Cheesy Beefy Casserole
Dive into comfort food bliss with this hearty and satisfying Cheesy Beefy Casserole, a crowd-pleasing recipe that's perfect for busy weeknights or family gatherings. This dish combines tender elbow macaroni with a savory ground beef and tomato mixture, layered with a luscious homemade cheddar cheese sauce. Topped with melty mozzarella and baked to golden perfection, this casserole is the ultimate blend of flavors and textures. Featuring staples like paprika, garlic, and Italian seasoning for a rich, savory profile, this recipe is a breeze to prepare with just 20 minutes of prep time. Serve it straight out of the oven, garnished with fresh parsley for a touch of color, and watch it disappear before your eyes! Perfect for those seeking easy comfort food recipes with bold, cheesy flavors.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 15 ounces crushed tomatoes
- 1 teaspoon dried Italian seasoning
- 2 cups uncooked elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it up into crumbles as it cooks. Drain any excess grease.
Add the diced onion and minced garlic to the skillet with the beef and cook until the onion becomes soft and translucent, about 3-4 minutes.
Season the beef mixture with salt, black pepper, and paprika. Stir in the crushed tomatoes and dried Italian seasoning, and let the mixture simmer for 5 minutes. Remove from heat.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux.
Gradually whisk in the milk, ensuring no lumps remain. Continue stirring until the mixture thickens, about 3-4 minutes.
Reduce the heat to low and stir in 1 1/2 cups of sharp cheddar cheese, a handful at a time, until melted and smooth. Reserve the remaining 1/2 cup of cheddar cheese for topping.
In the casserole dish, combine the cooked macaroni, beef mixture, and cheese sauce. Mix well to evenly coat the pasta.
Sprinkle the reserved cheddar cheese and the shredded mozzarella over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 802 mg | 35% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.8 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 486 mg | 37% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 596 mg | 13% | |
*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.
