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!
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!
Items You’ll Need for This Recipe
* macaroni * 9×13 casserole dish * tomato sauce *
Cheesy Beef & Macaroni Casserole
Equipment
Ingredients
- 1 pound elbow macaroni or similar
- 1 pound lean ground beef
- 2 cloves garlic minced
- 1 small onion diced, or ½ of a large onion
- 1 small green bell pepper diced
- 28 ounces crushed tomatoes 1 can
- ½ cup tomato sauce
- 3 tablespoons tomato paste
- 1 teaspoon dried basil
- salt and black pepper to taste
- 3 cups shredded sharp cheddar cheese divided
- 1 cup shredded mozzarella cheese
- 3 tablespoons chopped fresh parsley divided
Instructions
- Preheat the oven to 375°F.
- Cook noodles for ¾ of time according to package. (My noodles said 9 minutes so I cooked them for 6). Drain and rinse under cold water.
- Meanwhile, in a large skillet brown the beef until no pink remains, about 8 minutes. Drain well.
- Add the onion and garlic and cook for 4 minutes or until the onion begins to soften. Stir in the green bell pepper and cook 3 minutes more.
- Add the crushed tomatoes, tomato sauce & paste, basil, ½ teaspoon salt & pepper. Simmer for 5 minutes.
- Stir in the drained pasta and 1 cup of cheddar cheese and trasnfer to a 9×13 casserole dish.
- Bake uncovered for 20 minutes. Top with the remaining cheeses and bake for an additional 15 minutes or until bubbly and browned.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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This is such a delicious recipe, and it’s very easy to customize it to your liking as well. You can use ground turkey or chicken, any type of pasta. different types of cheeses and/or add any vegetables you want. I used rigatoni noodles and added a lot more seasoning than it called for because that’s just how my family likes our food. I used a tablespoon of Italian seasoning, one teaspoon of brown sugar (cuts the acidity of the tomatoes) and a couple dashes of Worcestershire sauce. It gave it a good pizazz. I also recommend adding a couple tablespoons of water or broth to the mix. It might seem wrong as you’re doing it but trust me it needs it because the noodles soak it up and prevent it from turning out dry and keeps leftovers from drying out in the refrigerator.
I thought this turned out rather bland. needed more sauce too. maybe add a can of fire roasted diced tomatoes to it or use more sauce. or maybe more of a pasta sauce.
I thought the same. I added a tablespoon of Italian seasoning, one teaspoon of brown sugar, a couple dashes of Worcestershire sauce. It was amazing. Try it this way
The recipe above doesn’t call for milk. Am I missing something?
Nope, you are correct this recipe has no milk just cheesy goodness!
Great
Made this tonight for dinner but it was rather bland. I would try it again but use more seasonings as it reminded me of toned-down spaghetti. Way too much pasta for the meat sauce so made it a little dry, next time I will cut the macaroni down and add more seasonings.
The Farmer loved it!
best ever!
Followed recipe exactly and it was very good. It is the next day and pasta has soaked up most of the sauce. How would you suggest to make extra sauce to add to for leftovers
You could heat up marinara sauce or tomato sauce and add it to the leftovers.
Simply make up some basic cheese sauce, pour it over & combine, cover with crumpled up Greaseproof Paper (not foil – that will make pasta sweat & swell to mush) then bake in oven on low setting so other ingedients bake through without the sauce getting dried up & burnt – as it would on a high setting.
I’ve made this several times & it’s now one of my favorite meals – so delicious! Tonight, I had leftovers – can I freeze?
I am so glad you love this recipe Jan! I have not tried freezing this mac and cheese recipe. Often recipes with dairy don’t freeze well so I can’t say for sure how it would work but some readers have had success!
I always make extra to freeze. It tastes great after freezing. Try it you will love it!
Hi Holly , can I freeze your cheesy Mac and cheese receipt
I have not tried freezing the mac and cheese recipe Gary. Often recipes with dairy don’t freeze well so I can’t say for sure how it would work but some readers have had success.
How could I make this in an instant pot? Love the recipe!
I haven’t tried it so I can’t say for sure Mary. If you try it I would love to hear how it turns out!
I have been looking for this recipe all over the place. So happy I found it here. My Grandma used to make this and we called it Macaroni Glop lol. The only difference is that she just used extra sharp cheddar cheese. One of my favorite childhood recipes. Thank for sharing it.
You’re welcome Tammy! I’m so happy you found the recipe too! Enjoy.
Great as usual Holly.sorry I made a few tweaks out of necessity,I had some pork sausage meat leftover ,so paired it with ground beef.also only had home made canned tomatoes and stewed tomatoes so I made adjustments.My hubby asked for a repeat,so second time around.super.
So happy to hear that, Denise! We are glad this recipe worked so well for you :)
I would rate this MORE than 5 if I could. I made this a few days ago for my husband’s work lunch for the week. So glad it made such a large portion because I have been able to have eat it also. This is the VERY best Mac and beef casserole. I made one a few months ago (someone else’s recipe) and I was so disappointing. But this recipe! OMG….so flavorful and delicious. It certainly be a keeper. I love your recipes and everyone I have made in the past has been very successful! Thank you so much!!!
Great dish, has lots of flavor. 6-9 servings means alot of leftovers for us, but it has more flavor next day, froze well.
So happy to hear that, Kelli! Another reader broke it into two servings and froze one, a great idea if you’re a couple or smaller family!
So good and so easy!!! I actually split the ingredients in half and made 2 smaller portions since it is just my husband and myself. Cooked both and froze one. I also used my toaster oven so it cooked quicker, about 25 – 30 minutes.
Great idea to make it into two meals!! Thank you for sharing your toaster oven tip!