This Beefy Mac and Cheese is the ultimate comfort food combo! It comes together when creamy cheesy mac and cheese meets hearty ground beef with tangy tomato sauce, and a dash of sour cream for that extra dose of yum!
If you've got one pan, a strainer, and 20 minutes, then you've got yourself a tasty meal! Just cook some ground beef and onion, toss in cooked elbow macaroni, tomato sauce, sour cream, garlic, seasonings, and a generous amount of cheddar cheese! Now, wasn't that easy?
Why You'll Love Mac and Cheese with Meat
Everybody loves Mac and Cheese! But what happens when you add ground beef? It elevates this classic dish into a hearty and satisfying meal that busy parents and hungry kids will go wild about.
Easy stovetop method. No need to heat up the oven for this one! You'll thank me if you're making this on a hot summer day 🙂
Some of you might be reminiscing about eating Hamburger Helper as a kid; this recipe is sort of like Hamburger Helper but way better!! It's a fresher, cleaner version of an old-fashioned classic.
What Goes In It
Let's talk about the ingredients for this beefy mac and cheese recipe:
Elbow macaroni - to start the recipe, cook the pasta al dente, drain it, and let it sit in a colander or pasta strainer while you proceed with the rest of the recipe.
Ground Beef - use lean ground beef such as 90/10; if using anything lower than 90/10 be sure to drain off the grease after you brown it. While cooking the ground beef, use your spatula to break it up into small pieces.
Yellow onion - use mini food chopper to chop or mince the onion; it's the fastest, easiest way to chop an onion (with almost no tears, haha).
Cheddar cheese - you can use mild or sharp cheddar cheese (sharp will definitely add more flavor punch). Shred your own cheese for the best flavor and texture. It only takes a couple of minutes to do it and worth the extra effort.
Tomato sauce - adds a delightful tanginess to the beefy mac and cheese, balancing the richness of the ground beef and cheese. Love it!
Sour cream - by adding just a half cup of sour cream, you'll love how creamy it makes the casserole and it helps to bind all the flavors together. It's a nice touch to the recipe!
Montreal Steak Seasoning - known for its bold and savory taste, it enhances the overall flavor of this dish. Plus, its a convenient way to add a variety of flavors in one step. I use it on a regular basis!
Additional seasonings - for added flavor (because that's what we all really want, right?), I like to also add garlic powder, pepper, and a little salt.
Ingredient Substitutions
- Choose your favorite pasta: penne, shells, or twists.
- Instead of ground beef, try ground chicken, turkey, or venison.
- Swap out the cheddar cheese with pepper jack
- Use a teaspoon of onion powder instead of fresh onion.
- Greek yogurt is a good replacement for sour cream.
Recipe Variations
- Add a 10-oz can of Rotel tomatoes for a nice flavor blast.
- Use 2-4 teaspoons of chili powder (or taco seasoning) to add a touch of spice.
- Add more veggies - saute a small amount of chopped bell pepper and celery with the onions. Or add a cup of shredded carrots or a handful of fresh baby spinach.
How to Make Beefy Mac and Cheese
You'll love the simplicity of it!
What to Serve With It
Mac and Cheese with Meat can be served all by itself, but you can add a side or two to stretch the meal further. Heck you can even place a scoop of it between two slices of toasted garlic bread (yeah, I went there!). Here are a few more side dish suggestions:
- Simple green salad
- Seasoned green beans
- Honey Roasted Carrots and Parsnips
- Creamy Shoe Peg Corn Salad
Recipe Tips
- Choose a pasta that will "hold on" to the beefy cheese mixture such as elbow macaroni, shells, rotini, penne, etc.
- Cook the pasta al dente, which means removing the pasta from the boiling water before it gets tender. It will, however, get tender while it sits in a pasta strainer or colander until you need it.
- Flavor is everything! So be sure to taste test the beefy mac and cheese mixture before serving it.
Experiment with Toppings
Feeling adventurous? As a final step, top the beefy mac and cheese with cooked and crumbled bacon, sliced jalapeno peppers, or buttered and toasted breadcrumbs.
Frequently Asked Questions
Lean ground beef (90% lean or higher) will result in a lower-fat dish, while higher-fat ground beef (80% lean) can add more flavor and richness. The choice depends on what you typically like to use.
If you want to get a jump start on this recipe and finish it later, I suggest cooking the meat mixture (steps 2 and 3) then letting it cool off completely. Cover and refrigerate it for 1-2 days. Then when you're ready to finish the recipe, cook and drain the pasta. Combine the hot pasta with the meat mixture in a pan over medium heat. Add half the cheese, stir well, and add the remaining cheese. Stir until blended and cheese is melted. Garnish with freshly chopped parsley.
Freezer Meal - If you want to make the entire dish and freeze it for later, it's really important to undercook the pasta since it can get a little mushy after freezing it and thawing it. I suggest cooking the pasta for 2 minutes less than the package directions. Drain it and rinse it with cold water to stop the cooking process. Proceed with the recipe directions as is, let it cool, then pop into the freezer in an airtight container. Label it with the date and enjoy within 3 months.
Storing and Reheating
Store leftovers in an airtight container for up to 3 days. The fastest way to reheat beefy mac and cheese is in the microwave. Place a serving on a plate and cover it with another plate. Heat on 50% power for 1 minute, stir, and reheat again at 50% power for another minute, if needed.
