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..

 

Introduction & Why You’ll Love This Dish

Cheesy Beef & Macaroni Casserole is comfort food at its finest: hearty, satisfying, family‑friendly. Imagine tender macaroni pasta coated in savory tomato‑meat sauce, layered (or mixed) with rich, melted cheese, then baked until bubbly and golden. It’s a one‑dish meal that pleases kids and adults alike.

This casserole works because:

• The meat sauce gives depth, flavor, and protein.

• The pasta provides the base and bulk.

• The cheese ties it all together with creamy, melty goodness.

• You can prepare much of it ahead, assemble, and bake later.

• It’s forgiving: you can add vegetables, change cheeses, use different meats, adjust seasonings, etc.

You’ll see versions all over the web — e.g. Mama’s Cooking offers a version combining ground beef, macaroni, tomato sauce, condensed soup, egg, and cheese. mamascooking.com Spend With Pennies publishes one with pasta, ground beef, tomato sauce, diced tomatoes, and cheese. Spend With Pennies Michel Dumas gives a more intricate version with multiple cheeses and long simmering. Michel Dumas

Below is a “best of” hybrid and expanded version — I structure it step by step, include tips, variations, and troubleshooting so you can make a version that fits your kitchen and taste.

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Base Recipe — Ingredients & Yield

This version yields about 8 servings (depending on how large your portions are). You can scale up or down.

Ingredients

For the pasta & assembly:

• 450 g (1 lb) macaroni (or other short pasta like penne, rotini)

• Salt (for pasta water)

• Butter or cooking spray (to grease the baking dish)

For the meat & sauce:

• 500 g (1 lb) lean ground beef

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 small green bell pepper, finely diced (optional)

• 1 can (about 400–450 g) tomato sauce (or pasta sauce)

• 1 can (14.5 oz / ~410 g) diced tomatoes (undrained)

• 2 Tbsp tomato paste

• 1 teaspoon dried oregano

• ½ teaspoon dried basil

• ½ teaspoon dried thyme (optional)

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• (Optional) ½ teaspoon red pepper flakes or cayenne for heat

• 1 cup (or more) of beef broth or water (to thin sauce slightly)

For the cheese topping / mixture:

• 2 cups shredded sharp cheddar cheese

• 1 cup shredded mozzarella cheese

• (Optional) ½ cup grated Parmesan cheese

• (Optional) ¼ cup evaporated milk or cream (for extra creaminess)

• (Optional) 2 Tbsp melted butter

• Breadcrumbs (optional) for a crunchy topping

Optional add-ins / adjustments:

• Vegetables: mushrooms, spinach, zucchini, peas, corn

• Alternative meat: ground turkey, chicken, pork, plant-based meat

• Alternative cheeses: Gouda, Monterey Jack, pepper jack, etc

• Herbs & spices: fresh parsley, basil, thyme, smoked paprika

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Equipment & Prep Work

• Large pot (for boiling pasta)

• Large skillet or frying pan (for browning meat & cooking sauce)

• 9×13‑inch (or similar) baking dish (or two smaller casseroles)

• Mixing bowls

• Wooden spoon / spatula

• Cheese grater (if shredding yourself)

• Measuring cups & spoons

• Foil (optional, for covering during baking)

Before you start, preheat your oven to about 190 °C / 375 °F (some sources use 180 °C / 350 °F). Spend With Pennies+2المطبخ الإنجليزي+2
Grease your baking dish with butter or spray so the casserole doesn’t stick.

Also, bring a large pot of salted water to boil for the pasta.

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Step‑by‑Step Instructions

Step 1: Cook the Pasta (Partially)

• Cook the macaroni (or chosen pasta) in the boiling, salted water to about ¾ of the time suggested on the package. Aim for slightly under al dente (still firm in the center), because it will continue cooking in the oven. Spend With Pennies+2Le Coup de Grâce+2

• Drain the pasta well and set aside. Optionally, you can rinse briefly with cold water to prevent sticking.

