Comida Kraft
Recipe Box

Beef 'n Macaroni Bake

Beef 'n Macaroni Bake is rated 3.7719298245614037 out of 5 by 57.
Prep Time
25
min.
Total Time
1
hr.
15
min.
Servings

6 servings, 1-1/3 cups each

Our classic cheesy beef and pasta bake is a family-pleaser. But that delicious something you notice? That’s cinnamon and nutmeg, just for a little flair.

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What You Need

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Make It

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  • Prepare Dinner as directed on package.
  • Meanwhile, brown meat in large skillet; drain. Add onions; cook and stir 5 min. until crisp-tender. Stir in tomato sauce, half the Parmesan and spices; simmer 10 min., stirring occasionally.
  • Spread meat mixture onto bottom of 9-inch square baking dish sprayed with cooking spray; top with prepared Dinner.
  • Heat oven to 350°F. Melt butter in medium saucepan on low heat. Blend in flour. Gradually stir in milk; cook on low heat 5 to 8 min. or until thickened, stirring constantly. Stir small amount of hot milk mixture into eggs. Return to remaining milk mixture in saucepan; mix well. Pour over Dinner; sprinkle with remaining Parmesan.
  • Bake 45 to 50 min. or until golden brown.

Substitute

Prepare using extra-lean ground beef.

Substitute

Substitute 1/2 tsp. dried basil leaves, crushed, for the cinnamon and nutmeg.

Keeping it Safe

If preparing a casserole ahead of time, be sure to cover the baking dish tightly and refrigerate until ready to bake. Add about 10 minutes to the chilled casserole's baking time to ensure that it is heated through before serving.

Servings

  • 6 servings, 1-1/3 cups each

Nutritional Information

Serving Size 6 servings, 1-1/3 cups each
AMOUNT PER SERVING
Calories 490
Total fat 24g
Saturated fat 10g
Cholesterol 140mg
Sodium 1240mg
Carbohydrate 39g
Dietary fiber 2g
Sugars 9g
Protein 29g
% Daily Value
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 30 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I found this very delicious, I'll make it again. I found this very delicious, I'll make it again. I was unsure how long to heat the rue mixture with the milk, but it finally started to thicken. I also used the basil as suggested in place of the spices. It needed a little bit of salt in the macaroni portion, although it already has enough sodium per serving, 1250 mg, so maybe use low sodium tomatoe sauce and add a dash of salt to the macaroni portion. All in all, very simple, and very good recipe.
Date published: 2007-12-10
Rated 1 out of 5 by from I added chopped green pepper and extra onion and spices to the meat mixture. I added chopped green pepper and extra onion and spices to the meat mixture. My kids really liked it but my husband didn't comment and kept looking at it funny. It is a lot of work and dirty dishes for a not so great meal. I think it should be made in an 11x7 and it needs to cool for a while after it comes out of the oven so it can set before cutting and serving.
Date published: 2011-09-17
Rated 4 out of 5 by from A good casserole recipe and very tasty. A good casserole recipe and very tasty. I did tweak it a little. on top of mac and cheese, instead of just pouring the hot mixture of egg and butter and flour, i put a little more ground beef layered on it and some spaghetti sauce THEN the hot mixture. I also added some fried french onion things which added a nice crisp to it. Very delicious! and very filling.
Date published: 2007-12-14
Rated 5 out of 5 by from This dish is easy but labor intensive, we loved it! This dish is easy but labor intensive, we loved it! I doubled the parm, made a double batch and it freezes wonderfully! The 2nd one I cooled completely, did not bake, then froze. I made it just like it asked, but did add some crushed red pepper to the red sauce and lots of salt & pepper & nutmeg to the white sauce. Just delicious!
Date published: 2012-11-02
Rated 4 out of 5 by from I loved this recipe, my only problem was the egg topping. I loved this recipe, my only problem was the egg topping. I could not figure out if I liked it or not. I will definitely make this again, but will probably omit the egg mixture on top and just add a layer of cheddar cheese instead. But I loved the cinnamon and nutmeg in the meat mixture. It was very different and very tasty.
Date published: 2008-12-18
Rated 4 out of 5 by from This went over very well. This went over very well. I made it with whole wheat macroni and Velveeta low fat cheese instead of the macaroni dinner. I could have used maybe 1lb more beef since the box of macaroni is apparently quite a bit more than in the Kraft dinner. It was still quite delicious and very filling.
Date published: 2005-03-15
Rated 5 out of 5 by from I couldn't understand why this recipe called for cinnamon and nutmeg, but after tasting it, I now... I couldn't understand why this recipe called for cinnamon and nutmeg, but after tasting it, I now realize why. OMG, it is delicious. I made a huge batch and froze 1/2. I must say it was even better re-heated from the freezer. I love this and will make it again and again and again.
Date published: 2010-09-03
Rated 5 out of 5 by from Fantastic when recipe is followed to the letter! Fantastic when recipe is followed to the letter! I used Cinnamon and Nutmeg as called for - great combination with ground beef. My ultra picky family went back for seconds and said it was a definite do over. I am no cook but this was well worth the time and effort.
Date published: 2012-03-20
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