Ground Beef and Velveeta Mac Casserole
A comforting one-dish casserole combining seasoned ground beef, creamy processed cheese sauce, and crispy Ritz topping. The mix of Velveeta, cheddar soup, sour cream, and American cheese creates an ultra-rich, melting base studded with tender macaroni. Perfect for weeknight family dinners or casual potlucks. This version layers multiple cheese products for maximum creaminess and uses both stovetop cooking and baking for texture contrast.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 C macaroni noodles
- 8 oz Velveeta cheese
- 1 can cheddar cheese soupcream of mushroom soup1:1dairy
different flavor profile; add 0.5 tsp Worcestershire
- ½ tsp onion powder
- 1 tsp garlic powder
- 8 oz sour cream
- ½ C Parmesan cheese, grated
- ¼ C milk
- 8 slices American cheese
- salt, to taste(optional)
- pepper, to taste(optional)
- 1 C Ritz cracker crumbs, crushed
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Cook macaroni until al dente, then drain.
- 3
Stir Velveeta into hot macaroni until melted and combined.
- 4
In skillet over medium-high heat, brown ground beef with chopped onion until beef is fully cooked and onion softens. Season with salt and pepper.
- 5
Add sour cream, cheddar cheese soup, onion powder, garlic powder, Parmesan, and milk to beef mixture. Stir until well combined.
- 6
Add cooked macaroni to beef mixture and combine thoroughly.
- 7
Transfer to greased 9x13 baking dish.
- 8
Top with American cheese slices and crushed Ritz cracker crumbs.
- 9
Bake for 20-25 minutes until heated through and top is golden.
Tips
Cook macaroni slightly under al dente (about one minute less) since it continues cooking in the oven and won't turn mushy.
Stir the beef-cheese mixture thoroughly before transferring to ensure even distribution of seasonings and cheese throughout.
For a crisper topping, add cracker crumbs during the last 5-8 minutes of baking rather than at the start.
Good to Know
Cover and refrigerate for up to 3 days. Reheat in oven at 325 F for 15-20 minutes, covered with foil, until warmed through.
Assemble casserole up to 24 hours ahead. Cover and refrigerate unbaked. Add 5-10 minutes to bake time if baking directly from cold.
Serve directly from baking dish while hot. Pairs well with green salad or steamed vegetables to cut richness.
Common Mistakes
Cook macaroni past al dente to avoid mushy noodles after baking
Skip thorough stirring of beef-cheese mixture to avoid dry pockets
Add Ritz topping too early to prevent soggy, greasy crumbs
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without Velveeta?
Yes. Substitute with sharp cheddar (use 75% of the amount since it's less creamy), increase sour cream by 2 oz, and add 2 tbsp butter to the cheese sauce for richness. The texture will be less velvety but still creamy.
Can I freeze this casserole?
Yes. Cool completely, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat covered at 325 F for 25-35 minutes until heated through.
What if my casserole looks dry after baking?
Stir in a splash of milk (1-2 tablespoons at a time) before serving. This can happen if the mixture sits before baking. Ensure sour cream is fully incorporated during the stovetop stage for even moisture distribution.