Beef and Macaroni Casserole

Ingredients

• Oil – Use a neutral oil with a high smoke point, we use canola oil
• Ground beef – We use ground chuck (80/20 lean to fat ratio), but lean ground beef will work just as well.
• Seasoning – The ground beef is simply seasoned with chili powder, Italian seasoning, salt, black pepper, and crushed red pepper. The sauce also gets an extra kick of flavor from Worcestershire sauce. If you don’t have Worcestershire sauce substitute soy sauce if desired.
• Vegetables – Onions and garlic make the jarred pasta sauce extra tasty.
• Pantry – Tomato paste, diced tomatoes (we use petite dice), meatless pasta sauce, and beef broth make the meat sauce as easy as it is delicious.
• Pasta – We use elbow macaroni, but any short tube pasta will work in a pinch.
• Cheese – Mild or medium cheddar cheese is ideal for this pasta casserole. Cheddar jack, Monterey jack make good substitutes. Choose a cheese that melts well.
• See the recipe card for quantities and preparation.

Instructions

Heat the oil in a large skillet, pot, or large saute pan over medium-high heat. Add the ground beef and sprinkle with the Italian seasoning, chili powder, salt, black pepper, and crushed red pepper (if using). Stir well to combine.

Arrange the beef in one layer and cook for 2-3 minutes. Then, stir well. Continue cooking for 1-3 minutes until the meat is browned. Stir often and break up large pieces with a wooden spoon or spatula.

Lower to medium heat and add the onions, cook for 3 minutes, stirring frequently.

Next, add the garlic and tomato paste, cook for 1-2 minutes, stir often.

Add the pasta sauce, diced tomatoes, beef broth, and Worcestershire sauce to the pan. Stir well to combine.

Raise the heat to high and bring the sauce to a simmer. Then, lower the heat to medium-low, cover the pan and simmer for 30 minutes to let the flavors develop and come together. Stir occasionally.

In the meantime, cook the macaroni following the package directions for al dente.

Prepare the casserole

• Preheat the oven to 350°F.
• Combine the cooked macaroni with the sauce.
• Add half the beef and macaroni to a baking dish that is at least 11x7½ inch (2.5 quarts).
• Sprinkle the top with half (4 ounces) of the shredded cheese.
• Add the remaining macaroni beef mixture.
• Top with the remaining cheese.

Bake the macaroni and beef casserole for 20-25 minutes or until bubbly on the edges and the cheese is melted.

Remove it from the oven and let it set for 10-15 minutes before serving. Perfect time to make garlic bread! Serve the cheesy beef macaroni casserole with a dollop of sour cream, sliced green onions, chopped parsley, or extra crushed red pepper if desired.

Recipe tips

• Don’t overcook the pasta so it doesn’t become mushy. Cook it to al dente (firm on some packaging). It will continue cooking after it’s drained and when it is added to the hot beef sauce.
• It is best to shred your own cheese for this recipe. I’m a fan of convenience ingredients like pre-shredded cheese. For ones like my quick tacos with ground beef recipe that’s what I’m using. But for recipes where there’s a cheese sauce like broccoli mac and cheese or casseroles where the cheese is melted shred your own. It melts better and will be much smoother.
• Use a meatless variety of pasta sauce because we are adding the ground beef. Also, try to choose a brand/variety that is not too thick to begin with so it doesn't thicken further while cooking.

Variations and substitutions

• Lean ground turkey (not turkey breast) can be substituted for the ground beef and add chicken broth instead of beef.
• If you do not have Worcestershire sauce use soy sauce.
• If you do not have elbow macaroni substitute another small pasta shape. Other short tube pastas include, cavatappi, rigatoni, penne, and ziti.
• Eliminate the crushed red pepper from the recipe if you do not like spicy food. Use paprika instead of chili powder to make the pasta recipe even milder.
• Use reduced sodium broth, canned tomatoes, and/or pasta sauce if you are sensitive to salt.

Storing and reheating

• Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. Thaw it in the refrigerator before reheating.
• Reheat the pasta in the microwave (use a microwave safe plate) until hot all the way through. To reheat it in the oven, place the pasta portion in an oven-safe baking dish and cover with aluminum foil. Bake on 350°F until hot. Leftovers need to be reheated to at least 165°F.
• For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.