Next, I combine the cooked noodles with the beef mixture in a large mixing bowl. I find it easier to mix smoothly this way, ensuring every noodle is coated in that rich, savory sauce. Then comes the best part – adding in the shredded cheddar! I mix it all together, letting that beautiful cheese melt slightly from the heat of the beef. Once everything is well combined, I transfer the mixture into a greased 9×13-inch baking dish.
To finish this dish off, I sprinkle grated Parmesan cheese over the top, which gives it a lovely golden crust as it bakes. I pop it into a preheated oven at 350°F for about 25-30 minutes, or until it’s bubbly and the cheese is beautifully melted. The whole time it’s cooking, I can hardly contain my excitement, and my mouth starts watering from the delightful smells wafting from the oven!
Pro Tips for Best Results
I tested this cheesy beef and noodle bake three ways to nail down the best technique. The first time, I didn’t drain the beef completely, and it ended up being a bit too greasy for my taste. So trust me, draining it is worth the extra minute. I also experimented with two types of cheeses. While I love the classic cheddar mix, combining it with Monterey Jack adds a lovely creaminess that I think you’ll enjoy too!
Another tip: let the bake rest for about five minutes after taking it out of the oven. I know it’s tempting to dig right in, but letting it sit allows the flavors to meld and the dish to firm up a bit before serving. You’ll thank me later when every serving holds its shape!
Lastly, if you want even more flavor, consider adding a tablespoon of Worcestershire sauce to the beef mix. It deepens the umami and complements the cheese beautifully.
Common Mistakes to Avoid
One mistake I made initially was not cooking the noodles long enough. If they’re undercooked, they won’t absorb the sauces properly, which can lead to a dry dish. I learned to cook them just shy of al dente, since they’ll continue to soften while baking. Another thing to watch is how you season the beef. It’s easy to be timid with salt and pepper, but a good seasoning makes a world of difference. I recommend starting with a pinch, then tasting and adjusting as necessary. (See the next page below to continue…)