Why You’ll Love This Cheesy Beef & Macaroni Casserole
Everyone needs a go-to comfort food recipe in their back pocket, and this Cheesy Beef & Macaroni Casserole might just become your new favorite.
I’ve lost count of how many times this dish has saved my weeknight dinner plans.
What’s not to love? It’s budget-friendly, using simple ingredients you probably already have.
The combination of tender pasta, savory beef, and that irresistible two-cheese blend creates magic in every bite.
Plus, it’s incredibly versatile—add veggies, swap cheeses, or spice it up.
Perfect for picky eaters, too.
The leftovers? Even better the next day, I promise.
What Ingredients are in Cheesy Beef & Macaroni Casserole?
This cheesy beef and macaroni casserole brings together everything I love in comfort food—hearty protein, tender pasta, tangy tomatoes, and of course, that glorious blanket of melted cheese.
The ingredient list might look a bit long at first glance, but don’t worry. Most of these items are kitchen staples you probably have sitting in your pantry or fridge right now. Let’s break down what you’ll need to create this family-favorite dish:
- 1 pound (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups (200g) elbow macaroni, uncooked
- 1 can (15 oz / 425g) tomato sauce
- 1 can (14.5 oz / 411g) diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 2 cups (200g) shredded cheddar cheese, divided
- 1 cup (100g) shredded mozzarella cheese
- 2 tablespoons olive oil (optional, for cooking beef)
- Fresh parsley, chopped (for garnish, optional)
The beauty of this recipe lies in its flexibility. Can’t find elbow macaroni? Any short pasta shape will work just fine.
Want to make it a bit healthier? Try using lean ground beef or even ground turkey as a substitute. The cheese combo gives you that perfect balance of sharp flavor from the cheddar and that stretchy, gooey quality from the mozzarella, but feel free to experiment with whatever cheeses you have on hand.
And don’t skip the fresh garlic—it makes such a difference compared to the powdered stuff!
How to Make This Cheesy Beef & Macaroni Casserole
Let’s start with the pasta, because getting it just right makes all the difference. Bring a large pot of salted water to a boil, then add your 2 cups of elbow macaroni. Cook until it’s just al dente—which means it should still have a bit of firmness when you bite into it. Remember, the pasta will continue cooking a bit more in the oven, so we don’t want it turning to mush. Drain it well and set it aside while we work on the meat sauce.
Now for the hearty part. Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add your pound of ground beef. Break it apart with a spoon as it cooks until there’s no pink left—nobody wants undercooked beef in their casserole, right? If there’s excess fat pooling in the pan, go ahead and drain it off.
Then add your finely chopped small onion and 2 minced garlic cloves to the beef, cooking for another 2-3 minutes until they soften and become fragrant. This aromatic base is what gives our casserole its depth of flavor.
Next comes the sauce: pour in the 15-ounce can of tomato sauce and 14.5-ounce can of undrained diced tomatoes. Sprinkle in 1 teaspoon of Italian seasoning, 1 teaspoon of salt (adjust to your taste), and ½ teaspoon of black pepper. Let this mixture simmer for 5-7 minutes, allowing all those flavors to meld together.
The final assembly is where the magic happens. Combine your cooked macaroni with the beef mixture, then transfer half of it to a greased baking dish. Sprinkle half of your 2 cups of shredded cheddar on top, then add the remaining pasta mixture.
Top it with the remaining cheddar and all of the 1 cup of shredded mozzarella cheese. Pop it in a preheated oven (about 350°F, though the recipe doesn’t specify) for around 20-25 minutes, until the cheese is bubbly and starting to brown at the edges. That golden, slightly crispy cheese top is what dreams are made of.
Let it rest for about 5 minutes before serving—I know it’s tempting to dig right in, but this helps the casserole set up properly. For a finishing touch that adds both color and freshness, sprinkle some chopped parsley on top before bringing it to the table.
Cheesy Beef & Macaroni Casserole Substitutions and Variations
While the classic version of this casserole is absolutely delicious, you can easily customize it to suit your family’s preferences or whatever ingredients you happen to have on hand.
Try ground turkey or chicken for a leaner option, or go meatless with mushrooms and lentils. Not a cheddar fan? Pepper jack adds a nice kick, while gruyère brings nutty sophistication.
Got leftover veggies? Toss in bell peppers, spinach, or zucchini. I sometimes swap the elbow macaroni for penne or rotini when my pantry dictates creativity.
For a Mexican twist, replace Italian seasoning with taco seasoning and top with crushed tortilla chips.
What to Serve with Cheesy Beef & Macaroni Casserole
When it comes to serving a hearty cheesy beef & macaroni casserole, I’ve found that simple sides work best to complement this rich main dish.
My go-to options include a crisp green salad with vinaigrette dressing, which cuts through the richness perfectly. Steamed broccoli or roasted asparagus adds a nutritious green element that my kids will actually eat.
Warm garlic bread is practically mandatory at my table—something to soak up all that delicious sauce.
For entertaining, I might add a light cucumber salad or some honey-glazed carrots. Trust me, nobody leaves hungry with this comfort food combo.
Final Thoughts
After making this cheesy beef and macaroni casserole countless times, I’ve come to appreciate how it brings everyone to the table with smiles. There’s something magical about that golden, bubbly cheese topping that makes even picky eaters grab their forks with enthusiasm.
What I love most is its versatility. Having unexpected guests? Double the recipe. Need a make-ahead meal? Prep it early and bake later. It’s truly become my go-to comfort food for busy weeknights and special gatherings alike.
Cheesy Beef & Macaroni Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until no longer pink, breaking it apart as it cooks. Drain excess fat if necessary.
- Add onion and garlic to the beef. Cook for 2-3 minutes until softened and fragrant.
- Add tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 5-7 minutes.
- Combine the cooked macaroni with the beef mixture. Transfer half of it to a greased baking dish.
- Sprinkle half of the cheddar cheese over the first layer. Add the remaining pasta mixture.
- Top with remaining cheddar and all of the mozzarella cheese.
- Bake for 20-25 minutes until cheese is bubbly and starting to brown at the edges.
- Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
