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Cheesy Beef & Macaroni Casserole
Emily

Cheesy Beef & Macaroni Casserole

A hearty, family-friendly casserole loaded with seasoned ground beef, tender macaroni, and melted cheddar cheese — perfect for cozy weeknights or easy make-ahead meals.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American, Comfort Food
Calories: 480

Ingredients
  

  • 1 lb ground beef
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 cup elbow macaroni
  • 2 cups shredded cheddar cheese
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • salt and pepper, to taste

Equipment

  • Large skillet
  • Wooden spoon or spatula
  • Mixing bowls
  • casserole baking dish
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C) and lightly grease a casserole dish.
  2. In a large skillet, cook the ground beef over medium heat until no longer pink. Drain excess fat.
  3. Add the chopped onion and minced garlic to the skillet. Cook until softened and fragrant, about 3 minutes.
  4. Stir in the kidney beans, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, salt, and pepper. Bring to a gentle boil.
  5. Reduce heat and simmer for 10 minutes to allow the flavors to blend.
  6. Stir in the elbow macaroni and half of the shredded cheddar cheese. Mix well.
  7. Transfer the mixture to the prepared casserole dish. Top with the remaining cheese.
  8. Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly.
  9. Let the casserole rest for 5 minutes before serving. Garnish as desired and enjoy!

Notes

For a spicier version, add jalapeños, crushed red pepper, or your favorite hot sauce. This dish can be assembled ahead of time and baked just before serving. Store leftovers in an airtight container for up to 3 days — perfect for meal prep.