Cheesy Beef and Macaroni Casserole Recipe

BEEF BARONI CASSEROLE

A creamy, cheesy, beef-and-pasta casserole — similar to a beefy macaroni and cheese with tomato sauce.

Serves: 6–8
Prep: 15 min
Bake: 25–30 min

Ingredients

• 1 lb (450 g) ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 cups (about 8 oz) elbow macaroni or small shell pasta

• 1 can (15 oz) tomato sauce

• 1 can (10.5 oz) condensed tomato soup (optional, for creaminess)

• ½ cup beef broth or water

• 1 tsp Italian seasoning

• ½ tsp salt

• ¼ tsp black pepper

• 1½ cups shredded cheddar cheese (or mozzarella/Italian blend)

• ½ cup grated Parmesan cheese

Method

1. Preheat oven to 190°C (375°F). Grease a 9×13-inch baking dish.

2. Cook pasta according to package directions until al dente. Drain.

3. In a large skillet, brown ground beef with onion and garlic over medium-high heat. Drain fat.

4. Stir in tomato sauce, tomato soup (if using), broth, Italian seasoning, salt, and pepper. Simmer 5 minutes.

5. Add cooked pasta and half the cheddar cheese. Stir to combine.

6. Transfer to baking dish. Top with remaining cheddar and Parmesan.

7. Bake 25–30 minutes until bubbly and golden on top.

8. Let rest 5–10 minutes before serving.

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🍗 FRIED CHICKEN WINGS

Crispy, crunchy, and juicy — no deep fryer needed (pan-fried or baked options included).

Serves: 4–6 as appetizer
Prep: 10 min + optional brine
Cook: 15–20 min

Ingredients

• 2 lbs (about 900 g) chicken wings, separated into drumettes and flats

• 1 cup buttermilk (or milk + 1 tbsp vinegar)

• 1 cup all-purpose flour

• ½ cup cornstarch (for extra crunch)

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp cayenne pepper (optional)

• Oil for frying (vegetable, canola, or peanut oil)

Method (Pan-Fried)

1. (Optional) Soak wings in buttermilk for 1–24 hours for extra tenderness.

2. In a large bowl, mix flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne.

3. Remove wings from buttermilk, letting excess drip off. Dredge in flour mixture, shaking off excess.

4. Heat 1 inch of oil in a heavy-bottomed pot or deep skillet to 175°C (350°F).

5. Fry wings in batches (don’t crowd) for 8–10 minutes, turning occasionally, until golden brown and internal temp reaches 75°C (165°F).

6. Drain on a wire rack over paper towels. Season immediately with more salt if desired.

🔥 Baked “Fried” Wings (Healthier)

• Toss wings with 1 tbsp oil + spices. Bake at 220°C (425°F) on a wire rack over baking sheet for 40–45 minutes, flipping halfway.

🍯 Sauces to Toss In

• Buffalo: ½ cup hot sauce + ¼ cup melted butter

• BBQ: Toss in your favorite barbecue sauce

• Garlic Parmesan: Melted butter + minced garlic + Parmesan + parsley

• Honey Sriracha: ¼ cup honey + 2 tbsp sriracha + 1 tbsp soy sauce

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🧈 FLUFFY BISCUITS

Buttery, soft, and flaky — ready in 20 minutes.

Yields: 8–10 biscuits
Prep: 10 min
Bake: 12–15 min

Ingredients

• 2 cups (250 g) all-purpose flour

• 1 tbsp baking powder

• 1 tbsp granulated sugar

• ½ tsp salt

• ½ cup (113 g) cold unsalted butter, cubed (or frozen + grated)

• ¾ cup (180 ml) cold buttermilk (or milk + 1 tsp vinegar)

Method

1. Preheat oven to 220°C (425°F). Line a baking sheet with parchment.

2. In a large bowl, whisk flour, baking powder, sugar, and salt.

3. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs (some pea-sized pieces remain).

4. Add cold buttermilk, stir with a fork until just combined (dough will be shaggy — don’t overmix).

5. Turn dough onto a floured surface. Gently pat into a 1-inch thick rectangle. Fold in half, pat down again. Repeat 2–3 times (creates layers).

6. Pat dough to ¾–1 inch thickness. Cut with a round biscuit cutter (or glass). Press straight down — don’t twist.

7. Place biscuits on baking sheet, sides touching (for soft sides) or 1 inch apart (for crispy edges).

8. Bake 12–15 minutes until golden brown. Brush with melted butter immediately.

💡 Biscuit Tips

• Keep everything cold — butter and buttermilk must be cold for flakiness.

• Don’t twist the cutter — twisting seals the edges, preventing rise.

• Freeze unbaked biscuits for up to 3 months; bake from frozen +5 minutes.

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🍽️ How to Serve Together

Add a side salad or steamed green beans to round it out.

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📦 Leftovers & Storage

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Would you like a slow cooker version of the Beef Baroni, an air fryer wings recipe, or drop biscuits (no rolling/cutting)?