This hearty Sloppy Joe Casserole recipe is layered with a homemade mac and cheese base, seasoned ground beef layer, and of course plenty of cheese! Perfect for an easy weeknigt dinner, or serve to guests!
With over 14 years of recipe creation and testing for Shugary Sweets, I can promise this family-style casserole hits all the right notes for flavor and nostalgia. This family favorite dish can be served layered, or mix it all together before baking. Either way is delicious.
Aimee’s Recipe Notes
Taste & Texture: Creamy, cheesy pasta with a hearty beef layer. Tangy from the tomato base with plenty of melted cheddar.
Ease to Make: Moderate. You’ll dirty a few pans, but the steps are simple. Brown, whisk, layer, bake.
Add heat: Swap out the diced tomatoes for Rotel tomatoes. Or dice up a jalapeno and add it to the meat sauce.
Top Tip: Shred your own cheddar. Pre-shredded cheddar cheese doesn’t melt as smoothly and can make the mac and cheese grainy.
Ingredient Highlights
To see the full list of ingredients with measurements, be sure to scroll all the way to the recipe card below. Here are a few highlights:
- Elbow Macaroni Noodles: I use this bite-size pasta for that classic mac and cheese look and texture. Feel free to swap for shells or rotini.
- Lean Ground Beef- Choosing a leaner cut of meat (93%) keeps this dish less greasy. You could also swap it for ground turkey or ground chicken which are both delicious too.
- Cheddar Cheese- Sharp cheddar brings big flavor to the mac and cheese sauce. I also add extra over the top for a gooey, cheesy finish.
- Spices- These add flavor and heat to your sloppy joe base. Add extra red pepper flakes for more heat!
I took my favorite mac and cheese recipe and easy sloppy joes to create a tasty casserole!
How to Make Sloppy Joe Casserole
Make the mac and cheese base.
- Cook the pasta; boil to al dente so it holds up once baked. In the pasta pot, make the cheese sauce.
- Spread the mac and cheese in the bottom of the casserole dish.
Make sloppy joe topping.
- Brown the beef and drain the excess grease. Add sauce ingredients and simmer.
- Spoon sloppy joe mixture over the top of the mac and cheese. Sprinkle with remaining cheese and bake until bubbly.
Casserole Tips and Tricks
Serving Suggestions: Serve up this sloppy joe casserole with a hearty Italian salad or wedge salad. My family also loves having this easy no knead artisan bread or garlic bread on the side for a complete meal.
Storage and Reheating: Save leftovers in an airtight container in the refrigerator (or in the original dish covered with foil) for up to 3 days. For best flavor and texture, reheat in the oven at 350 degrees until warm.
Allergy Notes: use gluten free pasta and flour to keep this dish gluten free. I use Banza pasta for extra protein!
More Dinner Recipes
If hearty, crowd-pleasing dinners are your thing, you’ll love these other easy family favorites below.
- My chicken tetrazzini recipe is one of my family’s most requested dinners. This is the dish that we Shugarman’s are known for.
- Want a dish poppin with flavor? This Jalepeno Popper chicken casserole is made with shredded chicken, creamy cheese, and crispy bacon!
- Cheesy Pizza casserole has all the flavors of your favorite pizza, but in an easy, crowd pleasing casserole dish.
- Don’t forget breakfast for dinner. Whether you choose my sweet berry french toast casserole or hearty egg casserole, these are great for brunch or holidays!
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Sloppy Joe Casserole Recipe
Ingredients
- 8 ounces elbow macaroni
- 1 pound lean ground beef
- 14 ounces diced tomatoes
- 6 ounces tomato paste
- 3 Tablespoons light brown sugar
- 1 Tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- ¼ teaspoon crushed red pepper flakes
- 2 Tablespoons butter
- ½ cup diced yellow onion
- 2 Tablespoons all-purpose flour
- ½ teaspoon dry ground mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups heavy whipping cream
- 2 teaspoons Worcestershire sauce
- 2 cups shredded Cheddar Cheese, divided
Instructions
- Cook elbow macaroni noodles according to package directions. Drain in a strainer and set pasta aside.
- In a large skillet, cook ground beef over medium heat. Cook until browned, drain the grease.
- Add the diced tomatoes, tomato paste, brown sugar, paprika, cumin, garlic salt, and crushed red pepper flakes to the skillet with the cooked ground beef. Heat on low heat for about 10 minutes.
- Using the same pot from the pasta, melt butter over medium heat. Add in onion and cook for 2 minutes, until onion is tender. Whisk in the flour, dry mustard, salt, and pepper. Cook for one minute. Slowly add the heavy whipping cream, whisking while you add it to the pot. Also add in the Worcestershire sauce.
- Cook cream sauce for several minutes until it begins to boil. Cook until slightly thickened. Remove from heat and add in 1 1/2 cups of the shredded cheddar cheese. Add in the cooked pasta and stir until combined.
- Pour pasta into the bottom of a 9-inch baking dish (or large 2 quart casserole dish). Remove the meat mixture from heat and pour over the top of the mac and cheese. Sprinkle with the remaining half cup of cheese. Cover with foil and bake in a preheated 375 degree overn for 30 minutes. Remove foil and bake an additional 10 minute until cheese is melted and bubbly.
Notes
- Rotel tomatoes are a great substitution for the diced tomatoes if you’re looking for a little heat.
- Shred your own cheddar cheese for the best texture and flavor to the mac and cheese.
- If you like, you can stir the meat mixture into the mac and cheese to combine everything as one casserole. I have a couple picky eaters, so keeping them slightly separated is a must in our house.
- Double this recipe easily in a large 13×9 lasagna pan.
