Ohio-Style Baked Beef and Macaroni Casserole: A Heartwarming Midwest Classic

Ohio-Style Baked Beef and Macaroni Casserole: A Heartwarming Midwest Classic

There is something deeply special about a recipe that travels through generations, passed down from a mother to her son, and then lovingly shared with a new family member who carries it forward. This Ohio-style baked beef and macaroni casserole is exactly that kind of dish. It is humble, hearty, and deeply satisfying in the way that only true comfort food can be. With tender elbow macaroni, seasoned ground beef, a rich tomato sauce, and a blanket of gloriously melted mozzarella cheese baked golden on top, this casserole is the definition of a crowd-pleasing weeknight dinner.

Once you pull it out of the oven and watch those cheese pulls stretch from the spoon to the dish, you will completely understand why this recipe has been a beloved staple in Midwestern kitchens for decades. It is easy to make, uses simple pantry ingredients, and feeds the whole family without any fuss. Let us walk through exactly how to make it.

Ingredients

• 2 cups elbow macaroni, uncooked
• 1 pound ground beef (80/20 blend recommended)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sugar (to balance the acidity)
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 2 cups shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• Fresh parsley for garnish (optional)

Method