Our town held a small potluck at the church basement last weekend, and I decided to bring something warm and filling—something that could feed a crowd and still feel homemade. I’d just come off a long workweek, the kind that makes you crave real comfort food, and this Cheesy Beef and Macaroni Casserole felt like the right call.

⁠

The smell of browned beef and bubbling cheese drifting through my kitchen had my kids wandering in every few minutes asking, “Is it ready yet?” Even my husband, who’s usually patient, hovered near the oven with a fork in hand.

There’s something special about this casserole—it’s humble but hearty, cozy yet crowd-pleasing. The sauce is rich and tomatoey, the pasta soaks up just enough flavor, and the cheese melts into that perfect stretchy layer that everyone fights over.

I brought the dish still warm from the oven, covered with foil, and by the time I set it on the table, people were already lining up for seconds. It wasn’t fancy, but it hit all the right notes: cheesy, savory, and made with love. Now, my friends won’t stop asking for the recipe, and honestly, I’m happy to share it, because dishes like this are made to be shared.

Short Description

A comforting, cheesy baked pasta layered with seasoned beef, rich tomato sauce, and a blend of gooey cheeses—this Cheesy Beef and Macaroni Casserole is an easy, family-friendly dinner that tastes like a warm hug.

Key Ingredients

For the Pasta Base:

1 pound (450 g) elbow macaroni (or rotini, penne, or shells)
1 tablespoon salt (for pasta water)

For the Beef Mixture:

1 ½ pounds (680 g) ground beef (85% lean)
1 medium onion, diced
3 cloves garlic, minced
1 green bell pepper, diced (optional)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon red pepper flakes (optional)

For the Sauce:

1 (24 oz / 680 g) jar marinara sauce or tomato pasta sauce
1 (15 oz / 425 g) can tomato sauce
2 tablespoons tomato paste
½ teaspoon sugar
½ cup beef broth (or water)

For the Cheese Layers:

2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
½ cup grated Parmesan cheese
1 cup ricotta or cottage cheese (optional)

Garnish:

Fresh parsley or basil, chopped

Tools Needed

Large pot for boiling pasta
Skillet or sauté pan
Mixing bowls
9×13-inch baking dish
Wooden spoon or spatula
Aluminum foil

Cooking Instructions

Step 1: Cook the Pasta
Boil salted water, cook macaroni until al dente (1–2 minutes shy of package directions), then drain and drizzle with olive oil to prevent sticking.

Step 2: Cook the Beef Mixture
In a skillet, heat olive oil over medium heat. Add ground beef, breaking it up as it browns. Drain excess grease. Stir in onion, garlic, and bell pepper, cooking until soft. Season with salt, pepper, Italian seasoning, paprika, and red pepper flakes.

Step 3: Make the Sauce
Add marinara, tomato sauce, tomato paste, beef broth, and sugar to the skillet. Stir well and simmer for 10–15 minutes over low heat, until the sauce thickens and flavors meld.

Step 4: Assemble the Casserole
Preheat oven to 375°F (190°C). In a large bowl, combine cooked pasta and beef sauce. Spread half in a greased 9×13-inch dish, add a layer of mozzarella and cheddar, then dot with ricotta. Add the rest of the pasta mixture and top with remaining mozzarella, cheddar, and Parmesan.

Step 5: Bake
Cover with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes until golden and bubbling. Broil 2–3 minutes for extra crispiness if you like.

Step 6: Serve
Let rest 10 minutes before slicing. Garnish with parsley or basil and serve warm with garlic bread or a fresh salad.

Why You’ll Love This Recipe

Family-Friendly: Kids love the gooey cheese and mild flavors, adults love the hearty satisfaction.

Easy to Prepare: Uses simple ingredients you probably already have in your pantry.

Budget-Friendly: A single batch feeds a family or small gathering without breaking the bank.

Make-Ahead Option: Assemble the casserole in advance and bake later for a stress-free dinner.

Comforting & Balanced: Protein, carbs, and veggies in one cheesy, delicious dish.

Mistakes to Avoid & Solutions

Overcooking the Pasta: Since it bakes later, boil it just until al dente to keep it from getting mushy.

Too Watery Sauce: Let the sauce simmer long enough to thicken; skip extra broth if your marinara is thin.

Cheese Clumping: Let the beef mixture cool slightly before adding cheese to avoid clumping or curdling.

Uneven Baking: Spread layers evenly so the heat distributes properly throughout.

Skipping Rest Time: Allow at least 10 minutes before slicing—this helps the casserole set and keeps layers intact.

