Loaded Beef & Cheese Macaroni Casserole with Crispy Cheddar Topping
Loaded Beef & Cheese Macaroni Casserole with Crispy Cheddar Topping is a hearty, comforting baked pasta dish packed with tender macaroni, savoury seasoned ground beef, creamy cheddar-mozzarella cheese sauce, and a golden crispy cheddar topping.
It’s the kind of family-friendly dinner that brings together everything you want in a comforting casserole: rich tomato-seasoned beef, perfectly coated macaroni, plenty of melted cheese, and a crunchy topping that turns beautifully golden in the oven.
Ingredients
For the Beef & Macaroni
- 1 lb (450 g) lean ground beef
- 12 oz (340 g) elbow macaroni
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 can (14 oz / 400 g) diced tomatoes, drained
- 1 cup (240 g) tomato sauce
- 1 tbsp tomato paste
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
For the Creamy Cheese Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups (480 ml) whole milk
- 1 1/2 cups (150 g) shredded sharp cheddar cheese
- 1/2 cup (50 g) shredded mozzarella cheese
- 1/2 tsp garlic powder
- 1/4 tsp mustard powder
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Crispy Cheddar Topping
- 1 cup (100 g) shredded sharp cheddar cheese
- 1/3 cup (35 g) panko breadcrumbs
- 1 tbsp melted butter
- 2 tbsp grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
How to Make It
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish and set it aside.
2. Cook the Macaroni
Bring a large pot of salted water to a boil. Cook the elbow macaroni for 1–2 minutes less than the package directions recommend. Keeping the pasta slightly firm prevents it from becoming mushy during baking. Drain well and set aside.
3. Brown the Beef
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Add the Ground Beef
Add the ground beef to the skillet. Cook for 6–8 minutes, breaking it apart with a spoon, until browned and cooked through. Drain any excess grease if necessary.
5. Season the Beef
Stir in the drained diced tomatoes, tomato sauce, tomato paste, Italian seasoning, smoked paprika, onion powder, salt, and black pepper. Reduce the heat and simmer for 5–7 minutes, stirring occasionally, until the mixture is slightly thickened and well combined.
6. Make the Cheese Sauce
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute to form a smooth roux.
Slowly pour in the milk while whisking continuously to prevent lumps. Continue cooking for 4–5 minutes, whisking frequently, until the sauce thickens enough to coat the back of a spoon.
7. Add the Cheese
Remove the saucepan from the heat. Stir in the shredded cheddar, mozzarella, garlic powder, mustard powder, salt, and black pepper. Continue stirring until the cheeses are completely melted and the sauce is smooth and creamy.
8. Combine Everything
Add the cooked macaroni to the cheese sauce and stir until every piece is evenly coated. Fold in the seasoned beef mixture, making sure the beef and tomato sauce are distributed throughout the pasta.
9. Fill the Baking Dish
Transfer the macaroni and beef mixture to the prepared baking dish. Spread it into an even layer so the casserole bakes consistently.
10. Make the Crispy Cheddar Topping
In a small bowl, combine the shredded cheddar, panko breadcrumbs, melted butter, and grated Parmesan. Mix until the breadcrumbs are lightly coated and the ingredients are evenly distributed.
11. Add the Topping
Sprinkle the cheddar-panko mixture evenly over the entire surface of the casserole. Try to create an even layer so every serving gets plenty of crispy topping.
12. Bake
Bake the casserole uncovered for 20–25 minutes, until the edges are bubbling, the cheese is melted, and the topping is golden brown.
13. Crisp the Top
For an extra-crispy finish, switch the oven to broil for 1–2 minutes. Watch the casserole closely during this step because the cheddar topping can brown very quickly.
14. Rest and Garnish
Remove the casserole from the oven and let it rest for 5–10 minutes. Sprinkle the top with freshly chopped parsley for a bright finishing touch.
15. Serve
Spoon generous portions onto plates and serve hot. The combination of creamy macaroni, savoury beef, rich melted cheese, and crunchy golden topping makes this an especially satisfying comfort-food dinner.
