Cheese, onions, ground beef, and macaroni baked with cherry tomatoes and fresh thyme. Simple and delicious.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.

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  • Bring a large pot of water to a boil. Place the macaroni in the pot, cook 9 to 11 minutes, until al dente, and drain. Transfer to the prepared casserole dish.

  • In a skillet over medium heat, cook and stir the ground beef and onion until beef is evenly brown and onion is tender. Stir in the wine, and continue cooking 1 minute. Mix in the milk, mustard, and Worcestershire sauce. Season with salt, pepper, and cayenne pepper. Continue to cook and stir until heated through. Whisk the flour into the skillet, and gradually stir in 2 cups cheese until melted. Mix in the thyme and cherry tomatoes.

  • Stir the skillet mixture into the casserole dish with the macaroni. Top with remaining cheese.

  • Cook uncovered 30 minutes in the preheated oven, until bubbly and lightly brown.

Nutrition Facts

537 calories; protein 28.8g; carbohydrates 52.4g; fat 22.7g; cholesterol 77.3mg; sodium 588.8mg. Full Nutrition
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Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/19/2006
This is a very good recipe...The only changes we made was to use evaporated milk instead of regular milk and we added Panko bread crumbs mixed with grated paremesean cheese and a little paprika for color on top before baking..Also make sure the flour is fully cooked - a couple of minutes before adding in the cheese. Read More
(30)

Most helpful critical review

Rating: 1 stars
08/12/2004
We didn't care for this casserole it was very bland. I really think the 1/2 cup of flour really took away from the dish it seemed to nutralize the taste of the cheese. Read More
(36)
71 Ratings
  • 5 star values: 19
  • 4 star values: 29
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 4
Rating: 1 stars
08/12/2004
We didn't care for this casserole it was very bland. I really think the 1/2 cup of flour really took away from the dish it seemed to nutralize the taste of the cheese. Read More
(36)
Rating: 4 stars
10/19/2006
This is a very good recipe...The only changes we made was to use evaporated milk instead of regular milk and we added Panko bread crumbs mixed with grated paremesean cheese and a little paprika for color on top before baking..Also make sure the flour is fully cooked - a couple of minutes before adding in the cheese. Read More
(30)
Rating: 2 stars
10/25/2006
Okay all....this recipe is a good idea but WAY to bland for my taste!! I would make the following changes 1. MORE CHEESE!! You can barely taste any cheese 2. NO THYME...or a lot less of it. It's so strong...to me it tasted like macaroni and thyme! (I don't like thyme so I would leave it out.) 3. MORE BEEF! You can't taste this either. 4. GARLIC! This would add a great flavour to this dish. 5. LESS FLOUR...it wasn't saucy at all..just too thick. All in all the idea is good it just needs to be worked on a little bit! Read More
(27)
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Rating: 4 stars
04/13/2006
I liked this. My husband liked this. My mother-in-law liked this. My 3 1/2 year did NOT like this. Go figure. Maybe it was the Worchester. My only caution is that you must use sharp cheddar - it was fairly mild-flavored using aged baby Tillamook which surprised me. Might try extra sharp next time. Would definitely be too bland with anything milder than sharp. Read More
(23)
Rating: 5 stars
08/13/2004
I thought this was a tasty twist on macaroni and cheese. I added more cheese on top and sprinkled bread crumbs over them for some crunch. Will make again. Read More
(18)
Rating: 5 stars
01/30/2007
We really liked this recipe. We did add an extra 1/2 cup of cheese and extended the cooking time to 40 minutes. Read More
(13)
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Rating: 3 stars
01/17/2007
This recipe was pretty good. It did need a little extra kick. Definately cut the flour in half and cover the dish while in the oven. Read More
(12)
Rating: 4 stars
11/01/2006
I was in kind of a hurry tonight and did not read the reviews before I made this recipe - let's just say I learned my lesson! This recipe calls for too much flour so I added a lot more milk to make more of a sauce. Next time I'll add more cheese and the addition of garlic is a great idea. I'll probably also leave out the tomatoes I just don't think they add much to the dish. It turned out really good though. My 2-year-old loved it! Read More
(11)
Rating: 4 stars
10/19/2006
good tasting recipe but I think way too much flour. I used 1/4 C and it still thicken up too much. Used cooked ham instead of beef used 1/4C wine dried thyme. tasted like cheese fondue with pasta. GOOD Read More
(10)
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