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