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One pan, 30 minutes, maximum comfort. My minced beef mac and cheese takes the bolognese route — more on the tomatoey side than ultra-creamy — but still delivers that hefty, satisfying cheese pull. Pasta cooks in the sauce, then we finish with a melty blanket on top so we’re not missing out!
Nicky’s Notes
I wanted a hybrid between classic mac and a speedy bolognese — saucy and beefy without losing that cheesy pull.
Cooking the macaroni in the beefy tomato base means the pasta soaks up all that flavour (and we skip making a separate cheese sauce). A splash of milk rounds the edges; Worcestershire sauce and oregano bring a lovely savoury warmth.
We finish with a two-stage cheese hit — some melted through for creaminess, the rest on top for that stretchy, photo-worthy finish. If I’m feeling extra, I pop it under the grill for a minute or two until the top freckles and sizzles.
What makes this so good:
- One pan, big flavour: Pasta cooks in the sauce, so the starch naturally thickens everything — silky, not stodgy.
- Tomato-forward, still cheesy: Nice balance of rich tomato base with a proper amount of cheese.
- Weeknight reliable: Common pantry ingredients; no roux, no oven required (grill finish optional).
- Super Speedy: All ready in around 30 minutes make this a busy weeknight family favourite.
Table of Contents
📋 Ingredients for This Mac ‘n’ Cheese with beef
***Full recipe with detailed quantities in the recipe card below***
Note on the beef
I use 12% fat minced beef (ground beef) and I’ve tested against lean and higher-fat options. 12% gives the best balance of flavour and silky sauce without greasiness.
Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Blitz the veg, brown the seasoned beef, then add tomato purée, oregano, Worcestershire, macaroni, tinned tomatoes, stock and milk; simmer covered for 12–14 mins until the pasta is tender. Stir through half the cheese, scatter the rest on top and melt under the lid. Finish with parsley and black pepper and serve.
Pro Tip
- If you want to crisp up the cheese, place the pan under the grill (broiler) for 4-5 minutes, until golden and bubbly. Make sure your pan is suitable for using under the grill.
This mac & cheese with beef has all savoury, comforting flavours that everyone recognises and loves, cooked in one pan and ready in 30 mins!
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Pin It🍽️ What to serve it with
This minced beef mac and cheese is a full meal, but a little something on the side never hurts. We love garlic bread or a warm crusty loaf for scooping, plus something crisp and fresh to balance the richness.
- Roasted Broccoli with Parmesan — quick tray-side that adds bite and a little veg.
- Homemade Garlic Bread — buttery, golden and perfect for mopping.
- Everyday Green Salad with Zingy Dressing — crunchy leaves, sharp vinaigrette, instant freshness.
📺 Watch how to make it
Mined Beef Mac ‘n’ Cheese Recipe
Ingredients
- 1 onion peeled and roughly chopped
- 1 stick of celery roughly chopped
- 1 carrot peeled and roughly chopped
- 3 cloves garlic peeled
- 2 tablespoons olive oil
- 500 g (1.1lbs) minced beef (ground beef)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tomato puree (tomato paste)
- 300 g (10.5 oz) macaroni pasta
- 1 teaspoon dried oregano
- ½ tablespoon Worcestershire sauce
- 800 g finely chopped tomatoes 2 x 400g (14 oz) tins
- 360 ml (1 ½ cups) beef stock
- 120 ml (1/2 cup) full-fat milk
- 200 g (2 packed cups) mixed grated cheese
To serve
- 2 tablespoons finely chopped fresh parsley
- Black pepper
Instructions
- Place the onion, celery, carrot and garlic in a food processor and pulse until finely chopped.1 onion, 1 stick of celery, 1 carrot, 3 cloves garlic
- Heat the oil in a large frying pan (skillet) over a high heat.2 tablespoons olive oil
- Add the vegetable mix, minced beef, salt and pepper to the pan and fry for 5 minutes, stirring often, until the beef is lightly browned.500 g (1.1lbs) minced beef (ground beef), ½ teaspoon salt, ½ teaspoon black pepper
- Stir in the tomato puree, then add the macaroni, oregano, Worcestershire sauce, tinned tomatoes, beef stock and milk.2 tablespoons tomato puree (tomato paste), 300 g (10.5 oz) macaroni pasta, 1 teaspoon dried oregano, ½ tablespoon Worcestershire sauce, 800 g finely chopped tomatoes, 360 ml (1 ½ cups) beef stock, 120 ml (1/2 cup) full-fat milk
- Stir together and bring to the boil, then place a lid on and simmer gently for 12-14 minutes, stirring occasionally, until the macaroni is tender.
- Remove the lid and stir in half the cheese.200 g (2 packed cups) mixed grated cheese
- Sprinkle the remaining cheese on top, place a lid on and cook for a further minute until the cheese melts.
- Remove the lid, sprinkle on the fresh parsley and a little black pepper and serve.Black pepper, 2 tablespoons finely chopped fresh parsley
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This minced beef mac & cheese recipe was first posted on Kitchen Sanctuary in Dec 2025. It appeared first in my book Quick & Easy.
🍲 More Minced Beef Recipes
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Hi Nicky, tried this dish…..delicious!! Just wondering, should the title be “MINCED” rather than MINED beef?
Cheers Bruce A
This recipe went down very well with family of 5, only youngest thought it was a bit heavy-going.
Another fabulous recipe from Kitchen Sanctuary. I’m sure this will become a family favourite 😍