Macaroni Beef Baked Casserole (Print Version)

Tender macaroni baked with seasoned ground beef, tomato sauce, and melted cheese for a cozy family casserole.

# Ingredients:

→ For the pasta

01 - 12 oz (340 g) elbow macaroni
02 - 1 tablespoon kosher salt, for the pasta water

→ For the beef sauce

03 - 1 tablespoon olive oil
04 - 1 lb (450 g) lean ground beef
05 - 1 medium yellow onion, finely chopped
06 - 3 cloves garlic, minced
07 - 2 tablespoons tomato paste
08 - 1 teaspoon Italian seasoning
09 - 1 teaspoon sweet paprika
10 - 1 teaspoon kosher salt, plus more to taste
11 - 1/2 teaspoon black pepper
12 - 1 can (28 oz / 794 g) crushed tomatoes
13 - 1 can (8 oz / 227 g) tomato sauce
14 - 1/2 cup (120 ml) beef broth or water
15 - 1 teaspoon Worcestershire sauce

→ For baking

16 - 1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
17 - 1 1/2 cups (170 g) shredded mozzarella cheese, divided
18 - 2 tablespoons chopped fresh parsley, optional

# Instructions:

01 - Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook the macaroni for 1 minute less than the package directions, then drain well.
03 - Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until browned and cooked through to 160°F (71°C). Drain excess fat if needed.
04 - Add the onion to the skillet and cook for 3-4 minutes until softened. Stir in the garlic, tomato paste, Italian seasoning, paprika, salt, and pepper. Cook for 1 minute, then add the crushed tomatoes, tomato sauce, broth, and Worcestershire sauce. Simmer for 5 minutes.
05 - Stir the drained macaroni into the beef sauce. Fold in 1/2 cup cheddar and 1/2 cup mozzarella until the cheese begins to melt through the mixture.
06 - Spread the mixture in the prepared baking dish. Cover with foil and bake for 18 minutes. Remove the foil, top with the remaining cheddar and mozzarella, and bake for 8-10 minutes more, until bubbling and at least 165°F (74°C) in the center.
07 - Let the casserole rest for 10 minutes before scooping. Garnish with parsley if using.

# Notes:

01 - Serves 6 as a hearty main dish.
02 - Letting the casserole rest helps the sauce thicken and makes serving easier.
03 - Leftovers keep best in shallow airtight containers.

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