Cheesy Beefaroni Casserole is the ultimate in comfort food. It's a nostalgic dish that takes the classic flavors of a beloved childhood meal and transforms them into a hearty, bubbly, and deeply satisfying baked casserole. This recipe is a perfect solution for a busy weeknight or a family dinner, as it’s simple to prepare and uses ingredients you likely already have in your pantry.

The key to this casserole is a rich, savory beef and tomato sauce combined with tender pasta and a generous amount of melted cheese. Unlike some stovetop versions, baking the dish in the oven allows the flavors to meld beautifully and gives you a wonderful, golden-brown cheese topping that is worth the extra step.

Cheesy Beefaroni Casserole

Yields: 6-8 servings

Prep time: 15 minutes

Cook time: 30-35 minutes

Ingredients

  • 1 lb (450g) lean ground beef

  • 1 medium yellow onion, chopped

  • 2 cloves garlic, minced

  • 1 (28-ounce) can tomato sauce

  • 1 (15-ounce) can diced tomatoes, drained

  • 1 teaspoon dried oregano

  • 1 teaspoon garlic powder

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 12 ounces elbow macaroni, or other small pasta shape

  • 2 cups shredded sharp cheddar cheese, divided

  • 1 cup shredded Monterey Jack cheese, divided

Instructions

1. Prepare the Pasta and Beef

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.

  2. Cook Pasta: Bring a large pot of salted water to a boil. Cook the macaroni for 2 minutes less than the package directions (it should be very al dente). This is a crucial step, as the pasta will continue to cook in the oven and you want to prevent it from becoming mushy. Drain and set aside.

  3. Brown the Beef: In a large skillet, cook the ground beef over medium-high heat, breaking it up with a spoon, until it's browned and no longer pink. Drain off any excess fat.

  4. Sauté Aromatics: Add the chopped onion to the skillet and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

  5. Make the Sauce: Stir in the tomato sauce, diced tomatoes, oregano, garlic powder, salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for about 5 minutes.

2. Assemble the Casserole

  1. Combine Ingredients: In a large bowl, combine the cooked pasta and the beef and tomato sauce mixture. Stir in 1 ½ cups of the shredded cheddar cheese and ½ cup of the shredded Monterey Jack cheese. Stir everything together until the pasta is well coated and the cheese is evenly distributed.

  2. Transfer to Dish: Pour the mixture into the prepared baking dish, spreading it into an even layer.

  3. Add Topping: Sprinkle the remaining cheeses evenly over the top of the casserole.

3. Bake to Perfection

  1. Bake: Place the casserole in the preheated oven. Bake for 30-35 minutes, or until the filling is hot and bubbly and the cheese on top is melted and golden brown.

  2. Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set and makes it easier to serve.

Tips and Variations

  • Make it Ahead: You can assemble the entire casserole up to 24 hours in advance. Cover it tightly with foil and refrigerate. When ready to bake, remove it from the fridge while the oven preheats and bake for an additional 10-15 minutes, or until heated through.

  • Add More Veggies: For extra flavor and nutrition, feel free to stir in a cup of your favorite vegetables, such as frozen corn, peas, or sautéed bell peppers, before baking.

  • Customize the Cheese: This recipe works well with a variety of cheeses. You can use Colby Jack, a spicy Pepper Jack, or even a mix of Mozzarella and Parmesan for a different flavor profile.

  • Crispy Topping: For an extra crispy top, you can mix the remaining cheese with a half cup of Panko breadcrumbs and a tablespoon of melted butter before sprinkling it over the casserole.