This cheesy beef macaroni bake is the kind of dinner that disappears fast: tender elbow macaroni, savory ground beef, and a silky cheddar and mozzarella sauce, baked until golden and bubbling on top.
Everything lands in one baking dish after a quick stovetop sauce, so it feels like homemade boxed mac and cheese with a lot more going on. Garlic, paprika, and a little bacon add depth, and the crown of mozzarella browns beautifully.
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Why This Cheesy Beef Macaroni Bake Recipe Works
A real cheese sauce built on butter, flour, and whole milk keeps the pasta creamy through baking instead of letting it dry out. Cooking the macaroni just short of done lets it finish in the oven without turning mushy.
Browning the beef with onion and garlic gives the whole pan a deeper flavor than stirring in raw seasoning, and a handful of bacon bits adds smokiness. You can assemble the dish in about 25 minutes before the oven does the rest.
Ingredients for Cheesy Beef Macaroni Bake
- 12 oz elbow macaroni
- 1 lb ground beef (90 percent lean)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp butter
- 2 tbsp all purpose flour
- 2 1/2 cups whole milk
- 7 oz shredded cheddar cheese (about 2 cups)
- 3 1/2 oz shredded mozzarella cheese (about 1 cup)
- 1/3 cup cooked bacon bits
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp Italian seasoning
- Chopped parsley, for garnish
Elbow macaroni. The small tubes trap sauce in every bite. Shells or rotini work as a swap.
Ground beef. Lean beef keeps the bake from turning greasy. Ground turkey is a lighter option.
Whole milk. It gives the sauce body. Two percent works, but the sauce will be a bit thinner.
Cheddar and mozzarella. Cheddar brings sharp flavor, and mozzarella gives the stretchy, golden top. Shred both from blocks for the smoothest melt.
Bacon bits. They add salt and smoke, which is why the salt in this recipe is kept low. Leave them out for a plainer bake.
How to Make Cheesy Beef Macaroni Bake
1. Heat the oven. Preheat the oven to 350 degrees F and grease a 9 by 13 inch baking dish.
2. Boil the pasta. Cook the macaroni in well salted water for one minute less than the package says. Scoop out 1/2 cup of pasta water, then drain.
3. Brown the beef. Cook the onion in the olive oil for 4 to 5 minutes until soft. Add the beef and cook for 6 to 8 minutes, until no pink remains and it reaches 160 degrees F. Stir in the garlic, paprika, garlic powder, Italian seasoning, salt, and pepper for the last 30 seconds, then drain any excess fat.
4. Make the cheese sauce. Melt the butter in a saucepan over medium heat and whisk in the flour for 1 minute. Pour in the milk slowly while whisking and simmer for 3 to 4 minutes, until the sauce coats the back of a spoon. Take it off the heat and stir in the cheddar and half of the mozzarella until smooth.
5. Combine. Stir the macaroni, beef, and bacon bits into the sauce. If it looks tight, loosen it with a splash of the pasta water.
6. Top and bake. Spread the mixture in the dish, scatter the rest of the mozzarella over the top, and bake for 25 to 30 minutes, until the top is golden and the edges bubble.
7. Rest. Let the bake stand for 5 to 10 minutes so the sauce thickens, then sprinkle with parsley.
How to Serve Cheesy Beef Macaroni Bake
Spoon generous squares onto plates with a crisp side to cut the richness. A bowl of bell pepper macaroni salad is a cool contrast, and air fryer garlic bread slices mop up every bit of sauce.
If you love pans of cheesy comfort, try the taco casserole with tortilla chips or a cheesy loaded meatloaf casserole later in the week.
How to Store and Reheat Cheesy Beef Macaroni Bake
Refrigerate leftovers within two hours of baking. Covered tightly, they keep for 3 to 4 days.
Reheat single portions in the microwave with a splash of milk until the center reaches 165 degrees F, or cover the dish with foil and warm it in the oven. For the freezer, portion the cooled bake into containers and thaw it overnight in the fridge before reheating.
Tips and Variations for Cheesy Beef Macaroni Bake
Undercook the pasta slightly. It keeps absorbing sauce in the oven, so fully cooked noodles turn soft.
Shred your own cheese. Bagged cheese has anti caking starch that can make the sauce grainy.
Keep the sauce off the boil. Add the cheese off the heat so it melts smoothly instead of splitting.
Add vegetables. Fold in a few handfuls of baby spinach or diced bell pepper for extra color.
Try a crunchy topping. Scatter breadcrumbs over the mozzarella before baking for a crisp finish.
Change the cheese. Pepper jack adds a spicy kick, and gouda makes the sauce smoky and sweet.
Check the beef temperature. Ground beef should reach 160 degrees F, according to the FDA safe minimum temperature chart.
Let it rest. Ten minutes out of the oven turns a loose sauce into a creamy one.
Frequently Asked Questions About Cheesy Beef Macaroni Bake
Can I assemble cheesy beef macaroni bake ahead of time?
Yes. Build the dish, cover it, and refrigerate it until you are ready to bake. Add a few extra minutes in the oven since it starts cold.
Why did my sauce turn grainy?
Overheating the sauce after adding cheese, or using bagged shredded cheese, are the usual reasons. Melt the cheese off the heat and shred it fresh.
Can I use a different pasta in this cheesy beef macaroni bake?
Yes. Shells, rotini, or penne work with the same amount and timing. Just cook them until they are a minute shy of tender.
Can I leave out the bacon?
Absolutely. Skip it and add a pinch more salt to the beef seasoning to make up for the missing savory note.
How do I keep the bake from drying out?
Use whole milk, loosen the mixture with pasta water, and let it rest before serving so the sauce settles around the noodles.
Cheesy Beef Macaroni Bake
Equipment
- Baking Dish (9×13 inch)
- Large pot
- Large skillet
- Saucepan
- Whisk
Ingredients
Main Ingredients
- 12 oz elbow macaroni cooked 1 minute short of the package time
- 1 lb ground beef (90 percent lean)
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tbsp olive oil
- 2 tbsp butter
- 2 tbsp all purpose flour
- 2 ½ cup whole milk
- 7 oz shredded cheddar cheese about 2 cups
- 3 ½ oz shredded mozzarella cheese about 1 cup, divided
- ⅓ cup cooked bacon bits
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp Italian seasoning
- 1 tbsp chopped parsley for garnish
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease a 9 by 13 inch baking dish.
- Boil the pasta. Cook the macaroni in a large pot of salted water until just shy of tender, save 1/2 cup of the water, and drain.
- Brown the beef. Soften the onion in the oil in a large skillet, then cook the beef 6 to 8 minutes until it reaches 160 degrees F. Add the garlic and seasonings and drain the fat.
- Make the sauce. In a saucepan, whisk the flour into the melted butter for 1 minute, add the milk, and simmer 3 to 4 minutes. Off the heat, stir in the cheddar and half the mozzarella.
- Combine. Fold the pasta, beef, and bacon into the sauce, loosening it with pasta water if needed.
- Bake. Spread in the dish, top with the remaining mozzarella, and bake 25 to 30 minutes until bubbling and golden. Rest 5 to 10 minutes and add parsley.
