Cheesy Ground Beef and Macaroni Casserole Step-by-step instructions

Before you start

Before beginning this recipe, ensure that your oven is fully preheated to 375°F (190°C) to ensure consistent baking. Gather all your ingredients, including the ground beef, macaroni, and shredded cheese. Have your 9x13-inch baking dish ready and lightly greased if necessary.

If you are using a block of cheese, shred it during the pasta boiling phase to save time. Having everything prepped and within reach will make the assembly process seamless and help you maintain the workflow once the beef is browned and the pasta is drained.

Instructions

Preparation and Browning

1. 1Prepare the pasta and meat
   Bring a large pot of salted water to a boil and cook the macaroni according to the package directions until al dente. Drain the pasta using a colander. Meanwhile, brown the ground beef in a skillet over medium-high heat until fully cooked. Ensure the meat is thoroughly browned and no longer pink.
   Look for The beef should be browned and cooked through, and the pasta should be tender.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Drain the fat from the skillet after browning the beef to keep the casserole from becoming greasy.

The ground beef should be browned and crumbly, with no signs of pink. The macaroni should be cooked just to al dente, meaning it retains a slight bite. Drain the pasta and the beef well before moving to the assembly stage. The kitchen should smell savory and fresh.

Assembly and Layering

2. 2Assemble the casserole
   Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked macaroni and the browned ground beef. Stir in half of the shredded cheese to ensure it is evenly distributed throughout the mixture. Transfer the combined ingredients into a 9x13-inch glass baking dish, spreading it out into an even layer.
   Look for The mixture should look well-combined and evenly spread in the dish.
   Tip Using a glass baking dish helps you see the edges browning perfectly.

The mixture of pasta and beef should be thoroughly combined with half of the shredded cheese. It should look evenly distributed and ready for the baking dish. Ensure the top is smoothed out so that the final layer of cheese melts evenly across the surface of the casserole.

Baking and Serving

3. 3Bake and serve
   Top the casserole with the remaining shredded cheese. Place the baking dish into the preheated oven and bake for 20 minutes, or until the cheese is melted, bubbly, and slightly browned on top. Remove from the oven and let it rest for 5 minutes before serving with a spatula to create the signature cheese pull.
   Look for The cheese should be bubbling and golden brown on top.
   Tip Do not skip the resting time, as it allows the cheese and pasta to set slightly for a better serving experience.

The cheese should be molten, golden, and bubbling at the corners of the dish. A gentle steam should rise from the casserole when it is removed from the oven.

Let it rest for 5 minutes so the cheese sets, then use a spatula to lift a portion to check for the signature cheese pull.

Common mistakes

Avoid overcooking the macaroni during the boiling stage. Since the pasta will continue to cook slightly in the oven with the cheese and meat, it is best to pull it from the boiling water when it is just al dente.

Another common mistake is adding too much liquid or grease from the meat. Ensure that you drain the fat thoroughly after browning the beef to maintain the desired texture and prevent the final dish from becoming overly oily or soggy.

How to tell it’s done

The casserole is done when the cheese on top is fully melted, bubbling across the entire surface, and has developed a light golden-brown color. The edges should be slightly crispy, and the heat should be consistent throughout the dish.

Since the ground beef was already cooked to a safe internal temperature of 160°F (71°C) in the skillet, the baking phase is primarily about melting the cheese and heating the pasta through.

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