Why This Recipe Works
This casserole combines several layers of flavour and texture in one easy-to-serve dish. The seasoned beef provides a rich, savoury tomato base, while the creamy cheese sauce coats every piece of macaroni.
Sharp cheddar brings bold cheesy flavour, mozzarella adds extra meltiness, and Parmesan gives the crispy topping a savoury finish. The panko breadcrumbs provide just enough crunch to contrast with the creamy pasta underneath.
Baking everything together also allows the flavours to mingle while creating bubbling edges and a beautifully golden top.
Tips for the Best Beef & Cheese Macaroni Casserole
- Don’t overcook the pasta: Cook the macaroni slightly under al dente because it will continue cooking in the oven.
- Brown the beef well: Let the beef develop some colour before adding the tomato ingredients for deeper flavour.
- Whisk the cheese sauce: Add the milk gradually while whisking to create a smooth, lump-free sauce.
- Use freshly shredded cheese: Freshly shredded cheddar and mozzarella usually melt more smoothly.
- Don’t skip the topping: The cheddar-panko mixture creates the crispy contrast that makes this casserole special.
- Watch the broiler: The topping can go from golden to burnt quickly, so stay nearby during the final step.
- Let it rest: A short resting period makes the casserole easier to serve and helps the creamy sauce settle.
Serving Suggestions
Serve this beef and cheese macaroni casserole with a simple green salad, steamed broccoli, roasted vegetables, or garlic bread for a complete family dinner.
For extra freshness, add chopped parsley or green onions just before serving. A little hot sauce or crushed red pepper can also be served alongside for anyone who prefers a spicy kick.
This casserole is especially convenient for busy weeknights because it can be prepared in one baking dish and served directly from the oven.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes. Assemble the casserole without baking it, cover it tightly, and refrigerate it until you’re ready to cook. If baking directly from the refrigerator, it may need a little additional time in the oven to heat through.
Can I use a different type of pasta?
Absolutely. Shells, cavatappi, rotini, or penne can work well. Choose a pasta shape with plenty of ridges or curves so it can hold onto the creamy cheese sauce.
Can I substitute ground beef?
Yes. Ground turkey, chicken, or pork can be used instead. The flavour will change slightly, but the creamy cheese sauce and crispy topping will still work beautifully.
Can I add vegetables?
Yes. Diced bell peppers, mushrooms, spinach, zucchini, or finely chopped broccoli can be added to the beef mixture. Cook vegetables until tender and remove excess moisture before combining them with the pasta.
How do I keep the macaroni from becoming mushy?
Cook the macaroni 1–2 minutes less than the package instructions and avoid adding too much liquid to the casserole. The pasta will finish cooking as it bakes in the cheese sauce.
Can I freeze the leftovers?
Yes. Allow the casserole to cool completely, portion it into airtight freezer-safe containers, and freeze. Thaw in the refrigerator before reheating for the best texture.
Nutrition & Timing
| Details | Amount |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 8 |
| Calories | Approx. 565 per serving |
| Protein | Approx. 29g per serving |
Final Thoughts
Loaded Beef & Cheese Macaroni Casserole with Crispy Cheddar Topping is the ultimate comfort-food combination of creamy pasta, savoury seasoned beef, and plenty of melted cheese.
The crispy cheddar and Parmesan topping takes the casserole to another level, adding a golden, crunchy finish to every creamy bite. It’s hearty, easy to prepare, and perfect for a family dinner when you want something warm, filling, and seriously cheesy.
Print
Loaded Beef & Cheese Macaroni Casserole with Crispy Cheddar Topping
- Total Time: 55 minutes
Description
A hearty baked pasta casserole packed with tender macaroni, savory seasoned ground beef, creamy cheddar-mozzarella cheese sauce, and a golden crispy cheddar, Parmesan, and panko topping. Perfect for a comforting family dinner or busy weeknight meal.
