoning, salt, and black pepper. Bring the mixture to a gentle simmer.
- Add the uncooked elbow macaroni to the skillet, stirring well so the pasta is submerged and evenly distributed in the sauce.
- Cover the skillet with a lid and cook over medium-low heat for about 10 minutes, stirring occasionally, until the macaroni is just tender but not mushy. If the mixture seems too thick, add a splash of extra broth or water.
- Transfer the beef and macaroni mixture to the prepared baking dish, spreading it into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Bake in the preheated oven for 20–25 minutes, or until the cheese is fully melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let the casserole cool for 5–10 minutes to set slightly. Garnish with freshly chopped parsley before serving.
Notes
- Use lean ground beef (around 90% lean) to keep the casserole from becoming too greasy.
- If your skillet isn’t large enough, you can simmer the sauce and pasta, then combine everything directly in the baking dish before topping with cheese.
- The mixture should be a bit saucy before baking; the pasta will continue to absorb liquid in the oven.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Course, Casserole
- Method: Stovetop & Baked
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 70 mg
Keywords: beef and macaroni, beef macaroni casserole, cheesy pasta bake, ground beef casserole, easy weeknight dinner, comfort food