Homestyle Beef, Macaroni and Cheese

Homestyle Beef, Macaroni and Cheese


"This is a tasty and complete meal. My family is wild over this recipe and I'm always asked to bring it to pot luck parties."

Ingredients 40 m {{adjustedServings}} servings 777 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 777 kcal
  • 39%
  • Fat:
  • 38.4 g
  • 59%
  • Carbs:
  • 68.6g
  • 22%
  • Protein:
  • 39.6 g
  • 79%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 1183 mg
  • 47%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a skillet over medium heat, brown the ground beef until no pink shows; drain excess fat. In the large pot, combine macaroni, beef, tomato soup, tomato juice and corn; heat through. Stir in cheese.
Tips & Tricks
Restaurant Style Mac and Cheese

Make rich, creamy macaroni and cheese on the stovetop.

Mouse's Macaroni and Cheese

This mac and cheese is super cheesy, and super easy!

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Reviews 58

  1. 76 Ratings


This recipe was a little bland so I added garlic, basil, italian seasoning and it was very tasty.


We had this last night, it was pretty good, not great. I did take the advice of many of the reviews and added 1tbsp italian seasoning, it could have used more; also added garlic & onion. I forgot to buy tomato juice so I added a can of diced tomatoes - I really liked them in the meal. I used 2c cheddar cheese, would like to try with sharp cheddar next time. I also used a whole pound of macaroni, it wasn't too much pasta for the liquid in the recipe, it just needs flavor. I probably will make it again some night when we need a quick meal. **UPDATE** I made this again and still used a can of diced tomato, the soup, and a small 5.5oz can of V8 because my husband thought it was slightly dry the first time - he prefers pasta "saucy" - and I added a tablespoon of worchestershire sauce too along with the onion & garlic. I added 1-1/2 tablespoons of italian seasoning this time and all else the same (still using a pound of pasta - whole wheat elbows) and I did try the sharp cheddar that I've been wanting to try - we all really loved the changes. This made it VERY GOOD when before it was just 'pretty good' :)


Was easy to fix and very tasty. I added sliced ripe olives and some cilantro to suit our taste and it was wonderful. Ended up putting in into a casserole dish toppping with some cheese and baking till bubbly to take to a family at church. Everyone in the family loved it! Will be a pot-luck regular.