Macaroni and Beef Casserole

This beef and macaroni casserole is an easy dinner recipe that’s hearty and delicious. It features tender elbow macaroni, a simple ground beef tomato sauce, and melty cheddar cheese.

Course Main Course

Cuisine American

Keyword pasta dinner

Prep Time 20

Cook Time 1 5

Let Rest 15

Total Time 1 40

Servings

Calories 484kcal

Author Elizabeth

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.

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