Creamy Baked Mac and Cheese with Ground Beef

If you ask me, baked mac and cheese with ground beef is comfort food at its finest.

This hearty casserole takes classic mac and cheese and makes it a complete meal that’ll feed the whole family. Creamy cheese sauce coats tender pasta while seasoned ground beef adds protein and flavor.

It’s made with simple ingredients you probably have on hand – elbow macaroni, ground beef, and a rich cheese sauce that gets bubbly and golden in the oven. The beef is browned with onions and mixed right into the cheesy pasta before baking.

It’s a filling dish that’s perfect for busy weeknights when you need something satisfying and easy.

What Kind of Ground Beef Should I Use?

For this baked mac and cheese, I recommend using 90/10 ground beef, which means it’s 90% lean meat and 10% fat. This ratio gives you enough fat to keep the meat juicy and flavorful without making your dish too greasy. If you can only find 85/15 ground beef, that’ll work too – just drain off any excess fat after browning. You can even use 93/7 if you prefer leaner meat, though it might be slightly less flavorful. Whatever you choose, make sure to break it up well while cooking so it incorporates nicely throughout the mac and cheese.

Options for Substitutions

This comfort food classic is pretty forgiving when it comes to swaps – here’s what you can change up:

• Ground beef: Ground turkey, chicken, or pork work great here. You can even use Italian sausage (remove from casings) for extra flavor. If using leaner meat, you might need to add a bit more oil to prevent sticking.
• Red pepper: Green bell peppers, yellow peppers, or even diced onions can step in for the red pepper. You could also skip it entirely if you’re not a veggie fan.
• Sharp cheddar cheese: Mild cheddar, Colby, or Monterey Jack cheese work well. For a creamier texture, try cream cheese mixed with your regular cheese – just use about 4 oz cream cheese plus 4 oz of your chosen cheese.
• Mozzarella cheese: Provolone, Gouda, or even more cheddar can replace the mozzarella. The key is having about 12 ounces of cheese total for that gooey factor.
• Macaroni pasta: Penne, rotini, or shells work just as well – any short pasta that holds cheese nicely will do the trick.
• Hot tomato sauce: Regular tomato sauce plus a pinch of red pepper flakes, or even marinara sauce can substitute. Adjust the seasoning to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making baked mac and cheese with ground beef is overcooking the pasta during the initial boiling stage – since it will continue cooking in the oven, aim for just shy of al dente to prevent mushy noodles in your final dish. Another common error is not properly draining the ground beef, which can leave you with a greasy casserole that separates during baking, so make sure to drain off excess fat after browning. Don’t add all your cheese at once either, as this can cause it to clump or become grainy – instead, remove the dish from heat and stir in the cheese gradually until it melts smoothly. Finally, resist the urge to skip the resting period after baking, as letting it sit for 10 minutes allows the cheese sauce to thicken and makes serving much cleaner.

What to Serve With Baked Mac and Cheese?

This hearty baked mac and cheese with ground beef is pretty much a complete meal on its own, but I love pairing it with a crisp green salad to balance out all that cheesy goodness. A simple Caesar salad or mixed greens with a tangy vinaigrette works perfectly to cut through the richness. If you want to add some veggies to the mix, roasted broccoli or green beans make great sides that won’t compete with the main dish. For extra comfort, serve it alongside some garlic bread or dinner rolls for soaking up any extra sauce.

Storage Instructions

Refrigerate: This hearty mac and cheese keeps really well in the fridge for up to 4 days in a covered container. The flavors actually get even better after a day or two, so it’s perfect for meal prep. I like to portion it out into individual containers for easy grab-and-go lunches throughout the week.

Freeze: You can freeze this casserole for up to 3 months, either in the whole baking dish or in individual portions. Let it cool completely first, then wrap tightly with plastic wrap and foil. I find it works best to freeze it before the final baking step if you’re planning ahead.

Reheat: To warm up leftovers, cover with foil and bake at 350°F for about 20-25 minutes until heated through. If it seems a bit dry, splash in a little beef stock or milk before reheating. You can also microwave individual portions, but the oven gives you that nice crispy top again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 170-190 g
• Fat: 170-185 g
• Carbohydrates: 220-240 g

Ingredients

For the pasta skillet:

• 1 lb lean ground beef (90/10)
• 1 tbsp olive oil
• 1 medium red bell pepper, chopped
• 3 garlic cloves, minced
• 1 tsp onion powder
• 1 tsp dried italian herbs
• 1 can (7 oz) spicy tomato sauce
• 1 qt beef broth
• 8 oz elbow macaroni
• Salt and pepper, to taste

For the cheeses & topping:

• 8 oz sharp cheddar, grated
• 4 oz low-moisture mozzarella, grated
• Fresh chives, for garnish

Step 1: Brown the Beef and Sauté the Vegetables

• 1 tbsp olive oil
• 1 lb lean ground beef (90/10)
• 1 medium red bell pepper, chopped
• 3 garlic cloves, minced

In a large high-walled skillet, heat the olive oil over medium heat.

