Simple Macaroni and Beef with Cheese
Now that we have this frozen version, it begs the question, “What is the difference between pulling this homemade version and baking it, and cooking the ubiquitous store-bought kind?” Besides the fact that it’s more satisfying to serve from glass than from foil or plastic? Besides the good ingredients and lack of bad ones? Besides all that extra, gooey, delicious melted cheese? Besides that it was fun to make? Besides that it tastes better
Now that we have this frozen version, it begs the question, “What is the difference between pulling this homemade version and baking it, and cooking the ubiquitous store-bought kind?” Besides the fact that it’s more satisfying to serve from glass than from foil or plastic? Besides the good ingredients and lack of bad ones? Besides all that extra, gooey, delicious melted cheese? Besides that it was fun to make? Besides that it tastes better
- salt to taste
- 1 tablespoon canola oil
- 2 pounds lean ground beef
- 1 large onion diced
- optional seasonings: black pepper oregano, cumin, coriander, chopped garlic, hot smoked paprika, chilli powder—whatever you’re in the mood for (i just used black pepper, garlic and a tablespoon of fish sauce, which gives it depth)
- one 28-ounce can whole tomatoes pureed in the can with a hand blender or in a blender blender
- 1 box macaroni
- 1 cup each grated cheddar and mozzarella cheeses
- Carbohydrate 26.152 g
- Cholesterol 589.670081 mg
- Fat 104.998474 g
- Fiber 4.7600001335144 g
- Protein 184.516948 g
- Saturated Fat 37.9622567492 g
- Serving Size 1 1 Recipe (1210g)
- Sodium 4098.1619284 mg
- Sugar 21.3919998664856 g
- Trans Fat 11.543230013 g
- Calories 1832 calories
Step-by-step
- Sweat the onions in the oil with a three-fingered pinch of salt.
- Add the beef and cook it, breaking it up as you do. (Because my beef was very fatty, I cooked it separately and added it to the pot along with the tomatoes. Also an option, but uses an extra pan.)
- Add another three-fingered pinch of salt or two, along with any dry seasonings you want.
- Add the tomatoes and any fresh seasonings you may be using, bring to a simmer, then reduce the heat to low and cook for an hour.
- Cook the macaroni in boiling water till it’s half done.
- Drain it and add it to the tomatoes. (I wanted this to stretch into two meals, so I used the whole box, but if you want your dish to be very tomatoey and beefy, you might want to add only half the macaroni).
- Stir it into the sauce.
- Taste it.
- Add more salt and other seasonings as needed, and cover.
- When it’s cooled and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil.
- It can sit out for several hours like this, be refrigerated for up to two days, or frozen a few weeks.
- Bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature).
- Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till it looks beautiful.
- Having used all the pasta, I put the second batch into the cleaned baking dish and covered it with foil, wrote “Mac and Beef, bake, cover with cheese and broil” on the foil with a sharpie—so that next time I’m gone, Donna has a mid-week meal ready to go.
Simple Macaroni and Beef with Cheese: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like an uphill battle. Between work deadlines, school pick-ups, and the never-ending laundry pile, the last thing I want is to spend hours in the kitchen. That’s why I’ve developed a love for recipes that are both flavorful and easy to prepare, and this Simple Macaroni and Beef with Cheese is a perfect example. This recipe isn't just about convenience; it's about creating a comforting, hearty meal that the whole family will enjoy. It's the kind of dish that warms you from the inside out, offering a taste of home even on the busiest of days.
The beauty of this recipe lies in its adaptability. You can easily customize it to your taste. Feel free to experiment with different herbs and spices to create your unique flavor profile. One day, I might add a kick of chili powder for a spicier version; another day, I might opt for a more Mediterranean flair with oregano and a sprinkle of feta cheese. The possibilities are endless! I love using fresh ingredients whenever possible, but I also appreciate the convenience of canned tomatoes when time is short. This recipe makes enough for at least two meals, perfect for meal prepping. It reheats beautifully and tastes even better the next day—a true time-saver for those busy weeknights.
The key to this recipe's success lies in the perfectly balanced flavors. The rich and savory beef combines beautifully with the tangy tomatoes, creating a depth of flavor that elevates this simple dish. The addition of melted cheese on top creates a deliciously gooey and satisfying finish, taking the meal to another level. The macaroni, cooked al dente, adds a satisfying chewiness that perfectly complements the meaty sauce. It is one of my go-to weeknight meals, providing a tasty and affordable meal for my family.
Beyond its ease and deliciousness, this recipe also offers the flexibility to be prepared ahead of time. Whether you are a busy professional, a dedicated mom, or simply someone who appreciates a good meal prep strategy, the ability to prepare this dish in advance is invaluable. Prepare it on a weekend, store it in the fridge, and enjoy a hot, home-cooked meal even on the busiest of weekdays. It’s a game changer for those nights when ordering takeout just seems like the easiest option.
I encourage you to try this Simple Macaroni and Beef with Cheese recipe and experience its versatility and convenience for yourself. It’s a comforting and satisfying dish that’s perfect for any occasion, from a casual weeknight dinner to a more relaxed weekend gathering. The best part? The cleanup is minimal, making this an even more appealing option for busy individuals and families. So, give it a try and let me know what you think!
Beyond the Recipe: This dish isn't just about filling stomachs; it's about creating memories. I often make a double batch on the weekends and freeze half, ensuring I always have a comforting meal ready for those evenings when I’m too tired to cook. It's become a family favorite, a reminder of simple pleasures and the warmth of a home-cooked meal. The recipe also extends itself well to different types of pasta. I have experimented with penne, rotini and even shells, and each one brings a unique texture to the dish.
Tips and Variations: Consider adding different vegetables to the sauce for a healthier and more nutrient-rich dish. Chopped bell peppers, carrots, or zucchini would be delicious additions. You can also easily substitute the ground beef with ground turkey or chicken for a leaner option. This versatile recipe is an easy to learn and adapt for different needs and taste preferences. I hope you enjoy this recipe as much as I do.
