Cheesy Beef & Macaroni Casserole


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This Cheesy Beef & Macaroni Casserole is easy to put together and it boasts big flavor!  We’ve made this recipe countless times and everyone in my family raves about it!

cheese and beef macaroni casserole being scooped out

cheese and beef macaroni casserole on plate

I love macaroni and cheese any which way you serve it…  whether it’s super creamy and oven baked or cooked up in the crock pot I just can’t get enough!

This Cheesy Beef & Macaroni Casserole is a very simple to put together yet it boasts big flavor!  I’ve added in green pepper but this recipe is easy to modify based on what’s in your fridge (and your own personal preferences).  Any type of peppers, chopped zucchini or sliced mushrooms would be amazing in this casserole.

There is nothing fancy in this recipe but it just tastes like .. home. :)  Good ol’ comfort food!

cheese and beef macaroni casserole in baking dish

Items You’ll Need for This Recipe

* macaroni *  9×13 casserole dish * tomato sauce *

 

Cheesy Beef & Macaroni Casserole being served
5 from 72 votes
Review Recipe

CHEESY BEEF & MACARONI CASSEROLE

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Author Holly Nilsson
Course Dinner
Cuisine American
This Cheesy Beef & Macaroni Casserole is an easy to put together and it boasts big flavor! We’ve made this recipe countless times and everyone in my family raves about it!

Ingredients

  • 1 pound dry macaroni noodles or similar
  • 1 pound lean ground beef
  • 2 cloves garlic minced
  • 1 cup diced onion
  • 1 cup diced green pepper
  • 1 can crushed tomatoes 28 oz
  • 1/2 cup tomato sauce
  • 3-4 Tablespoons tomato paste
  • 1/2 teaspoon dry basil
  • salt & pepper to taste
  • 3 cups shredded cheddar cheese divided
  • 1/4 cup freshly shredded parmesan cheese
  • 3 Tablespoons chopped fresh parsley divided

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Instructions

  • Preheat oven to 375.
  • Cook noodles for 3/4 of time according to package. (My noodles said 9 minutes so I cooked them for 6). Drain and rinse under cold water.
  • Meanwhile, brown beef, garlic & onion in a frying pan. Drain.
  • Combine green peppers, beef, noodles, tomatoes, tomato sauce & paste, basil, salt & pepper, 1 cup of cheddar cheese, 2 tablespoons fresh parsley. Pour into a 9×13 casserole dish.
  • Combine remaining cheeses & 1 tablespoon of parsley. Sprinkle on top of casserole. Bake uncovered for 35-40 minutes or until bubbly and cheese is browned!

Nutrition Information

Calories: 537, Carbohydrates: 48g, Protein: 30g, Fat: 24g, Saturated Fat: 12g, Cholesterol: 85mg, Sodium: 484mg, Potassium: 516mg, Fiber: 2g, Sugar: 4g, Vitamin A: 800IU, Vitamin C: 21mg, Calcium: 377mg, Iron: 2.8mg
Keyword macaroni casserole
Slightly adapted from Wayne’s Beef Macaroni

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Easy to make and super delicious!

    I broil it on high for 7 mins so the cheese gets golden , brown

    Definitely will make it again and again.5 stars

  2. The recipe calls for 1 lb dry pasta. I have a 340g box. If I would cook the entire box I wouldn’t have nearly enough ground beef. The internet states that 1 lb dry pasta equals 8 cups dry pasta

    1. You’d be a little bit short on pasta but it should still work fine, it’ll be a bit more saucy. 1lb of pasta is 453g.

  3. Holly’s recipe was very tasty. I used home grown tomatoes and I reduced the juice to make tomato sauce. I also used fresh basil from the garden (1/2 cup fresh basil and 1/4 cup dried basil). Thank you Holly.5 stars

  4. Just made this for my husband and he is raving about it. It’s so delicious! I added cheddar jack cheese and fine Parmesan cheee to top it off with the 2 cups of cheddar. Amazing!! Great recipe!5 stars

  5. This was a wonderfully tasty dish, however, the macaroni I had was a small variety & even using only 3/4 of the suggested amount, it was too much to use, so half is in the reezer waiting for the next call for macaroni.
    NIce for breakfast too. :)

    1. Hi Dulcetta, for the full recipe you can scroll towards the bottom of the post or use the jump to recipe button at the top of the page.

