This Cheeseburger Macaroni Casserole is an easy dinner recipe that is comfort food at its best! Simple, delicious and done in under an hour!
AN EASY BAKED PASTA RECIPE
Everyone needs a good casserole recipe that you know most people will enjoy. This Cheeseburger Macaroni Casserole is one of our go-to recipes on a busy weeknight. I've been making this recipe for over 25 years when I was first married. This recipe is really a no-brainer and only requires simple ingredients. It's a very filling recipe and makes for delicious leftovers! If you want a solid recipe for those nights when you don't know what to make, then you should try this Cheeseburger Macaroni Casserole recipe.
FREQUENTLY ASKED QUESTIONS:
No. You can use any smaller pasta that you like for this recipe such as rotini, farfalle, penne, etc. As long as you use the same amount as called for in the recipe. Elbow macaroni is just the standard I have always used.
Yes! You can use ground turkey, chicken, sausage. Still use 1 pound of meat no matter the type. All steps remain the same. You could even combine half sausage and half ground beef it you like.
We love the flavor of cheddar with this recipe but you can absolutely use any type of cheese that you like best such as Monterey Jack, Colby Jack, Mexican blend, etc. Test out different cheese and see what you like best!
Covering the baking dish with aluminum foil for the first 30 minutes of baking time helps to prevent the casserole top from browning too much or burning on the surface.
If you don’t have an oversized frying pan, any large frying pan will do. After you brown the meat with the onion and spices, transfer the mixture to a large pot then add in the crushed tomatoes and beef broth and cook over medium heat until it comes to a light simmer. Then stir in cooked macaroni and shredded cheese before pouring into the baking dish.
This can be stored in an airtight container in the refrigerator where it will keep for up to 4 days. This can also be frozen, to do that place cooled casserole in a freezer bag or container and it will keep for up to 3 months. To defrost, remove to the refrigerator overnight and you then can reheat in the microwave.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- white onion
- olive oil
- italian seasoning
- garlic
- salt and pepper
- ground beef
- elbow macaroni
- crushed tomatoes
- beef broth
- shredded cheddar cheese
- parsley (optional)
HOW TO MAKE CHEESEBURGER MACARONI CASSEROLE:
Preheat the oven to 400F degrees. In a large frying pan, over medium heat, cook chopped onion in olive oil until onions are clear and light brown.
Add Italian seasoning, minced garlic, pepper and salt to the frying pan. Stir to mix.
Add ground beef to the frying pan and cook until browned (thoroughly cooked) Drain any excess grease (if you use a really lean meat, you won't have any excess grease to drain). While ground beef is cooking, cook macaroni in a large pot of boiling water for 5 minutes. Do not overcook the macaroni or it will become too soft and to hold its shape in the casserole. Strain cooked macaroni and set aside.
Add crushed tomatoes and beef broth to the cooked ground beef mixture. Stir well to mix. Cook over medium heat until it reaches a light simmer.
Add cooked macaroni to ground beef mixture and stir well to mix. Add two cups of shredded cheese to the ground beef mixture and stir well to mix. Pour mixture into a 9x13-inch baking dish.
Sprinkle the remaining 1 cup of shredded cheese over top.
Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove aluminum foil and let it bake for an additional 10 minutes. Remove from the oven and sprinkle with chopped parsley. Serve hot.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
- THE BEST CHEESEBURGER SOUP
- EASY PIZZA PASTA
- CROCK POT MILLION DOLLAR PASTA
- CHICKEN PARMESAN CASSEROLE
- CROCK POT AMERICAN GOULASH
- INSTANT POT LASAGNA SOUP
- EASY BAKED RAVIOLI CASSEROLE
Cheeseburger Macaroni Casserole
Ingredients
- ½ cup diced white onion
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 2 teaspoons minced garlic
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 pound ground beef
- 1 cup dry elbow macaroni
- 28 ounce can crushed tomatoes
- 1 cup beef broth
- 3 cups shredded cheddar cheese divided
- 1 tablespoon freshly chopped parsley optional
Instructions
- Preheat the oven to 400F degrees.
- In a large oversized frying pan over medium heat, cook onion with olive oil until onions are clear and light brown.
- Add Italian seasoning, minced garlic, pepper and salt to the frying pan. Stir to mix.
- Add ground beef to the frying pan and cook until browned (thoroughly cooked). Drain any excess grease.
- While ground beef is cooking, cook macaroni in a large pot of boiling water for 5 minutes. Do not overcook the macaroni or it will become too soft to hold its shape in the casserole. Strain cooked macaroni and set aside.
- Add crushed tomatoes and beef broth to the cooked ground beef mixture. Stir well to mix. Cook over medium heat until it reaches a light simmer.
- Add cooked macaroni to ground beef mixture and stir well to mix.
- Add two cups of shredded cheese to the ground beef mixture and stir well to mix.
- Pour mixture into a 9x13-inch baking dish.
- Sprinkle the remaining 1 cup of shredded cheese over top.
- Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove aluminum foil and let it bake for an additional 10 minutes.
- Remove from the oven and sprinkle with chopped parsley. Serve hot.
Notes
- You can use any smaller pasta in this recipe.
- If you use a lan ground beef (90%) you won't have any excess grease to drain after it cooks.
- Easily cut this in half to serve a smaller family.
- Other meats such as ground turkey, chicken and sausage can be used.
- This can be frozen, see my tips above on how you can do that.
Nutrition
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