Baked Cheesy Beef Macaroni
A robust and heartwarming baked casserole featuring tender elbow pasta, savory ground beef, and a rich tomato base, all enveloped in layers of gooey cheddar and mozzarella. This classic comfort dish is ideal for weeknight dinners, family gatherings, or potluck spreads, offering satisfying flavor with minimal effort.
Pin it to remember it!
Print Recipe
Servings: 6
Ingredients
- 1 tablespoon olive oil optional, for browning the beef
- 2 cloves garlic finely minced
- 200 grams about 2 cups dry elbow macaroni
- 1 teaspoon dried Italian herb mix
- 411 grams 14.5 oz canned diced tomatoes, including liquid
- 1 small onion diced finely
- 1 teaspoon salt or to personal preference
- 450 grams 1 lb lean ground beef
- 100 grams 1 cup shredded mozzarella
- 425 grams 15 oz tomato sauce
- ½ teaspoon freshly ground black pepper
- 200 grams 2 cups grated cheddar cheese, split for layering
- Chopped fresh parsley optional for topping
Instructions
- Preheat a large pot of salted water to a rolling boil. Add the elbow pasta and cook until slightly firm to the bite (al dente). Drain thoroughly and keep aside.
- In a spacious skillet over medium heat, warm the olive oil if using. Introduce the ground beef, cooking while breaking it apart until it is no longer pink. Drain off any rendered fat if necessary.
- Stir in the chopped onion and minced garlic. Sauté the mixture for 2 to 3 minutes until the vegetables begin to soften and turn fragrant.
- Pour in the tomato sauce and diced tomatoes with their juices. Season the mixture with the Italian herbs, salt, and black pepper. Allow to simmer gently for 5 to 7 minutes so the flavors meld together.
- Incorporate the cooked pasta into the meat and tomato sauce mixture. Toss until the noodles are well coated and evenly combined.
- Warm the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spread half of the pasta and beef blend across the base. Sprinkle over half of the cheddar cheese.
- Add the rest of the mixture on top, then finish by scattering the mozzarella and the remaining cheddar cheese across the surface.
- Bake the casserole, uncovered, for 20 to 25 minutes, or until the cheese is melted and the edges are bubbling.
- Optionally, garnish the finished dish with chopped parsley and serve hot.
Notes
For added flavor, consider sautéing the beef with the onion and garlic together before adding the sauce. Leftovers can be stored in an airtight container and refrigerated for up to 3 days.