    1. I haven’t tried freezing this casserole but I think it would do great Debbie. Just bring out to defrost the night before then pop it in the oven following the recipe instructions or until fully heated through!

  6. So delicious! My whole family loved it. I added some seasoning salt, oregano, pepper, and paprika to the beef for extra flavor.5 stars

  7. Want to try this but am double checking. Picture looks like Mozzarella cheese may have been used as a topping. Recipes states cheddar and Parma. Is that correct?

    1. We used cheddar and parmesan cheese in this recipe, but I am sure mozzarella would be a delicious choice too!

  8. Did not like it at all, too bitter with all the crushed tomatoes, tomato sauce and paste. It would need maybe some sugar to offset the taste. Husband told me to ditch the recipe and never make it again.

  9. I’m making this tonight. I’m using 1 lb ground beef, 1 lb ground sausage, two 14 oz cans crushed tomatoes, two 14 oz cans sauce, 1 lb elbow noodles. I work afternoons so I’m putting the uncooked noodles into the mix and placing is 13×9 pyrex baking dish for family to cook. I’ll add to my post on how well it came out. Feeding 6 adults.5 stars

      1. Ok, here’s the update. 1 lb ground beef, 1 lb seasoned ground pork, two 14 oz cans each tomato sauce and petite diced tomatoes, 8 oz beef broth, 1 lb elbow noodles UNCOOKED, tbsp. minced garlic, two thin rings sweet onion diced, salt and pepper to taste, tbsp. Italian seasoning. Brown meat with garlic and onion, drain meat, return to pot, add all other ingredients, mix well. Transfer to Pyrex 13 x 9 baking dish, refrigerate until ready to prepare dinner (I had it set up by 11:30 am, cooking began at 4:15 pm). Add cheeses before baking and follow the original directions for cooking temperature and time. There’s enough for 8 large servings/12 smaller servings. Noodles absorbed enough liquid to keep it from being soupy. It was amazing!5 stars

        1. Easy and tasty. I did add more seasoning to our taste plus tried to make it with uncooked macaroni and beef broth (as another commenter did). The macaroni didn’t cook completely when uncovered. So I covered it and cooked it for 15 more minutes. This recipe will be a keeper.5 stars

          1. So happy that you enjoyed this casserole Miss V! Thank you for letting us know your experience with the uncooked macaroni.

        1. I have never made this ahead of time Melissa but think it would work. You’ll want to ensure your casserole reaches 160°F.

  10. So, it was really really really good. I’m not giving it 5 stars unfortunately. It said that it takes 20 minutes to prepare, it took me 2 hours unfortunately. By the time you browned the beef and cooked the pasta and chopped everything up (onions, garlic and peppers) and grated the cheese). It really tires you out. Need a huge pot to mix everything before you put it in the baking dish and that’s not said (it should be said).

    However, once it got through it, it was AWESOME!!! I would add mushrooms to it if I was to do it again.!

  11. Whole family loves this! Tweaked a bit because I didn’t have everything and I didn’t want to run to the store. I had no green peppers so added crushed red pepper. Also used a cup of New York extra sharp cheddar cheese. WONDERFUL!5 stars

  12. I made this recipie and it turned out fantastic and delicious.  I replaced the tomato sauce with tomato soup bc I was out. I only used half the cheese recommended.  Watching my fat and cal.  Might even omit cheese next time and just sprinkle some atop of casserole.  I think I may use more tomatoes.  This recipe made a lot.   The tomato soup gave it a sweeter flavour.  I’m def adding this to my recipe book!5 stars

  13. Thank you Holly for sharing your recipes with us! I’m making the Cheesy Beef and Macaroni one today. And I plan on making some of your other ones also. They all look so delicious!

  14. Delicious!! I didn’t have parsley but it was a hit. I also used left over spaghetti sauce and roasted veggies. This is similar to a meal my mom used to cook for us growing up, she liked to add Italian sausage. Thanks for posting!

  15. I just need a little clarification for next time…
    I have never seen grated cheddar cheese. I assume you mean shredded?
    And as far as “fresh” Parmesan cheese is concerned, well, I only had “grated” on hand. lol. Do you recommend shredded? Or does it matter?

    I am far from being a Martha Stewart, so I need all the help I can get. Lol
    Thanks

    1. Thank you for your comment, I’ve updated to ingredients to make it more clear. :)
      Yes, both the cheddar and parmesan cheese are fresh shredded cheese. :) I’m sure grated parmesan would work in this recipe although shredded is best.