Macaroni and Cheese Casserole With Ground Beef

Beef macaroni and cheese casserole
burwellphotography/Vetta/Getty Images
Prep: 20 mins
Cook: 50 mins
Total: 70 mins
Servings: 6 servings
Nutrition Facts (per serving)
515 Calories
34g Fat
20g Carbs
32g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 515
% Daily Value*
Total Fat 34g 43%
Saturated Fat 17g 85%
Cholesterol 125mg 42%
Sodium 581mg 25%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 32g
Vitamin C 20mg 101%
Calcium 324mg 25%
Iron 4mg 21%
Potassium 533mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This family favorite casserole recipe is a nicely seasoned combination of macaroni pasta, ground beef, and tomatoes. The layers of Cheddar cheese make it hearty and flavorful.

Ingredients

  • 8 ounces elbow macaroni, uncooked

  • 1/4 teaspoon kosher salt, plus more to taste

  • 1/4 cup chopped onion

  • 1 green pepper, chopped

  • 1 clove garlic, minced

  • 1/4 cup butter

  • 1/2 teaspoon freshly ground black pepper

  • 1 pound ground beef

  • 1 bay leaf

  • 1 (14.5-ounce) can stewed tomatoes

  • 2 cups shredded cheddar cheese, divided

Steps to Make It

  1. Gather the ingredients.

  2. Cook macaroni in boiling salted water and then drain following package directions.

  3. Preheat oven to 350 F. Butter a 2-quart baking dish or casserole.

  4. In a large saucepan, combine 1/4 teaspoon salt, onion, green pepper, garlic, butter, pepper, and ground beef. Cook, stirring frequently, until beef is browned. Add bay leaf and tomatoes and simmer over low heat for 20 minutes; stir in 1 1/2 cups of the Cheddar cheese.

  5. Spoon about half of the cooked and drained macaroni into a buttered 2-quart casserole. Top with cooked meat mixture then remaining macaroni. Sprinkle with the reserved 1/2 cup of shredded cheese.

  6. Bake the casserole, uncovered, for 30 minutes.