Cooking Tips
Cheesy Beef Macaroni Lasagna Bake
Elbow macaroni layered with seasoned ground beef, rich tomato meat sauce and creamy cheese sauce, baked golden and bubbling.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
This is lasagna's heartier cousin: elbow macaroni standing in for pasta sheets, layered with a richly seasoned beef and tomato sauce and a smooth cheese sauce, then buried under cheddar and mozzarella and baked until golden. It feeds a crowd, reheats well, and tastes even better the next day.
Ingredients
Beef and pasta:
400 g elbow macaroni pasta
750 g ground beef
1 medium onion, finely chopped
4 garlic cloves, minced
2 tbsp olive oil
2 cups marinara or tomato sauce
2 tbsp tomato paste
½ cup beef broth
1 tbsp Worcestershire sauce
1 tsp Italian seasoning
1 tsp garlic powder
½ tsp onion powder
1 tsp dried oregano
½ tsp smoked paprika
1 tsp salt
½ tsp freshly ground black pepper
2 tbsp fresh parsley, chopped
Creamy cheese sauce:
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk
½ cup heavy cream
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
Topping:
1½ cups shredded cheddar cheese
2 cups shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
Method
1. Heat the oven to 190°C (375°F). Cook the macaroni in salted water until just shy of al dente, then drain.
2. Heat the olive oil in a large pan over medium-high heat. Cook the onion until soft, then add the garlic for 30 seconds.
3. Add the ground beef and cook, breaking it up, until browned all over and cooked to 160°F (71°C). Drain off excess fat.
4. Stir in the tomato paste, marinara sauce, beef broth, Worcestershire sauce and all the seasonings. Simmer for 10 minutes until thick and rich.
5. For the cheese sauce, melt the butter, whisk in the flour and cook for 1 minute. Add the milk and cream gradually, whisking, until smooth and thickened, then stir in the cheddar and mozzarella until melted. Season lightly.
6. In a large baking dish, layer half the macaroni, half the meat sauce and half the cheese sauce; repeat, then top with the cheddar, mozzarella and Parmesan.
7. Bake for 25–30 minutes until golden and bubbling. Rest for 10 minutes, scatter with parsley and serve.
Cooking Tips
Undercook the pasta slightly — it finishes in the oven and stays firm instead of mushy.
Resting the bake before cutting keeps the layers neat instead of sliding apart.
A splash of beef broth keeps the meat sauce from drying out during the bake.
Frequently asked questions
Can I make this ahead?
Yes — assemble up to a day ahead, refrigerate, and add 10 minutes to the baking time from cold.
Can I use a different pasta shape?
Yes — any short pasta like penne or rigatoni works; keep the weight the same.