Add the lean ground beef, chopped red bell pepper, and minced garlic.

Cook while stirring regularly and breaking up the meat until the beef is browned and cooked through (reaching 165˚ F).

Step 2: Season and Simmer with Sauces

• 1 tsp onion powder
• 1 tsp dried Italian herbs
• 1 can (7 oz) spicy tomato sauce
• 1 qt beef broth

Sprinkle in the onion powder and dried Italian herbs.

Add the spicy tomato sauce and beef broth to the skillet.

Stir everything together to combine, and bring the mixture to a gentle simmer.

This will help meld the flavors and create a savory base for the pasta.

Step 3: Cook the Macaroni

• 8 oz elbow macaroni
• salt and pepper, to taste

Add the elbow macaroni to the simmering skillet, stirring thoroughly so it’s well-incorporated.

Continue to cook the mixture uncovered for about 10 minutes, or until the macaroni is tender.

Taste and adjust seasoning with salt and pepper as needed.

I always check the pasta for doneness a minute early so it doesn’t overcook.

Step 4: Add the Cheeses

• 8 oz sharp cheddar, grated
• 4 oz low-moisture mozzarella, grated

When the macaroni is cooked, stir in about two-thirds of the grated sharp cheddar and low-moisture mozzarella until melted and creamy.

Turn off the heat, sprinkle the remaining cheeses evenly over the top, and cover the skillet.

Let the dish rest for 5 minutes to allow the cheese to melt and everything to settle together.

Step 5: Garnish and Serve

• fresh chives, for garnish

Uncover the skillet and scoop the cheesy beefy macaroni onto plates or into bowls.

Top each serving with a generous sprinkle of fresh chives for a pop of color and flavor.

I find the fresh chives add a lovely brightness at the end.

Creamy Baked Mac and Cheese with Ground Beef

Delicious Creamy Baked Mac and Cheese with Ground Beef recipe with step-by-step instructions.

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Prep Time 13 minutes mins

Cook Time 27 minutes mins

Total Time 40 minutes mins

Servings: 4

Calories: 3350

Ingredients Method

Ingredients

  

For the pasta skillet:

• 1 lb lean ground beef (90/10)
• 1 tbsp olive oil
• 1 medium red bell pepper, chopped
• 3 garlic cloves, minced
• 1 tsp onion powder
• 1 tsp dried Italian herbs
• 1 can (7 oz) spicy tomato sauce
• 1 qt beef broth
• 8 oz elbow macaroni
• salt and pepper, to taste

For the cheeses & topping:

• 8 oz sharp cheddar, grated
• 4 oz low-moisture mozzarella, grated
• fresh chives, for garnish

Method

 

1. In a large high-walled skillet, heat the olive oil over medium heat. Add the lean ground beef, chopped red bell pepper, and minced garlic. Cook while stirring regularly and breaking up the meat until the beef is browned and cooked through (reaching 165˚ F).
2. Sprinkle in the onion powder and dried Italian herbs. Add the spicy tomato sauce and beef broth to the skillet. Stir everything together to combine, and bring the mixture to a gentle simmer. This will help meld the flavors and create a savory base for the pasta.
3. Add the elbow macaroni to the simmering skillet, stirring thoroughly so it's well-incorporated. Continue to cook the mixture uncovered for about 10 minutes, or until the macaroni is tender. Taste and adjust seasoning with salt and pepper as needed. I always check the pasta for doneness a minute early so it doesn't overcook.
4. When the macaroni is cooked, stir in about two-thirds of the grated sharp cheddar and low-moisture mozzarella until melted and creamy. Turn off the heat, sprinkle the remaining cheeses evenly over the top, and cover the skillet. Let the dish rest for 5 minutes to allow the cheese to melt and everything to settle together.
5. Uncover the skillet and scoop the cheesy beefy macaroni onto plates or into bowls. Top each serving with a generous sprinkle of fresh chives for a pop of color and flavor. I find the fresh chives add a lovely brightness at the end.