Cheesy Beef Macaroni Casserole: The Ultimate Comfort Food Recipe
Introduction to Cheesy Beef Macaroni Casserole
This Cheesy Beef Macaroni Casserole is a delightful blend of flavors that brings together tender elbow macaroni, savory ground beef, and a creamy cheddar cheese topping. It’s the perfect dish for family gatherings or cozy nights at home, and it’s sure to please everyone at the table. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and rewarding in taste.
A Personal Story Behind My Cheesy Beef Macaroni Casserole Journey
Growing up, my family often gathered around the dinner table for hearty meals that warmed our hearts. One of my fondest memories is of my grandmother making her famous macaroni casserole on chilly evenings. The aroma of melting cheese and simmering beef filled the house, bringing everyone together. This recipe is inspired by those cherished moments, and I hope it brings your family as much joy as it brought mine.
What Makes This Cheesy Beef Macaroni Casserole Recipe Special?
This casserole stands out for its rich flavors and comforting texture. The combination of spices like chili powder and Italian seasoning gives the beef a delightful kick, while the creamy cheddar cheese adds a layer of indulgence. Plus, it’s a one-pot wonder that minimizes cleanup, making it perfect for busy weeknights. The ability to customize it with extra vegetables or spices allows you to make it your own!
The Full Cheesy Beef Macaroni Casserole Recipe
Ingredients
- 1 tablespoon neutral oil (such as canola oil)
- 1 pound ground beef (80/20 lean to fat ratio)
- 1 teaspoon chili powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt, plus 1 tablespoon for pasta water
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper (optional)
- 1 medium onion, finely diced
- 3-4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 can (14.5 ounces) petite diced tomatoes
- 1 jar (24 ounces) meatless pasta sauce (marinara or your favorite brand)
- 1 cup beef broth
- ½ tablespoon Worcestershire sauce (soy sauce can be a substitute)
- 12 ounces elbow macaroni
- 8 ounces shredded cheddar cheese
Instructions
- Heat the neutral oil in a large pot over medium-high heat. Add the ground beef and sprinkle with chili powder, Italian seasoning, 1 teaspoon salt, black pepper, and crushed red pepper if using. Stir well to combine.
- Cook the beef for 2-3 minutes, breaking up large pieces with a wooden spoon. Stir occasionally until browned, about 1-3 minutes more. Tip: Make sure not to overcrowd the pot to ensure even browning.
- Reduce heat to medium. Add the diced onions and cook for 3 minutes, stirring frequently until they become translucent.
- Add minced garlic and tomato paste, cooking for 1-2 minutes, stirring often to prevent burning.
- Stir in the pasta sauce, diced tomatoes, beef broth, and Worcestershire sauce. Combine well and let the mixture come together.
- Increase heat to high and bring the sauce to a simmer. Then, reduce heat to medium-low, cover, and let it simmer for 30 minutes to enhance the flavors. Tip: Stir occasionally to prevent sticking.
- Meanwhile, cook the macaroni according to package instructions until al dente. Drain and set aside.
- Preheat the oven to 350°F (175°C).
- Mix the cooked macaroni with the sauce until well combined.
- In a baking dish (at least 11×7½ inches or 2.5 quarts), place half of the beef and macaroni mixture. Sprinkle with half of the shredded cheese (4 ounces).
- Add the remaining beef and macaroni mixture on top, then sprinkle with the rest of the cheese.
- Bake for 20-25 minutes until bubbly on the edges and the cheese is melted. Tip: For a golden top, you can broil for an additional 2-3 minutes, watching closely to prevent burning.
- Let the casserole rest for 10-15 minutes before serving to allow the flavors to settle.
Serving Suggestions and Variations for Cheesy Beef Macaroni Casserole
This casserole pairs wonderfully with a fresh green salad or steamed vegetables for a complete meal. You can also offer some crusty bread on the side for dipping. For variations, consider adding vegetables like bell peppers, mushrooms, or spinach to the beef mixture for added nutrition. If you prefer a spicier dish, feel free to increase the crushed red pepper. Additionally, this dish can be made ahead of time and frozen for later enjoyment—just be sure to thaw it overnight in the refrigerator before baking!
Frequently Asked Questions About Cheesy Beef Macaroni Casserole
Can I use a different type of pasta?
Absolutely! While elbow macaroni is traditional, any pasta shape you enjoy will work just fine.
Is it possible to make this dish vegetarian?
Yes! Simply substitute the ground beef with your favorite meat alternative and use vegetable broth instead of beef broth.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or oven until heated through.
Can I add cheese on top after baking?
Yes! If you love extra cheese, feel free to add more on top and broil briefly until melted and bubbly.
Cheesy Beef Macaroni Casserole
Equipment
- Large pot
- Baking Dish
Ingredients
Main Ingredients
- 1 tablespoon neutral oil
- 1 pound ground beef
- 1 teaspoon chili powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.25 teaspoon crushed red pepper optional
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 14.5 ounces petite diced tomatoes canned
- 24 ounces meatless pasta sauce
- 1 cup beef broth
- 0.5 tablespoon Worcestershire sauce or soy sauce as substitute
- 12 ounces elbow macaroni
- 8 ounces shredded cheddar cheese
Instructions
- Heat the neutral oil in a large pot over medium-high heat. Add the ground beef and sprinkle with chili powder, Italian seasoning, 1 teaspoon salt, black pepper, and crushed red pepper if using. Stir well to combine.
- Cook the beef for 2-3 minutes, breaking up large pieces with a wooden spoon. Stir occasionally until browned, about 1-3 minutes more. Tip: Make sure not to overcrowd the pot to ensure even browning.
- Reduce heat to medium. Add the diced onions and cook for 3 minutes, stirring frequently until they become translucent.
- Add minced garlic and tomato paste, cooking for 1-2 minutes, stirring often to prevent burning.
- Stir in the pasta sauce, diced tomatoes, beef broth, and Worcestershire sauce. Combine well and let the mixture come together.
- Increase heat to high and bring the sauce to a simmer. Then, reduce heat to medium-low, cover, and let it simmer for 30 minutes to enhance the flavors. Tip: Stir occasionally to prevent sticking.
- Meanwhile, cook the macaroni according to package instructions until al dente. Drain and set aside.
- Preheat the oven to 350°F (175°C).
- Mix the cooked macaroni with the sauce until well combined.
- In a baking dish (at least 11x7½ inches or 2.5 quarts), place half of the beef and macaroni mixture. Sprinkle with half of the shredded cheese (4 ounces).
- Add the remaining beef and macaroni mixture on top, then sprinkle with the rest of the cheese.
- Bake for 20-25 minutes until bubbly on the edges and the cheese is melted. Tip: For a golden top, you can broil for an additional 2-3 minutes, watching closely to prevent burning.
- Let the casserole rest for 10-15 minutes before serving to allow the flavors to settle.