Macaroni and Beef Casserole
Updated August 17, 2015
Jim Wilson/The New York Times
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 quarts water
Salt to taste
1 ½ cups elbow macaroni
1 tablespoon olive oil
1 cup chopped onions
¼ cup chopped celery
¼ cup chopped green pepper
2 teaspoons finely chopped garlic
1 pound lean ground beef chuck or round steak
Freshly ground pepper to taste
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
2 tablespoons chopped fresh basil or Italian parsley
½ cup canned crushed tomatoes
2 tablespoons butter
2 tablespoons flour
2 cups milk
2 cups cubed or shredded Cheddar cheese
Cayenne pepper to taste
¼ teaspoon freshly grated nutmeg
2 tablespoons grated Parmesan cheese
Nutritional analysis per serving (4 servings)
50 grams carbs; 158 milligrams cholesterol; 749 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 20 grams saturated fat; 39 grams fat; 4 grams fiber; 2129 milligrams sodium; 50 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the water with salt to a boil. Add the macaroni; stir and simmer until tender, about 5 minutes. Do not overcook. Drain and rinse under cold water.
- Step 2
In a skillet, heat the oil and add the onions, celery, green pepper and garlic. Cook, stirring, until wilted. Add the meat, salt and pepper. Cook, stirring, until the meat loses its red color. Add the oregano, basil and tomatoes. Cook, stirring, for 5 minutes. Add the cooked macaroni. Blend well and set aside. Keep warm.
- Step 3
Meanwhile, melt the butter in a saucepan, and stir in the flour with a wire whisk until well-blended. Add the milk, stirring rapidly, and bring to a simmer. Cook, stirring, for about 5 minutes.
- Step 4
Remove the sauce from the heat, and stir in the Cheddar cheese, cayenne, nutmeg, and more salt and pepper to taste. Stir until the cheese melts.
- Step 5
Preheat broiler.
- Step 6
Spoon the macaroni mixture into a baking dish measuring 7 by 10 by 2 ½ inches. Pour the cheese sauce evenly over the macaroni mixture. Sprinkle with Parmesan cheese, and place under the broiler (about 4 to 5 inches from the heat source) until it is hot, bubbling and lightly browned.
Private Notes
Comments
The rich flavor of this gorgeous dish hinges on your generous and attentive seasoning. Once the meat is cooked, its seasoning go-time. The cheese sauce requires the same attentiveness but varies depending on the sharpness of your cheddar, mine was mild and needed much more salt. And for the love of all things, forget the "2 Tbsp of grated Parmesan" and grate so that sucker is covered! After all, "this crisp nutty blanket of parmesan isn't necessary" said no one ever.
I have been a fan of Pierre Franey since I was a newlywed and he wrote the "60 Minute Gourmet" column in the NYT. My husband and I worked on Wall St. and often got home after 8pm; his recipes were a godsend. Always easy and always delicious. This was a favorite and I make it to this day. RIP Pierre; you will always be missed.
It would be just fine. Before putting in the fridge, cover it with a piece of parchment-lined foil (parchment side down). When ready to eat, bake covered at 350 until heated through. Uncover, turn on the broiler, and place under the broiler until the top is bubbling and lightly-brown.
Made it for my monthly movie group and it was gone SO fast and they loved it so much they want me to make it again this Sunday for our Burning Man potluck. Will be using the recipe a lot in the future
I didn’t have any bell peppers, and added a jalapeño instead. Delicious - would definitely do it again!
This is so delicious I may have to make it once a week. I made no changes.