This is my favorite meal train dish to bring for families without dairy sensitivities or allergies because it’s comforting, filling, and easy to prepare in advance. Fair warning, it is certainly not diet friendly! I love that I can assemble everything ahead of time and simply provide baking instructions so the family can enjoy it fresh and hot when they’re ready to eat. It’s a great way to offer a homemade meal without the pressure of immediate dinnertime logistics!
Ingredients:
For the Meat Sauce:
2 pounds ground beef
½ cup (1 stick) butter
2 large white onions, chopped
1 tablespoon salt
½ teaspoon black pepper
Pinch each of cinnamon, nutmeg, and cloves
1 (15-ounce) can tomato sauce
¼ cup red wine
½ cup water
For the Macaroni:
1 pound cut macaroni (such as penne or ziti)
For the Cream Sauce:
1 cup milk
5 eggs
½ cup (1 stick) butter
¼ cup flour
For Assembly:
1 cup grated cheese (such as Parmesan or Kefalotyri), divided
Butter for greasing pan
Directions:
Step 1: Prepare the Meat Sauce
In a large, heavy skillet over medium-high heat, brown the ground beef until cooked through. Drain excess fat.
Add ½ cup (1 stick) butter, chopped onions, salt, and pepper. Cook over medium heat until onions are soft and translucent, about 5 minutes.
Stir in cinnamon, nutmeg, and cloves.
Add tomato sauce, red wine, and water. Stir well and let simmer for 10 minutes. Remove from heat and set aside.
Step 2: Cook the Macaroni
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain well.
Step 3: Prepare the Cream Sauce
In a medium saucepan over medium heat, melt ½ cup (1 stick) butter. Stir in the flour and cook for 1-2 minutes, whisking constantly, until slightly golden.
Slowly add the milk while whisking to create a smooth sauce. Remove from heat.
In a separate bowl, beat the eggs well. Slowly add the warm milk mixture to the eggs, a little at a time, whisking continuously (this prevents the eggs from scrambling). Set aside.
Step 4: Assemble the Casserole
Preheat oven to 350°F (175°C). Grease a 14 x 10-inch baking dish with butter.
In a large bowl, combine the cooked macaroni, meat sauce, and prepared cream sauce. Stir in ¾ cup of the grated cheese.
Pour the mixture into the greased baking dish, spreading it evenly.
Sprinkle the remaining ¼ cup grated cheese over the top.
Step 5: Bake and Serve
Bake in the preheated oven for 30-40 minutes, or until the top is golden brown.
Allow the casserole to cool slightly before cutting into squares.
Serve warm or at room temperature. Leftovers can be refrigerated and served cold or reheated.
Info:
Servings: 20-30 squares
Prep time: 30 minutes
Cook time: 30-40 minutes
Total time: 1 hour 10 minutes
Other: This dish contains dairy (butter, milk, cheese), eggs, and wheat (gluten) (from the pasta and flour). It may also contain sulfites due to the inclusion of red wine.
To Make it Dairy-Free:
Substitute plant-based butter for regular butter.
Use unsweetened oat milk or almond milk in place of regular milk in the cream sauce.
Replace grated cheese with a dairy-free cheese alternative or omit it entirely for a lighter version.
Double-check that your pasta and tomato sauce are dairy-free (some brands may contain hidden dairy ingredients).
To Make it Gluten-Free:
Use your favorite gluten-free pasta (like a corn or rice-based penne or ziti).
Replace the all-purpose flour in the cream sauce with a 1:1 gluten-free flour blend or cornstarch for thickening.
Make sure your tomato sauce and all other ingredients are labeled gluten-free.
