Cheesy Beef Macaroni Bake (Printer-Friendly Version)
A warm dish of savory beef, tender macaroni, and sharp cheddar baked until golden and bubbly.
# Required Ingredients:
→ Pasta
01 -
250 g elbow macaroni
→ Protein
02 -
500 g ground beef
→ Vegetables & Aromatics
03 -
1 medium onion, diced
04 -
2 cloves garlic, minced
→ Sauces & Seasonings
05 -
400 ml tomato sauce
06 -
1 teaspoon salt
07 -
0.5 teaspoon black pepper
08 -
0.5 teaspoon paprika (optional)
→ Dairy
09 -
200 g sharp cheddar cheese, shredded
→ Fats
10 -
1 tablespoon butter or olive oil
# Step-by-Step Instructions:
01 -
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente according to the package instructions. Drain and set aside.
02 -
Heat butter or olive oil in a large skillet over medium heat. Sauté diced onion until soft and translucent. Add minced garlic and cook for an additional minute until fragrant.
03 -
Add ground beef to the skillet with the sautéed onion and garlic. Cook until browned, breaking apart with a spatula. Season with salt, pepper, and paprika if using.
04 -
Pour in the tomato sauce and stir to combine. Let the mixture simmer for 5 to 7 minutes to develop flavors.
05 -
In a large mixing bowl, mix the cooked macaroni with the beef and tomato sauce mixture. Stir in half of the shredded cheddar cheese until evenly distributed.
06 -
Transfer the combined mixture into a greased 23×33 cm (9×13 inch) baking dish, spreading it evenly. Sprinkle the remaining cheddar cheese on top.
07 -
Preheat the oven to 190°C. Cover the dish with aluminum foil and bake for 20 minutes.
08 -
Remove the foil and bake an additional 10 minutes or until the cheese is bubbly and golden brown on top.
09 -
Allow the dish to rest for 5 minutes before serving to enhance flavor and texture.
# Handy Cooking Tips:
01 -
This dish can be prepared in advance and baked when ready. Leftovers store well refrigerated for up to 4 days and reheat easily.