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Mom’s Beef Macaroni

Updated: 6 days ago

My mom’s beef macaroni is the kind of meal that sticks-to-your-ribs and warms you from the inside out, leaving you feeling satisfied and content .

About Mom’s Beef Macaroni Recipe

There's something undeniably comforting about a dish that transports you back to your childhood kitchen, where the aroma of home-cooked meals filled the air and every bite was infused with love. For me, that dish is my Mom’s Beef Macaroni—a hearty and nostalgic recipe that has been a staple in my family for a long time!

Even now, as an adult, I find myself turning to my Mom’s Beef Macaroni whenever I need a taste of home. Whether I'm homesick, stressed, or simply craving something comforting, a bowl of this hearty dish never fails to bring a smile to my face and warmth to my heart.

As I prepare the recipe in my own kitchen, I'm reminded of not only of the delicious flavors but also the love and care that went into every batch my mom made us. It's a reminder that food isn't just fuel — it's about connection, tradition, and the memories we create around the dinner table.

Tips for Making Mom’s Beef Macaroni

One of the things I love most about my Mom’s Beef Macaroni is its versatility. No matter how you choose to customize it, the result will always be delicious and comforting!

Try the following to customize this recipe to your liking:

  • Use a different noodle shape (fusilli, penne, rotini)

  • Switch up the marinara sauce for your favorite pasta sauce

  • Need to be conscious about saturated fat? Use low fat cheese and ground chicken or turkey instead of beef.

  • Looking to boost fiber? Use a higher fibre pasta and add a can of lentils to the mix.

  • Want to make this meal vegetarian? Replace the beef with a can of drained and rinsed beans.

  • Need to make this meal faster? Skip step 5 and add 4 cups frozen vegetables to the pasta cooking water during the last 5 minutes of cooking time. Drain and add to the rest of the ingredients.

  • Don’t have any of the vegetables listed? Use whatever you have on hand (zucchini, bell peppers, and leafy greens like spinach would all work great).

So, if you're looking for a taste of nostalgia and a comforting meal that will transport you back to simpler times, I encourage you to give my Mom’s Beef Macaroni recipe a try. I hope it brings you as much joy and warmth as it has brought to me over the years.

How to Make Mom’s Beef Macaroni

Servings: Makes 6-8 servings

Prep Time: 25 minutes

Cool Time: 35 minutes

Total Time: 60 minutes


2 cups dried macaroni noodles

1 lb (454g) extra lean ground beef

1 large onion, diced

4 cloves garlic, minced

1 cup diced carrot (about 1 large carrot)

1 cup diced celery (about 2-3 stalks celery)

2 cups frozen green peas

2 cups diced mushrooms

1 tsp each thyme, basil, onion powder, garlic powder

1 jar (750 ml) lower sodium marinara sauce (or your favorite pasta sauce)

2 tbsp olive oil, divided

2 cups shredded cheddar cheese

Chopped parsley, to garnish


  1. Preheat oven to 375 degrees Fahrenheit.

  2. In a large pot, cook pasta according to package instructions. Drain and rinse. Set aside.

  3. In another large pot, heat 1 tbsp olive oil over medium heat. Brown beef until cooked through. Drain fat and set aside.

  4. In the same pot, heat an additional 1 tbsp olive oil. Cook onions and garlic, 5 minutes or so, until fragrant and soft, stirring often.

  5. To the onions and garlic, add diced carrots, diced celery and chopped mushrooms. Cook an additional 5 minutes until mushrooms have released some of their juices.

  6. To the same pot, add cooked beef, thyme, basil, onion powder and garlic powder. Stir to combine.

  7. Finally, add marinara sauce, cooked pasta, and frozen peas. Stir to combine.

  8. Transfer mixture to an oven safe baking dish. Spread evenly. Top with shredded cheese.

  9. Bake in preheated oven 30-35 minutes until cheese is melty and bubbly. Sprinkle with parsley (if desired). Serve hot!

Did you make this recipe?

If you made this recipe, please leave me a comment and let me know what you think! Be sure to take a photo and tag me @dietitianveronique so I can see!


Est-ce que ce macaroni se congèle en plat individuel pour une personne seule?

Replying to

Salut Yvette! Je n’ai jamais essayé de congeler cette recette. Les pâtes cuites ont tendances à changer de texture après la décongélation. Si tu veux l’essayer, je recommanderais de congeler la sauce, sans pâtes et fromage, et ajouter les pâtes cuite et le fromage avant de consommer.

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