Cheesy Homemade Beefaroni Bake Ingredients: 2 cups elbow macaroni (cooked) 1 lb ground beef 1 jar marinara sauce 1 cup shredded mozzarella 1 cup shredded cheddar
Forget the canned stuff from childhood. This homemade version transforms the classic beef-and-pasta combo into a bubbling, oven-baked masterpiece. By combining lean ground beef with a rich marinara and a dual-cheese crust, you get a meal that is both nostalgic and significantly more flavorful than anything found in an aisle.
Ingredients
- 2 cups elbow macaroni, cooked al dente
- 1 lb ground beef, browned and drained
- 1 jar (24 oz) marinara sauce
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- Optional: 1 tsp garlic powder, 1/2 tsp dried oregano, and salt/pepper to taste.
Preparation
- Prep the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with non-stick spray.
- Cook the Pasta: Boil the elbow macaroni in salted water according to package directions, but aim for “al dente” (firm to the bite). The pasta will continue to cook in the oven, so slightly undercooking it now prevents it from becoming mushy later. Drain and set aside.
- Brown the Beef: In a large skillet over medium-high heat, brown the ground beef until no pink remains. Drain any excess fat. At this stage, you can stir in garlic powder, salt, and pepper for extra depth.
- Combine: Stir the marinara sauce into the skillet with the beef. Once heated through, fold in the cooked macaroni until every noodle is well-coated in the meat sauce.
- Assemble: Pour half of the beefaroni mixture into the prepared baking dish. Sprinkle half of the mozzarella and cheddar over the layer. Pour the remaining beefaroni on top and finish with the rest of the cheese.
- Bake: Place in the oven for 15–20 minutes, or until the cheese is melted and bubbling at the edges. For a golden, crispy top, you can broil for the last 2 minutes of cooking.
- Serve: Let the bake rest for 5 minutes before serving to allow the sauce to set.
