Cheddar Macaroni Beef Casserole
Indulge in the ultimate comfort food with this Cheddar Macaroni Beef Casserole, a hearty dish that combines tender elbow macaroni, savory ground beef, and a rich, creamy cheddar cheese sauce. Enhanced with aromatic garlic, diced onions, and a hint of Italian seasoning, this baked casserole is topped with golden, crispy panko breadcrumbs for the perfect crunch in every bite. Easy to prepare in just under an hour, this family-friendly recipe is an ideal weeknight dinner or potluck favorite. Serve it bubbling straight from the oven and garnish with fresh parsley for a pop of color and freshness. Perfect for anyone craving cheesy, beefy bliss!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Elbow macaroni
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 Garlic cloves, minced
- 14.5 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 2 cups Shredded cheddar cheese
- 1 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the elbow macaroni according to the package instructions. Drain and set aside.
In a large skillet over medium-high heat, cook the ground beef, diced onion, and minced garlic until the beef is browned and the onions are translucent, about 5–7 minutes. Drain off any excess fat.
Stir in the diced tomatoes, tomato paste, Italian seasoning, salt, and ground black pepper. Reduce the heat to low and simmer for 5 minutes to allow the flavors to meld. Remove from heat.
In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 1–2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk and cook until the mixture thickens, about 3–4 minutes. Reduce the heat to low and stir in 1 1/2 cups of the shredded cheddar cheese until melted and smooth. Reserve the remaining 1/2 cup of cheese for topping.
In a large mixing bowl, combine the cooked macaroni, meat mixture, and cheese sauce. Mix well to ensure everything is evenly coated.
Transfer the macaroni mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the cheese layer.
Bake the casserole in the preheated oven for 20–25 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley, if desired, before serving. Enjoy!
Nutrition Facts
Calories |
4500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.5 g | 307% | |
| Saturated Fat | 115.7 g | 578% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 5210 mg | 227% | |
| Total Carbohydrate | 382.1 g | 139% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 60.0 g | ||
| Protein | 213.9 g | 428% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2481 mg | 191% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 3253 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