Tip: Don’t fully cook it — if it’s too soft, it may become mushy in the casserole phase.

Step 2: Brown the Meat & Vegetables

• In a large skillet over medium-high heat, add a bit of oil (or use the fat in the beef if it’s not very lean).

• Add the chopped onion and sauté until translucent, about 3–4 minutes.

• Add the garlic and bell pepper (if using) and cook for another 1 minute until fragrant.

• Add the ground beef. Break it up with a spoon and stir. Cook until no longer pink and nicely browned, about 5–8 minutes.

• If there is excess fat, drain off (or spoon it away) leaving about 1 Tbsp to carry flavor.

Step 3: Build the Sauce

• To the browned meat, stir in tomato paste and cook for a minute — this helps deepen flavor.

• Then add the tomato sauce and undrained diced tomatoes. Stir to combine.

• Add dried oregano, basil, thyme, salt, black pepper, and (if using) red pepper flakes. Mix well.

• If the sauce is too thick or seems dry, stir in some beef broth or a splash of water (about ½ to 1 cup) to loosen.

• Bring the mixture to a simmer, reduce the heat to low, and let it gently simmer for 5–10 minutes to meld flavors.

During this simmer, you are developing a rich, cohesive meat sauce that will cling to pasta.

Step 4: Combine Pasta + Sauce + Cheese (Assembly)

• In a large mixing bowl (or in the casserole dish if you prefer), add the cooked pasta.

• Pour the meat sauce over the pasta. Gently fold to coat all pasta evenly.

• To that, stir in about half of the shredded cheddar and mozzarella (and any extra cheeses). If using evaporated milk or cream, stir it in now to make the mixture creamier.

• Transfer this mixture into your prepared baking dish, spreading it evenly.

Step 5: Top & Bake

• Sprinkle the remaining cheese (cheddar + mozzarella + optional Parmesan) evenly over the top.

• If you like a crunchy top, mix breadcrumbs with a little melted butter and sprinkle on top.

• Optionally, cover loosely with foil for the first part of baking to prevent over-browning, then uncover near the end.

• Bake in the preheated oven for 20–30 minutes (some versions say 25–30 min) until the cheese is melted, the edges are bubbly, and the top is just golden.

Some versions (like Michel Dumas) use ~20 minutes bake time. Michel Dumas
Others (Spend With Pennies) suggest ~40 minutes (but that may include prep or softer bake) Spend With Pennies
You should watch closely: when cheese is bubbling and golden, it’s ready.

Step 6: Rest & Serve

• Remove the casserole from oven and allow it to rest 5–10 minutes before cutting. This resting time helps the flavors settle and makes slicing neater. mamascooking.com+2المطبخ الإنجليزي+2

• Garnish with chopped fresh herbs (parsley, basil) if desired.

• Serve hot.

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Variations, Enhancements & Tips

Cheese Blends & Creaminess

• Use a mix of cheeses: sharp cheddar (for flavor), mozzarella (for gooey melt), and Parmesan (for salty/umami depth). Michel Dumas uses multiple cheeses (Parmesan, Gruyère, Emmental). Michel Dumas

• For extra creaminess, stir in cream, evaporated milk, or even sour cream into the sauce before baking.

• For a richer top, you can broil for 1–3 minutes at the end to get a crisp cheese crust.

Vegetables & Add-ins

• Add vegetables like mushrooms, zucchini, spinach, bell peppers, or peas. Sauté them along with onion/garlic before adding beef.

• You can add cooked bacon or pancetta bits for smoky flavor.

• For texture contrast, sprinkle crushed cornflakes or fried onions on top before baking.

Meat Alternatives & Blends

• Use ground turkey, chicken, or even pork instead of beef.

• Combine ground beef + sausage (Italian sausage, chorizo) for extra flavor.

