Entree: United States – Baked Macaroni and Beef Casserole

Serving Size: 8

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1.5 lb (680 g) ground beef
- 3 tbsp (42 g) unsalted butter
- 1 large yellow onion, about 8 oz (225 g), chopped
- 3 cloves garlic, about 9 g, minced
- 2 medium carrots, about 6 oz (170 g), grated or finely chopped
- 2 celery stalks, about 3 oz (85 g), finely chopped
- 1 (28 oz) can (800 g) crushed tomatoes
- 2 tbsp (34 g) tomato paste
- 1 cup (240 ml) beef broth
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) black pepper
- 1 lb (454 g) macaroni
- 1 cup (240 ml) milk (for mixing with pasta, optional)
- 1 cup (240 g) shredded cheddar cheese (optional topping)

Instructions

1. Preheat oven to 375°F (190°C). Cook macaroni in salted boiling water until just al dente; drain and set aside, reserving 1/2 cup (120 ml) pasta water.
2. In a large skillet, melt butter over medium heat. Add onion, carrots, and celery and cook until softened, about 6–8 minutes. Add garlic and cook 30 seconds.
3. Add ground beef and brown thoroughly, breaking up lumps. Stir in tomato paste, crushed tomatoes, beef broth, oregano, salt, and pepper. Simmer 8–10 minutes to thicken slightly.
4. Combine sauce with drained macaroni in a large bowl; add a splash of milk or reserved pasta water if mixture seems dry. Transfer to a greased 9x13-inch (23x33 cm) baking dish. Top with shredded cheddar if using.
5. Bake uncovered until bubbly and top is lightly browned, about 20–25 minutes. Let rest 5 minutes before serving.