This is a baked mac and cheese built around a from-scratch cheese sauce, cooked ground beef, and enough smoked paprika to give the whole dish a warm, savory depth. It feeds eight people and works as a complete main course — not a side. If you need one pan to satisfy a table of hungry people, this is a reliable choice.
The technique that matters
The mornay sauce is the part that determines whether this dish is creamy or gluey. You start by sweating the onion and spices in butter, then add more butter and flour to make a roux — that roux needs to cook for a full minute before the milk goes in, otherwise the finished sauce tastes of raw flour. Once the milk is added, whisk consistently while it comes to a boil and simmers; the sauce thickens during that 20-minute simmer, and if you walk away it will scorch on the bottom. Adding the shredded cheddar off the heat, a quarter at a time, is equally important — residual heat melts the cheese smoothly without breaking the sauce into a greasy mess. Pre-cook and drain the ground beef thoroughly before combining it with the sauce; excess fat from the beef will pool in the finished bake and make the texture heavy.
If something goes sideways
- Sauce looks grainy or broken: This usually means the cheese was added while the sauce was still at a full boil. Take the pot off the heat completely, let it sit for two minutes, then whisk in a splash of warm milk before adding more cheese.
- Bake comes out dry: The pasta absorbed too much sauce before it went into the oven. Reserve an extra half-cup of sauce to stir in just before transferring to the baking dish — skip the garnish of extra cheese on top if you’re already short on sauce, since it’s not worth the extra dish.
- Ground beef is releasing liquid into the bake: The beef wasn’t drained well enough after cooking. Pat it with paper towels before mixing it into the sauce, especially if it’s a fattier grind.
- Top is browning too fast before the center is hot: Tent the pan loosely with foil for the first 20 minutes, then remove it for the final 10 to let the top set and color.
- Pasta is mushy after baking: It was cooked past al dente before going in. The pasta continues to soften in the oven, so pulling it slightly firm — with a little resistance in the center — is the right call.
Keeping and reheating
Leftovers keep in the fridge for up to four days in a sealed container. To reheat, add a splash of milk over the portion — about two tablespoons per serving — then cover with foil and warm in a 325°F oven for 20 minutes, or microwave covered on medium power in 90-second intervals, stirring between each. Both methods help the sauce loosen back up instead of turning stiff. For freezing, portion into individual servings before freezing; the texture holds better in smaller amounts. Freeze for up to two months and thaw overnight in the fridge before reheating. The ground beef stays safe throughout, but the sauce may need an extra splash of milk after a freeze-thaw cycle to come back together properly.
Smoky Baked Mac and Cheese with Ground Beef
Equipment
Ingredients
1 stick unsalted butter - ½ cup / 113g
1 medium yellow onion - diced
2 small bay leaf (bay leaves)
1 tablespoon smoked paprika
½ teaspoon cayenne pepper - ground
⅓ cup all purpose flour (plain flour Australia and UK) - 43g- 6 cups whole milk - 1.4L
- 1 pound elbow macaroni - 450g
1 pound ground beef - minced beef, pre-cooked and drained, 450g
1 pound cheddar cheese - sharp ; shredded, 450g
1 teaspoon kosher salt - plus more to taste
½ teaspoon ground black pepper - freshly ground ; plus more to taste
Instructions
- Preheat oven to 350°F / 175°C (180°C fan-forced). Lightly grease a 13×9 inch (33x23cm) baking pan and set aside.
- Boil about 4 quarts of water in a stockpot, cook pasta until al dente. Drain in a colander and set aside.1 pound elbow macaroni
- Rinse and dry your stockpot. Place it over medium heat and add half the butter (about 57g). Once melted, add the diced onion, bay leaves, smoked paprika, cayenne pepper, and 1 teaspoon salt. Sweat for 4-5 minutes, stirring occasionally, until the onion is translucent and the spices are fragrant.1 stick unsalted butter, 1 medium yellow onion, 2 small bay leaf (bay leaves), 1 tablespoon smoked paprika, ½ teaspoon cayenne pepper, 1 teaspoon kosher salt
- Add the remaining butter to the pot. Once melted, sprinkle in the flour and stir constantly with a wooden spoon or whisk for 60 seconds to cook out the raw flour taste — this step is essential for a smooth, non-pasty sauce.1 stick unsalted butter, 1/3 cup all purpose flour (plain flour Australia and UK)
- Pour in the milk gradually, whisking constantly to prevent lumps. Increase the heat to medium-high and bring to a boil, whisking frequently. Once boiling, reduce heat to medium-low and simmer for 8-10 minutes, whisking every couple of minutes, until the sauce thickens enough to coat the back of a spoon. Remove the bay leaves.6 cups whole milk, 2 small bay leaf (bay leaves)
- Turn off the heat. Reserve about ½ cup (55g) of shredded cheddar for topping. Add the remaining cheddar to the sauce in four additions, stirring after each until fully melted and smooth before adding the next. Season with black pepper and taste for salt — the cheese adds saltiness, so adjust carefully.1 pound cheddar cheese, ½ teaspoon ground black pepper, 1 teaspoon kosher salt
- Add the cooked and drained ground beef to the mornay sauce and stir to combine. Add the cooked macaroni and fold everything together until the pasta is evenly coated. Transfer to the prepared 13×9 inch (33x23cm) baking pan and spread evenly. Sprinkle the reserved cheddar over the top.1 pound ground beef, 1 pound elbow macaroni, 1 pound cheddar cheese
- Bake uncovered for 25-30 minutes until the top is golden brown and the edges are bubbling. Remove from the oven and let rest for 10 minutes before serving — this allows the sauce to set slightly so it scoops cleanly.
Notes
Nutrition
FAQ
Can I use pre-shredded bagged cheddar instead of shredding my own?
You can, but the sauce may be slightly less smooth. Bagged shredded cheese is coated with anti-caking agents that can make the sauce a little grainy — shredding a block yourself gives a cleaner melt.
Does the ground beef need to be seasoned before adding it to the sauce?
Season it lightly with salt and pepper while it cooks. The mornay sauce carries most of the flavor, but unseasoned beef can taste flat against it.
Can I assemble this the night before and bake it the next day?
Yes — assemble fully, cover tightly, and refrigerate overnight. Add about 10 extra minutes to the bake time since you’re starting from cold, and check that the center is hot all the way through before pulling it out.
What if I don’t have smoked paprika — can I use regular paprika?
Regular paprika works but the smoky flavor will be mostly gone. A small amount of chipotle powder — start with half a teaspoon — is a closer substitute if you have it.
More mince recipes to try
- Ultimate Cheesy Beef Bake
- Creamy Beef Spinach Pasta
- Hearty Beef Cauliflower Bake
- Spicy Beef Stuffed Peppers
