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Stroller Envy

Cheesy Beef and Macaroni Casserole

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz dried elbow macaroni
  • 1 lb ground beef 90% lean
  • 1 small onion diced
  • 1 large carrot grated
  • 8 oz mushrooms finely chopped
  • 32 oz marinara sauce
  • 1/2 cup water
  • 1 teaspoon dried Italian seasoning
  • 2 cups shredded cheddar divided
  • 1 teaspoon olive oil for dish

Method
 

  1. Heat oven to 375°F. Oil a 9x13-inch dish. Boil macaroni 2 minutes less than package directions; drain.
  2. Brown beef and onion in a large skillet 7–9 minutes, breaking up meat, until 160°F. Drain excess fat. Add carrot and mushrooms and cook 5–7 minutes until their liquid evaporates.
  3. Add marinara, water and Italian seasoning; simmer 5 minutes. Fold in macaroni and 1 cup cheddar. Transfer to dish and top with remaining cheese.
  4. Bake uncovered 25–30 minutes, until bubbling and 165°F in center. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/8 of the recipe.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.