Beef, Cheese, and Noodle Bake

"From Cooking Light, February 2006. Yummy, filling casserole."
photo by Boomette photo by Boomette
photo by Boomette
photo by teresas photo by teresas
photo by *Parsley* photo by *Parsley*
Ready In:
8 1 cup




  • Preheat over to 350.
  • Cook pasta, drain and set aside.
  • Saute onion, carrot, and garlic for about 3 minutes.
  • Add ground beef and brown breaking up the meat.
  • Add tomato sauce, 1/2 tsp salt, and pepper.
  • Continue to cook for about 2 minutes.
  • Add macaroni.
  • Put mixture into a 11 x 7 baking dish that has been sprayed with cooking spray.
  • Heat milk, flour, remaining 1/2 tsp salt, and nutmeg over medium heat whisking constantly for about 2 minutes, until smooth and thickening.
  • Stir in 1 cup of grated cheese until smooth.
  • Pour cheese mixture over pasta and stir in to blend.
  • Spread remaining cheese over the top.
  • Bake for 20 minutes or until cheese is starting to brown.
  • Let sit for about 5 minutes before serving.

Questions & Replies

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  1. Boomette
    This recipe is so yummy. I like that there are carrots in it. It makes it healthier. I omitted the nutmeg. Thanks Vicki :) Made for Cookbook tag game
  2. delish 2
    Great recipe,thanks for posting it!<br/><br/>I was trying to come up with something different to do with ground sirloin.We were all getting tired of the usual things to use it for chili,tacos,spaghetti sauce,burgers etc.It was very cold here today and this was warm, filling comfort food.I really loved the fact that it was low in calories per serving.(I didn't tell my husband or little one that though;)I left out the carrots because as one other reviewer said,I have a couple of hawk eyes here.LOL! I only used 1/4 tsp of pepper(I figured we could add more when serving)and it was perfect.My daughter gobbled hers up without a complaint and believe me thats 5 stars right there because she's VERY fussy!Thanks again for this recipe I will definitely make it again and again.
  3. LonghornMama
    Great casserole! I love Cooking Light recipes and they did a great job with this one. Using a cheese sauce makes this rich without being fatty. Prepared the night before and baked at dinner time which worked well. Leftovers were good, too. All I had was 85/15 ground beef, so I cooked it, drained thoroughly on paper towels, then added in the onions, garlic, and finely shredded carrots to cook for a few minutes. Definitely a repeat at my house, the whole family enjoyed it. Thanks for sharing the recipe!
  4. Burned Toast
    Wow! This was a really surprising hit. I did not like grating the carrots, but if you use a really fine grater, you neither taste nor see the carrots when it's done. So, if your kids have hawk eyes about veggies, use a superfine grater. It takes forever to do this by hand, but it's worth it. The roux mixed with the cheese was a genius maneuver. It made it taste much more cheesy than it actually was. I also grated the garlic just to save myself the sticky fingers. I added in a bit of basil, oregano and parsley, and the spice level was perfect for us. With my gestational diabetes, I was able to have 1 1/2 cups of this with a side salad, and it filled me up without blowing my carb limit. Thank you!
  5. rnmommy02
    So much better than Hamburger Helper!! I also love sneaking in the carrots. We did add some green pepper. My only comment is that I would not add as much black pepper next time. It just seemed too much. Thanks so much! Definitely a keeper!



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