Baked Mac And Cheese With Ground Beef (Easy Recipe)

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If you’re looking for something warm, wholesome, and guaranteed to become a family favorite, this easy baked mac & cheese with ground beef checks every box. It’s the perfect blend of creamy, cheesy pasta and savory seasoned beef, baked until bubbly and golden on top.

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• Prep time: 25 minutes
• Bake time: 1 hour
• Servings: 8
• Prep level: Beginner +

Ingredient Notes & Swaps

• Elbow macaroni: The classic choice for mac & cheese. You can swap out any short, sturdy pasta that traps sauce, such as small shells, corkscrews, or penne.
• Lean ground beef: Ideal due to its low fat content. Swap with ground turkey, as it is often lower in fat and cholesterol than higher-fat beef options.
• Steak seasoning: A simple way to boost the beefy flavor with a blend of spices. 
• Worcestershire sauce: Adds rich, umami depth and enhances the overall savory taste.
• Dry mustard: The secret ingredient. It provides a tangy bite, balances the richness, and keeps the cheese sauce smooth.
• Milk: The base for the creamy cheese sauce. Whole milk works best. You can use evaporated milk, but the sauce may be a little thicker; adjust if necessary. 
• Beef broth: Deepens the flavor and complements the sharp tang of cheddar cheese. Vegetable or chicken broth can be used. If you’re watching your salt intake, use lower-sodium broth.
• Sharp cheddar cheese: The star of the dish, giving it that classic sharp, melty goodness. Popular substitutions are mozzarella or Parmesan cheese. Freshly shredded melts best!

Step-by-Step Instructions

Preheat your oven. Lightly grease a 9×13-inch casserole dish and set aside. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. Drain and transfer to the prepared dish. In a large skillet, cook the ground beef until fully browned, breaking it apart as it cooks.

Drain any excess grease. Stir in garlic, Worcestershire sauce, onion powder, steak seasoning, salt, and pepper. Add the meat mixture to the casserole dish.

In the same pot that the macaroni was cooked, melt butter over medium heat. Whisk in the flour and cook for about 1 minute. Slowly add the broth, milk, and dry mustard, whisking constantly until smooth and slightly thickened. 

Stir in most of the cheddar, reserving a cup for the top until melted and creamy. Pour the cheese sauce over the cooked pasta and ground beef. Mix until fully coated.

Bake until bubbly and golden. Top with the remaining cheese and return to the oven for 10 minutes. Serve and enjoy!

See the recipe card at the bottom of the post for complete measurements.

Laura Belle’s Tips

1. Don’t overcook the pasta; it will finish baking in the oven.
2. Use freshly shredded cheese for a smoother sauce.
3. Add a splash of milk before reheating to keep it creamy.
4. For extra flavor, stir in a little sour cream.

Storage

Let it cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. Freezer: Cool completely, then store in an airtight container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

What to Serve with Ground Beef Casserole

This dish is hearty on its own, but it also pairs beautifully with fresh, lighter sides for a well-balanced, tasty meal.

Try it with a crisp chopped salad, roasted Brussels sprouts, steamed broccoli, green beans, warm garlic bread by Miss In The Kitchen, or even a simple side of sliced tomatoes. 

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Yield: 8

Baked Mac And Cheese With Ground Beef (Easy Recipe)

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A creamy, cheesy baked pasta dish loaded with seasoned ground beef. Perfect for an easy comforting dinner.

Prep Time 25 minutes

Cook Time 1 hour

Total Time 1 hour 25 minutes

Ingredients

• 12 ounces of uncooked macaroni noodles
• 1 pound lean ground hamburger meat (or ground turkey)
• 3 garlic cloves – minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon steak seasoning
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 tablespoons butter
• 1/4 cup flour
• 2.5 cups whole milk or evaporated milk
• 2 cups beef broth (regular or less sodium)
• 1 teaspoon ground mustard
• 4 cups freshly grated sharp cheddar cheese (divided 3 cups / 1 cup)
• Non-stick cooking spray

Instructions

1. Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish and set aside.
2. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente (about 1-2 minutes less than package directions). It will continue to cook while baking. Drain and transfer to the prepared baking dish.
3. While the pasta is cooking, in a large skillet over medium-high heat, cook the ground beef until it is fully browned, breaking it apart as it cooks. Drain any excess fat by moving the ground beef to one side of the pan, then use tongs and a paper towel to soak up the grease.
4. Lower the heat to medium and stir in: minced garlic, Worcestershire sauce, steak seasoning, onion powder, salt, and pepper. Cook for another 1-2 minutes. 
5. Add the beef mixture to the baking dish and mix with the macaroni.
6. In the same pot that the macaroni was cooked in, melt the butter over medium heat. 
7. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a paste forms (it will be lumpy, don’t worry).
8. Slowly whisk in the beef broth and the milk, a little at a time, until smooth. Whisk in the ground mustard.
9. Continue whisking over medium heat until the mixture thickens slightly and becomes creamy, about 3-4 minutes. Keep it at a gentle simmer, don’t let it boil.
10. Reduce the heat to low and stir in 3 cups of the shredded cheese. Gently whisk until fully melted and smooth.
11. Pour the cheese sauce into the baking dish. Stir until everything is fully combined.
12. Cover with aluminum foil and bake for 45-50 minutes.
13. Remove the foil and top with the remaining cup of shredded cheese.
14. Bake for an additional 10 minutes, until lightly golden on top.
15. Let it sit for about 5 minutes before serving to help it set. Serve warm and enjoy!

Notes

Helpful Equipment & Tools:

• Measuring cups and spoons
• Whisk
• Large pot – for boiling pasta
• Large non-stick skillet
• 9×13-inch casserole dish

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 895Total Fat: 60gSaturated Fat: 33gUnsaturated Fat: 27gCholesterol: 187mgSodium: 1927mgCarbohydrates: 42gFiber: 2gSugar: 9gProtein: 49g

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