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Close-up shot of beef macaroni casserole showing glossy orange cheddar sauce and browned beef crumbles.

Beef Macaroni Casserole with Bubbly Charred Cheddar Topping

This Beef Macaroni Casserole features tender elbow macaroni coated in a glossy, orange-hued cheddar sauce, topped with browned beef crumbles and baked until bubbly with distinct dark golden-brown charred patches.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 oz elbow macaroni 450g, cooked al dente
  • 1.5 lbs ground beef 680g, 85/15 lean
  • 1 medium yellow onion 150g, finely diced
  • 4 cups sharp cheddar cheese 450g, shredded and divided
  • 3 cups whole milk 720ml
  • 4 tbsp unsalted butter 56g
  • 1/4 cup all-purpose flour 30g
  • 1 tsp smoked paprika 2g
  • to taste salt and pepper

Equipment

  • 1 9x13 inch Baking Dish Ceramic or glass preferred
  • 1 Large Skillet For browning beef
  • 1 Large saucepan For cheese sauce

Instructions
 

Prep and Cook Pasta
  1. Preheat oven to 375°F (190°C). Boil macaroni in salted water for 2 minutes less than the package directions. Drain and set aside.
  2. In a large skillet, brown ground beef and onion over medium-high heat until deep golden crumbles form. Drain excess fat.
Sauce and Assembly
  1. Melt butter in a saucepan, whisk in flour for 1 minute. Gradually whisk in milk until thickened.
  2. Stir in 2.5 cups of cheddar and smoked paprika until a thick, glossy, orange sauce forms.
  3. Mix noodles, beef, and sauce in a bowl, then transfer to a 9x13 baking dish.
Bake and Char
  1. Top with remaining cheese. Bake for 20 minutes until bubbly.
  2. Broil for 2-3 minutes until dark golden-brown charred patches and crispy edges form.

Notes

Grate your own cheese for the best glossy finish.
Watch the broiler closely to avoid burning the charred spots.
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