Cheesy Beef and Macaroni Bake
Cheesy Beef and Macaroni Bake
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups elbow macaroni, uncooked
- 2 cups beef broth
- 1 can diced tomatoes, 14.5 ounces, drained
- 1 can cheddar cheese soup, 10.5 ounces
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
Instructions
- 1
Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Cook elbow macaroni according to package directions. Drain the cooked macaroni and set it aside.
⏱️ 10 min - 3
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking up the beef with a spoon, until the beef is browned and the onion is softened. Drain any excess grease if needed.
⏱️ 8 min
- 4
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
⏱️ 1 min
- 5
Add the drained diced tomatoes, cheddar cheese soup, milk, garlic powder, Italian seasoning, salt, and black pepper to the skillet. Stir until the mixture is smooth and well combined.
⏱️ 2 min
- 6
Add the cooked macaroni and 1 cup of shredded cheddar cheese to the skillet mixture. Stir until all ingredients are thoroughly combined.
⏱️ 2 min
- 7
Pour the entire mixture into the prepared 9x13-inch baking dish and spread it evenly. Top with the remaining 1 cup of shredded cheddar cheese.
⏱️ 2 min
- 8
Bake for 20 to 25 minutes, or until the bake is hot, bubbly, and the cheese is melted and golden brown.
⏱️ 25 min•🌡️ 375
- 9
Let the Cheesy Beef and Macaroni Bake rest for 5 minutes before serving.
⏱️ 5 min
- 10
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Beef and Macaroni Bake
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups elbow macaroni, uncooked
- 2 cups beef broth
- 1 can diced tomatoes, 14.5 ounces, drained
- 1 can cheddar cheese soup, 10.5 ounces
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
Instructions
- 1
Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Cook elbow macaroni according to package directions. Drain the cooked macaroni and set it aside.
⏱️ 10 min - 3
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking up the beef with a spoon, until the beef is browned and the onion is softened. Drain any excess grease if needed.
⏱️ 8 min - 4
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
⏱️ 1 min - 5
Add the drained diced tomatoes, cheddar cheese soup, milk, garlic powder, Italian seasoning, salt, and black pepper to the skillet. Stir until the mixture is smooth and well combined.
⏱️ 2 min - 6
Add the cooked macaroni and 1 cup of shredded cheddar cheese to the skillet mixture. Stir until all ingredients are thoroughly combined.
⏱️ 2 min - 7
Pour the entire mixture into the prepared 9x13-inch baking dish and spread it evenly. Top with the remaining 1 cup of shredded cheddar cheese.
⏱️ 2 min - 8
Bake for 20 to 25 minutes, or until the bake is hot, bubbly, and the cheese is melted and golden brown.
⏱️ 25 min•🌡️ 375 - 9
Let the Cheesy Beef and Macaroni Bake rest for 5 minutes before serving.
⏱️ 5 min - 10
Store any leftovers in an airtight container in the refrigerator for up to 3 days.