Macaroni and Beef Casserole is a comforting, hearty one‑dish meal that begins with tender elbow macaroni baked alongside savory ground beef, sautéed vegetables, rich tomato sauce, and gooey melted cheddar cheese. A warming, satisfying recipe, perfect for weeknight dinners and cozy gatherings, this casserole packs bold flavor and simple prep into every spoonful. Whether you’re feeding family or meal prepping for busy days, this classic dish brings nostalgia and comfort straight to the dinner table. With balanced flavors, filling ingredients, and straightforward technique, you’ll love how easy and delicious it turns out.
Why You’ll Love Macaroni and Beef Casserole
You’ll absolutely fall for this casserole for several reasons. First and foremost, it’s the ultimate comfort food—rich, cheesy, and bursting with savory flavor. Second, it’s simple, with pantry‑friendly ingredients and a no‑fuss assembly. Third, it’s incredibly versatile—effortlessly customizable with various proteins, cheeses, or vegetables. Fourth, it’s perfect for leftovers or freezing, making it ideal for meal planning. Finally, it’s family‑friendly and universally loved—kids and adults alike will reach for seconds. This dish delivers maximum flavor with minimal effort, giving you all the cozy vibes of home cooking.
Ingredients
- Salt, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- ½ green bell pepper, chopped
- 1 stalk celery, chopped
- Freshly ground black pepper, to taste
- 3 tablespoons tomato paste
- 3 cloves garlic, minced
- 1½ pounds ground beef
- 1 (32-ounce) jar spaghetti sauce, or homemade sauce
- 8 ounces elbow macaroni
- 2 cups shredded cheddar cheese
Step‑by‑Step: How to Make Macaroni and Beef Casserole
- Preheat your oven to 350°F (175°C). Begin by gathering all ingredients.
- Bring a large pot of generously salted water to a boil—it should have a briny taste like the sea—then cook the elbow macaroni according to package directions until al dente. Drain well.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Sauté the chopped onion, green bell pepper, and celery in the heated oil.
- Lightly season with salt and pepper, and cook, stirring occasionally, until the vegetables soften—about 3 to 4 minutes.
- Mix in the tomato paste and let it cook for 1 to 2 minutes to enhance the flavor. Add minced garlic and cook for another minute.
- Add ground beef, season with salt and pepper, and cook until browned and no longer pink, breaking it up as it cooks.
- Pour in the spaghetti sauce (or homemade sauce) and bring the mixture to a gentle simmer. Let it cook for 5 minutes, allowing flavors to meld.
- Fold the drained macaroni into the meat sauce, stirring until everything is well blended.
- Transfer half the casserole mixture into a 2½–3 quart baking dish. Sprinkle with 1 cup shredded cheddar cheese.
- Layer the rest of the meat and pasta mixture on top, then sprinkle with the remaining cup of cheese.
- Bake in the preheated oven for 20 to 25 minutes, or until the cheese is fully melted and the casserole is hot and bubbly at the edges.
- Let it rest just a few minutes before serving to make serving neater and safer.
Helpful Tips
- Taste‑testing your pasta water ensures perfectly seasoned noodles—if it doesn’t taste like the sea, it needs more salt.
- Browning the beef well develops richer flavor—don’t rush this step.
- Make sure to drain the pasta thoroughly to prevent excess moisture in the casserole.
- Let the casserole rest for a few minutes after baking to firm up slightly for easier plating.
- For a bubbly, golden top, briefly broil (watch carefully, especially in glass cookware to prevent cracking).
Substitutions And Variations
- Meat swaps: Replace ground beef with ground turkey, chicken, pork, or plant‑based crumbles for lighter or vegetarian options.
- Extra veggies: Boost nutrition and texture with mushrooms, zucchini, or carrots; sauté them with onion first.
- Cheese alternatives: Try mozzarella, Monterey Jack, pepper jack (for a kick), or a mix for flavor variation.
- Seasoning tweaks: Stir ½–1 teaspoon dried Italian seasoning into the sauce for an herby boost.
- Crunchy topping: Add panko breadcrumbs or crushed crackers mixed with melted butter on top before baking for texture.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze portions in airtight containers for up to 3–6 months.
- To reheat from frozen: Bake at 350°F (175°C) for 25–30 minutes until completely hot.
- To reheat from thawed: Bake at 350°F for 15–20 minutes until warmed through.
