Oven-Baked Creamed Chipped Beef Pasta

A creamy, cheesy baked pasta made with chipped beef in a rich white sauce. This comforting casserole is easy to prepare and perfect for family dinners.

Ingredients

• 12 oz (340 g) penne, rotini, or elbow macaroni
• 8 oz (225 g) chipped beef, rinsed if very salty and chopped
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2½ cups (600 ml) whole milk
• ½ cup (120 ml) heavy cream
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp black pepper
• ¼ tsp paprika
• 1½ cups shredded cheddar cheese, divided
• ½ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley (optional)

Optional Topping

• ½ cup panko breadcrumbs
• 2 tbsp melted butter
• 2 tbsp grated Parmesan cheese

Instructions

1. Cook the Pasta

• Preheat the oven to 375°F (190°C).
• Grease a 9×13-inch baking dish.
• Cook the pasta until al dente according to the package directions.
• Drain and set aside.

2. Make the Cream Sauce

1. Melt the butter in a large saucepan over medium heat.
2. Whisk in the flour and cook for 1 minute.
3. Gradually whisk in the milk and heavy cream until smooth.
4. Cook for 4–5 minutes, stirring frequently, until the sauce thickens.
5. Stir in the garlic powder, onion powder, black pepper, and paprika.

3. Add the Cheese and Beef

• Stir in 1 cup of the cheddar cheese and all of the Parmesan until melted.
• Fold in the chopped chipped beef.

4. Assemble

• Add the cooked pasta to the sauce and stir until evenly coated.
• Transfer to the prepared baking dish.
• Sprinkle the remaining ½ cup cheddar cheese over the top.

5. Add the Topping (Optional)

• Mix the panko breadcrumbs, melted butter, and Parmesan.
• Sprinkle evenly over the casserole.

6. Bake

• Bake for 20–25 minutes, until hot and bubbly.
• For a golden, crispy topping, broil for 2–3 minutes at the end, watching carefully.

7. Serve

• Let the casserole rest for 5 minutes before serving.
• Garnish with chopped parsley if desired.

Serving Suggestions

Serve with:

• Garlic bread
• Steamed green beans or broccoli
• Roasted asparagus
• A crisp green salad

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Yield: 6–8 servings.