Introduction

The Beef and Macaroni Casserole is a cornerstone of family-style cooking. It is a study in flavor absorption; because the macaroni is boiled separately and then baked in a seasoned tomato-beef mixture, the pasta shells act as small vessels, holding the savory sauce inside. This ensures that every bite is juicy and flavorful, rather than dry.

What makes this specific version a standout is the use of Italian seasoning and garlic powder, which provide a nostalgic “home-cooked” aroma. Topped with a generous layer of sharp cheddar, this casserole creates a satisfying contrast between the soft, saucy interior and the slightly crisp, bubbly cheese crust. It is a foolproof recipe that is as reliable as it is delicious.

Ingredients

For a richer flavor, consider using “sharp” cheddar rather than mild, as the stronger flavor stands up better against the acidity of the tomatoes.

• 1 lb Ground Beef: Lean (85% or higher) is recommended for a cleaner flavor.
• 1 small Onion: Diced finely.
• 2 cups Elbow Macaroni: Measured dry (approx. 8 oz).
• 1 can (14.5 oz) Diced Tomatoes: Do not drain; the juice adds vital moisture.
• 1 can (8 oz) Tomato Sauce: For a smooth, thick consistency.
• 2 cups Shredded Cheddar Cheese: Freshly shredded melts better than pre-packaged.
• 1 tsp Garlic Powder: For savory depth.
• 1 tsp Italian Seasoning: A blend of oregano, basil, and thyme.
• Salt and Pepper: To taste.

Instructions