Description
Cheesy Beef Pasta Casserole
Ingredients:
2 cups elbow macaroni (uncooked)
1 lb (450g) ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 cup tomato sauce
1 tsp Italian seasoning
1 tsp paprika
Salt and black pepper to taste
2 cups shredded cheddar cheese (divided)
1 cup shredded mozzarella cheese
1 cup heavy cream or milk
2 tbsp butter
2 tbsp all-purpose flour
Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Pasta: Boil the macaroni in salted water according to package instructions. Drain and set aside.
2. Cook the Beef: In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, cooking until softened. Stir in tomato sauce, Italian seasoning, paprika, salt, and pepper. Simmer for 5 minutes.
3. Prepare the Cheese Sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in heavy cream or milk, stirring until thickened. Remove from heat and stir in 1 cup of cheddar cheese until melted and smooth.
4. Combine and Assemble: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta, beef mixture, and cheese sauce. Mix well. Transfer to a greased baking dish. Top with the remaining cheddar cheese and mozzarella cheese.
5. Bake: Bake for 20-25 minutes or until the cheese is melted and bubbly.
6. Serve: Garnish with chopped parsley and serve hot. This casserole is perfect for a hearty family dinner!
#BeefPastaCasserole #CheesyComfortFood
Step-by-Step Guide
Follow these detailed steps for a foolproof casserole. First, ensure all ingredients are prepped (onion chopped, garlic minced, cheese shredded). Begin by boiling the pasta in well-salted water for maximum flavor. While it cooks, start browning the beef. The key to a rich beef layer is to drain any excess fat after browning before adding the aromatics. When making the cheese sauce (a simple roux), whisk constantly to prevent lumps and cook the flour for a full minute to avoid a raw taste. Combine everything while the components are still warm for easier mixing. Finally, let the assembled casserole rest for 5-10 minutes after baking for cleaner slices.
Serving Suggestions
This hearty casserole is a complete meal but pairs wonderfully with lighter sides. Serve it with a crisp green salad tossed in a vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for scooping up every cheesy bit. For a vegetable side, try steamed green beans, roasted broccoli, or simple buttered peas. It also makes excellent leftovers for lunch the next day.
How-to Summary
In summary: Cook pasta and brown beef with onion, garlic, and tomato sauce. Make a cheese sauce from a butter-flour roux, milk, and cheddar. Combine pasta, beef mix, and sauce in a dish. Top with remaining cheeses. Bake at 375°F (190°C) for 20-25 minutes until bubbly. Garnish and serve.
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. Any short pasta like penne, rotini, or shells works well. Ensure you cook it al dente as it will soften further in the oven.
How can I store and reheat leftovers? Store cooled leftovers in an airtight container for 3-4 days. Reheat portions in the microwave or cover with foil and reheat in a 350°F oven until warm throughout.
Can I substitute the ground beef? Yes. Ground turkey, chicken, or Italian sausage are great alternatives. For a vegetarian version, use lentils or a plant-based ground meat substitute.
Why is my cheese sauce grainy? Graininess often comes from overheating the sauce or adding cheese too quickly. Remove the sauce from the heat before stirring in the shredded cheese until it just melts.
Common Mistakes to Avoid
- Overcooking the Pasta: Boil pasta only to al dente. It will absorb more liquid and finish cooking in the oven.
- Not Draining Beef Fat: Leaving too much fat can make the final dish greasy. Drain after browning.
- A Raw Roux: Cook the butter and flour for a full minute to eliminate the raw flour taste.
- Using Pre-Shredded Cheese: Pre-shredded cheese contains anti-caking agents that can lead to a less smooth sauce. Shred your own for best results.
- Skipping the Rest: Let the casserole sit after baking so it sets up for easier serving.
Conclusion
This Cheesy Beef Pasta Casserole is the ultimate comfort food, combining savory beef, tender pasta, and a luxuriously creamy cheese sauce. It’s a versatile, crowd-pleasing dish perfect for busy weeknights or potluck gatherings. By following the step-by-step guide and avoiding common pitfalls, you can create a consistently delicious and satisfying meal that your whole family will request again and again. Enjoy the rich, cheesy goodness!