• For a vegetarian version, use lentils or plant‑based ground meat.

Spice & Seasoning Variations

• Add smoked paprika, cumin, chili powder, oregano, or Italian seasoning to change flavor profile.

• Use fresh herbs (thyme, basil, oregano) at the end for brightness.

• Add a touch of hot sauce, Tabasco, or crushed red pepper if you like heat.

Baking Tips

• Cover with foil first, then remove it in the last 5–10 minutes to allow the top to brown without drying out.

• If the top browns too fast, cover loosely.

• If the casserole seems dry during baking, you can pour a little extra milk or broth around the edges mid-bake.

Make-Ahead & Freezing

• You can assemble ahead (up to 1 day), keep covered in fridge, then bake when ready.

• This casserole freezes well. After baking and cooling, wrap tightly and freeze portions. Thaw in refrigerator overnight and reheat in oven or microwave.

• When reheating, add a splash of milk or sauce to revive moisture.

Healthier Tweaks

• Use whole wheat pasta or a mix of pasta + vegetables to reduce starch.

• Use lean meat or reduce meat amount and increase veggies.

• Cut back on cheese or use low-fat cheese.

• Use Greek yogurt or low-fat milk/cream substitutes for richness.

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Example Detailed Version (with quantities & expansions)

Here’s a fleshed-out version combining the above parts into a narrative you can follow. Many parts echo popular recipes like Mama’s Cooking and Spend With Pennies but with extra detail.

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Cheesy Beef & Macaroni Casserole — Narrative Version

Serves: ~8
Prep & cook time (excluding resting): ~1 hour
Baking time: ~25 minutes
Total time (with rest): ~1 hour, 10 minutes

1. Preheat & Prep

Preheat your oven to 190 °C / 375 °F. Grease a 9×13‑inch (or equivalent) baking dish with butter or nonstick spray. Bring a large pot of salted water to boil for the pasta.

2. Cook Pasta

Add 450 g (or 1 lb) macaroni to the boiling water and cook it just short of the full time on the package—about ¾ done. You want it slightly firm (it will finish cooking in the casserole). Drain well and set aside.

3. Brown Beef & Aromatics

While pasta is cooking, heat a large skillet over medium-high. Add a tablespoon of cooking oil (or none if your meat is fatty). Add 1 medium chopped onion and sauté ~3–4 minutes until softened. Add 2 minced garlic cloves and cook ~30 seconds until fragrant.

Add the 500 g ground beef, breaking it into small crumbles. Cook ~5–8 minutes until browned and no longer pink. Drain off excess fat, leaving just a tablespoon for flavor.

(Optional: toss in a diced bell pepper, or mushrooms, zucchini, etc, and sauté another few minutes.)

4. Build the Tomato‑Meat Sauce

Stir in 2 Tbsp tomato paste and cook 1 minute to deepen flavor. Add 1 can tomato sauce and 1 can diced tomatoes (with their liquid). Stir.

Season with 1 tsp dried oregano, ½ tsp dried basil, ½ tsp salt, ¼ tsp black pepper, and optionally ½ tsp red pepper flakes for heat. If you like thyme or Italian seasoning, add a pinch.

If the sauce seems thick or dry, pour in about 1 cup of beef broth or water to loosen — you want enough sauce to coat pasta.

Bring to a gentle simmer, reduce heat, and cook 5–10 minutes to let flavors meld.

5. Combine & Add Cheese

In a large bowl (or directly in baking dish), mix the cooked pasta and meat sauce together thoroughly. Stir in half of your cheese (e.g. 1 cup cheddar + ½ cup mozzarella) so that the mixture is creamy and cheesy throughout. If using cream or evaporated milk, stir it in now for extra richness.

Transfer the mixture to the greased baking dish, smoothing it into an even layer.

6. Top & Bake

Sprinkle the remaining cheese (cheddar + mozzarella + optionally Parmesan) uniformly over the top. If you like a crunchy crust, sprinkle breadcrumbs mixed with a little melted butter.

