I’ve Been Making My Grandma’s 4-Ingredient Johnny Mac for Decades

Preheat the oven to 400°F.

Bring a large pot of heavily salted water to a boil over high heat. Cook the macaroni until very al dente according to the package directions and drain. Meanwhile, in a large skillet, cook the ground beef over medium heat until cooked through and no longer pink, 8 to 10 minutes. Season with salt and pepper to taste.

In the now-empty large pot, combine the drained macaroni, cooked meat, marinara sauce, and 1 cup of the grated Parmesan. Stir until the ingredients are incorporated and the mixture is slightly stringy with melted cheese. Now it’s time to transfer this mountain of pasta to a 9x13-inch baking dish. Smooth the pasta into an even layer, making sure it’s spread into the corners. Top the pasta evenly with the remaining 1/2 cup of grated Parmesan.

Bake until the cheese on top starts to turn golden brown, about 20 minutes. You’re welcome to serve immediately, but you’d be well advised to practice patience for at least 15 minutes to avoid searing your tongue. Leftovers? Yeah, I thought so. Let the pasta cool for at least 1 hour, then cover the dish or transfer portions to a few airtight containers. Refrigerate for up to 4 days. To reheat, transfer your desired serving to a bowl and microwave until warmed through. Love the recipe? Leave us stars and a comment below!