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Creamy Cheddar Beef Macaroni Casserole Recipe

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This Macaroni Casserole is a comforting and easy American dinner dish featuring a savory blend of ground beef, tender elbow macaroni, and rich cheddar cheese baked to bubbly perfection. Ready in under an hour, it’s a perfect meal for busy weeknights or family gatherings.

Ingredients

Main Ingredients

  • ½ cup diced onion (yellow or white onion)
  • 1 Tablespoon olive oil
  • 1 Tablespoon Italian seasoning
  • 2 teaspoons minced garlic
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 pound ground beef
  • 2 ⅓ cups dry elbow macaroni
  • 28 ounce can crushed tomatoes
  • 1 cup beef broth (can use low or no sodium)
  • 3 cups shredded cheddar cheese (divided use)
  • 1 Tablespoon freshly chopped parsley or dried parsley (optional, for garnish)

Instructions

  1. Preheat the oven: Set the oven to 400°F (200°C) to prepare for baking the casserole later.
  2. Cook the onions: In a large oversized frying pan over medium heat, sauté ½ cup diced onion with 1 Tablespoon olive oil until the onions become translucent and fragrant.
  3. Add seasonings: Stir in 1 Tablespoon Italian seasoning, 2 teaspoons minced garlic, ½ teaspoon black pepper, and ¼ teaspoon salt to the onions, mixing thoroughly.
  4. Brown the ground beef: Add 1 pound ground beef to the pan, cooking and crumbling until browned and fully cooked. Drain any excess grease to keep the casserole from becoming greasy.
  5. Cook the macaroni: While beef cooks, boil 2 ⅓ cups dry elbow macaroni in a large pot of water for 5-7 minutes until al dente. Avoid overcooking to maintain macaroni shape. Drain and set aside.
  6. Simmer beef mixture: Add 28-ounce crushed tomatoes and 1 cup beef broth to the cooked beef mixture. Stir well and cook over medium heat until it lightly simmers.
  7. Combine pasta and beef sauce: Mix the cooked macaroni into the simmering beef and tomato mixture, stirring well to incorporate.
  8. Add cheese to mixture: Stir in 2 cups shredded cheddar cheese thoroughly into the beef and pasta blend.
  9. Transfer to baking dish: Pour the combined mixture into a 9×13-inch baking dish, spreading evenly.
  10. Add cheese topping: Sprinkle the remaining 1 cup shredded cheddar cheese evenly over the top of the casserole.
  11. Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
  12. Bake uncovered: Remove the foil and continue baking uncovered for an additional 10 minutes until the cheese is bubbly and golden around the edges.
  13. Garnish and serve: Remove from oven, sprinkle with 1 Tablespoon freshly chopped parsley or dried parsley if desired, and serve immediately for a warm, comforting meal.

Notes

  • Do not overcook the macaroni to prevent it from becoming mushy inside the casserole.
  • Use low-sodium beef broth if you want to control sodium intake.
  • Parsley garnish is optional but adds fresh flavor and a pop of color.
  • Drain excess grease from beef to avoid a greasy casserole.
  • This casserole can be stored in the refrigerator for up to 3 days and reheated before serving.

Find it online: https://lauracooks.com/creamy-cheddar-beef-macaroni-casserole-recipe/