In my house, I'm known as the chief taste-tester, and this recipe is a winner!

Hey, friends! Holly here, bringing you another tried-and-true comfort dish that’s just perfect for those chilly Midwest evenings. We all have those days when nothing else seems to do the trick like a hearty, cheesy plate of goodness, right? That's where my Beefy Mac & Cheese Casserole comes to the rescue! This dish is like a big warm hug from the inside out.

I’m drawing on the classic American Mac & Cheese and throwing in a savory twist with some beautifully browned beef. I'm telling ya, it’s like your childhood favorite all grown up! It’s a staple in my home because it’s just so darn comforting and it’s a crowd-pleaser to boot. Plus, for all you busy bees out there, this recipe can easily be prepped ahead of time, so you can just pop it in the oven when you're ready to chow down. Perfect for after a long day’s work, right?

Pair this Beefy Mac & Cheese Casserole with a crisp side salad or some steamed veggies to get your greens in and balance out the richness of the dish. I like a nice, tangy vinaigrette on my salad to counter the creaminess of the cheese. And hey, if you’re feeling like a little bread action, some toasted garlic bread would be divine on the side.

Servings: 6-8 servings

Ingredients:

- 1 lb elbow macaroni
- 1 lb ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 cups shredded sharp cheddar cheese
- 1 cup whole milk
- 1/4 cup all-purpose flour
- 4 tablespoons unsalted butter
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup Panko breadcrumbs
- Fresh parsley, chopped, for garnish

Directions:

1. Preheat your oven to 350°F, and bring a large pot of salted water to boil. Cook the elbow macaroni until just shy of al dente (it'll continue cooking in the oven), drain, and set aside.

2. In a large skillet over medium heat, brown the ground beef along with the onion and garlic, seasoning with salt and pepper. Cook until the beef is no longer pink and the onions are translucent. Drain any excess grease.

3. Over medium heat, melt butter in the same skillet and whisk in the flour to create a roux. Cook for a minute or two, then gradually add the milk, stirring constantly until the mixture has thickened.

4. Lower the heat, and add in 2 cups of the shredded cheese, stirring until melted and smooth. Sprinkle in smoked paprika and cayenne if using. Season to taste.

5. Add the cooked macaroni and the beef mixture to the cheese sauce, stirring until everything is well coated.

6. Transfer the mac and cheese mixture into a greased 9x13 inch baking dish. Sprinkle the remaining 1 cup of cheese and the Panko breadcrumbs over the top.

7. Bake for about 25-30 minutes, or until the top is golden brown and bubbly.

8. Let the casserole rest for a few minutes before serving. Garnish with fresh parsley and dig in!

Variations & Tips:

- If beef isn’t your thing or you're looking to switch it up, ground turkey or chicken make great substitutes.

- Feelin’ extra cheesy? Mix in different cheeses like Gouda or Monterey Jack for a unique twist.

- For a gluten-free option, use your favorite GF pasta and flour.

- Love veggies? Add in some sautéed bell peppers or mushrooms to the beef mixture to sneak in those veggies.

And let me tell you, this casserole freezes beautifully! Cool it completely, then store it in a freezer-safe container. Just thaw and reheat in the oven for a quick meal on demand.