Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Meanwhile, cook the elbow macaroni in a pot of boiling water until just al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until no pink remains, breaking it apart as it browns. If you’re using a fattier beef, drain any excess grease.
- Add the finely chopped onion and minced garlic to the beef. Sauté for 2-3 minutes until softened and fragrant.
- Stir in the tomato sauce, diced tomatoes (with juices), Italian seasoning, salt, and black pepper. Allow the mixture to simmer for 5-7 minutes so the flavors meld together.
- Combine the cooked macaroni with the beef mixture in the skillet. Fold in half of the shredded cheddar cheese.
- Transfer the mixture to a greased baking dish. Top evenly with the remaining cheddar cheese and the shredded mozzarella cheese.
- Bake in the preheated oven until the cheese is melted, bubbly, and starting to brown at the edges. Remove from the oven and garnish with fresh chopped parsley before serving.
Notes
This Cheesy Beef & Macaroni Casserole is a versatile recipe that works well with substitutions like ground turkey, chicken, or even plant-based crumbles for a different twist. Using freshly shredded cheese helps achieve the best melt and flavor, while pre-shredded varieties may not perform as well. Consider adding extra vegetables if you want to increase the nutritional value or stretch the dish further, and store any leftovers in an airtight container for up to three days.