Description
Cheesy Beef Mac and Cheese Casserole
Ingredients:
1 lb ground beef
2 cups elbow macaroni, cooked
1 small onion, diced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon Worcestershire sauce
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 teaspoon mustard (optional)
1/2 teaspoon red pepper flakes (optional)
1 tablespoon chopped parsley (for garnish)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet, melt butter over medium heat. Add diced onion and cook until soft. Add minced garlic and cook for another minute.
3. Add ground beef, salt, black pepper, paprika, and Worcestershire sauce. Cook until browned, then drain excess fat.
4. In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute until lightly golden.
5. Gradually whisk in milk, stirring continuously until thickened. Add mustard and red pepper flakes if using.
6. Remove from heat and stir in cheddar, mozzarella, and parmesan cheese until melted and smooth.
7. Combine cooked macaroni and beef mixture, then pour in the cheese sauce. Stir until well coated.
8. Transfer to the prepared baking dish, sprinkle with extra cheese, and bake for 20-25 minutes or until golden and bubbly.
9. Garnish with chopped parsley and serve warm. Enjoy!
Step-by-Step Guide
Follow these detailed steps for a foolproof casserole. First, ensure all ingredients are prepped before starting. Cook the macaroni to al dente, as it will soften further in the oven. While it cooks, begin browning the beef. The key to the sauce is a smooth roux: after melting the butter, whisk the flour vigorously and cook for a full minute to remove the raw taste. When adding the milk, do so in a slow, steady stream while whisking constantly to prevent lumps. Let the sauce thicken noticeably before removing it from the heat to add the cheese. Combine all components while still warm for even distribution before baking.
Serving Suggestions
This hearty casserole is a complete meal on its own, but it pairs wonderfully with a crisp green salad dressed with a light vinaigrette to cut through the richness. For a vegetable side, try roasted broccoli or garlic breadsticks. To serve a crowd, consider doubling the recipe and using a larger, deep roasting pan. Leftovers reheat beautifully in the microwave or a conventional oven.
How-to Summary
In summary: Cook pasta and brown seasoned beef with onions and garlic. Make a cheese sauce by creating a roux (butter + flour), whisking in milk, and melting in shredded cheeses. Combine pasta, beef, and sauce in a baking dish. Top with extra cheese and bake at 375°F for 20-25 minutes until bubbly and golden.
Frequently Asked Questions
Can I make this casserole ahead of time? Yes. Assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time when cooking from cold.
Can I use a different type of pasta? Absolutely. Shells, cavatappi, or penne are excellent alternatives that hold sauce well. Ensure you use the same cooked volume (about 2 cups).
How can I make this dish spicier? Increase the red pepper flakes to 1 teaspoon, add a diced jalapeño to the beef while browning, or use a pepper jack cheese in place of some mozzarella.
Why is my cheese sauce grainy? Graininess often occurs from overheating the sauce after adding cheese or using pre-shredded cheese (which contains anti-caking agents). Always remove the sauce from heat before stirring in cheese and use freshly shredded block cheese when possible.
Can I freeze the baked casserole? Yes. Cool completely, wrap tightly in foil and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating, covered, in a 350°F oven until heated through.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook only to al dente. It will absorb more liquid and finish cooking in the oven.
- Rushing the Roux: Do not skip cooking the butter and flour for the full minute. This step is crucial for flavor and texture.
- Adding Cheese to High Heat: Always remove your white sauce from the burner before adding cheese to prevent separation and oiliness.
- Not Draining the Beef: Failing to drain excess fat from the browned beef will make the final dish greasy.
- Overbaking: Bake just until the edges are bubbly and the top is golden. Overbaking can lead to a dry casserole.
Conclusion
This Cheesy Beef Mac and Cheese Casserole is the ultimate comfort food, perfectly combining savory ground beef with a rich, homemade cheese sauce. By following the step-by-step guide and avoiding common pitfalls, you can create a crowd-pleasing dish that is both satisfying and straightforward. Its versatility for make-ahead meals and easy customization makes it a reliable recipe for busy weeknights or casual gatherings. Enjoy the delicious, golden-brown result of your efforts.