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For a richer flavor, use fire-roasted diced tomatoes.
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Freshly grated cheese melts more smoothly than pre-shredded.
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Don’t forget to salt your pasta water — it makes a big difference in flavor.
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For a crisp topping, broil the casserole for the last 2–3 minutes of baking.
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Leftovers reheat beautifully and can be frozen for up to 2 months.
Comfort Food Classic: Baked Hamburger and Macaroni Casserole Recipe
This baked hamburger and macaroni casserole is a cheesy, hearty dish made with ground beef, tomato sauce, elbow macaroni, and a blend of cheddar and mozzarella cheese. It’s the perfect comfort food for family dinners, potlucks, or weekly meal prep.
Ingredients
Scale
- 1 lb ground beef
- 2 cups elbow macaroni, uncooked
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 medium onion, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil
- Optional: chopped parsley for garnish
Instructions
Preheat your oven to 350°F (175°C).
Cook the elbow macaroni according to package directions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft.
Add the ground beef to the skillet and cook until browned. Drain any excess fat.
Stir in tomato sauce, diced tomatoes, garlic powder, onion powder, salt, and pepper. Let it simmer for 5 minutes.
Add the cooked macaroni to the meat mixture and stir to combine.
Transfer half of the mixture to a greased 9×13-inch baking dish. Sprinkle half of the cheddar and mozzarella cheese on top.
Add the remaining macaroni mixture, then top with the rest of the cheese.
Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
Remove from oven, garnish with parsley if desired, and serve warm.