Nutritional Information
While exact nutrition depends on ingredient brands and serving size, estimates include:
- General estimate (varies by source):
- SparkRecipes reports a serving (assuming 5 servings) with ~314 calories, 6.7 g total fat, 39.8 g carbs, and 22.8 g protein
- FatSecret lists per‑cup values of ~217 kcal, 9.6 g fat, 17.9 g carbs, 14.5 g protein
- Approximate average per serving (based on typical proportions):
- Calories: 300–400 kcal
- Total Fat: ~7–12 g
- Carbohydrates: ~30–40 g
- Protein: ~20–25 g
Serving Suggestions
While the casserole is satisfying on its own, you can enhance the meal by serving it with:
- A crisp green salad dressed with tangy vinaigrette or a simple side of steamed vegetables to balance richness.
- Crusty garlic bread or herbed dinner rolls for dipping into cheesy sauce.
- A scoop of coleslaw or pickled vegetable side to contrast the warm, savory casserole.
Frequently Asked Questions About Macaroni and Beef Casserole
Q: Can I make this casserole ahead of time and bake later?
A: Feel free to assemble the casserole ahead of time—cover it well and refrigerate for up to 24 hours before baking.
Q: Can I freeze the casserole before baking?
A: Yes! After assembling (before baking), cover the baking dish tightly with foil or plastic wrap and freeze. When baking, remove the cover and bake at 350°F until heated through—usually around 30–40 minutes, depending on thickness. Keep an eye on it to ensure cheese bubbles and top browns nicely.
Q: What’s the best way to reheat leftovers?
A: You have options: microwave individual portions until hot, or reheat the casserole in the oven at 350°F (175°C) for 15–20 minutes if refrigerated; if frozen, bake for 25–30 minutes until fully warmed. You can also pop it under the broiler briefly for a crisp top.
Conclusion
Thank you so much for spending a few minutes here—I truly hope Macaroni and Beef Casserole becomes a new favorite in your kitchen. I absolutely love how effortlessly this dish goes from simple pantry ingredients to a heartwarming, family-pleasing meal, every single time. Whether it’s a busy weeknight dinner or a comforting weekend bake, this casserole delivers on flavor, ease, and that warming sense of home. Enjoy every cheesy, meaty, cozy bite—and happy cooking from my kitchen to yours!
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Macaroni and Beef Casserole
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Macaroni and Beef Casserole is the ultimate comfort dish with tender pasta, savory ground beef, and melted cheddar cheese all baked to perfection. Ideal for weeknight dinners or make-ahead meals, this hearty classic brings warmth and flavor to every bite.
Ingredients
Salt, to taste
2 tablespoons olive oil
1 large onion, chopped
½ green bell pepper, chopped
1 stalk celery, chopped
Freshly ground black pepper, to taste
3 tablespoons tomato paste
3 cloves garlic, minced
1½ pounds ground beef
1 (32-ounce) jar spaghetti sauce (or homemade)
8 ounces elbow macaroni
2 cups shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C). Begin by gathering all ingredients.
- Bring a large pot of generously salted water to a boil—it should have a briny taste like the sea—then cook the elbow macaroni according to package directions until al dente. Drain well.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Sauté the chopped onion, green bell pepper, and celery in the heated oil.
- Lightly season with salt and pepper, and cook, stirring occasionally, until the vegetables soften—about 3 to 4 minutes.
- Mix in the tomato paste and let it cook for 1 to 2 minutes to enhance the flavor. Add minced garlic and cook for another minute.
- Add ground beef, season with salt and pepper, and cook until browned and no longer pink, breaking it up as it cooks.
- Pour in the spaghetti sauce (or homemade sauce) and bring the mixture to a gentle simmer. Let it cook for 5 minutes, allowing flavors to meld.
- Fold the drained macaroni into the meat sauce, stirring until everything is well blended.
- Transfer half the casserole mixture into a 2½–3 quart baking dish. Sprinkle with 1 cup shredded cheddar cheese.
- Layer the rest of the meat and pasta mixture on top, then sprinkle with the remaining cup of cheese.
- Bake in the preheated oven for 20 to 25 minutes, or until the cheese is fully melted and the casserole is hot and bubbly at the edges.
- Let it rest just a few minutes before serving to make serving neater and safe
Notes
Use mozzarella or pepper jack for a cheese twist.
Add mushrooms or zucchini for extra veggies.
Make ahead and refrigerate up to 24 hours before baking.
Freeze leftovers in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 portion
- Calories: 370 kcal
- Sugar: 6 g
- Carbohydrates: 35 g
- Protein: 24 g