More Easy Ground Beef Recipes
If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.
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Recipe
Beefy Mac and Cheese
Equipment
- large skillet or pan
- measuring cup(s)
- measuring spoons
- cheese grater
- pasta strainer or colander
Ingredients
- 1 pound elbow macaroni (dry)
- 1 pound extra lean ground beef
- 1 tablespoon olive oil
- 1 cup chopped onions (use less onions, if desired)
- 15 ounces tomato sauce adds a tangy tomato flavor
- ½ cup sour cream adds creamy texture and tangy flavor
- 1 sprig fresh parsley, chopped (see instructions for measurements)
- 1 teaspoon garlic powder
- 1 teaspoon salt adjust salt to your liking
- ¼ teaspoon black pepper
- 1 teaspoon Montreal Steak Seasoning (a blend of garlic, coriander, black pepper, cayenne pepper flakes, dill seed, and salt.) Omit if you want to. You may need to add additional salt and pepper so please do a taste test and adjust accordingly!
- 8 ounces block cheddar cheese, shredded (you will shred the cheese yourself)
- Notes: If you don't like tomato sauce, it can be omitted, however, something else needs to take its place to keep the mac and cheese from drying out: try about ½ cup of beef broth, chicken broth, or even whole milk. Stir and add more to get the right consistency.
Instructions
- Cook the macaroni per the package directions. Try not to overcook the pasta (al dente is recommended). Drain in a colander.
- While the macaroni is cooking, place the olive oil, ground beef, and onions in a large skillet over medium-high heat. Break up the meat with a spatula and cook it until it's no longer pink and the onions are tender. Drain off any fat (there probably won't be much to drain if you use extra lean ground beef).
- Add the tomato sauce, sour cream, 1 heaping tablespoon of chopped parsley, garlic powder, salt, pepper, and steak seasoning. Stir to combine; simmer on medium heat for 3-5 minutes. Remove from heat. Taste test; add more seasoning, if desired.
- Add the cooked pasta to the meat mixture, and stir to combine.
- Return the skillet to the heat. Add half the shredded cheese and stir well. Then add the remaining cheese, and stir again until the cheese is melted. Turn off the heat. Do a final taste test and add more seasoning, if needed to suit your taste.
- Garnish with fresh chopped parsley. Serve with a simple green salad.
Notes
-
- Choose your favorite pasta: penne, shells, or twists.
-
- Instead of ground beef, try ground chicken, turkey, or venison.
-
- Swap out the cheddar cheese with pepper jack
-
- Use a teaspoon of onion powder instead of fresh onion.
-
- Greek yogurt is a good replacement for sour cream.
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
MzLeeny
This was ok. Next time I will try it with ground turkey and No tomato sauce or Montreal seasoning.
Anne Clark
Thanks for the feedback! Let me know how it turns out 🙂
Mel
Easy, fast, and delicious!
Anne Clark
I’m so happy you liked it, Mel! Thank you for sharing 🙂
Angel
This was great! A great alternative to box dinners and made a ton which we meal prepped for lunches. It freezes and reheats really well.
I substituted greek yogurt for sour cream because it was what I had on hand. We'll definitely be making this again. It's toddler approved.
Anne Clark
Yay Angel!! I’m so happy you liked it! Thank you so much for leaving a comment and sharing your substitution!
MJ
I love this recipe it is amazing for when you are in a hurry,thanks for coming up with this!
Anne Clark
I'm so happy you like it, MJ! Thank you much for leaving a comment 🙂
Robin
I made this over the weekend and it's so good I'm making it again today. My family loves it.
Anne Clark
Thank you so much for leaving a nice comment and 5 stars, Robin!!! I'm excited you and your family love this recipe!
Tyann Bowman
I made this recipe looking for something different that I hoped my kids would like. It was not good and I followed the recipe exactly. My 4yr old and 2yr old tried a couple bites each but couldn't get through it. Myself and my husband didn't like it either. Most things I can eat if I have to so i ate it but had to make dinner again for the others in my family. And threw the rest away. The Montreal steak seasoning was a weird ingredient for this dish and I don't know if it was the tomato sauce or sour cream or maybe the combo but the dish had a tangy flavor to it that even the cheddar cheese could not cover.
Anne Clark
Oh no, Tyann. I'm so sorry this recipe didn't work for you. I know how frustrating it is to go through the trouble and expense of making a recipe that doesn't turn out good. Yours is the first comment I've received about my recipe being so bad, it had to be thrown out! As a reference, my family loves Montreal steak seasoning and puts it on everything from eggs to baked potatoes - so I guess it's an acquired taste. As far as the "tangy flavor" well, I talked about how tangy this mac and cheese is all througout my post and in the recipe card. It appeals to a lot of people so again, I supposed that's an acquired taste. This recipe can be made without the Montreal steak seasoning. The tomato sauce can be omitted however, something else needs to take its place such as: about ½ cup of beef broth, chicken broth, or even whole milk can help keep the meat mixture from drying out. I appreciate your honesty, I really do! A little constructive criticism really helps people like me who place their recipes out for the world to see and make. I will make some notes in the recipe card about the Montreal Steak Seasoning and the tomato sauce.