Macaroni and Beef Casserole
Savor the ultimate comfort food with this hearty Macaroni and Beef Casserole, a classic crowd-pleaser perfect for family dinners or potlucks. Featuring tender elbow macaroni, savory seasoned ground beef, and a rich tomato-based sauce infused with garlic and Italian herbs, this dish offers layers of flavor in every bite. Topped with a generous blend of melted cheddar and mozzarella cheeses, it's baked to perfection for a golden, bubbly finish. Ready in just over an hour, this easy-to-make casserole is the perfect balance of simplicity and indulgence. Garnish with fresh parsley for a burst of color, and serve up this satisfying, kid-friendly meal that’s guaranteed to become a household favorite.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 pound lean ground beef
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat.
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, pepper, and sugar. Lower the heat and let the sauce simmer for 10 minutes, stirring occasionally.
In a large mixing bowl, combine the cooked macaroni and the beef sauce. Mix well to evenly coat the pasta.
Transfer half of the macaroni mixture into the prepared casserole dish. Sprinkle half of the shredded cheddar and mozzarella cheeses on top.
Add the remaining macaroni mixture as a second layer and top with the remaining cheeses.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly on top.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Garnish with chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 758 mg | 33% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.0 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 491 mg | 10% | |
*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.
