Cheesy Mince and Macaroni Bake

    (35)
    1 hour 30 min

    You're likely to have all of these ingredients in your cupboard, making this a cheap and family friendly supper that everyone will love.


    36 people made this

    Ingredients
    Serves: 8 

    • 450g macaroni
    • 675g minced beef
    • 1 tablespoon vegetable oil
    • 1 large onion, chopped
    • 2 cloves garlic, chopped
    • 1 (400g) tin whole plum tomatoes, undrained
    • 1 (500g) jar pasta sauce
    • 1 (300g) tin chopped mushrooms, undrained
    • 475ml soured cream
    • 450g Cheddar cheese, grated

    Method
    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Place minced beef in a large, deep frying pan. Cook over medium high heat until evenly brown and crumbled. Drain excess fat and set aside.
    3. Heat oil in a large heavy frying pan over medium heat. Saute onion until soft and translucent. Stir in garlic, and cook for 30 seconds. Add cooked beef, tomatoes, pasta sauce and mushrooms; bring to the boil. Reduce heat, and simmer 20 minutes.
    4. In a baking dish, layer 1/2 of the pasta, 1/2 of the meat sauce, 1/2 of the soured cream and 1/2 of the grated cheese. Repeat layers.
    5. Cover, and bake in preheated oven for 45 minutes.

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    Reviews & ratings
    Average global rating:
    (35)

    Reviews in English (28)

    by
    21

    This was really good! But I changed several things and I liked it allot so I'm going to list what I did for 2 reasons: So you can see what I did and I want to remember this when I go to make this again (I will make it again!) Also for those of you with the thought that if you change a receipe up too much, you might as well post your own...well, I've tried that for yrs and have yet to have one of my submissions posted. So, this is my outlet: I used 12 oz. of lrg elbow mac and 4 oz. of a mix (which included Shells, Penne, and Spirals.) I liked the variation that some of the other shapes provided as they all hold the sauce a little differently. I wouldn't do the whole thing in a mix, but this way you ran up on another shape every other bite or so. I didn't use spag sauce, but used 1 can of stewed tomatoes and 2 cans of petite diced tomates and seasoned it myself with basil, oragano, parsley, white pepper and a few red pepper flakes (maybe more garlic than called for). I let that simmer for about 1/2 an hour. I also cooked the meat, onions, and garlic all together then added my tomatoe's, seasoning, and mushrooms. This made for a really tasty sauce, which I think is a big factor in the overall recipe. After I completed the layering process, I topped it off with a little bit of grated - extra sharp - cheddar cheese. The boldness of the cheese, but not overwhelmingly so added a nice finish to the pasta dish. If you don't like cheese - this isn't the dish for you.  -  10 Nov 2007  (Review from Allrecipes US | Canada)

    by
    12

    This recipe goes into my "comfort foods" list! Makes a huge batch...the leftovers were almost better than the first time around! I am going to try this recipe again soon and add some zucchini chunks to the sauce. The sour cream layer adds a touch of sweetness...great recipe!  -  19 Sep 2002  (Review from Allrecipes US | Canada)

    by
    11

    my mom makes a similar recipe except she adds chopped pepperoni to the ground beef and uses provolone or mozzarella in place of the jack cheese. those changes add more flavor to the meat and less tang from the cheese--it is much better.  -  16 May 2005  (Review from Allrecipes US | Canada)

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