Beef Macaroni Casserole

print recipe
email recipe
save recipe
add photo
add review
#22485

Macaroni is baked in a seasoned ground beef tomato sauce and topped with Cheddar cheese. A great weeknight casserole recipe.

serves/makes:

ready in:
under 30 minutes

2 reviews

ingredients

1 cup uncooked elbow macaroni
1 1/2 pound ground beef
1 envelope dry onion soup mix
1 tablespoon all-purpose flour
2 cups water
1 can (8 ounce size) tomato sauce
1/4 cup grated Cheddar cheese

directions

Preheat the oven to 400 degrees F.

Bring a large saucepan of salted water to a boil over high heat. Add the elbow macaroni and cook until al dente. Drain the pasta and set aside.

Meanwhile, place the ground beef in a large skillet over medium-high heat. Cook, stirring frequently, until the beef is no longer pink. Drain off any excess grease.

Add the soup mix, flour, water, and tomato sauce to the skillet. Cook, stirring frequently, for 5 minutes or until the sauce thickens.

Add the macaroni to the skillet and mix well. Transfer the mixture into a 1 1/2 quart baking dish. Sprinkle with the cheese. Place the baking dish in the oven and bake at 400 degrees F for 15 minutes or until the cheese is melted and the pasta mixture is bubbly.

Serve the beef macaroni casserole hot.

recipe tips

For added flavor, saute some onions and garlic with the ground beef.

Add a dash of Worcestershire sauce or soy sauce to the beef.

Top with breadcrumbs and bake for a few minutes for a crispy topping.

Spice it up with a pinch of chili powder or cayenne pepper.

For a creamy, less acidic sauce, stir a little heavy cream or milk into the sauce.

If the pasta seems too dry before baking, add a little more water or beef broth as needed.

common recipe questions

Can I use a different type of pasta instead of elbow macaroni?

Yes, any small pasta shape like shells or rigatoni can work well.

Is there a substitute for the dry onion soup mix?

You can use a combination of dried onion flakes, garlic powder, and a pinch of beef bouillon powder.

Can I use a different type of cheese?

Yes, any meltable cheese like mozzarella or Colby can be used.

How do I know when the sauce is thick enough?

The sauce should coat the back of a spoon and not be overly runny.

Can I make this casserole ahead of time?

Yes, assemble the casserole ahead of time and refrigerate. Bake as directed when ready to serve.

How should leftovers be stored?

Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze this casserole?

Yes, wrap it well and freeze for up to 3 months. Thaw in the refrigerator before reheating.

Is this dish good for a potluck or large gathering?

Yes, it's easy to make in large quantities and is generally a crowd-pleaser. Simply change the servings to the number you need and use a larger baking dish or multiple dishes.

tools needed

Saucepan: To boil the macaroni in salted water until al dente.

Large Skillet: Used to cook the ground beef until no longer pink and to prepare the tomato sauce mixture.

Baking Dish (1 1/2 quart size): To bake the beef macaroni casserole in the oven.

Stirring Spoon or Spatula: For stirring the ground beef while cooking and mixing the ingredients for the tomato sauce.

Colander: To drain the cooked macaroni after boiling it in the saucepan.

Measuring Cup and Spoons: For accurately measuring out ingredients such as flour, water, and Cheddar cheese.

Grater: To grate the Cheddar cheese for sprinkling on top of the casserole before baking.

nutrition data

420 calories, 26 grams fat, 20 grams carbohydrates, 25 grams protein per serving. This recipe is low in carbs.

reviews & comments

Guest Foodie REVIEW:
November 12, 2008

My husband loved this recipe. It made a lot of food, but among me, my husband, a family friend, my three year old and my one year old, we had NO leftovers! Thanks for posting it!
SZQ REVIEW:
December 27, 2006

My husband loved this casserole. He can't wait to share it with his friends at the lunch table. It was so easy to make, and I will definitely make it again!