Go Back
–+ servings
macaroni beef casserole

Ground Beef and Noodle Casserole with Cheddar Sauce

Kitchen Ready Betty
This comforting ground beef and noodle casserole features a savory, homemade meat sauce tossed with macaroni and baked to perfection. Smothered in a rich, from-scratch cheddar cheese sauce, it is the ultimate satisfying weeknight dinner!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Rest Time 5 minutes
Total Time 1 hour 15 minutes
Course Main Dishes
Cuisine Italian
Servings 8
Calories 415 kcal

Equipment

As an Amazon Associate, I earn from qualifying purchases. I only recommend products I truly love and use in my own kitchen!

Ingredients
  

  • 2 cups uncooked macaroni

For the ragu:

  • 1 pound lean ground beef
  • ½ cup onions chopped
  • ¼ cup green pepper chopped
  • 2 cups marinara sauce
  • 1 teaspoon Italian seasoning

For the cheese sauce:

  • 2 tablespoons butter
  • 3 tablespoons flour
  • 2 cups whole milk
  • 8 ounces cheddar cheese freshly grated for best results
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions
 

  • Preheat oven to 400 degrees.
  • Cook macaroni according to package directions for al dente; drain in colander
  • In a large saucepan, cook ground beef with onions and pepper over medium heat until beef is browned; drain excess grease.
  • Add 1 & ¼ cups of the marinara sauce and seasoning. Bring to a boil and then simmer for 5 minutes, stirring often. Remove saucepan from heat and set aside.
  • In a medium nonstick saucepan, make the cheese sauce. Melt the butter. Add the flour and gradually blend in milk. Stir constantly and cook until thick.
  • Remove from heat and add cheese, salt and pepper. Stir until cheese melts.
  • Transfer beef mixture to prepared 3-quart casserole dish or 13x9 baking dish. Top with cooked macaroni.
  • Pour the cheese sauce over the noodles. Then drizzle the remaining marinara sauce on top. Use a spoon to gently spread the sauce so that it covers the cheese.
  • Bake uncovered in a preheated 400 degree oven for 30 minutes. Let stand 5 minutes and enjoy!

Notes

I always use 85% or above ground beef for this recipe.
Store leftovers in an airtight container and refrigerate. Enjoy within five days.
For the absolute best, most velvety cheddar topping, always remove your saucepan from the heat before stirring in your freshly grated cheese. If the milk and roux mixture is actively boiling when the cheese goes in, it can separate and become slightly grainy. Letting the residual heat gently melt the cheddar guarantees a perfectly smooth, restaurant-quality finish every single time!

Nutrition

Calories: 415kcalCarbohydrates: 36gProtein: 27gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 78mgSodium: 707mgPotassium: 601mgFiber: 2gSugar: 7gVitamin A: 758IUVitamin C: 9mgCalcium: 305mgIron: 3mg
Keyword 30 minute oven bake, baked macaroni and beef, beef, beef and noodle casserole, beef ragu, beef ragu italiano, casserole, cheddar cheese sauce for pasta, cheese sauce, cheesy ground beef casserole, comfort food, comfort food casserole, dinner, easy weeknight dinner, family meal, ground beef and noodle casserole, ground beef pasta bake, hearty beef casserole, homemade beef ragu bake, homemade hamburger mac, Italian, Italian casserole, macaroni, make-ahead pasta bake
Tried this recipe?Let us know how it was!