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Cheesy Beef & Macaroni Casserole

Cheesy beef & macaroni casserole with tender elbow pasta and a thick tomato-beef sauce, baked until the cheddar and mozzarella melt into a bubbly, lightly golden top. This one-dish bake combines browned ground beef, Italian seasoning, and two kinds of melty cheese for a classic, hearty weeknight dinner.
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Prep Time 20 minutes
Cook Time 37 minutes
Resting 5 minutes
Total Time 1 hour 2 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz elbow macaroni
  • 1 tbsp olive oil
Beef Mixture
  • 1.5 lb lean ground beef
  • 1 yellow onion
  • 3 garlic cloves
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Cheese
  • 2 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
Garnish
  • 2 tbsp chopped fresh parsley
  • extra grated Parmesan cheese Optional garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil, then add elbow macaroni. Cook until al dente, about 7–8 minutes, with a tender center and firm bite.
  2. Drain the elbow macaroni and set it aside so it doesn’t keep cooking. Keep it ready for mixing once the beef sauce is done.
Cook the Beef
  1. Preheat the oven to 375°F before assembling. This ensures it’s ready when the casserole is layered.
  2. Heat olive oil in a large skillet over medium-high heat, then add lean ground beef and yellow onion. Cook for 6–8 minutes, until the beef is browned and no pink remains.
  3. Drain excess grease from the skillet after browning. The beef mixture should look drier before you add the sauce.
Make the Sauce
  1. Add garlic cloves to the skillet and cook for 30 seconds until fragrant. Stir so the garlic doesn’t brown.
  2. Stir in tomato sauce, diced tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, smoked paprika, garlic powder, kosher salt, and black pepper. Mix until everything is combined.
  3. Simmer the sauce for 8–10 minutes until slightly thickened. Watch for a more cohesive, spoon-coating texture.
Assemble the Casserole
  1. In a large bowl, combine cooked elbow macaroni, beef mixture, 1½ cups shredded sharp cheddar cheese, half of the shredded mozzarella cheese, and grated Parmesan cheese. Stir until evenly coated for consistent cheesy coverage.
  2. Transfer the mixture to a greased 9×13-inch baking dish. Spread it level so the top bakes evenly.
Bake and Serve
  1. Sprinkle the remaining shredded sharp cheddar cheese and remaining shredded mozzarella cheese over the top. Cover the entire surface for a bubbly layer.
  2. Bake uncovered for 20–25 minutes at 375°F until the cheese is melted, bubbling, and lightly golden around the edges. The casserole should look hot and set in the center.
  3. Rest the casserole for 5 minutes before serving. This helps the layers firm up for clean scooping.
  4. Garnish with chopped fresh parsley and extra grated Parmesan cheese. Finish right before serving for the best color contrast.

Notes

For the best texture, drain excess grease from the browned beef so the sauce doesn’t turn watery during baking. Store leftovers covered in the refrigerator for up to 4 days; reheat in the oven at 350°F until hot throughout. Freezing is yes—freeze baked portions airtight up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use leaner ground beef (or ground turkey) and consider reduced-fat cheddar while keeping the same bake time.