Cover loosely with foil and bake ~15–20 minutes. Then remove foil and bake an additional 5–10 minutes until the top is bubbly and golden. If desired, broil for the final 1–2 minutes to crisp the cheese crust (watch carefully to avoid burning).

7. Rest & Serve

Take the casserole out and let it rest 5–10 minutes before slicing. This helps it settle, so it holds shape better when served. Garnish with fresh parsley or basil if you like.

Serve warm, perhaps with a side salad or steamed vegetables.

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Troubleshooting & Common Issues

• Pasta too soft / mushy — likely overcooked or baked too long. Always undercook slightly and bake just until bubbly.

• Dry casserole — add a bit more sauce, milk, or broth. Cover with foil partway in baking.

• Top browning too fast — cover with foil until the last few minutes.

• Cheese doesn’t melt smoothly / stringy — ensure cheeses are well shredded (not pre-shredded with anti-caking agents) and stir in some moisture (milk, cream).

• Flavor bland — increase seasoning (salt, pepper), herbs, or add a splash of Worcestershire sauce, hot sauce, or mustard to deepen taste.

• Difficulty slicing neat portions — rest the casserole before cutting; use a sharp knife; cut from the center outward.

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Serving Suggestions & Pairings

• Serve with green salad (lettuce, spinach, cucumber, tomato) to lighten the meal.

• Steamed or roasted veggies (broccoli, green beans, carrots) complement the richness.

• Garlic bread or crusty bread is perfect for scooping.

• Garnish with fresh herbs (parsley, basil) or a sprinkle of extra Parmesan.

• If you enjoy soups, a light soup (tomato, minestrone) makes a nice starter.

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Variations & Regional Twists

• Michel Dumas’ version: uses three cheeses (Parmesan, Gruyère, Emmental), a longer simmered sauce, and topping with breadcrumbs. Michel Dumas

• Le Coup de Grâce version: cooks pasta “ultra al dente” (1 min less than full time), then mixes with tomato‑meat sauce, and bakes at 200 °C for ~12 min + broil. Le Coup de Grâce

• Mama’s Cooking version: adds in condensed cream of chicken soup, an egg, milk, to bind and enrich the casserole. mamascooking.com

• KRAFT version: simplifies using a boxed macaroni & cheese package plus ground beef + tomato + oregano. kraftheinz.com+1

• Amish version: uses tomato soup + mushroom soup + milk + onion + beef + pasta. Amish 365

• The English Kitchen version: layers macaroni, beef, and a cheese sauce (béchamel + Parmesan), then bakes. المطبخ الإنجليزي

• Comfort / food & wine “Macaroni & Beef Casserole”: includes fresh vegetables, beef, crushed tomatoes, pasta, cream, and a cheese‑crisp topping. Food & Wine

You can borrow elements from any of these to personalize: more cheese, cream sauce, layering, different meats, or faster/simple versions.

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Nutritional & Scaling Notes

• Because of cheese, meat, and pasta, this is a rich, calorie-dense dish—ideal as a main.

• You can lighten it by using lean meat, reducing cheese, or bulking it with vegetables.

• To scale down: use half the quantities in a smaller casserole dish (e.g. 8×8 inch). Bake time may reduce slightly.

• Leftovers store well in fridge (3–4 days) or frozen (wrapped well). Reheat with a splash of milk or sauce to restore creaminess.

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Final Thoughts

This Cheesy Beef & Macaroni Casserole gives you the comfort, the flavor, and the satisfaction of a full meal in one dish. The version here aims to balance ease and richness, drawing on tried recipes while giving you the flexibility to make it yours.

If you’d like, I can send you a photo‑step version, or an adaptation (e.g. vegetarian, gluten‑free, Moroccan style) tailored to your ingredients. Do you want me to do that for you?