Beefy Macaroni and Cheese Bake

"One of the best quick family-style mac and cheese casseroles I have run across."
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Sharlene~W photo by Sharlene~W
Ready In:




  • Cook macaroni in large pot of boiling salted water until done; drain.
  • Meanwhile, heat oil in large frying pan and sauté onion until softened.
  • Add ground beef and cook until browned.
  • Add tomatoes, thyme, oregano and salt to taste.
  • Cook about 5 minutes to blend flavors.
  • In a small saucepan, whisk together flour and milk.
  • Cook over medium heat, stirring, until mixture comes to a boil.
  • Continue cooking 1 minute.
  • Remove from heat and stir in 3/4 cup cheese.
  • Stir until cheese is melted.
  • Stir into meat sauce.
  • Combine with macaroni.
  • Pour into prepared baking dish.
  • Top with remaining 1/4 cup cheese.
  • Bake at 375° until golden, about 20 minutes.

Questions & Replies

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  1. This was a simple easy casserole dish to make. I adjusted the amount of thyme and oregano to about 3/4 of a teaspoon to suit our taste. The flavor was very good and the consistency very nice due to the milk/flour/cheese mixture. I was a little nervous when I added this mixture thinking it might turn out more like macaroni and cheese but it blends in very well (and my husband doesn't like cream sauces). The only thing I might do different next time would be to use 3 Tablespoons of flour to thicken it up a bit but it was very good just as prepared. The ingredients are not complicated, and are ones that I almost always have in my kitchen so this casserole is one that I could easily throw together.
  2. I liked this because it was fast to prepare, good and filling. The only change I made to this recipe was to use a can of Italian flavored diced tomatoes (without draining it)because that's what I had on hand. Thank you for sharing this recipe!
  3. Sorry, but this was not for us. Very bland and the flour and milk mixture made the dish taste pastey.
  4. Not bad. Needs more flavor in my opinion. I would add some garlic and/or onion powder next time.
  5. I followed the recipe exactly except I added garlic and a few red chili flakes to the meat as it browned. I also made a traditional bechamel sauce and added cheddar and mozzarella cheese to it for the cheese sauce. It was great, and even better the 2nd day. We'll make this again.


  1. We liked it very much. I made mine with crumbled italian sausage instead of ground beef.
  2. My sister cooked a similar recipe except she uses bacon instead of beef. After trying this one I would say I would prefer this one but, I would say you could even try to add chicken.


I live in the San Francisco area and love it here. I discovered Recipezaar (then Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
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