Cheesy Beef and Tomato Macaroni Bake
Cheesy Beef and Tomato Macaroni Bake
Ingredients
For the Beef and Tomato Sauce
- 1 pound ground beef, lean
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 2 large tomatoes, diced (about 2 cups)
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Macaroni and Cheese Sauce
- 2 cups elbow macaroni, uncooked
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk, whole
- 2 cups shredded cheese, sharp cheddar or a cheddar blend
- 1 teaspoon Dijon mustard, optional
For the Topping
- 1/2 cup shredded cheese, sharp cheddar or a cheddar blend
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish and set aside.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Once fully browned, drain any excess fat and set the beef aside in a bowl.
⏱️ 8 min
- 3
Add the olive oil to the same skillet (or add a little more if needed after draining beef fat). Add the diced yellow onion and cook over medium heat until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min
- 4
Stir in the diced large tomatoes, tomato paste, beef broth, dried Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook for 10-15 minutes, allowing the flavors to meld. Stir the browned ground beef back into the sauce.
⏱️ 15 min
- 5
While the sauce simmers, cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 6
In a separate medium saucepan, melt 1/4 cup butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 7
Gradually whisk in the 2 1/2 cups of milk, a little at a time, until smooth and thickened. Bring to a gentle simmer, then remove from heat. Stir in 2 cups of shredded cheese until completely melted and smooth. If using, stir in the Dijon mustard. Season with a pinch of salt and pepper to taste.
⏱️ 7 min
- 8
In a large mixing bowl, combine the cooked macaroni with the beef and tomato sauce. Pour in the cheese sauce and stir gently until everything is well combined and coated.
⏱️ 3 min
- 9
Transfer the macaroni mixture to the prepared 9x13 inch baking dish. Sprinkle the remaining 1/2 cup shredded cheese evenly over the top.
⏱️ 2 min
- 10
Bake for 25-30 minutes, or until the bake is bubbly around the edges and the cheese topping is golden brown and melted. Let stand for 5 minutes before serving.
⏱️ 30 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Beef and Tomato Macaroni Bake
Ingredients
For the Beef and Tomato Sauce
- 1 pound ground beef, lean
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 2 large tomatoes, diced (about 2 cups)
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Macaroni and Cheese Sauce
- 2 cups elbow macaroni, uncooked
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk, whole
- 2 cups shredded cheese, sharp cheddar or a cheddar blend
- 1 teaspoon Dijon mustard, optional
For the Topping
- 1/2 cup shredded cheese, sharp cheddar or a cheddar blend
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish and set aside.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Once fully browned, drain any excess fat and set the beef aside in a bowl.
⏱️ 8 min - 3
Add the olive oil to the same skillet (or add a little more if needed after draining beef fat). Add the diced yellow onion and cook over medium heat until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min - 4
Stir in the diced large tomatoes, tomato paste, beef broth, dried Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook for 10-15 minutes, allowing the flavors to meld. Stir the browned ground beef back into the sauce.
⏱️ 15 min - 5
While the sauce simmers, cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 6
In a separate medium saucepan, melt 1/4 cup butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 7
Gradually whisk in the 2 1/2 cups of milk, a little at a time, until smooth and thickened. Bring to a gentle simmer, then remove from heat. Stir in 2 cups of shredded cheese until completely melted and smooth. If using, stir in the Dijon mustard. Season with a pinch of salt and pepper to taste.
⏱️ 7 min - 8
In a large mixing bowl, combine the cooked macaroni with the beef and tomato sauce. Pour in the cheese sauce and stir gently until everything is well combined and coated.
⏱️ 3 min - 9
Transfer the macaroni mixture to the prepared 9x13 inch baking dish. Sprinkle the remaining 1/2 cup shredded cheese evenly over the top.
⏱️ 2 min - 10
Bake for 25-30 minutes, or until the bake is bubbly around the edges and the cheese topping is golden brown and melted. Let stand for 5 minutes before serving.
⏱️ 30 min•🌡️ 375