This super creamy, cheesy beef and macaroni casserole brings back memories of simpler times. My Best Friend’s Mom’s Cheesy Beef Macaroni Casserole has been a family favorite for years — comforting, satisfying, and easy to make.
I first tasted this dish in fourth grade at my best friend’s house. Years later I found a similar recipe after I was married, but I’ve tweaked it to match the version I remember. The base is simple: ground beef, pasta, cheese and a can of cream of mushroom soup. If you prefer, you can substitute a homemade mushroom sauce, but the canned soup still works well and keeps this recipe quick.
On this occasion I used a can of fire-roasted diced tomatoes with garlic instead of stewed tomatoes. Both work; the stewed tomatoes are a bit more traditional, but the fire-roasted variety adds a pleasant smoky note my husband enjoyed. Use whichever you prefer.
I like to add a modest amount of herbs and spices so the casserole isn’t bland. I keep the seasoning light so the dish still feels like the childhood version — just a little lift to make the flavors pop.
I prefer baking this casserole covered to keep the pasta tender and the cheese creamy. Some like a crunchy top, but for this recipe I aim for a soft, comforting texture. If you prefer a crispier surface, uncover for the last 5–10 minutes of baking.
To make it extra creamy I add cream cheese along with a shredded Mexican blend for melting — though sharp cheddar works just as well if you prefer a classic flavor. There are many cheese options today; pick the one that suits your taste.
I also choose a quality pasta brand and cook it just until al dente so it holds its shape after baking. Overcooked macaroni can get mushy, so minimal cooking before assembling preserves texture.
The recipe does include a couple of canned items, but it also uses fresh mushrooms and garlic and a splash of whole milk, balancing convenience with fresh flavor. It’s not health food, but it’s a comforting, homey meal that’s perfect for a family dinner or a weeknight supper.
Don’t be put off by my imperfect photos — casseroles can be tricky to photograph. What matters is the flavor: this is a very delicious, nostalgic dish that’s cheesy, creamy, easy to prepare and budget friendly. Enjoy it with family and friends.
My Best Friend’s Mom’s Cheesy Beef Macaroni Casserole
Ingredients
- 1 lb. lean ground beef
- 6 oz. fresh sliced mushrooms
- 1/2 cup onion, chopped (1 small to medium, to taste)
- 1 – 2 cloves garlic, minced
- 4 oz. cream cheese, cut up
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup whole milk
- 1 (14.5 oz) can diced tomatoes with garlic (or 1 can stewed tomatoes, broken up)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon sugar
- 2 cups uncooked macaroni, cooked and drained
- 2 cups shredded Mexican blend cheese, or grated sharp cheddar
Instructions
- In a large frying pan, sauté the ground beef, mushrooms, onions and garlic over medium heat until the meat is cooked, breaking up the beef as it cooks. Drain any grease.
- Return the pan to low heat, stir in the cream cheese until it melts and coats the mixture. Add the cream of mushroom soup, milk, tomatoes and seasonings, stirring until the mixture is smooth and combined.
- Cook the macaroni according to package directions in a separate pot, drain and set aside.
- In a lightly sprayed 2-quart casserole dish, layer half the beef mixture, half the cooked macaroni, and half the cheese. Repeat the layers with the remaining ingredients.
- Cover and bake in a preheated 350ºF oven for 40 minutes. If you prefer a browned top, uncover for the last 5–10 minutes of baking.