Cheesy Beef & Macaroni Casserole
- Preparation 20 min
- Cooking 30 min
- Servings 10
- Freezing Absolutely
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🍲 Cheesy Ground Beef Macaroni Bake: the perfect meal for busy nights and weekday lunches
Nothing beats a hot, cheesy ground beef macaroni casserole filling the house with that comforting smell. Careful though—this recipe makes a LOT, which is exactly why it’s perfect for meal prep! Inspired by a classic grandma’s meat macaroni recipe, it has everything you want: a rich, savory sauce, perfectly melted cheese baked to golden perfection, and a simple prep that takes no longer than a regular pasta dish. The twist? You make it in a big batch so every portion becomes an easy grab-and-reheat lunch.
It’s the kind of dish that saves the day on busy weeknights, when you’re running between work and the kids’ hockey practice, or when you want to stock the fridge for days ahead. Wondering can you freeze macaroni with meat? The answer is YES—and that’s what makes it a total game-changer for planning ahead.
Served with a crisp salad or steamed veggies, this baked macaroni is filling, comforting, and incredibly practical. The kids will love it for the flavor, and you’ll love it for the simplicity. Next time you’re stuck on what to cook, you’ll be glad to have a few portions waiting for you in the fridge or freezer.
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🥡 Make ahead
This dish keeps really well and is perfect for lunches. Prepare it the day before and reheat in the oven to keep the cheese bubbly and golden.
🧊 Storage
Keeps 3 to 4 days in the fridge in an airtight container.
❄️ Freezer-friendly
Freezes beautifully! Cut it into individual portions before freezing for quick weeknight meals.
🥩 Customization
Swap the ground beef for veal, pork, or a mix of the three to change up the flavors.
Add veggies like bell peppers, zucchini, or mushrooms for a more colorful and nutritious version.
🧀 Extra cheesy goodness
Mix different cheeses (sharp cheddar, mozzarella, parmesan) for an even more flavorful, gooey, and stretchy gratin.
Cheesy Beef & Macaroni Casserole
- 2 lb (900 g) elbow macaroni, cooked ultra al dente (1 minute less than package directions)
- 1 large yellow onion, finely chopped
- 4 cloves garlic, finely chopped
- Olive oil
- 2.5 lb (1.13 kg) lean ground beef
- 1 can (27 oz / 769 ml) diced tomatoes with Italian spices
- 1 cup (250 ml) beef broth
- 1/4 cup (60 ml) tomato paste
- 1 1/2 tbsp (22 ml) Italian seasoning
- 1 tsp (5 ml) dried oregano
- Salt and pepper, to taste
- 14 oz (400 g) shredded mozzarella (about 1 full block)
- 7 oz (200 g) shredded sharp cheddar (about half a block)
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Preparation
- Cook the pasta in a large pot of salted boiling water, one minute less than package directions. Drain and set aside in a large bowl.
- In the same pot, heat a drizzle of olive oil over medium heat. Add the onion and garlic, then cook for 3 to 4 minutes, stirring.
- Increase heat to medium-high and add the ground beef. Cook for about 10 minutes, until no longer pink, then drain excess fat.
- Add the diced tomatoes, beef broth, tomato paste, Italian seasoning, and oregano. Season with salt and pepper, then stir well. Bring to a boil, reduce heat to low, and simmer for 10 to 15 minutes, until the sauce slightly thickens and becomes creamy.
- Pour the sauce over the reserved pasta and mix well to coat. Divide the mixture between two large baking dishes. Top with mozzarella and cheddar.
- Bake at 400°F (200°C) for 12 minutes. Switch to broil for 3 to 5 minutes, until the cheese is golden and bubbling. Serve immediately.
Absolutely! Pork, veal, or even a mix of ground meats work really well. You can also use chicken or turkey for a lighter version.
A light side dish like a green salad or some grilled vegetables is perfect. It balances the rich, comforting flavors of the gratin.
Sharp cheddar is a classic, but you can mix in mozzarella for that gooey stretch and parmesan for a salty, tangy kick. Combining a few cheeses makes the dish even more legendary.
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