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

Let’s be clear about one thing: my grandma is no cook. Don’t take my word for it—she proclaims this herself. That hasn’t stopped her from feeding our whole family every Sunday for longer than I can remember.

While she occasionally orders delivery pizza and calls it a day, most of the time she draws from a small collection of quick and dirty recipes that can feed a crowd. As a kid, the standout that excited me most was her signature pasta casserole: Johnny Mac.

Johnny Mac is my grandma’s simplified version of the classic cheesy tomato and meat-laden Johnny Marzetti casserole. Her version relies on ground beef or turkey instead of sausage, Parmesan cheese only, and a hefty amount of tomato sauce to avoid fiddling with any added vegetables. The macaroni is the major constant between these two dishes, which is how my grandma named her take.

When I first left the nest and needed to fend for myself, I turned to Johnny Mac over and over. It checked all the boxes: yummy, easy, filling, and I never had to write down the recipe—it was too simple to forget. The other big plus? This makes a lot of food, so I had leftovers for days.

If you have a small army to feed, my grandma has your back with her Johnny Mac.

How To Make My Grandma’s 4-Ingredient Johnny Mac:

To make 8 to 12 servings (one 9×13-inch casserole), you’ll need:

• Salt and freshly ground black pepper, to taste
• 1 pound elbow macaroni
• 1 pound 90% lean ground beef or ground turkey
• 1 (32-ounce) jar marinara sauce (I use Rao’s)
• 1 1/2 cups (about 6 ounces) grated Parmesan cheese, divided

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 9×13-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.