Cheesy Beef and Macaroni Casserole Recipe Ingredients – 1 pound ground beef – 1 small onion, finely chopped – 2 cloves garlic, minced Must express something to keep getting my recipes.

 

Why This Dish Is Amazing & What Makes It Work

A cheesy beef and macaroni casserole is such a comforting, crowd‑pleasing dish because:

• Macaroni gives a tender, “carby” base that pairs beautifully with savory beef.

• The beef adds protein, flavor, and a hearty component.

• Cheese makes everything creamy, stringy, and luscious.

• A baked topping or gratin crust (cheese, breadcrumbs) gives contrast in texture.

• You can adapt it (add vegetables, change cheeses, adjust sauces) to match what you have.

• It’s a one‑dish meal that reheats well, and leftovers often taste even better the next day.

Many versions exist. For example, SpendWithPennies has a version using tomato sauce, diced tomatoes, ground beef, and baking to a bubbly finish. Spend With Pennies Mama’s Cooking’s version combines beef, macaroni, cream, tomato sauce, an egg + soup binder, and bakes for 25–30 minutes. mamascooking.com An Amish “beefy macaroni” version uses canned soups, milk, and cheese baked at 350°F. Amish 365 The English Kitchen uses a meat layer + macaroni + cheesy white sauce layered and baked. theenglishkitchen.co

So this recipe below is a kind of “best of” — giving structure, flexibility, and room for your own touches.

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Ingredients & Suggested Quantities

Below is a set of ingredients for ~6–8 servings. You can scale up or down.

Pasta & Beef Base

• 400–500 g (≈ 14–18 oz) macaroni (or other short pasta like penne, fusilli)

• 500–700 g (≈ 1.1–1.5 lb) lean ground beef (80/20 or leaner)

• 1 medium onion, diced

• 2–3 cloves garlic, minced

• 1 small (green or red) bell pepper, diced (optional)

• Salt & black pepper to taste

• 1 tsp dried oregano (or Italian seasoning)

• 1 tsp paprika (optional)

• 1 can (≈ 400–500 g) tomato sauce (or passata)

• 1 can (≈ 400–500 g) diced tomatoes (undrained)

• 2–3 Tbsp tomato paste (for deeper flavor)

Creamy / Binding / Cheese Components

• 1 cup (≈ 240 ml) milk (or part milk + part cream)

• 1 (10–12 oz) can condensed soup (cream of mushroom, cream of chicken, or similar) — optional binder, depending on version

• 1 large egg, beaten (optional, helps bind)

• 2–3 cups shredded cheese (a combination is good) — e.g. cheddar, mozzarella, Monterey Jack, or your favorite cheese

• ½ cup grated Parmesan (or similar hard cheese)

• Butter or oil (for sautéing, greasing pan)

Topping / Finishing

• Additional shredded cheese (for topping)

• Breadcrumbs or crushed crackers (for crunchy top, optional)

• Fresh parsley or herbs (for garnish)

Optional Additions / Vegetables

• Mushrooms, chopped

• Zucchini, diced

• Spinach or kale (stirred late)

• Green peas, corn

• Chili flakes or hot sauce for heat

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Equipment & Tools

• Large pot (for boiling pasta)

• Skillet / frying pan

• Baking (casserole) dish, ~9×13 inch or similar

• Colander / strainer

• Mixing bowls

• Spoon / spatula

• Grater for cheese

• Measuring cups & spoons

• Cover (foil or lid)

• Oven

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Step‑by‑Step Instructions

Follow this roadmap. I also include commentary so you understand why each step matters.

1. Preheat & Prep

• Preheat your oven to ~175–180 °C (350–360 °F).

• Grease your casserole dish (butter, oil, or nonstick spray).

• Bring water to boil for pasta (salt it well).

2. Cook Pasta

• Add macaroni to boiling water and cook until slightly under al dente (a minute or two less than package instructions), because it will continue to cook in the oven.

• Drain and set aside. Do not rinse, because you want the starchy surface to help sauce cling.

3. Brown Beef & Sauté Aromatics

• While pasta is cooking, in a skillet over medium heat, add a little oil or butter.

• Add diced onion, sauté ~3 minutes until softened.

• Add garlic (+ optional bell pepper) and sauté ~1 minute until fragrant.

• Add ground beef, breaking it apart with a spoon. Season with salt, pepper, oregano, paprika, etc.

• Cook until beef is browned and no pink remains. Drain excess fat if needed.

4. Build the Sauce

• Stir in tomato paste and cook 1–2 minutes to remove raw flavor.

• Add tomato sauce and diced tomatoes (with juices).

• Stir well, bring to gentle simmer.

• Let sauce cook ~5–10 minutes so it thickens slightly and flavors blend.

5. Combine / Bind / Cheese

• In a mixing bowl (or directly in the casserole dish), combine cooked pasta + beef + sauce.

• In a separate small bowl, whisk milk + egg + condensed soup (if using) into a smooth mixture.

• Pour the milk/egg/soup mixture into the pasta/beef mix, stirring gently to combine. This gives creaminess, moistness, and helps bind the casserole.

• Stir in most of the shredded cheese (reserve some for topping).

