Want to win over everyone at the table? This macaroni casserole with ground beef and vegetables is just the thing. It’s a cozy pasta bake with a hearty tomato meat sauce, diced onion, carrot and zucchini, and a rich, cheesy bechamel poured right over the top. A creamy sauce, well-seasoned ground beef, and that golden, bubbly cheese crust from the oven make this dish impossible to resist.
It’s perfect for a quick weeknight dinner, especially since you can put it together ahead of time and pop it in the oven once everyone’s home. This easy macaroni casserole with vegetables is one you’ll want to make again and again. I’m a huge fan of casserole recipes, are you?
Tips for a foolproof macaroni casserole with ground beef and vegetables
- Let the casserole rest: Take the casserole out of the oven and let it sit on the counter for 10 minutes before cutting in. This helps it hold its shape when you serve it.
- Cook the pasta al dente: It’ll keep cooking in the oven, so make sure it still has a little bite when you drain it.
- Save some pasta water: Keep a cup of pasta water on hand to help the sauce cling to the pasta.
How to make a smooth bechamel sauce every time
Making a bechamel sauce (butter and flour cooked into a roux, then whisked with milk) really isn’t hard, but there are a few spots where it can go wrong. Trust me, I’ve experienced them all. Here are the most common problems, along with the fix based on my many fails, so you never have to toss a batch of bechamel again:
- The sauce won’t thicken: The ratio for a perfect roux is 1:1, butter to flour. Using 50 g butter? Add 50 g flour. I add 500 ml milk for a thick bechamel for this macaroni casserole. Easy to remember.
- The sauce tastes like raw flour: Cook the butter and flour together for 2 to 3 minutes, until it smells like cookie dough. That’s what gets rid of the raw flour taste. Cook it a little longer and the color will darken slightly with a more intense flavor.
- The sauce has lumps: Your butter and flour mixture is very hot. Pouring cold milk straight in shocks the mixture and creates lumps. Add the milk gradually, a little at a time, and let each addition warm through in the pan for a few seconds before you start stirring. That’s how you get a smooth, even sauce.
- The sauce is bland: The base ingredients of a roux are pretty neutral, so don’t be shy with the seasoning. Keep it simple with a good amount of salt and pepper, add cheese, or go with a classic: nutmeg. The sharper the cheese you add later, the more flavor your sauce will have.
For this macaroni casserole, cheese gets stirred into the bechamel at the end, which thickens it even more. As the sauce cools, it firms up further. For this casserole, you want a fairly firm sauce, one that holds its shape nicely once baked and sliced.
Macaroni Casserole with Ground Beef and Vegetables
Total Time 00hours:55 minutes Prep Time 00hours:30 minutes Cook Time 00hours:25 minutes
Ingredients
- 250 g macaroni or penne
- 800 g mixed diced vegetables (onion, carrot and zucchini) or 1 onion, 3 carrots and 1 zucchini, diced
- 400 g ground beef
- 1 bottle of tomato passata 700 g
- 2 tbsp tomato paste
- 2 tbsp oregano or Italian seasoning
- 50 g butter
- 50 g all-purpose flour
- 500 ml milk
- 200 g shredded cheese
Instructions
- Cook the pasta until al dente, then drain.
- Heat a little olive oil or butter in a large pan. Brown the ground beef, breaking it up as it cooks. Add the vegetables and cook for 10 minutes. Stir in the tomato paste and oregano and cook for 2 more minutes, stirring.
- Add the tomato passata and let it simmer gently for 15 to 20 minutes. Season with salt and pepper, or add a bouillon cube if you like. Stir the pasta into the tomato sauce.
- Melt the butter in a saucepan, then stir in the flour and cook for 2 minutes. Gradually whisk in the milk, letting each addition warm through in the pan before adding more, until you have a smooth sauce. Let it thicken, then melt in half the cheese. Season with salt, pepper and a pinch of nutmeg.
- Spread the pasta evenly in a large baking dish, then pour the cheese sauce over the top. Sprinkle with the remaining cheese.
- Bake in a preheated oven at 350°F (180°C), convection, for 25 to 30 minutes, until golden brown on top. If you made the casserole ahead and stored it in the fridge, it’ll need a few extra minutes in the oven.
- Let it rest for 10 minutes before serving.
Frequently asked questions about macaroni casserole with ground beef and vegetables (FAQ)
Can I make this macaroni casserole with ground beef and vegetables ahead of time?
Can I use a different type of meat instead of ground beef?
How do I freeze the casserole?
Which vegetables go well in a macaroni casserole with ground beef?
How long does macaroni casserole need in the oven?
Can I use store-bought pasta sauce instead?
Enjoy making this macaroni casserole with ground beef and vegetables! Love, Ellen
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