Food Ingredients Pasta + Noodles Macaroni and Beef Casserole 5.0 (1,565) 16 Reviews This hearty cumin-scented casserole has an irresistible cheesy-crisp topping. It's table-ready in just 45 minutes, making it a great go-to option for busy nights. By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on September 6, 2023 Rate PRINT Share Active Time: 30 mins Total Time: 45 mins Yield: 8 servings Frequently asked questions What is the best way to season ground beef? Ground beef on its own may not elicit much excitement, but it's an excellent vehicle for delivering flavor by pairing it with any number of herbs, spices, and aromatics. For this recipe, we start by sautéing onion and green bell pepper, then add the beef and cumin, cooking until the meat is browned. This acts as a wonderful foundation for the casserole — the ground beef is mixed with the rest of the ingredients, seasoned with salt and pepper, and baked, fusing all the flavors together for a homey, hearty meal. How can the topping on a casserole be kept from getting too dark? If you notice your casserole is getting too browned on top before the filling has finished baking, simply cover the dish with a piece of foil to prevent it from getting any darker. However, when you bake this casserole right after it's assembled, it only requires about 15 minutes in the oven, which shouldn't put it at risk of becoming overly dark. Notes from the Food & Wine Test Kitchen Our cheesy macaroni and beef casserole recipe has so much going for it. Not only is it a cozy crowd-pleaser that can be enjoyed by kids and adults alike, but it comes together quickly, likely from inexpensive pantry staples. One more reason to love it: The whole thing can be assembled a day in advance. You'll just need to take it out of the fridge and let it come to room temperature before baking; allow a few extra minutes of time in the oven. Ingredients 1 pound elbow macaroni 3 tablespoons extra-virgin olive oil, plus more for tossing 1 onion, finely chopped 1 green bell pepper, cut into 1/4-inch dice 2 pounds ground beef 2 teaspoons ground cumin 2 tablespoons all-purpose flour 1 (15-ounce) can crushed tomatoes 1/2 cup chicken stock or low-sodium broth 1/4 cup heavy cream 1/4 cup chopped parsley 6 ounces sharp cheddar cheese, shredded (2 cups), divided Kosher salt Freshly ground black pepper 1/3 cup panko 3 scallions, thinly sliced Directions Preheat the oven to 350°F. In a large pot of boiling salted water, cook the macaroni until al dente. Drain well and transfer the macaroni to a bowl. Add a drizzle of olive oil and toss well. Meanwhile, in a large, deep skillet, heat the 3 tablespoons of olive oil. Add the onion and bell pepper and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the ground beef and cumin and cook over high heat, stirring occasionally, until the meat is browned and any liquid has evaporated, about 8 minutes. Add the flour and cook until no floury taste remains. Stir in the tomatoes and stock and simmer until thickened, scraping up any browned bits from the bottom of the pan, about 3 minutes. Remove from the heat and stir in the macaroni, cream, parsley, and 1 cup of the cheddar cheese. Season with salt and pepper. Transfer the mixture to a large ceramic baking dish about 2 inches deep. Sprinkle the remaining 1 cup of cheese and panko on top. Bake for about 15 minutes, until the casserole is bubbling and the cheese is melted. Let stand for 5 minutes. Scatter the scallions on top and serve. © Alexandra Rowley Originally appeared: November 2011 Rate It Print