Imperial Macaroni Casserole
Indulge in the comforting decadence of Imperial Macaroni Casserole, a hearty baked dish that combines tender elbow macaroni, savory ground beef, and a velvety homemade cheese sauce for the ultimate family-friendly dinner. This recipe stands out with its golden breadcrumb and Parmesan crust, adding a crispy topping that contrasts perfectly with the creamy, cheesy layers beneath. Infused with aromatic garlic, Italian seasoning, and a hint of paprika, each bite is richly flavorful and satisfying. Ready in under an hour, this casserole is perfect for weeknight meals or potluck gatherings, and it's easy to customize with a sprinkle of fresh parsley for a pop of color and freshness. If you’re craving the perfect balance of creamy comfort and baked perfection, this recipe is destined to become a household favorite!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 1 lb ground beef
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup breadcrumbs
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
Cook the elbow macaroni according to the package instructions in boiling salted water until al dente. Drain and set aside.
Meanwhile, heat a large skillet over medium heat and cook the ground beef until browned. Drain any excess fat.
Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onions are soft and translucent, about 5 minutes. Stir in the Italian seasoning, paprika, salt, and black pepper. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to remove the raw taste of the flour.
Gradually add the milk, whisking constantly to create a smooth sauce. Continue to cook until the sauce thickens, about 3-5 minutes.
Remove the saucepan from heat and stir in the cheddar cheese and half of the Parmesan cheese, mixing until melted and combined.
In a large mixing bowl, combine the cooked macaroni, cheese sauce, and beef mixture. Mix well to evenly coat the macaroni.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
In a small bowl, mix the breadcrumbs with the remaining Parmesan cheese and olive oil. Sprinkle this mixture evenly on top of the casserole.
Bake in the preheated oven for 20-25 minutes, until the topping is golden and crisp.
Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
4966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.5 g | 342% | |
| Saturated Fat | 136.7 g | 683% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 7359 mg | 320% | |
| Total Carbohydrate | 413.6 g | 150% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 48.2 g | ||
| Protein | 250.0 g | 500% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3273 mg | 252% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 2434 mg | 52% | |
*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.
