Baked Ground Beef Macaroni and Cheese Step-by-step instructions

Before you start

Before beginning, organize all your ingredients and equipment on the counter. Preheat your oven to 375°F (190°C) to ensure it is ready when you finish the stovetop preparation.

Shred the cheddar cheese if you are using a block, and measure out the pasta. Having everything ready to go will make the cooking process seamless and prevent any rushing once the heat is turned on.

Instructions

Browning and Boiling

1. 1Prepare the beef and pasta
   Brown the ground beef in a large skillet over medium-high heat until fully cooked. Ensure the internal temperature reaches 160°F (71°C). Drain excess grease as needed. Meanwhile, boil the macaroni in a large pot of salted water according to package directions until al dente, then drain well.
   Look for The beef should be browned and crumbly with no pink remaining.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not overcook the pasta, as it will continue to soften during the baking phase.

The ground beef should be fully browned and crumbly with no pink color remaining. The pasta should be cooked to al dente, meaning it still has a slight bite, as it will continue to absorb liquid and soften while baking in the oven. Drain the pasta well to prevent excess water from thinning out your rich, creamy cheese sauce.

Developing the Cheese Sauce

2. 2Create the cheesy sauce
   In the same skillet or a separate large pot, melt the cheddar cheese over medium heat until smooth and creamy. Add the cooked pasta and browned beef to the cheese, folding everything together until the pasta is evenly coated.
   Look for The sauce should be thick, glossy, and clinging to the pasta.
   Tip Use freshly shredded cheese for the smoothest melting results.

The sauce is ready when the cheddar has combined into a thick, uniform, and glossy mixture. It should smell fragrant and savory. When you fold in the pasta and meat, ensure every single piece is thoroughly coated in the cheese sauce. The mixture should look cohesive and creamy before it is transferred to the baking dish.

The Golden Bake

3. 3Bake the casserole
   Transfer the mixture into a 9x13 inch baking dish. Sprinkle the remaining cheese over the top to create a crust. Bake in a preheated oven at 375°F (190°C) until the cheese is bubbling and the top is golden brown, about 15 to 20 minutes. Let it rest for 5 minutes before serving.
   Look for The cheese on top should be bubbling and golden brown.
   Tip Place the dish on a baking sheet to catch any potential drips.

After baking, the surface of the macaroni and cheese should be deep golden brown with patches of bubbling, melted cheese. The edges of the dish may show a slight crust, which is perfectly normal.

Allow the dish to rest for 5 minutes; this short rest allows the sauce to set slightly, making it easier to serve without it falling apart.

Common mistakes

A common mistake is overcooking the pasta before it hits the oven; ensure it is al dente so it does not become mushy during the bake. Another error is using an incorrect heat level, which will prevent the cheese from melting properly and result in a clumpy consistency.

Finally, avoid crowding the baking dish, as this can prevent the top from browning evenly and may lead to uneven cooking throughout the casserole.

How to tell it’s done

The dish is done when the top is golden brown and the cheese sauce is bubbling around the edges of the baking dish. The ground beef should have reached an internal temperature of 160°F (71°C) during the initial browning phase.

When you insert a spatula into the center, the texture should be firm but moist, and the cheese pull should be pronounced and smooth.

• Ground meat: 160°F (71°C) in the thickest part