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Cheesy Beefy Macaroni

Almost as simple a recipe you can make with ground beef, grated cheese, and premade marinara sauce. So tasty but simple; double the batch and freeze the extra.


  • 1 to 2 lbs ground beef*
  • 2 - 15 oz (cans) tomato sauce
  • 1 - 16 oz pkg macaroni
  • 2 to 3 cups mozzarella (grated)
  • 1 cup Parmesan (grated)
  • 2 TBS Italian seasonings**
  • 1 to 2 tsp garlic salt
  • 1 tsp onion powder
  • salt and pepper (to taste)
  • 1/2 cup onions (diced)
  • 2 to 4 cloves garlic (minced)


  • Cook your ground beef in a large saucepan until browned throughout
  • Along with your beef, saute your onions and garlic until they are golden
  • Meanwhile in a large saucepan, bring to boil a quart of water (at least enough to cover your pasta)
  • Once the water is boiling add 1 tsp of salt and your pasta, stir to prevent sticking
  • Cook according to the directions on your bag/box - drain when finish
  • In another medium to large saucepan, pour your tomato sauce and add your spices - Italian seasoning, garlic salt, and onion powder - salt and pepper to taste
  • Let your sauce simmer
  • In 2 - 8x8 foil pans spread a little seasoned tomato sauce
  • Mix your sauce, ground beef, and pasta all together
  • Divide your mixture evenly between your 2 pans.
  • Spread all over the top 1/2 your cheese on one pan and the other half on the other pan.
  • Cover with foil.
  • Wrap in foil completely.
  • Label and date.
  • If you have a ziploc bag large enough place each pan inside their own baggie
  • When it comes time to bake; defrost in your fridge, bake at 350 degrees for 30 to 45 minutes covered, uncover and bake for another 10 minutes


*depending on how beefy you want it
**oregano, basil, parsley, rosemary - any combination