Macaroni and Cheddar Cheese Beef Bake
Get ready to savor the ultimate comfort food with this Macaroni and Cheddar Cheese Beef Bake! This hearty, family-friendly casserole combines tender elbow macaroni, savory ground beef, and a rich tomato-based sauce seasoned with oregano and basil. A creamy, homemade cheddar cheese sauce ties it all together, while a golden, bubbly topping of cheddar and mozzarella adds irresistible flavor and texture. Perfectly baked in just 20 minutes, this dish is quick to prepare and makes an excellent weeknight dinner or potluck favorite. Garnish with fresh parsley for a pop of color, and enjoy a warm, satisfying meal that’s sure to please everyone at the table. Keywords: macaroni bake, beef casserole, cheddar cheese, comfort food casserole.
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Recipe Information
Ingredients
- 227 grams elbow macaroni
- 450 grams ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 400 grams diced tomatoes (with juice)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 200 grams cheddar cheese, shredded
- 100 grams mozzarella cheese, shredded
- 240 milliliters milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 180°C (350°F).
Cook the elbow macaroni in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.
While the macaroni cooks, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat, if needed.
Add the onion and garlic to the skillet and sauté for 3-4 minutes until softened and fragrant.
Stir in the diced tomatoes (with juice), tomato paste, oregano, basil, salt, and black pepper. Let the mixture simmer for 5-7 minutes, stirring occasionally. Remove from heat.
In a medium-sized saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, stirring constantly to prevent lumps. Cook for 3-4 minutes until the sauce thickens.
Remove the saucepan from heat and stir in 150 grams of shredded cheddar cheese. Mix until the cheese is melted and the sauce is smooth.
Combine the cooked macaroni, beef-tomato mixture, and cheese sauce in a large mixing bowl. Stir until everything is well combined.
Transfer the mixture to a greased 9x13-inch baking dish and spread it out evenly.
Sprinkle the remaining 50 grams of cheddar cheese and the mozzarella cheese on top.
Bake in the preheated oven for 20 minutes or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for 5 minutes. Garnish with chopped parsley, if desired. Serve warm.
Nutrition Facts
Calories |
3669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.5 g | 270% | |
| Saturated Fat | 109.6 g | 548% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 712 mg | 238% | |
| Sodium | 4949 mg | 215% | |
| Total Carbohydrate | 253.2 g | 92% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 43.9 g | ||
| Protein | 197.7 g | 395% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2627 mg | 202% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3121 mg | 66% | |
*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.
