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