Macaroni Casserole
This Macaroni Casserole is an easy dinner recipe that is comfort food at its best! Simple, delicious and done in under an hour!
AN EASY BAKED PASTA RECIPE
Everyone needs a good casserole recipe that you know most people will enjoy. Don’t let the simple ingredients fool you, this really is a delicious recipe! I’ve been making this recipe for nearly 30 years since I was first married. If you like American Goulash then you’ll like this recipe. It’s sort of a casserole version of that. This recipe is really a no-brainer and only requires simple ingredients. It also makes for delicious leftovers!
This was so good and so simple yet so satisfying. All my kids loved it so that is always the sign of a good recipe in my book!
– Hilary
FREQUENTLY ASKED QUESTIONS:
No. You can use any smaller pasta that you like for this recipe such as rotini, farfalle, penne, etc. As long as you use the same amount as called for in the recipe. Elbow macaroni is just the standard I have always used.
Yes! You can use ground turkey, chicken, sausage. Still use 1 pound of meat no matter the type. All steps remain the same. You could even combine half sausage and half ground beef it you like.
We love the flavor of cheddar with this recipe but you can absolutely use any type of cheese that you like best such as Monterey Jack, Colby Jack, Mexican blend, etc. Test out different cheese and see what you like best!
Covering the baking dish with aluminum foil for the first 30 minutes of baking time helps to prevent the casserole top from browning too much or burning on the surface.
If you don’t have an oversized frying pan, you can use a larger pot. You just need something large enough to hold all of the ingredients.
This can be stored in an airtight container in the refrigerator where it will keep for up to 4 days. This can also be frozen, to do that place cooled casserole in a freezer bag or container and it will keep for up to 3 months. To defrost, remove to the refrigerator overnight and you then can reheat in the microwave.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- onion – if you don’t like onion bits in your food, you can use some onion powder (about 1 to 1 1/2 teaspoons)
- Italian seasoning
- garlic – I prefer freshly minced garlic but the jarred stuff will work in a pinch.
- ground beef – you can also use ground chicken, ground pork or ground turkey.
- elbow macaroni – any similar size pasta shape will work with this.
- crushed tomatoes – for even more flavor, grab the crushed tomatoes that have the basil, oregano and garlic added!
- beef broth – if you need to lower the salt in this, I would recommend a low or no sodium beef broth.
- shredded cheddar cheese – use your favorite cheese here. If you want a kick of spice, try using Pepper Jack cheese.
HOW TO MAKE MACARONI CASSEROLE:
Preheat the oven to 400F degrees. In a large frying pan, over medium heat, cook chopped onion in olive oil until onions are clear and light brown.
Add Italian seasoning, minced garlic, pepper and salt to the frying pan. Stir to mix.
Add ground beef to the frying pan and cook until browned (thoroughly cooked) Drain any excess grease (if you use a really lean meat, you won’t have any excess grease to drain). While ground beef is cooking, cook macaroni in a large pot of boiling water for 5 minutes. Do not overcook the macaroni or it will become too soft and to hold its shape in the casserole. Strain cooked macaroni and set aside.
Add crushed tomatoes and beef broth to the cooked ground beef mixture. Stir well to mix. Cook over medium heat until it reaches a light simmer.
Add cooked macaroni to ground beef mixture and stir well to mix. Add two cups of shredded cheese to the ground beef mixture and stir well to mix. Pour mixture into a 9×13-inch baking dish.
Sprinkle the remaining 1 cup of shredded cheese over top.
Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove aluminum foil and let it bake for an additional 10 minutes. Remove from the oven and sprinkle with chopped parsley. Serve hot.
WANT MORE DELICIOUS RECIPES?
Macaroni Casserole
Ingredients
- ½ cup diced onion (yellow or white onion)
- 1 Tablespoon olive oil
- 1 Tablespoon Italian seasoning
- 2 teaspoons minced garlic
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 pound ground beef
- 2 ⅓ cups dry elbow macaroni
- 28 ounce can crushed tomatoes
- 1 cup beef broth (can use low or no sodium)
- 3 cups shredded cheddar cheese (divided use)
- 1 Tablespoon freshly chopped parsley or dried parsley (optional, for garnish)
Instructions
- Preheat the oven to 400F degrees.
- In a large oversized frying pan over medium heat, cook ½ cup diced onion with 1 Tablespoon olive oil until onions are translucent.
- Add 1 Tablespoon Italian seasoning, 2 teaspoons minced garlic, ½ teaspoon black pepper and ¼ teaspoon salt. Stir to mix.
- Add1 pound ground beef to the frying pan and cook and crumble until browned (thoroughly cooked). Drain any excess grease.
- While ground beef is cooking, cook 2 1/3 cups dry elbow macaroni in a large pot of boiling water for 5-7 minutes (until al dente). Do not overcook the macaroni or it will become too soft to hold its shape in the casserole. Strain cooked macaroni and set aside.
- Add 28 ounce can crushed tomatoes and 1 cup beef broth to the cooked ground beef mixture. Stir well to mix. Cook over medium heat until it reaches a light simmer.
- Add cooked macaroni to ground beef mixture and stir well to mix.
- Add 2 cups shredded cheddar cheese to the ground beef mixture and stir well to mix.
- Pour mixture into the 9×13-inch baking dish.
- Sprinkle the remaining 1 cup shredded cheddar cheese over top.
- Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove aluminum foil and let it bake for an additional 10 minutes until bubbly around the edges.
- Remove from the oven and sprinkle with 1 Tablespoon freshly chopped parsley or dried parsley then serve!
Notes
- You can use any smaller pasta in this recipe.
- If you use a lan ground beef (90%) you won’t have any excess grease to drain after it cooks.
- Easily cut this in half to serve a smaller family.
- Other meats such as ground turkey, chicken and sausage can be used.
- This can be frozen, see my tips above on how you can do that.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I tried this. It was excellent. It was so delicious and my grandson loved it. I will make it again. Thank you for sharing.
This was so good and so simple yet so satisfying. All my kids loved it so that is always the sign of a good recipe in my book!
I don’t want to use tomatoes, how much should I increase the beef ɓroth?
I honestly couldn’t tell you how much liquid would equal the crushed tomatoes, I’ve never measured it I’m sorry.
So awesome and easy! Absolutely delicious! No leftovers ever.
I overcooked my gluten free macaroni, but other than that, it’s very tasty. I also used broth left over from a pot roast so that added differently to the flavor. Will have to try it with a more neutral broth. Home canned tomatoes, too. I may add frozen peas to it next time.
After making various versions of the hamburger-mac recipe for years, this one really hit the mark.
This is a keeper, going into the recipe book!
I was looking for a recipe for a casserole similar to what my mom used to make. This was so close, my dad and I enjoyed it very much. I did add another cup of macaroni but we just like pasta LOL. Thanks!!!!
I know nothing can ever be like just what Mom made because I truly believe love is added into those recipes but I am so happy that this one came close – thank you!!
It turned out great. Will do this one again.
Easy and delicious, and everyone loved it! Thank you for sharing! I can always trust your recipes, and that’s such a relief!
That means so much to me Elizabeth! That is my number one goal on this site. I want folks to trust the recipes. Thank you for taking the time to comment!!