Ingredients
For the Beef & Macaroni
1 lb (450 g) lean ground beef
12 oz (340 g) elbow macaroni
1 small yellow onion, finely diced
3 garlic cloves, minced
1 can (14 oz / 400 g) diced tomatoes, drained
1 cup (240 g) tomato sauce
1 tbsp tomato paste
1 tsp Italian seasoning
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
For the Creamy Cheese Sauce
2 tbsp butter
2 tbsp all-purpose flour
2 cups (480 ml) whole milk
1 1/2 cups (150 g) shredded sharp cheddar cheese
1/2 cup (50 g) shredded mozzarella cheese
1/2 tsp garlic powder
1/4 tsp mustard powder
1/4 tsp salt
1/4 tsp black pepper
For the Crispy Cheddar Topping
1 cup (100 g) shredded sharp cheddar cheese
1/3 cup (35 g) panko breadcrumbs
1 tbsp melted butter
2 tbsp grated Parmesan cheese
1 tbsp fresh parsley, chopped
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish and set aside.
2. Bring a large pot of salted water to a boil. Cook the elbow macaroni for 1–2 minutes less than the package directions recommend. Drain well and set aside.
3. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened.
4. Add the minced garlic and cook for another 30 seconds until fragrant.
5. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon, until browned and cooked through. Drain excess grease if necessary.
6. Stir in the drained diced tomatoes, tomato sauce, tomato paste, Italian seasoning, smoked paprika, onion powder, salt, and black pepper.
7. Reduce the heat and simmer the beef mixture for 5–7 minutes, stirring occasionally, until slightly thickened and well combined.
8. Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute to form a smooth roux.
9. Slowly pour in the milk while whisking continuously to prevent lumps. Cook for 4–5 minutes, whisking frequently, until the sauce thickens enough to coat the back of a spoon.
10. Remove the saucepan from the heat. Stir in the shredded cheddar, mozzarella, garlic powder, mustard powder, salt, and black pepper until the cheese is completely melted and the sauce is smooth.
11. Add the cooked macaroni to the cheese sauce and stir until every piece is evenly coated.
12. Fold in the seasoned beef mixture, making sure the beef and tomato sauce are distributed throughout the pasta.
13. Transfer the macaroni and beef mixture to the prepared baking dish and spread it into an even layer.
14. In a small bowl, combine the shredded cheddar, panko breadcrumbs, melted butter, and grated Parmesan until evenly mixed.
15. Sprinkle the cheddar-panko mixture evenly over the entire casserole.
16. Bake uncovered for 20–25 minutes, until the edges are bubbling, the cheese is melted, and the topping is golden brown.
17. For an extra-crispy finish, switch the oven to broil for 1–2 minutes, watching closely so the topping does not burn.
18. Remove the casserole from the oven and let it rest for 5–10 minutes.
19. Sprinkle with freshly chopped parsley and serve hot.
Notes
Cook the macaroni 1–2 minutes less than the package directions because it will continue cooking in the oven. Brown the beef well before adding the tomato ingredients to develop deeper flavor. Whisk the milk into the roux gradually to create a smooth, lump-free cheese sauce. Freshly shredded cheddar and mozzarella usually melt more smoothly than pre-shredded cheese. Do not skip the cheddar-panko topping because it provides a delicious crispy contrast to the creamy pasta. Watch the casserole closely under the broiler because the cheese and breadcrumbs can brown very quickly. Let the casserole rest for 5–10 minutes before serving so the creamy sauce can settle. The casserole can be assembled ahead of time, covered tightly, and refrigerated before baking. Add a little extra baking time if cooking directly from the refrigerator. Shells, cavatappi, rotini, or penne can be substituted for elbow macaroni. Ground turkey, chicken, or pork can be used instead of ground beef. Diced bell peppers, mushrooms, spinach, zucchini, or finely chopped broccoli can be added to the beef mixture. Cook vegetables until tender and remove excess moisture first. Serve with a simple green salad, steamed broccoli, roasted vegetables, or garlic bread. For extra freshness, garnish with parsley or green onions before serving. Hot sauce or crushed red pepper can be served alongside for a spicy kick. Allow leftovers to cool completely before freezing in airtight freezer-safe containers. Thaw in the refrigerator before reheating for the best texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
