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
4.99 from 247 votes↑ Click stars to rate now!
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Cheesy Beef & Macaroni Casserole

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!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
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  • 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
  • ½ cup tomato sauce
  • 3-4 tablespoons tomato paste
  • ½ teaspoon dry basil
  • salt & pepper to taste
  • 3 cups shredded cheddar cheese divided
  • ¼ cup freshly shredded parmesan cheese
  • 3 tablespoons chopped fresh parsley divided


  • Preheat 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, 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!
4.99 from 247 votes

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

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner
Cuisine American
Slightly adapted from Wayne’s Beef Macaroni

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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.99 from 247 votes (215 ratings without comment)

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Recipe Rating


  1. 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 leftovers4 stars

    1. 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.

  2. I’ve made this several times & it’s now one of my favorite meals – so delicious! Tonight, I had leftovers – can I freeze?5 stars

    1. 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!

    1. 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.

    1. 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!

  3. 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.5 stars

  4. 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.5 stars

  5. 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!!!5 stars

  6. Great dish, has lots of flavor. 6-9 servings means alot of leftovers for us, but it has more flavor next day, froze well.5 stars

    1. 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!

  7. 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.5 stars