why make this recipe
This casserole is warm, simple, and filling. It feeds a family and uses easy ingredients you likely have on hand. If you like comfort meals with cheese and beef, you may also enjoy our old-fashioned vegetable beef soup for another easy dinner idea.
introduction
Cheesy Beef and Macaroni Casserole blends browned beef, soft macaroni, tomatoes, and cheddar. It cooks in one dish and tastes great as leftovers. For a different cheesy rice idea, try the cheesy queso ground beef and rice which uses similar flavors.
how to make Cheesy Beef and Macaroni Casserole
Follow the simple steps below. Read any site notes before you start if you need them by checking the terms and conditions. Work in order: cook pasta, brown beef, mix, then bake.
Ingredients :
- 1 pound ground beef
- 2 cups elbow macaroni
- 1 onion, chopped
- 2 cups beef broth
- 1 cup shredded cheddar cheese
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: more cheese for topping and breadcrumbs
Directions :
- Preheat oven to 350°F (175°C).
- Boil the elbow macaroni in salted water until just shy of al dente. Drain and set aside.
- In a large skillet, brown the ground beef over medium heat. Add chopped onions and cook until tender, about 5-7 minutes.
- Stir in diced tomatoes, beef broth, and Italian seasoning until well combined.
- Fold in the drained macaroni and half of the cheddar cheese.
- Transfer mixture to a greased baking dish, top with remaining cheese and breadcrumbs if desired.
- Bake for 25-30 minutes until bubbly and golden brown.
- Let cool for a few minutes before serving.
how to serve Cheesy Beef and Macaroni Casserole
Serve hot from the oven. Offer a green salad, steamed veggies, or bread on the side. You can also serve it with another warm dish like cheesy queso ground beef and rice for a hearty meal.
how to store Cheesy Beef and Macaroni Casserole
Cool the casserole to room temperature, then cover and refrigerate within two hours. Store in the fridge for up to 3-4 days. For longer storage, freeze in an airtight container for up to 2 months and defrost in the fridge before reheating. For more cold-storage tips, see our old-fashioned vegetable beef soup page for similar guidance.
tips to make Cheesy Beef and Macaroni Casserole
- Do not overcook the macaroni; it will finish in the oven.
- Use lean ground beef to reduce excess grease.
- Stir half the cheese into the mix so the casserole stays creamy.
- Let the casserole rest a few minutes before serving so it firms up.
variation (if any)
- Swap ground turkey or ground chicken for beef for a lighter version.
- Add frozen peas or corn for more veggies.
- Use different cheeses like Monterey Jack or mozzarella for a milder taste.
- Add a dash of hot sauce or red pepper flakes for spice.
FAQs
Q: Can I make this ahead and bake later?
A: Yes. Assemble in a dish, cover, and refrigerate for up to a day. Bake when ready and add a few extra minutes if cold.
Q: Can I use dry pasta straight in the casserole?
A: This recipe calls for pre-cooked pasta. Using dry pasta needs more liquid and a longer bake time.
Q: How can I reheat leftovers?
A: Reheat in the oven at 350°F (175°C) until hot, or microwave individual portions until warm.
Q: Is this freezer-friendly?
A: Yes, freeze baked or unbaked in a suitable container for up to 2 months. Thaw in the fridge before baking if possible.
Cheesy Beef and Macaroni Casserole
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Boil the elbow macaroni in salted water until just shy of al dente. Drain and set aside.
- In a large skillet, brown the ground beef over medium heat. Add chopped onions and cook until tender, about 5-7 minutes.
- Stir in diced tomatoes, beef broth, and Italian seasoning until well combined.
- Fold in the drained macaroni and half of the cheddar cheese.
- Transfer mixture to a greased baking dish, top with remaining cheese and breadcrumbs if desired.
- Bake for 25-30 minutes until bubbly and golden brown.
- Let cool for a few minutes before serving.