This Cheesy Beef and Macaroni Bake is a hearty, comforting casserole that brings together tender elbow macaroni, seasoned ground beef, and a rich tomato sauce, all layered with melty cheddar cheese. It’s a fuss-free dish I love to make when I want something cozy, filling, and family-friendly.
Why You’ll Love This Recipe
I like this recipe because it strikes the perfect balance between easy and satisfying. It comes together with pantry staples, doesn’t take long to prep, and always hits the spot after a busy day. The melty cheese on top seals the deal for me, and I can switch it up with different seasonings or pasta shapes whenever I want. Plus, it makes a generous amount, so I often enjoy leftovers the next day or freeze portions for later.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef (≈ 450 g)
16 oz elbow macaroni (≈ 450 g)
30 oz tomato sauce (≈ 850 ml)
2 cups shredded Cheddar cheese
1–2 tsp dried onion (or ½ cup diced onion)
1 tsp basil
1 tsp oregano
Salt and pepper to taste
Optional: 1–2 tbsp tomato paste or extra seasoning
Directions
I start by preheating my oven to 350 °F (175 °C).
Then, I cook the elbow macaroni in lightly salted boiling water until it’s al dente, and drain it well.
While the pasta cooks, I brown the ground beef in a skillet and drain any extra fat.
If I’m using fresh onion, I sauté it with the beef until it softens.
I stir in the tomato sauce, optional tomato paste, basil, oregano, salt, and pepper, letting it all simmer for 5–10 minutes.
Once the sauce is ready, I fold in the cooked macaroni until everything is well coated.
In a baking dish, I layer half of the pasta mixture, sprinkle on half the cheese, add the remaining mixture, and top it with the rest of the cheese.
I bake it uncovered for 20–30 minutes, or until the cheese is melted and bubbly.
Servings and timing
This recipe makes about 8 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
I like keeping this recipe flexible. Sometimes I skip baking altogether and stir the cheese in at the end for a quicker stovetop version. Using fresh garlic and onion boosts the flavor, and I’ve swapped the elbow macaroni for penne or shell pasta when that’s what I have on hand. If I want to spice things up, I add a pinch of chili flakes or mix in some chopped bell peppers or mushrooms.
Storage/Reheating
Leftovers are easy to store. I keep them in an airtight container in the fridge for up to 3 days. For longer storage, I portion and freeze them for up to 2 months. When I’m ready to eat, I reheat portions in the microwave or oven until hot all the way through. A splash of water or extra sauce helps keep things moist when reheating.
FAQs
What type of cheese works best for this casserole?
I usually use sharp Cheddar, but I’ve also mixed in mozzarella or Monterey Jack for a gooier, stretchier melt.
Can I make this dish ahead of time?
Yes, I often assemble it ahead and store it covered in the fridge for up to 24 hours. When it’s time to bake, I just add a few extra minutes to the oven time.
Is it okay to skip the baking step?
Definitely. I sometimes stir the cheese directly into the hot pasta and sauce for a stovetop version that’s just as tasty and even quicker.
Can I use other meats instead of ground beef?
Ground turkey, chicken, or even plant-based crumbles work well in place of beef. I adjust the seasonings a bit depending on what I use.
How can I make this dish more nutritious?
I’ve added chopped spinach, grated zucchini, or even lentils to bulk it up with veggies and fiber without changing the flavor much.
Conclusion
This Cheesy Beef and Macaroni Bake is one of those go-to comfort meals I keep coming back to. It’s easy, filling, customizable, and perfect for both weeknights and leftovers. Whether I’m feeding a crowd or just stocking up my freezer, it always delivers that warm, cheesy satisfaction I’m craving.
