Classic Creole Macaroni

If you are looking for a dinner recipe that has tons of big flavor and almost zero work, this classic Creole macaroni will be a new staple on your weekly menu. With pasta mixed with a heavy, seasoned tomato sauce and loaded with savory ground beef and the “holy trinity” of vegetables from Louisiana, this dish will feel like a hug in a bowl. This nostalgic recipe brings the taste of New Orleans right to your home. 

I turn to this filling recipe when the temperature drops and I need a meal to feed a hungry group. You don’t have to cook a complicated stew for several hours to get all that delicious Southern taste. With some great pantry staples and a generous amount of Creole spice, you can make this whole meal on the stovetop in under 40 minutes. 

The best thing about this recipe is how the elbow macaroni acts like sponges to soak up all the spicy tomato broth. Each bite is fully covered in that tangy beefy sauce. There won’t be any bland noodles left at the bottom of your bowl. You’ll want a hunk of bread for mopping up every last drop.

Why You Will Love This Recipe

This recipe is perfect for busy nights because it doesn’t take much cooking ability and relies mostly on pantry items. You just brown your meat and veggies in one pot, add the tomatoes, and let the stove cook the meal for you. This recipe is very forgiving so you can walk away to help with homework or set the table while the tomato sauce bubbles away. 

This spicy pasta casserole is a regular in my home because it is so easy to make enough to feed a large family without breaking the bank. One pound of ground beef goes a long way when paired with pasta and chunky vegetables, leaving you with a huge pot of food and plenty of leftovers. Actually, these Creole spices intensify even more after sitting overnight so this is one of those meals that gets better with time.

What You Need

To make this delicious and flavorful pasta dish, you will need lean ground beef, the holy trinity of vegetables, canned tomatoes, elbow macaroni, and your favorite Creole seasoning.

Lean Ground Beef

Lean ground beef has a nice meaty flavor, but you don’t want your Creole sauce swimming in a pool of unappealing beef fat. You’ll want to brown your ground beef in the skillet until it’s evenly cooked through and broken up into small, fine bits to keep it distributed evenly throughout the pasta. For a more authentic take on this dish, you can use half ground beef and half smoked Andouille sausage, which has an incredible smoky flavor that is hard to beat.

The Holy Trinity

The holy trinity in Creole and Cajun cooking is diced yellow onion, green bell pepper, and celery. This trio of veggies can’t be skipped because it provides a lot of the earthy flavor that makes this dish taste authentic. Sauté them in the rendered beef drippings until they are completely tender and have melted into the tomato sauce.

Canned Tomatoes

The combo of canned diced tomatoes and tomato sauce creates the right consistency for this Creole gravy. Tomato sauce gives you a smooth, thick base to coat the noodles, while the diced tomatoes provide bright chunks of juicy acid that balance the richness of the beef and spices. Keep the diced tomatoes and their juice intact, as that starchiness will help keep the sauce thinned down as it cooks.

Creole Seasoning

A quality Creole seasoning is the real star of this recipe, as it contains all of the key flavors you need, lots of paprika, garlic, onion, and a touch of cayenne, without having to measure out several different ingredients from your spice cabinet. Just keep in mind the amount of sodium in your specific brand of Creole seasoning. If your seasoning is already heavily salted, wait to add the kosher salt until the end of cooking to avoid oversalting the dish.

How to Make Classic Creole Macaroni

Find a large Dutch oven or deep skillet and start making this spicy, satisfying dinner.

Boil the Macaroni

Boil a large pot of heavily salted water. Add the elbow macaroni and cook according to the package directions just until the macaroni is al dente, as it will continue to cook in the hot sauce. Drain the pasta and set aside.

Brown the Beef and Veggies

In a large Dutch oven over medium-high heat, add the ground beef, diced onion, green bell pepper, and celery. Cook and stir with a wooden spoon, breaking up the meat into small pieces, until the beef is fully cooked and the veggies are softened, 8 to 10 minutes.

Build the Sauce

Add the minced garlic and your Creole seasoning to the beef mixture. Cook for 1 minute, until very fragrant. Add the diced tomatoes (don’t drain them), tomato sauce, beef broth, and a dash of Worcestershire sauce. Stir well to scrape any browned bits from the bottom of the pot. 

Simmer and Reduce

Bring the sauce to a boil, then turn the heat down to low and simmer, uncovered, for 15 minutes, stirring occasionally. The goal is to let some of the liquid cook off, so that the sauce becomes thicker and the flavors more concentrated. 

