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Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.

Cook elbow macaroni according to package directions. Drain the cooked macaroni and set it aside.
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.

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

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.

Add the cooked macaroni and 1 cup of shredded cheddar cheese to the skillet mixture. Stir until all ingredients are thoroughly combined.

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.

Bake for 20 to 25 minutes, or until the bake is hot, bubbly, and the cheese is melted and golden brown.

Let the Cheesy Beef and Macaroni Bake rest for 5 minutes before serving.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.


Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.

Cook elbow macaroni according to package directions. Drain the cooked macaroni and set it aside.
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.

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

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.

Add the cooked macaroni and 1 cup of shredded cheddar cheese to the skillet mixture. Stir until all ingredients are thoroughly combined.

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.

Bake for 20 to 25 minutes, or until the bake is hot, bubbly, and the cheese is melted and golden brown.

Let the Cheesy Beef and Macaroni Bake rest for 5 minutes before serving.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
