Baked Beef Macaroni
An oldie but always a goodie, that is the Baked Beef Macaroni. The process is similar to making Baked Spaghetti(I should post an updated recipe sometime soon) but is more robust because when the meaty sauce mixes into the elbow pasta the sauce gets into all its nooks and cranny which just makes it even better.
I served this pasta dish with garlic bread and salad. It’s always a hit with the family. It’s a heavy dish and you’ll tell yourself you won’t have seconds but you’ll always end up going back for more. It is what it is so don’t feel guilty about enjoying a plate or 2 of Baked Beef Macaroni. š
Baked Beef Macaroni
Ingredients
- 2 cups uncooked elbow macaroni (use whole box for more servings)
- 1 1/2 pound ground beef
- 1 jar spaghetti sauce
- sprinkle of Italian seasoning
- sprinkle of garlic powder
- sprinkle of salt & pepper
- 2 tbsp sugar
- 2 cups shredded mozzarella cheese (divided)
- water for boiling pasta (reserve 1 cup of pasta water for the sauce)
Instructions
- Cook the pasta accordingly. Al dente is good. While the pasta boils, brown the ground beef in a pan. Drain the oil. Add the spaghetti sauce, 2 tbsp of sugar and sprinkle of Italian seasoning, garlic powder, salt and pepper. Add 1 cup of reserved pasta water. Stir everything together. Cover and simmer, opening it occasionally to stir. Let it simmer for about 10-15 minutes or so.
- Preheat the oven to 350Ā°.
- Drain the water off of the cooked pasta. Combine the pasta with the sauce. Stir in 1 cup of shredded mozzarella cheese. Transfer the whole thing in a baking pan.
- Sprinkle the remaining shredded mozzarella cheese on top. Bake it in the oven for 15-20 minutes.
- Chill for 5 minutes before serving.
Enjoy!
