This is my no-fuss, five-ingredient Amish-style beef macaroni casserole that I lean on whenever I’m staring into the fridge with no plan. Everything goes straight into a glass baking dish—raw ground beef crumbled on the bottom, dry elbow macaroni scattered over the top, and just three more pantry ingredients to bring it all together. It bakes up into a cozy, kid-friendly meal that tastes like something Grandma might have made on a busy weeknight, with almost no hands-on work.
I like to serve this casserole with a simple green salad or steamed green beans to balance out the richness. Buttered peas or corn are always a hit with kids, and a side of garlic bread or warm dinner rolls helps soak up the saucy bottom of the dish. If you want to stretch the meal for company, add a big bowl of sliced apples or a fruit salad on the table for something cool and fresh.
5-Ingredient Amish Beef Macaroni CasseroleServings: 6
Ingredients
1 pound ground beef (80–90% lean)
2 cups dry elbow macaroni
1 jar (24 ounces) pasta sauce or marinara
2 cups water
2 cups shredded mild cheddar cheese (or Colby Jack), divided
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish with a little oil or cooking spray so the casserole doesn’t stick.
Crumble the raw ground beef evenly into the bottom of the glass baking dish, breaking it up with your fingers into small, loose pieces so it cooks through evenly. Spread it in a fairly even layer from corner to corner.
Sprinkle 1 cup of the shredded cheese evenly over the raw ground beef. This gives a cheesy layer that melts down into the meat as it cooks.
With clean, dry hands, scatter the dry elbow macaroni evenly over the top of the beef and cheese layer. Try to spread the pasta out in a single, fairly even layer so it all has a chance to soak up liquid and soften.
In a medium bowl or large measuring cup, stir together the pasta sauce and water until well combined. Pour this mixture slowly and evenly over the dry macaroni, making sure to wet all the pasta. Gently press down any pieces of macaroni that are sticking up so they’re mostly submerged in liquid.
Cover the glass baking dish tightly with foil, tenting it slightly so it doesn’t touch the cheese too much. Place the dish on the middle rack of the preheated oven.
Bake, covered, for 40–45 minutes, until the pasta is tender and the beef is cooked through. Carefully remove the foil (watch out for steam).
Sprinkle the remaining 1 cup shredded cheese evenly over the top. Return the uncovered dish to the oven and bake for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden around the edges.
Remove the casserole from the oven and let it rest for about 10 minutes before serving. This helps it set up a bit so it scoops more neatly and keeps little mouths from getting burned.
Variations & Tips
You can easily tweak this simple casserole to fit your family’s tastes. For milder flavor, choose a plain marinara; for more zip, use a garlic or herb pasta sauce. If your kids like extra cheesiness, add another 1/2–1 cup of cheese on top in the last baking step. For a touch of sweetness, stir 1–2 teaspoons of sugar into the sauce and water mixture before pouring it over the pasta. Picky eaters who don’t love visible bits can handle finely grated carrot or very small diced bell pepper mixed right into the raw beef before you crumble it into the dish. If you prefer a bit less fat, use leaner ground beef (90% or 93% lean) and drain off any excess grease carefully by tilting the dish slightly after baking, using oven mitts and a spoon. You can also swap half the ground beef for ground turkey if that’s what you have on hand.
For food safety, always start with fresh, cold ground beef and keep it refrigerated until you’re ready to assemble the casserole. Wash your hands, utensils, and the counter thoroughly after handling raw meat. Because the beef and macaroni both start out raw and dry, it’s important to bake the casserole long enough: the center should be very hot and the beef should have no pink remaining. If you’re unsure, use an instant-read thermometer in the middle; the beef mixture should reach at least 160°F (71°C). Leftovers should be cooled slightly, then stored in shallow containers in the refrigerator within 2 hours and eaten within 3–4 days, reheating until steaming hot before serving.
