Easy Baked Macaroni Two Ways

Mac and cheese just got a glow-up. Whether you’re craving a veggie-loaded bake with creamy béchamel or a meaty, melty twist straight out of nonna’s kitchen, these two macaroni dishes are bringing serious comfort to the table. No need for takeout—just grab a fork and dig into these oven-baked, flavor-packed classics.

Creamy Veggie Baked Macaroni with Chicken Strips (No-Boil Method!)

Ingredients:

• 2 tablespoons olive oil
• 1 large chicken breast, sliced into thin strips
• 2 cloves garlic, minced
• 1 small yellow onion, chopped
• 3.5 oz (100 g) white mushrooms, sliced
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 medium tomato, diced
• 1 small zucchini, chopped
• 1 bell pepper, sliced
• Salt and pepper to taste
• 1/2 teaspoon oregano
• Red pepper flakes (optional, for heat)
• 2 handfuls (about 7 oz or 200 g) mixed dry pasta (shells, bows, etc.)
• 1/2 cup béchamel sauce (store-bought or homemade, thinned with 1/2 cup milk)
• 1/2 cup shredded hard cheese (like sharp cheddar or aged Livno cheese)

Instructions:

1. Heat oil in a large pan. Add chicken strips and cook until golden brown.
2. Add garlic, onion, mushrooms, broccoli, cauliflower, zucchini, bell pepper, and tomato. Sauté on medium heat until the vegetables soften and release liquid. Do not add water.
3. Season with oregano, pepper, salt, and chili flakes if desired.
4. Meanwhile, cook the pasta in boiling salted water until al dente. Drain and set aside.
5. Add the pasta to the veggie and chicken mixture. Pour in the béchamel mixed with milk or substitute with heavy cream. Stir well to combine.
6. Cook over low heat until the sauce thickens slightly, about 3–5 minutes.
7. Serve hot, topped with shredded cheese.

photo credit dreamstime.com

Italian-Style Macaroni Bake with Ground Beef and Cheese

This Italian-inspired macaroni casserole layers seasoned ground beef, creamy béchamel, and gooey melted cheese—perfect comfort food for busy nights!

Ingredients:

• 9 oz (250 g) macaroni
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 1 bell pepper, finely chopped
• 7 oz (200 g) ground beef
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 1 tablespoon butter
• 1 cup whole milk
• 1/2 cup shredded cheese (mozzarella, cheddar, or preferred blend)
• Optional: cheese triangles for garnish

Instructions:

1. Cook macaroni in salted boiling water until al dente. Drain and rinse under cold water.
2. In a skillet, heat oil and sauté chopped onion and bell pepper until soft.
3. Add ground beef, season with salt and pepper, and cook until browned.
4. In a separate saucepan, melt butter, stir in flour, and slowly whisk in milk to make a smooth béchamel. Cook until thickened.
5. Preheat oven to 375°F (190°C). In a greased baking dish, layer cooked macaroni and meat mixture.
6. Pour the béchamel sauce over the top and sprinkle with shredded cheese.
7. Bake for 15–20 minutes or until bubbly and golden.
8. Optionally, top with cheese triangles before serving.