Beef and Elbow Macaroni Casserole -

Beef and Elbow Macaroni Casserole

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

Servings

6 servings

Calories

Approximately 510 calories per serving

Ingredients

1 pound ground beef

12 ounces elbow macaroni

1 tablespoon olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 (15-ounce) can tomato sauce

1 (14.5-ounce) can diced tomatoes, undrained

1 tablespoon Worcestershire sauce

½ cup beef broth

2 teaspoons Italian seasoning

1 teaspoon paprika

1 teaspoon salt (or to taste)

½ teaspoon black pepper

2 cups shredded sharp cheddar cheese, divided

1 cup shredded mozzarella cheese

Fresh chopped parsley, for garnish (optional)

Optional Add-Ins

1 cup sliced mushrooms

1 diced bell pepper

1 cup frozen peas

1 cup corn

2 ounces cream cheese

¼ cup grated Parmesan cheese

Crushed red pepper flakes for heat

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Bring a large pot of salted water to a boil. Cook the elbow macaroni until just al dente according to the package directions. Drain well and set aside.

While the pasta cooks, heat a large skillet over medium-high heat. Brown the ground beef, breaking it into small crumbles as it cooks. Drain any excess grease.

Add the diced onion and minced garlic to the skillet. Cook for 3–5 minutes until the onion becomes soft and fragrant.

Stir in the tomato sauce, diced tomatoes, Worcestershire sauce, beef broth, Italian seasoning, paprika, salt, and black pepper. Simmer for about 10 minutes, stirring occasionally.

Add the cooked elbow macaroni to the beef mixture and stir until the pasta is evenly coated in the sauce.

Mix in 1 cup of the shredded cheddar cheese until melted throughout the casserole mixture.

Transfer everything to the prepared baking dish and spread it into an even layer.

Sprinkle the remaining cheddar cheese and the mozzarella cheese evenly over the top.

Cover loosely with aluminum foil and bake for 20 minutes.

Remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.

Let the casserole rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.

Recipe Tips

Cook the pasta just until al dente to prevent it from becoming too soft during baking.

Freshly shred your cheese for the smoothest, creamiest melt.

Let the casserole rest before serving so it slices neatly.

Taste the sauce before baking and adjust the seasoning if needed.

Add extra vegetables like mushrooms, spinach, or bell peppers for additional flavor and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze the fully cooled casserole for up to 3 months. Thaw overnight in the refrigerator before reheating, or bake directly from frozen, adding extra cooking time.

Reheating

Oven: Bake at 350°F until heated through, about 20 minutes.

Microwave: Heat individual portions for 1–2 minutes.

Air Fryer: Reheat at 325°F for 8–10 minutes for a crispy cheese topping.

Notes

Substitute ground turkey or ground chicken for a lighter version.

Swap cheddar for Colby Jack, Monterey Jack, or Pepper Jack for a different flavor.

Add cooked bacon for a bacon cheeseburger-inspired casserole.

Make it spicy by stirring in diced jalapeños or crushed red pepper flakes.

This casserole is perfect for meal prep, potlucks, freezer meals, and easy family dinners.