Ingredients
🧺 INGREDIENTS (SERVES 4–6)
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- 12 oz elbow macaroni
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- 1 lb ground beef
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- 1 small onion, finely diced
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- 3 cloves garlic, minced
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- 2 cups marinara sauce or tomato sauce
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- 1 cup crushed tomatoes (or tomato sauce for a smoother texture)
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- 1 teaspoon Italian seasoning
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- ½ teaspoon paprika
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- Salt and black pepper, to taste
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- 1 cup shredded cheddar cheese
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- 1 cup shredded mozzarella cheese
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- ¼ cup grated Parmesan cheese
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- ½ cup milk or heavy cream (for extra creaminess)
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- 1 tablespoon olive oil
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- Fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the macaroni until just al dente according to package instructions. Drain and set aside.
Tip: Slightly undercooked pasta holds up better during baking.
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess grease if needed.
Tip: Let the beef develop some browning — that’s where the flavor lives.
Add diced onion to the skillet and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant. Add marinara sauce, crushed tomatoes, Italian seasoning, paprika, salt, and pepper. Simmer for 5–7 minutes.
Tip: Simmering briefly thickens the sauce and deepens the flavor.
Preheat oven to 375°F (190°C). In a large bowl, combine cooked macaroni, beef sauce, milk or cream, and half of the cheddar and mozzarella cheeses. Mix until evenly coated.
Tip: The milk keeps the casserole creamy instead of dry.
Transfer mixture to a greased 9×13-inch baking dish. Top with remaining cheddar, mozzarella, and Parmesan cheese. Bake uncovered for 25–30 minutes, until bubbly and golden on top.