This beef and macaroni casserole is a classic comfort food that's easy to make and always satisfying. Tender elbow macaroni is tossed in a flavorful ground beef and tomato sauce, then baked with plenty of melted cheddar cheese for a hearty dinner the whole family will love.
Ingredients
🛢️ Oil - Use a neutral oil with a high smoke point, we use canola oil
🥩 Ground beef - We use ground chuck (80/20 lean to fat ratio), but lean ground beef will work just as well.
🧂 Seasoning - The ground beef is simply seasoned with chili powder, Italian seasoning, salt, black pepper, and crushed red pepper. The sauce also gets an extra kick of flavor from Worcestershire sauce. If you don't have Worcestershire sauce substitute soy sauce if desired.
🧅 Vegetables - Onions and garlic make the jarred pasta sauce extra tasty.
🥫 Pantry - Tomato paste, diced tomatoes (we use petite dice), meatless pasta sauce, and beef broth make the meat sauce as easy as it is delicious.
🍝 Pasta - We use elbow macaroni, but any short tube pasta will work in a pinch.
🧀 Cheese - Mild or medium cheddar cheese is ideal for this pasta casserole. Cheddar jack, Monterey jack make good substitutes. Choose a cheese that melts well.
📖 See the recipe card for quantities and preparation.
How to make beef and macaroni casserole
- Heat the oil in a large skillet over medium-high heat. Add the ground beef and seasonings, stir, and spread into an even layer. Cook for 2-3 minutes, stir, then continue cooking 1-3 minutes more, breaking up large pieces, until browned.
- Lower to medium heat and add the onions, cook for 3 minutes, stirring frequently. Next, add the garlic and tomato paste, cook for 1-2 minutes, stir often.
- Add the pasta sauce, tomatoes, broth, and Worcestershire; stir to combine. Bring to a simmer, then reduce to medium-low, cover, and cook 30 minutes, stirring occasionally.
- In the meantime, cook the macaroni according to the package directions for al dente. Do not overcook or it will turn mushy. Drain well and reserve until ready to build the casserole.
Prepare the casserole
- Preheat the oven to 350°F. Combine the macaroni with the sauce, spread half into a 11 x 7½-inch (2.5-quart) dish, and top with 4 ounces of cheese. Add the remaining mixture and finish with the rest of the cheese.
- Bake for 20-25 minutes, until bubbly and the cheese is melted. Let rest 10-15 minutes before serving-perfect time to make garlic bread! Garnish with parsley or green onions, if desired.
Substitutions and variations
- Substitute lean ground turkey (not turkey breast) for the ground beef, and use chicken broth in place of beef broth.
- If you don't have Worcestershire sauce, soy sauce works as a replacement.
- Elbow macaroni can be swapped for another small pasta shape. Short tubes like cavatappi, rigatoni, penne, or ziti all work well.
- Skip the crushed red pepper if you don't want heat. For an even milder flavor, use paprika instead of chili powder.
- If you're sensitive to salt, use reduced-sodium broth, canned tomatoes, and pasta sauce.
Recipe tips & notes
- Don't overcook the pasta or it will turn mushy. Cook it just to al dente (sometimes labeled "firm" on packaging). Remember, it will keep cooking after draining and again once mixed with the hot beef sauce.
- For best results, shred your own cheese. Pre-shredded cheese is great for quick meals, but in casseroles and cheese sauces, freshly shredded cheese melts more smoothly and gives you a creamier texture.
- Choose a meatless pasta sauce since this recipe already includes ground beef. Also, go with a sauce that isn't overly thick so it doesn't reduce too much as it simmers.
Storing and reheating
Storing: Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. Thaw it in the refrigerator before reheating.
Reheating: Reheat the pasta in the microwave (use a microwave safe plate) until hot all the way through. To reheat it in the oven, place the pasta portion in an oven-safe baking dish and cover with aluminum foil. Bake on 350°F until hot.
Food safety: According to USDA recommendations, do not leave cooked food out for longer than two hours, or for more than one hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
Pasta casseroles are great for family meals because they're easy to make, budget-friendly, and feed a crowd. If you enjoyed this beef and macaroni casserole, try our pizza pasta bake or sausage baked ziti-both just might become new family favorites.
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📖 Recipe
Macaroni and Beef Casserole
Ingredients
- 1 tablespoon Oil neutral (flavorless) oil with a high smoke point - we use canola oil
- 1 pound Ground Beef we use ground chuck 80/20 lean to fat ratio
- 1 teaspoon Chili Powder
- 1 teaspoon Italian Seasoning
- 1 teaspoon Salt plus 1 tablespoon for the pasta water
- ¼ teaspoon Black Pepper
- ¼ teaspoon Crushed Red Pepper optional, leave it out if you don't like spicy
- 1 medium Onion finely diced
- 3-4 Garlic Cloves minced
- 1 tablespoon Tomato Paste
- 1 14.5 ounce can Petite Diced Tomatoes
- 1 24 ounce jar Meatless Pasta Sauce (marinara sauce or other meatless variety use your favorite brand)
- 1 cup Beef Broth
- ½ tablespoon Worcestershire Sauce soy sauce makes a good substitute
- 12 ounces Elbow Macaroni
- 8 ounces Shredded Cheddar Cheese
Instructions
- Heat the oil in a large pot or large saute pan over medium-high heat. Add the ground beef and sprinkle with the Italian seasoning, chili powder, salt, black pepper, and crushed red pepper (if using). Stir well to combine.
- Arrange the beef in one layer and cook for 2-3 minutes. Stir well. Continue cooking for 1-3 minutes until the meat is browned. Stir often and break up large pieces with a wooden spoon or spatula.
- Lower the heat to medium and add the onions, cook for 3 minutes, stirring frequently.
- Next, add the garlic and tomato paste, cook for 1-2 minutes, stir often.
- Add the pasta sauce, diced tomatoes, beef broth, and Worcestershire sauce to the pan. Stir well to combine.
- Raise the heat to high and bring the sauce to a simmer. Then, lower the heat to medium-low, cover the pan and simmer for 30 minutes to let the flavors develop and come together.
- In the meantime, cook the macaroni following the package directions for al dente.
- Preheat the oven to 350°F.
- Combine the cooked macaroni with the sauce.
- Add half the beef and macaroni to a baking dish that is at least 11x7½ inch (2.5 quarts).
- Sprinkle the top with half (4 ounces) of the shredded cheese.
- Add the remaining macaroni beef mixture.
- Top with the remaining cheese.
- Bake the macaroni and beef casserole for 20-25 minutes or until bubbly on the edges and the cheese is melted.
- Remove the casserole from the oven and let it set for 10-15 minutes before serving.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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