Oven baked 5-ingredient macaroni Beaumont is the kind of budget-friendly casserole that has fed big families for generations, turning a handful of simple pantry and refrigerator staples into a filling supper with a crisp golden top and a creamy center. It is a smart choice when you need something hearty, familiar, and easy to stretch, and it is especially nice for potlucks, church suppers, or busy weeknights when everyone is hungry at once.
This bake goes well with simple sides that do not add much fuss, like green beans, buttered peas, sliced tomatoes, or a crisp lettuce salad. If you are feeding a crowd, set out warm rolls, applesauce, or a bowl of fruit to round it out, and for a little extra flavor at the table, a dash of black pepper or a spoonful of salsa can wake up each serving without changing the whole pan.
Oven Baked 5-Ingredient Macaroni Beaumont
Servings: 8
Ingredients
2 cups elbow macaroni, uncooked
1 pound ground beef
1 medium onion, finely chopped
1 can (10 3/4 ounces) condensed tomato soup
2 cups shredded cheddar cheese, divided
Directions
1. Heat the oven to 350°F and lightly grease a clear glass 9x13-inch baking dish. Cook the macaroni in salted water until just tender, then drain.
2. In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft. Drain off any excess grease.
3. Stir the tomato soup, drained macaroni, and 1 1/2 cups of the shredded cheddar into the beef mixture. Mix until everything is evenly combined.
4. Spoon the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup cheddar over the top.
5. Bake for 25 to 30 minutes, until hot and bubbly around the edges and golden on top. Let it rest for 5 to 10 minutes before serving so it slices more neatly.
Variations & Tips
For picky eaters: If your family likes plainer flavors, leave the onion pieces a little larger so they are easy to pick out, or grate the onion so it melts right into the beef. You can also use mild cheddar for a softer cheese flavor.
Make it stretch farther: To feed a few extra people, stir in an additional 1 to 2 cups of cooked macaroni and a small splash of water when mixing. It will be a little less rich, but it still bakes up hearty and satisfying.
Add a vegetable: A handful of drained corn or peas can be folded into the mixture before baking if you want to round out the meal in one dish. This is a handy way to use what you already have in the freezer.
Cheese tip: Shredding your own cheddar will give you the smoothest melt and nicest top, but bagged shredded cheese works just fine when convenience matters most.
Make-ahead tip: Assemble the casserole earlier in the day, cover, and refrigerate. When it is time to bake, let the dish sit at room temperature for about 20 minutes first so it heats more evenly in the oven.