This Beef Mac and Cheese Casserole brings together two favorites in one cozy dish. It’s creamy, packed with flavor, and has just the right amount of cheesy goodness. You get tender pasta, seasoned beef, and a bubbly, golden top that makes everyone at the table happy.
It’s weeknight-friendly, party-ready, and perfect for leftovers. If you love comfort food that’s simple and satisfying, this one’s for you.
Why This Recipe Works
- Balanced textures: Al dente pasta, hearty ground beef, and a creamy cheese sauce create a satisfying bite in every forkful.
- Layers of flavor: Onion, garlic, tomato, and spices give the casserole depth without making it complicated.
- Make-ahead friendly: Assemble it earlier in the day and bake when you’re ready to eat.
- Feeds a crowd: This casserole serves a family with leftovers, or a small gathering with ease.
- Flexible ingredients: Swap cheeses, add veggies, or adjust the spice to match your taste.
What You’ll Need
- 12 ounces elbow macaroni (or small shells)
- 1 pound ground beef (85–90% lean works well)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) crushed or diced tomatoes (or tomato sauce for smoother texture)
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning (or dried oregano + basil)
- 1/2 teaspoon smoked paprika (optional but flavorful)
- 1/4–1/2 teaspoon red pepper flakes (optional for heat)
- Salt and black pepper, to taste
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk (whole or 2%)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1/2 cup sour cream (or Greek yogurt for tang)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- 1/2 cup buttered breadcrumbs or crushed crackers (optional topping)
Step-by-Step Instructions
- Boil the pasta: Cook macaroni in well-salted water until just al dente. Drain and set aside.
Don’t overcook—the pasta will finish in the oven.
- Sauté the aromatics: In a large skillet over medium heat, add a splash of oil. Cook the onion until soft and translucent, about 4 minutes. Stir in the garlic and cook 30 seconds more.
- Brown the beef: Add the ground beef to the skillet.
Season with salt and pepper. Cook, breaking it up, until browned and no longer pink. Drain excess fat if needed.
- Add tomatoes and spices: Stir in the tomato paste, crushed tomatoes, Italian seasoning, smoked paprika, and red pepper flakes.
Simmer 5–7 minutes until slightly thickened. Taste and adjust salt and pepper.
- Make the cheese sauce: In a separate pot, melt the butter over medium heat. Whisk in the flour and cook 1–2 minutes, whisking constantly.
Slowly add the milk, whisking until smooth. Simmer until slightly thickened, 3–5 minutes.
- Add the cheeses: Off the heat, whisk in cheddar, mozzarella, and Parmesan until melted and smooth. Stir in the sour cream.
Season with a pinch of salt and pepper.
- Combine: In a large bowl or the pasta pot, mix the cooked pasta, beef-tomato mixture, and cheese sauce until evenly coated.
- Assemble: Transfer to a greased 9×13-inch baking dish. If using, sprinkle buttered breadcrumbs or crushed crackers on top for crunch. Add a little extra cheddar if you like a cheesier top.
- Bake: Bake at 375°F (190°C) for 20–25 minutes, or until bubbling around the edges and lightly golden on top.
- Rest and garnish: Let it rest 5–10 minutes to set.
Sprinkle with chopped parsley and serve warm.
How to Store
- Refrigerate: Cool completely, then cover and store for up to 4 days. Reheat portions in the microwave or the whole dish covered in the oven at 350°F until hot.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat covered at 350°F.
Add a splash of milk if it seems dry.
- Make ahead: Assemble up to the baking step, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time if starting from cold.
Benefits of This Recipe
- Family-friendly: Simple flavors that please both kids and adults.
- Budget-conscious: Uses pantry staples and stretches well for multiple meals.
- Protein-packed: Ground beef and cheese make it filling without needing extra sides.
- Customizable: Easy to tweak for dietary needs or taste preferences.
- Comforting and nostalgic: A familiar classic with a hearty twist.
Common Mistakes to Avoid
- Overcooking the pasta: It should be just shy of tender before baking; otherwise it turns mushy.
- Skipping seasoning: Season the beef mixture and the cheese sauce. Taste as you go.
- Too much liquid: Drain tomatoes if they’re watery, and simmer the sauce to thicken slightly.
- Grainy cheese sauce: Remove the sauce from heat before adding cheese and add it gradually.
High heat can cause separation.
- Dry casserole: If making ahead, reserve a little cheese sauce to stir in before baking, or add a splash of milk when reheating.
Recipe Variations
- Spicy Tex-Mex: Use pepper jack, add a can of diced green chiles, a teaspoon of chili powder, and top with crushed tortilla chips.
- Bacon Cheeseburger: Stir in cooked, crumbled bacon, swap mozzarella for more cheddar, and drizzle with a little ketchup and mustard before serving.
- Veggie Boost: Add sautéed bell peppers, mushrooms, or spinach to the beef mixture for extra color and nutrients.
- Three-Cheese Deluxe: Try a blend of cheddar, Gruyère, and fontina for extra creaminess and flavor.
- Lighter Version: Use lean ground beef or ground turkey, 2% milk, and reduced-fat cheese. Greek yogurt can replace sour cream.
- Gluten-Free: Use gluten-free pasta and a gluten-free flour blend for the roux, or thicken the sauce with cornstarch.
FAQ
Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts smoother. Pre-shredded cheese contains anti-caking agents that can make the sauce slightly grainy.
If using it, add gradually and melt off the heat.
What’s the best pasta shape?
Elbows are classic, but small shells, cavatappi, or rotini hold the sauce well. Choose a shape with ridges or curves to catch the cheese.
Can I make it without baking?
You can serve it straight from the stove once everything is combined and hot. Baking adds a bubbly top and blends flavors, but it’s not strictly required.
How do I prevent greasy beef?
Use 85–90% lean beef and drain excess fat after browning.
If needed, blot the pan with a paper towel held by tongs before adding tomatoes and spices.
Can I add more protein?
Absolutely. Stir in cooked crumbled sausage, diced ham, or a can of drained beans. Adjust seasoning so it doesn’t become too salty.
How do I reheat leftovers without drying them out?
Add a splash of milk or broth, cover, and reheat gently.
In the oven, cover with foil at 325–350°F until warmed through; in the microwave, use medium power and stir halfway.
Is this casserole spicy?
Not by default. The red pepper flakes are optional. For a mild dish, skip them; for extra heat, increase to your taste.
In Conclusion
This Beef Mac and Cheese Casserole is the kind of reliable, comforting meal you’ll make again and again.
It’s simple to prepare, hearty enough to satisfy, and flexible for any weeknight or gathering. With creamy cheese sauce, savory beef, and golden edges, it hits all the right notes. Keep the ingredients on hand, and you’ll always have a crowd-pleaser ready to go.