Serving and Pairing Suggestions

Serve with a side of garlic bread, Caesar salad, or roasted vegetables.

Pair with a glass of red wine like Merlot or Chianti for a cozy dinner.

Serve family-style at the table so everyone can scoop their favorite cheesy portions.

Perfect for potlucks, weeknight dinners, or even meal prep for busy weeks.

Storage and Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Freeze in portions for up to 2 months; thaw overnight before reheating.

Reheat: Warm in the oven at 350°F (175°C) for 15–20 minutes, or microwave individual portions with a splash of water to keep it moist.

Avoid Dryness: Cover with foil or lid while reheating to lock in moisture.

FAQs

1. Can I make this casserole ahead of time?
Yes! Assemble it up to a day in advance, cover tightly, and refrigerate. Bake when ready to serve.

2. Can I substitute the beef?
Absolutely, use ground turkey, chicken, or plant-based crumbles for a lighter twist.

3. Can I skip the ricotta?
Sure, it’s optional. The casserole will still be creamy with just mozzarella and cheddar.

4. How do I make it spicier?
Add extra red pepper flakes or stir in diced jalapeños for a bit of heat.

5. Can I double the recipe?
Yes! Just use a larger pan or two smaller ones—perfect for feeding a crowd.

Tips & Tricks

Add a handful of spinach or zucchini for extra veggies.

Mix in a spoonful of cream cheese for a silkier texture.

Always taste the sauce before layering—it should be flavorful and balanced.

Grate your own cheese for the best melt; pre-shredded cheese has coating that affects texture.

Let the casserole cool slightly before serving to make cutting easier.

Recipe Variations

Tex-Mex Style: Add taco seasoning, black beans, and corn; top with Monterey Jack cheese instead of mozzarella.

Italian Spinach Bake: Mix in chopped spinach and use only mozzarella and Parmesan for a classic flavor.

Three-Cheese Version: Combine provolone, mozzarella, and cheddar for extra richness.

Vegetarian Option: Replace beef with sautéed mushrooms, zucchini, and lentils.

White Sauce Casserole: Swap tomato sauce for Alfredo and use chicken instead of beef for a creamy version.

Final Thoughts

As I packed up the leftovers after the church potluck, I noticed there wasn’t much left—just a few spoonfuls scraped from the corners of the dish. That’s when you know a recipe is worth keeping. Later that night, when my kids asked if we could make “that cheesy pasta thing” again next week, I couldn’t help but smile.

This casserole isn’t just dinner; it’s a reminder of shared laughter, easy conversations, and the simple joy of feeding the people you love. It’s hearty, it’s comforting, and it never fails to bring everyone together around the table.

Cheesy Beef And Macaroni Casserole

Print Recipe Pin Recipe

Ingredients

For the Pasta Base:

1 pound 450 g elbow macaroni (or rotini, penne, or shells)
1 tablespoon salt for pasta water

For the Beef Mixture:

1 ½ pounds 680 g ground beef (85% lean)
1 medium onion diced
3 cloves garlic minced
1 green bell pepper diced (optional)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon red pepper flakes optional

For the Sauce:

1 24 oz / 680 g jar marinara sauce or tomato pasta sauce
1 15 oz / 425 g can tomato sauce
2 tablespoons tomato paste
½ teaspoon sugar
½ cup beef broth or water

For the Cheese Layers:

2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
½ cup grated Parmesan cheese
1 cup ricotta or cottage cheese optional

Garnish:

Fresh parsley or basil chopped

Instructions

Boil salted water and cook macaroni until al dente, about 1–2 minutes less than the package time. Drain and drizzle with olive oil to keep it from sticking.
In a skillet, heat olive oil over medium heat and brown the ground beef, breaking it apart as it cooks. Drain excess grease, then add onion, garlic, and bell pepper; cook until softened. Season with salt, pepper, Italian seasoning, paprika, and red pepper flakes.
Stir in marinara, tomato sauce, tomato paste, beef broth, and sugar. Simmer on low for 10–15 minutes until thick and flavorful.
Preheat oven to 375°F (190°C). Combine the pasta and beef sauce in a bowl. Spread half in a greased 9×13-inch dish, sprinkle mozzarella and cheddar, then dot with ricotta. Add the remaining pasta mixture and top with more mozzarella, cheddar, and Parmesan.
Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until the cheese is melted and bubbly. Broil 2–3 minutes for a crisp top if desired.
Let rest for 10 minutes before serving. Garnish with parsley or basil and serve warm with garlic bread or salad.