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
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Great ground beef recipe! It doesn’t take much time and it’s so delicious. I live by myself so it lasts a long time but always regret when it is finished. A keeper!
If I want to make this ahead of time and freeze it for future use, should I bake it and follow all directions or what do you suggest?
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!
Do I add the 1 cup of cheese on top of the pasta and sauce or mix it in?
I mix 1 cup in and then top with the remaining cheese. Enjoy Hannah!
This is a great comfort food dish! Since we like things on the spicy side, we used fire-roasted diced tomatoes and added about 1/2t of red pepper flakes. Thanks for sharing this recipe!
It was rather dry and bland. I’d add more sauce or cover when cooking or use less pasta or a deeper smaller pan. Also I think more cheese mixed in rather than on top would better.
very tasty
Can I make this a day before and not bake until the next day?
I have never made this ahead of time but think it would work well. You may need to increase the cooking time to ensure your casserole reaches 160°F. I would love to hear how it turns out for you!
Delicious! I made this without the pasta sauce and added some barbecue sauce and 4 slices of American cheese. So good too!
Easy prep with shelf stable ingredients (except the cheese). We love the flavorings.
Hi is the parsley just to put at the end? Why is it divided, thank you!
You can use the parsley for garnish on the final dish, but it’s optional.
This was good! I added a whole 8 oz can of tomato sauce instead of just half a cup, and I’m glad I did because it wasn’t too wet. The only issue is that the noodles on the edges got too hard. I used the correct pan size (going by length and width), but perhaps a deeper pan would have helped prevent that. And/or a bit more sauce.
The recipe doesn’t call for an 8 oz can of tomato sauce…maybe you could remove your 4-star rating since you didn’t even follow the recipe?
Just so I’m reading this recipe correctly, only one cup of cheese goes into the mixture of macaroni and burger and sauce, and then 3 cups of cheese goes on the top?
yes, we mix in one cup of cheddar cheese and then top the casserole with the remaining cheese.