Combine and Serve

Once the sauce has reduced and thickened somewhat, add the cooked elbow macaroni to the Dutch oven and stir gently to coat the pasta with the beef sauce. Let it sit off the heat for 5 minutes before serving.

My Top Recipe Tips

It is very important not to overcook the elbow macaroni when you boil it. If the pasta is overcooked and soft to begin with, it will break apart when you stir it into the hot liquid sauce at the end of the cooking process, which will make the final dish unpleasantly mushy.

If you’re preparing this for kids, or anyone else who is sensitive to spiciness, you can easily adjust the heat level of this recipe. Try a mild Creole seasoning, or even salt-free Creole seasoning. They both have the paprika and garlic that make the sauce taste great, but they won’t have the cayenne pepper that makes the dish spicy-hot.

Also, don’t skip the five minutes of rest time after you’ve added the noodles to the sauce. Even though you want to serve it as soon as possible, allowing it to sit off the heat helps the noodles to release their starches into the sauce, which will make the dish thicker and creamier.

Classic Creole Macaroni

Jennifer

Looking for a spicy, comforting dinner? This classic Creole macaroni is loaded with savory ground beef, bell peppers, tomatoes, and zesty Creole seasoning.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Main

Servings 6

Calories 434 kcal

Equipment

• Dutch oven or large skillet
• Large stockpot
• wooden spoon
• Colander

Ingredients

  

1x2x3x

• 1 pound lean ground beef substitute half beef and half sliced Andouille sausage
• 1 medium yellow onion diced
• 1 medium green bell pepper diced
• 2 stalks celery diced
• 3 garlic cloves minced
• 1 tablespoon Creole seasoning or to taste
• 1 15 ounce can diced tomatoes un-drained
• 1 15 ounce can tomato sauce
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1 pound elbow macaroni
• Fresh parsley or green onions for garnishing (optional)

Instructions

 

• Fill a large pot with water and salt generously. Bring to a rolling boil. Add the macaroni and cook according to the package instructions until it reaches an al dente consistency. Drain the noodles and set aside.
• Heat a Dutch oven or large skillet over medium high heat. Add the ground beef, diced onion, diced green bell pepper, and diced celery.
• Saute for 8 to 10 minutes, using a wooden spoon to break up the beef. Cook until the beef is browned and the vegetables are tender. If there’s too much grease, drain some off.
• Stir in the minced garlic and Creole seasoning. Cook for 1 minute.
• Pour in the can of diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Stir to combine, scraping up any brown bits stuck to the bottom of the pan.
• Bring the sauce to a simmer. Lower the heat and leave the lid off to simmer for 15 minutes.
• Add the cooked elbow macaroni to the pot. Gently toss until the macaroni is evenly coated with the sauce.
• Turn off the heat and let the pot sit for 5 minutes before serving. This allows the noodles to absorb the flavors of the sauce.

Nutrition

Calories: 434kcalCarbohydrates: 67gProtein: 28gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 47mgSodium: 611mgPotassium: 903mgFiber: 5gSugar: 8gVitamin A: 843IUVitamin C: 31mgCalcium: 70mgIron: 5mg

*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.

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Storage and Reheating

• Store: Transfer leftover Creole macaroni to an airtight container and refrigerate for up to four days.
• Freeze: Transfer cooled macaroni to a sealed container and freeze for up to three months. Pasta may become softer upon thawing, but the flavor is still great.
• Reheat: Microwave individual portions, or warm larger batches in a skillet over medium-low heat on the stovetop. Add a little extra beef broth or water to thin out the sauce if needed.

Serving Suggestions

• Serve with a large square of warm, sweet jalapeño cornbread, spread with butter.
• Serve with a simple green salad in a light dressing. 
• Garnish with a generous sprinkle of shredded sharp cheddar cheese and chopped green onions.
• Serve with your preferred Louisiana hot sauce on the side.

Frequently Asked Questions

What is the difference between Cajun and Creole seasoning?

They’re both very similar and could be used interchangeably in this recipe, but Creole usually has more herbs in it such as oregano, basil, and thyme. Cajun seasoning is more focused on garlic powder, onion powder, and hot peppers.

Can I use a different type of pasta?

Absolutely! You don’t have to stick with elbow macaroni, though it is the nostalgic choice. You can use any small, short noodle with ridges or holes like penne, rotini, or medium shells. These kinds of noodles catch and hold onto the thick, rich sauce better than straight noodles.