Homestyle Beef, Macaroni and Cheese Recipe -
Homestyle Beef, Macaroni and Cheese Recipe
  • READY IN 40 mins

Homestyle Beef, Macaroni and Cheese

Recipe by  

"This is a tasty and complete meal. My family is wild over this recipe and I'm always asked to bring it to pot luck parties."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. 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.
  2. In a skillet over medium heat, brown the ground beef until no pink shows; drain excess fat. In the large pot, combine macaroni, beef, tomato soup, tomato juice and corn; heat through. Stir in cheese.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 30 mins
  • READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2003

This recipe was a little bland so I added garlic, basil, italian seasoning and it was very tasty.

Most Helpful Critical Review
Jul 10, 2006

We did not like this at all. Probably one of the worst recipes I have ever tried. Will not make again.

Apr 16, 2010

We had this last night, it was pretty good, not great. I did take the advice of many of the reviews and added 1tbsp italian seasoning, it could have used more; also added garlic & onion. I forgot to buy tomato juice so I added a can of diced tomatoes - I really liked them in the meal. I used 2c cheddar cheese, would like to try with sharp cheddar next time. I also used a whole pound of macaroni, it wasn't too much pasta for the liquid in the recipe, it just needs flavor. I probably will make it again some night when we need a quick meal. **UPDATE** I made this again and still used a can of diced tomato, the soup, and a small 5.5oz can of V8 because my husband thought it was slightly dry the first time - he prefers pasta "saucy" - and I added a tablespoon of worchestershire sauce too along with the onion & garlic. I added 1-1/2 tablespoons of italian seasoning this time and all else the same (still using a pound of pasta - whole wheat elbows) and I did try the sharp cheddar that I've been wanting to try - we all really loved the changes. This made it VERY GOOD when before it was just 'pretty good' :)

Jun 21, 2003

Was easy to fix and very tasty. I added sliced ripe olives and some cilantro to suit our taste and it was wonderful. Ended up putting in into a casserole dish toppping with some cheese and baking till bubbly to take to a family at church. Everyone in the family loved it! Will be a pot-luck regular.

Jun 21, 2003

Pretty good base recipe just needs some extra spices to jazz it up and more cheese.

Dec 08, 2003

This is my favorite lunch dish. I only changed the pasta - I used tri-colored rotini (all that was in the pantry!) and used 3c instead of 2. This casserole made lunch for 10 days for me!! Thanks so much for a yummy addition to my lunch time :)

Dec 08, 2003

Kids loved it and so did I. Spiced it up a little bit but stuck to the basic recipe. Wonderful for those hectic week night dinners!

Dec 08, 2003

Excellent recipe! Maybe add a bit more corn for an extra crunch. Twin five year old's ate seconds!!


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  • Calories
  • 777 kcal
  • 39%
  • Carbohydrates
  • 68.6 g
  • 22%
  • Cholesterol
  • 124 mg
  • 41%
  • Fat
  • 38.4 g
  • 59%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 39.6 g
  • 79%
  • Sodium
  • 1183 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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