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Cheesy beef macaroni bake is that satisfyingly cozy dish you crave on busy weeknights or when the weather just begs for comfort food. Layers of pasta, seasoned beef, and cheese come together for a crowd-pleaser that brings back memories of after-school dinners and Sunday family meals. Every forkful delivers a creamy, beefy bite that satisfies adults and kids alike.
I started making this to use up leftover ground beef and soon found it was requested more often than any fancy casserole I tried. Even picky eaters go back for seconds and the crispy cheese topping always vanishes first.
Ingredients
- Elbow macaroni: powdery dry pasta that holds the sauce best look for bronze-cut brands for better texture
- Ground beef: gives rich flavor and heartiness choose 80 percent lean for good taste and less grease
- Olive oil: helps onions and garlic release sweetness use extra virgin if possible
- Onion: adds depth and soft sweetness pick one that feels heavy and firm
- Garlic: gives a punchy aroma and rounds out the dish fresh cloves give better taste than jarred
- Salt: balances all the flavors use kosher or sea salt for more control
- Black pepper: gives gentle heat grind it fresh if you can
- Paprika: offers subtle warmth and color try smoked paprika for a rustic twist
- Garlic powder: boosts savory notes opt for a fresh jar for full flavor
- Italian seasoning: adds herbal aroma look for blends heavy on oregano and basil
- Butter: gives a velvety base to the cheese sauce
- Flour: thickens the sauce use all-purpose for smooth results
- Milk: makes the cheese sauce creamy whole milk works best for richness
- Shredded cheddar cheese: gives the classic orange cheesy stretch choose sharp cheddar and grate it fresh for less clumping
- Shredded mozzarella cheese: melts for a stretchy gooey top always use whole milk mozzarella for best pull
- Cooked bacon bits: give a smoky pop optional but adds a salty crunch if you are a bacon fan
- Chopped parsley: brightens the whole bake with freshness grab a bundle with perky leaves
Instructions
- Cook the Pasta:
- Bring a large pot of water to a rolling boil and salt it generously. Add the macaroni and simmer just until it is al dente usually about eight minutes. Drain well and spread out on a tray so the noodles do not stick together.
- Brown the Beef Mixture:
- Set a skillet on medium heat and pour in the olive oil. Once it is shimmering add the finely chopped onion and cook gently for three to five minutes until translucent. Stir in the minced garlic and keep stirring for one minute until fragrant but not browned. Scatter in the ground beef breaking it up with a spoon and brown thoroughly until no pink remains about six or seven minutes. Sprinkle over the salt black pepper paprika garlic powder and Italian seasoning. Stir well to coat every crumble and simmer two more minutes to bloom the spices. Taste for seasoning and adjust if needed.
- Make the Cheese Sauce:
- In a clean saucepan melt the butter over medium low heat. Add the flour and stir constantly for one minute to remove any raw flavor. Slowly pour in the milk while whisking well to avoid lumps. Keep whisking and cook for three to five more minutes until the sauce is thick enough to coat a spoon. Reduce heat to low and blend in the shredded cheddar plus half the mozzarella. Stir and let it melt fully until you have a smooth rich sauce.
- Combine and Layer:
- Tip the drained macaroni into a very large bowl. Add the cooked beef mixture cheese sauce and bacon bits if you are using them. Fold together gently with a big spatula to coat every noodle without breaking them up.
- Bake to Golden Bubbly Perfection:
- Grease a large baking dish with a thin layer of butter or spray. Spoon in your macaroni mixture and smooth the top. Sprinkle the rest of the mozzarella over the surface covering edge to edge for best bubbly finish. Place in the preheated oven and bake uncovered for twenty five to thirty minutes until the top is golden and the edges are bubbling.
- Finish and Serve:
- Remove from the oven and let it rest for five minutes so the cheese sets and slices hold together. Shower chopped parsley over the top for fresh color. Scoop servings onto plates making sure everyone gets a cheesy top layer.
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For me bacon is always the secret ingredient that gets everyone guessing. I once made this bake for a potluck and the casserole dish came back empty before I even sat down. The golden baked cheese smells just like home even after a long day.
Storage Tips
After the bake has fully cooled cover tightly with foil or transfer to airtight containers. Store in the fridge for up to four days. For longer storage seal individual portions and freeze up to three months. Always reheat covered with foil at a low oven temp so the cheese stays melty and noodles do not dry out.
Ingredient Substitutions
Use ground turkey or even Italian sausage for different flavors or if beef is not handy. Whole wheat or chickpea macaroni works for a more nutritious twist. Any melty cheese can sub for cheddar and mozzarella so try Monterey Jack or Colby if needed.
Serving Suggestions
Pair with a simple green salad tossed in vinaigrette for a refreshing bite between creamy forkfuls. Roasted vegetables or garlic bread make the meal complete in true comfort style. Leftover squares also work great packed in a lunchbox.
Cultural Notes
This baked pasta comes from the American tradition of hearty casseroles born in the mid-twentieth century when pasta bakes became a weeknight classic. Every family seems to have a version and it is rooted in the love of turning simple staples into something special for the table.
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Batches of this macaroni bake have seen birthdays and quiet Tuesdays in my kitchen and it is always a hit no matter who is gathered at the table. The leftovers never last long and it feels like a casserole hug every time.
Frequently Asked Questions
- → What cheeses work best for this macaroni bake?
Cheddar and mozzarella are recommended for a creamy texture and a golden, melted topping. You can blend in other cheeses like Monterey Jack or Gruyère for added flavor.
- → Can I prepare this bake ahead of time?
Yes, assemble the dish, cover, and refrigerate up to 24 hours ahead. Bake just before serving, adding a few extra minutes if it's cold from the fridge.
- → What meat alternatives can I use?
Ground turkey, chicken, sausage, or plant-based crumbles are suitable substitutes for beef in this dish without sacrificing heartiness.
- → How can I reheat leftovers?
Reheat portions in the oven for best texture, or use a microwave for convenience. Add a splash of milk if it seems dry.
- → Are there ways to add vegetables?
Stir in cooked mushrooms, bell peppers, or spinach with the beef mixture for extra nutrition and flavor without overwhelming the dish.
- → What side dishes pair well?
Fresh salads, garlic bread, or steamed green beans complement the cheesy bake and balance out the meal with lighter flavors.