Beef and macaroni with cheese sauce
Common food
Beef and macaroni with cheese sauce is a hearty, savory casserole that combines tender ground beef, elbow pasta, and a creamy, melted cheese sauce into a single, comforting dish. Its texture is a satisfying mix of soft pasta, chewy meat, and smooth, rich sauce, with a savory, umami-forward flavor profile. Nutritionally, it offers a balanced mix of protein and carbohydrates, though it is relatively low in fiber and sugar.
Calorie split: 27% protein · 37% carbs · 36% fat
↓ Full nutrition💚 Why it's loved
People love this dish for its deep, comforting flavors and nostalgic appeal, often evoking memories of home-cooked family meals. Its versatility allows for endless variations, from adding vegetables like peas or broccoli to using different cheeses for unique twists.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium and saturated fat, which may be a concern for those monitoring heart health or blood pressure. To counteract this, use low-sodium broth, lean ground beef, and moderate portions; pair with a side of steamed greens or a fresh salad to boost fiber and balance the meal.
Key benefits
- Good source of protein for muscle maintenance and satiety.
- Provides quick energy from carbohydrates.
- Contains calcium and phosphorus from cheese for bone health.
- Convenient one-pot meal that is easy to prepare and store.
- Offers iron and B vitamins from the beef component.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The dish's popularity in the U.S. surged during the Great Depression as an economical, filling meal, and it was often called 'American chop suey' in New England.
Full nutrition (USDA data · scales with serving)
| Water | 71.8 g |
| Energy | 137 kcal |
| Protein | 9.1 g |
| Total lipid (fat) | 5.4 g |
| Carbohydrate, by difference | 12.3 g |
| Fiber, total dietary | 0.50 g |
| Total Sugars | 1.5 g |
| Calcium, Ca | 50.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 103 mg |
| Potassium, K | 141 mg |
| Sodium, Na | 394 mg |
| Zinc, Zn | 1.8 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 14.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.12 mg |
| Riboflavin | 0.13 mg |
| Niacin | 2.1 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 26.0 ug |
| Folic acid | 21.0 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 40.0 ug |
| Choline, total | 24.7 mg |
| Vitamin B-12 | 0.73 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 17.0 ug |
| Retinol | 17.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 2.0 ug |
| Vitamin E (alpha-tocopherol) | 0.09 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 0.60 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.2 g |
| SFA 4:0 | 0.02 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.20 g |
| SFA 16:0 | 1.2 g |
| SFA 18:0 | 0.60 g |
| Fatty acids, total monounsaturated | 2.1 g |
| MUFA 16:1 | 0.16 g |
| MUFA 18:1 | 1.9 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.31 g |
| PUFA 18:2 | 0.28 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 24.0 mg |
Amino acid profile (per 100g)
Estimated from Beef macaroni with tomato sauce, frozen entree, reduced fat — USDA does not publish this profile for Beef and macaroni with cheese sauce.
| Tryptophan | 0.05 g |
| Threonine | 0.21 g |
| Isoleucine | 0.23 g |
| Leucine | 0.42 g |
| Lysine | 0.33 g |
| Methionine | 0.11 g |
| Cystine | 0.08 g |
| Phenylalanine | 0.24 g |
| Tyrosine | 0.15 g |
| Valine | 0.26 g |
| Arginine | 0.31 g |
| Histidine | 0.16 g |
| Alanine | 0.28 g |
| Aspartic acid | 0.46 g |
| Glutamic acid | 1.4 g |
| Glycine | 0.28 g |
| Proline | 0.41 g |
| Serine | 0.24 g |
| Hydroxyproline | 0.04 g |
FAQ
Is beef and macaroni with cheese sauce a good source of protein?
Yes, it provides a moderate amount of protein (about 9.12g per 100g) from the beef and cheese, which supports muscle repair and satiety.
Can I make this dish healthier?
Absolutely—use lean ground beef, whole-wheat pasta, low-fat cheese, and add vegetables like spinach or bell peppers to increase fiber and nutrient density.
Is this dish suitable for people with lactose intolerance?
Traditional cheese sauce contains lactose, but you can use lactose-free cheese or dairy-free alternatives to make it suitable for lactose-intolerant individuals.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.37 kcal/g · 27% calories from protein · 0.5 g fiber · 1.5 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.79 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.