Description
Cheesy Beef and Macaroni Casserole is a hearty, comforting classic that layers tender elbow pasta, seasoned ground beef, and rich marinara under a golden blanket of melted cheese.
Ingredients
Scale
- 1 lb elbow macaroni
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 24 oz jar of marinara or pasta sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1/4 cup grated Parmesan (optional)
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente. Drain well and set aside.
- In a large skillet, heat olive oil over medium-high. Sauté onion for 3 minutes, then add garlic and cook 30 seconds more.
- Add ground beef and cook until browned. Drain excess grease if needed.
- Stir in marinara sauce, oregano, Italian seasoning, paprika, salt, and pepper. Simmer 5–7 minutes.
- In a large bowl, mix cooked pasta with meat sauce, 1 cup cheddar, mozzarella, and sour cream. Stir until well combined.
- Preheat oven to 375°F. Grease a 9×13-inch baking dish and spread the mixture evenly.
- Top with remaining cheddar and Parmesan (if using).
- Cover with foil and bake for 20 minutes. Uncover and bake 10–15 more minutes until golden and bubbly.
- Let casserole rest for 5–10 minutes before serving. Garnish with parsley or basil.
Notes
- This casserole can be made ahead and stored in the freezer.
- Feel free to customize with your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg