Macaroni Gratinee

Macaroni Gratinee

Fleur de lys

"Need to feed an army? Try this easy macaroni and home-made sauce. It's guaranteed to please young and old."
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Ingredients

1 h 35 m servings 736 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 736 kcal
  • 37%
  • Fat:
  • 36.6 g
  • 56%
  • Carbs:
  • 52.9g
  • 17%
  • Protein:
  • 47.3 g
  • 95%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the olive oil in a large skillet over medium-high heat, and stir in the ground beef until crumbly and no longer pink, about 5 minutes. Stir in the onion, garlic, Italian seasoning, cayenne pepper, and salt; continue cooking until the onion has softened and turned translucent, about 5 minutes more. Drain off the excess grease, and add the tomato paste and crushed tomatoes. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 1 hour.
  2. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
  3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir the cooked macaroni into the meat sauce until combined, then spread into a 9x13 inch baking dish. Sprinkle with Cheddar and Parmesan cheeses.
  4. Broil in preheated oven until the cheese is bubbly and golden, about 5 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 22
  1. 31 Ratings

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Most helpful positive review

Just something that was edited out: if you don't have Italian seasonning, try 1/4 tsp Thyme, 1/4 tsp oregano, 1/4 tsp basil and 1/4 marjoram or rosemary.

Most helpful critical review

Quick and easy weeknight throw-together! Needs a lot more seasoning. I used tomato puree and a can of diced tomatoes. Perfect thickness to hold on to the noodles.

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Just something that was edited out: if you don't have Italian seasonning, try 1/4 tsp Thyme, 1/4 tsp oregano, 1/4 tsp basil and 1/4 marjoram or rosemary.

I thought this was very good. I did, however, add more seasonings and used tomato sauce since I didn't have crushed. I didn't have italian seasoning so I used 1/2 tsp basil and 1/2 tsp oregano...

I tried this recipe tonight and it was a HIT, my family loved it. I didn't use the entire 1 pound of cheddar cheese though, I used half and it was more then enough cheese...I think if I had used...

This was good and fairly easy to fix; I scaled to 5 servings. The changes I made were using rotini pasta, Italian style tomatoes and adding a dash of worcershire to the sauce. I mixed half of...

I doubled the amount of tomato products and I'm glad I did so. The original recipe must be very dry. Also doubled the amount of seasoning and it could have used more. A nice goulash recipe if...

I followed the recipe to a T. I had plenty on sauce for all. I did use separate seasonings. Was just great. Thanks

I used organic ground beef and organic roasted diced tomatoes. A packet of dry mix of Italian seasoning used to make Italian dressing was substituted for the seasoning. I began with half a pac...

I only had one and a half pounds of ground beef so I just used that. I quadrupled the italian seasoning at least the spices and added a large can of organic tomato sauce to make it a little wett...

My husband loved this!

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