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Hearty Beef Macaroni Bake: Perfect Comfort Food

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This casserole offers a comforting blend of savory ground beef and tender macaroni pasta, enveloped in a creamy, tangy sauce reminiscent of classic burger flavors. A generous layer of melted, golden-brown cheese crowns the dish, providing a rich and gooey texture. Baked to perfection, this hearty meal presents a harmonious balance of flavors and satisfying textures in every spoonful.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1 tablespoon olive oil
  • 1.5 pounds lean ground beef
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dill pickle relish
  • 1/4 cup yellow mustard
  • 1/4 cup ketchup
  • 1/2 cup mayonnaise
  • 2 tablespoons white vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1.5 cups beef broth
  • 1 cup milk
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded mozzarella cheese
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
  3. While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
  4. Add the chopped onion to the skillet with the beef and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  5. In a medium bowl, whisk together the pickle relish, yellow mustard, ketchup, mayonnaise, white vinegar, granulated sugar, onion powder, garlic powder, and smoked paprika to create the "Big Mac" sauce.
  6. Pour the beef broth and milk into the skillet with the beef and onion mixture. Bring to a simmer, then stir in the prepared "Big Mac" sauce. Season with salt and pepper to taste.
  7. Add the cooked macaroni to the skillet and stir to combine with the beef and sauce. Stir in 1 cup of the shredded cheddar cheese until melted and well incorporated.
  8. Transfer the macaroni and beef mixture to the prepared baking dish.
  9. Sprinkle the remaining 1 cup of shredded cheddar cheese and the 1 cup of shredded mozzarella cheese evenly over the top of the casserole.
  10. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  11. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.

Notes

For an extra layer of flavor, consider adding a sprinkle of toasted sesame seeds over the top before baking to mimic the classic bun.

This casserole can be assembled ahead of time. Cover and refrigerate for up to 24 hours, then bake as directed, adding an extra 10-15 minutes to the baking time if baking from cold.

Adjust the tanginess of the sauce by varying the amount of pickle relish and vinegar to suit your preference.

Nutrition

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