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 *
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
- 24 ounces pasta sauce
- 14.5 ounces canned petite diced tomatoes undrained
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 cups shredded sharp cheddar cheese divided
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil.
- Cook noodles for ¾ of the time directed on the package, they should be slightly under al dente—tender on the outside but firm in the center. Drain and rinse under cold water.
- Meanwhile, in a large skillet over medium-high heat, brown the beef, breaking it up as it cooks. Drain any grease.
- Add the onion and garlic and cook until soft, about 4 minutes. Stir in the green bell pepper and cook 3 minutes more, stirring often.
- Add the pasta sauce, diced tomatoes (with their juices), tomato paste, oregano, basil, salt, and pepper to the pan. Stir to combine, then bring the mixture to a boil. Reduce the heat and let it simmer for 5 minutes.
- Combine the drained pasta, tomato meat sauce, and 1 cup of cheddar cheese in a 9×13-inch casserole dish.
- Bake uncovered for 20 minutes. Top with the remaining cheeses (cheddar & mozzarella) and bake for an additional 10-15 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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
More Recipes You’ll Love
Love this recipe this is what I grew up on.
So delicious!!! My whole family enjoyed this meal! Great recipe!
love eating nice food
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?
We used cheddar and parmesan cheese in this recipe, but I am sure mozzarella would be a delicious choice too!
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.
I’m sorry this didn’t work out for you.
For a little extra kick I add a little minced jalapeno. It just gives it an extra oomph.
That sounds great Arlen!
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.
Sounds delicious Amy!
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!
Sounds great Amy! Thank you so much for sharing! Glad you loved it.
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.
So happy that you enjoyed this casserole Miss V! Thank you for letting us know your experience with the uncooked macaroni.
Can I make this ahead of time? And just bake the day of ? How long would it be ?
I have never made this ahead of time Melissa but think it would work. You’ll want to ensure your casserole reaches 160°F.
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.!
I’m glad you enjoyed the flavors of this recipe!
20 prep time
40 cook time
1 hour total
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!
I am so glad you were able to make this work with what you had on hand!
I love your easy meal recipes will try them all.. Thank You for sharing..
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!
I am so glad you were able to make this recipe work with what you had on hand!
My macaroni says 6 minutes for al dante so would I do the 4 minutes or the 6 minute al dante
I would cook it 4 minutes and check it. It should be soft but still be a bit firm.
Love the recipes
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!
I hope you love it Diana! That is one of our favorite recipes!
I really love this site.
I really love these recipe’s
Widower Herb
Thank you so much Herb!
Great !
I just love these recipes.. Saved some of them!! Can’t wait to try them…
Thank you Stella!
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!
So glad you loved it!
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
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.
Nice recipe. Thank you.
Thank you Liz!
Ok casserole I would leave tomato paste out ..