Macaroni-and-Beef Casserole Recipe

Name: Macaroni-and-Beef Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound elbow macaroni; 3 tablespoons extra-virgin olive oil, plus more for tossing; 1 onion, finely chopped; 1 green bell pepper, cut into 1/4-inch dice; 2 pounds ground beef; 2 teaspoons ground cumin; 2 tablespoons all-purpose flour; One 15-ounce can crushed tomatoes; 1/2 cup chicken stock or low-sodium broth; 1/4 cup heavy cream; 1/4 cup chopped parsley; 6 ounces sharp cheddar cheese, shredded (2 cups); Kosher salt and freshly ground pepper; 1/3 cup panko (Japanese bread crumbs); 3 scallions, thinly sliced

Servings: persons

1 pound elbow macaroni
3 tablespoons extra-virgin olive oil, plus more for tossing
1 onion, finely chopped
1 green bell pepper, cut into 1/4-inch dice
2 pounds ground beef
2 teaspoons ground cumin
2 tablespoons all-purpose flour
One 15-ounce can crushed tomatoes
1/2 cup chicken stock or low-sodium broth
1/4 cup heavy cream
1/4 cup chopped parsley
6 ounces sharp cheddar cheese, shredded (2 cups)
Kosher salt and freshly ground pepper
1/3 cup panko (Japanese bread crumbs)
3 scallions, thinly sliced

1
Preheat the oven to 350.
2
In a large pot of boiling salted water, cook the macaroni until al dente.
3
Drain well and transfer the macaroni to a bowl.
4
Add a drizzle of olive oil and toss well.
5
Meanwhile, in a large, deep skillet, heat the 3 tablespoons of olive oil.
6
Add the onion and bell pepper and cook over moderately high heat, stirring, until softened, about 5 minutes.
7
Add the ground beef and cumin and cook over high heat, stirring occasionally, until the meat is browned and any liquid has evaporated, about 8 minutes.
8
Add the flour and cook until no floury taste remains.
9
Stir in the tomatoes and stock and simmer until thickened, scraping up any browned bits from the bottom of the pan, about 3 minutes.
10
Remove from the heat and stir in the macaroni, cream, parsley and 1 cup of the cheddar cheese.
11
Season with salt and pepper.
12
Transfer the mixture to a large ceramic baking dish about 2 inches deep.
13
Sprinkle the remaining 1 cup of cheese and panko on top.
14
Bake for about 15 minutes, until the casserole is bubbling and the cheese is melted.
15
Let stand for 5 minutes.
16
Scatter the scallions on top and serve.

1037

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound elbow macaroni, 3 tablespoons extra-virgin olive oil, plus more for tossing, 1 onion, finely chopped, 1 green bell pepper, cut into 1/4-inch dice, and more.

Yes, Macaroni-and-Beef Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Macaroni-and-Beef Casserole

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