A cozy, family-style bake that brings together tender macaroni, juicy seasoned beef, and layers of melty cheese in one bubbling, golden-topped dish. This casserole is the kind of meal I turn to when I want something hearty, familiar, and guaranteed to satisfy.

Cheesy Beef & Macaroni Casserole

Why You’ll Love This Recipe

I love how simple this recipe is to put together with basic ingredients I almost always have on hand. It’s comforting, flavorful, and great for meal prepping or feeding a crowd. The cheesy topping gets perfectly bubbly, and every bite is loaded with beefy, savory goodness. It’s also easy to customize depending on what I have in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ pounds (680 g) ground beef
1 medium onion, diced
3 cloves garlic, minced
1 pound macaroni or elbow pasta
24 oz pasta sauce
14.5 oz canned diced tomatoes (with juices)
3 tablespoons tomato paste
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
2 cups shredded sharp cheddar cheese (divided)
1 cup shredded mozzarella cheese

Directions

Preheat the oven to 375 °F (190 °C).
Bring a large pot of salted water to a boil. Cook the macaroni until just under al dente, then drain and set aside.
In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Drain excess fat if needed.
Add the diced onion and minced garlic to the skillet. Cook for about 4 minutes, until softened.
Stir in the pasta sauce, diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 5–7 minutes to blend the flavors.
In a large mixing bowl or the pot used to cook the pasta, combine the drained pasta with the meat sauce and 1 cup of cheddar cheese. Mix well.
Transfer the mixture into a greased 9×13-inch baking dish.
Top with the remaining cheddar cheese and mozzarella.
Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
Let rest for about 5 minutes before serving.

Servings and timing

Servings: 8
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Variations

I sometimes add diced bell peppers or mushrooms when sautéing the onions for more veggies.
For a spicier version, I stir in a pinch of crushed red pepper flakes or a dash of hot sauce.
I can swap the ground beef for ground turkey, chicken, or even a plant-based alternative.
For a creamier texture, I mix in a little sour cream or cream cheese before baking.

Storage / Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I cover the dish with foil and warm it in the oven at 350 °F until hot. A splash of water or broth helps keep it moist.
This casserole freezes well too — I portion it into containers, freeze for up to 3 months, and thaw in the fridge overnight before reheating.

FAQs

Can I make this casserole ahead of time?

Yes, I like to assemble it a day ahead, cover it, and refrigerate. When I’m ready to bake, I just add a few extra minutes to the cooking time.

What kind of cheese works best for this recipe?

I usually go with sharp cheddar and mozzarella, but I’ve also used Monterey Jack, Colby, or a Mexican blend when I want a different flavor.

Can I use a different type of pasta?

Absolutely. I’ve used penne, rotini, and shells — just about any short pasta works well.

How do I keep the casserole from drying out?

I always make sure to slightly undercook the pasta and use enough sauce. If reheating, I cover it with foil and add a splash of liquid to keep things moist.

Can I add vegetables to this casserole?

Yes, I often sneak in veggies like zucchini, spinach, or carrots. I sauté them with the onions to soften them up before baking.

Conclusion

This Cheesy Beef & Macaroni Casserole is my go-to when I want something filling, flavorful, and fuss-free. It brings classic comfort to the table with every bite and always disappears fast. Whether I’m feeding the family or saving portions for later, it’s a dish I come back to again and again.