Savory Tender Ranch Beef & Cheddar Macaroni Melt
This Savory Tender Ranch Beef & Cheddar Macaroni Melt is the ultimate cozy casserole, packed with seasoned ground beef, a creamy homemade cheese sauce, elbow macaroni, and a crispy panko topping.
Ingredients
- Beef & Sauce Mixture:
- 1 lb 450 g ground beef (80–85% lean)
- 1 small onion finely diced (~1 cup / 150 g)
- 2 cloves garlic minced
- 1 packet 1 oz / 28 g ranch seasoning mix (or homemade blend)
- ½ cup 120 ml beef broth (or water)
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard optional, for depth
- Salt & pepper to taste
- Macaroni & Cheese:
- 2 cups 200 g elbow macaroni, dry
- 2 cups 480 ml whole milk, divided
- 2 tbsp 30 g butter
- 2 tbsp 16 g flour
- 2 cups 230 g shredded sharp cheddar
- ½ cup 60 g shredded mozzarella (optional, for gooey pull)
- ½ tsp paprika
- Topping optional but delicious:
- ½ cup 60 g panko breadcrumbs
- 2 tbsp 30 g butter, melted
- 2 tbsp chopped parsley for garnish
Instructions
- Cook macaroni until al dente, then drain.
- Brown ground beef in a skillet and drain excess grease.
- Sauté diced onion and garlic, then stir in ranch seasoning.
- Add broth, Worcestershire, and mustard; simmer until thickened.
- In another pan, make a roux with butter and flour; whisk in milk.
- Stir in cheeses, extra milk, and paprika until smooth.
- Mix macaroni into cheese sauce until fully coated.
- Layer macaroni, beef, and more macaroni in a greased baking dish.
- Top with panko breadcrumbs mixed with melted butter.
- Bake at 375°F for 18–20 minutes, garnish, and serve warm.