6. Transfer to Casserole Dish & Top

• Pour the combined mixture into the prepared casserole dish. Spread evenly.

• Sprinkle the remaining cheese on top in an even layer.

• If you like a crispy top, sprinkle breadcrumbs or crushed crackers on top. You could also dot small bits of butter for extra browning.

7. Bake

• Bake uncovered in the preheated oven for about 20–30 minutes, until top is golden and cheese is melted and bubbly. Some versions bake 25–30 minutes. mamascooking.com+2Spend With Pennies+2

• If the top browns too fast, tent with foil for part of the bake.

• Bake until edges bubble and interior is hot.

8. Rest & Serve

• Remove from oven and let rest ~5–10 minutes before serving (this helps the casserole set so it doesn’t fall apart).

• Garnish with fresh parsley or herbs.

• Serve while hot; delicious with a side salad or steamed vegetables.

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Variations & Customizations

Because comfort food is about making it yours, here are many ways you can adapt this recipe:

Variation Type	What to Change	Why / Benefit
Protein swap	Use ground turkey, chicken, pork, or plant-based beef	Lighter or suit dietary preferences
Vegetables	Add mushrooms, zucchini, spinach, bell pepper, peas	Boost nutrition, color & texture
Cheese blends	Use cheddar + mozzarella + gouda + Parmesan	Different melts, flavor complexity
Sauce twist	Use marinara, tomato paste + stock, or add a splash of wine	Vary acidity, depth, sophistication
Spice / heat	Add chili flakes, cayenne, jalapeños, hot sauce	For a spicy kick
Lighter versions	Use lower-fat dairy, less cheese, more vegetables, whole-wheat pasta	Reduce richness but keep flavor
Crispy topping	Use panko breadcrumbs, crushed potato chips, or extra cheese	Adds texture contrast
Make ahead / freezer	Assemble unbaked, cover, refrigerate or freeze; bake later	Meal prep convenience
Layering style	Alternate layers of pasta / beef / cheese (like lasagna)	Visual appeal & texture variation

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Tips, Tricks & Common Pitfalls

To make sure your casserole comes out great, here are helpful tips and pitfalls to avoid:

1. Don’t overcook pasta ahead – leaving it slightly underdone ensures it won’t turn mushy after baking.

2. Drain beef fat – excess grease can make casserole greasy.

3. Use fresh cheese & grate it yourself – pre-shredded cheese often contains anti-clumping agents that hinder melting.

4. Distribute cheese well – mix most into the filling and reserve some for topping so cheese is integrated and also visible.

5. Watch baking time – too long and pasta overcooks; too short and it’ll be cold in the center.

6. Tent foil if needed – if top browns before inside is heated, loosely cover with foil.

7. Let rest before cutting – this helps the casserole set so slices hold together.

8. Season carefully – tomato and cheese can be salty already, so taste before adding much salt.

9. Use appropriate dish sizes – don’t overfill; leave a little space for bubbling.

10. Layering & mixing – ensure pasta, beef, and sauce are well mixed so every bite has balance.

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Sample Full Version (Printable)

Here’s a consolidated “printable” version you can use directly.

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Cheesy Beef & Macaroni Casserole

Yields: ~6–8 servings
Prep time: ~20–25 minutes
Bake time: ~20–30 minutes
Total time: ~50–60 minutes

Ingredients

• 400–500 g macaroni (short pasta)

• 500–700 g ground beef

• 1 medium onion, diced

• 2–3 cloves garlic, minced

• 1 small bell pepper, diced (optional)

• Salt & black pepper, to taste

• 1 tsp dried oregano (or Italian seasoning)

• 1 tsp paprika (optional)

• 2–3 Tbsp tomato paste

• 1 can (400–500 g) tomato sauce

• 1 can (400–500 g) diced tomatoes (undrained)

• 1 cup milk (or mix milk + cream)

• 1 can (10–12 oz) condensed soup (cream of mushroom or chicken) — optional

• 1 large egg (optional, beaten)

• 2–3 cups shredded cheese (cheddar, mozzarella, etc.)

• ½ cup grated Parmesan

• Butter or oil for sautéing / greasing

• Additional cheese / breadcrumbs for topping

• Fresh parsley / herbs for garnish

Instructions

1. Preheat oven to ~175–180 °C (350–360 °F). Grease a casserole dish.

2. Cook macaroni in salted water just under al dente. Drain, set aside.

3. In a skillet, sauté onion until soft, then garlic (+ optional bell pepper).

4. Add ground beef, season, cook until browned. Drain fat if needed.

5. Stir in tomato paste, cook briefly, then add tomato sauce & diced tomatoes. Simmer ~5–10 min.

6. Combine pasta + beef + sauce in mixing bowl or dish. Whisk milk + egg + condensed soup, pour into mixture.

7. Stir in most of the cheese & Parmesan.

8. Transfer to casserole dish, spread evenly. Top with remaining cheese and optional breadcrumbs.

9. Bake 20–30 min until cheese is melted, top golden and bubbling. Cover with foil if browning too fast.

10. Rest 5–10 min. Garnish, serve hot.

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If you like, I can also send you a metric version (grams & ml), lower-carb variant, or a version with more veggies / healthier twist. Which would you prefer I send next?