This recipe is a baked penne casserole with seasoned ground beef in a reduced beef-broth cream sauce, finished under the broiler with slices of raclette for a fast, ultra-melty top. It’s different from a classic mac and cheese because the flavor comes from a concentrated beefy sauce (not a béchamel base), and it’s the kind of dish you make when you want a hearty, cold-weather comfort meal that still works any time of year.

This version is based on my YouTube video, with a few adjustments since publication to make the proportions more consistent in a typical home kitchen—especially the pasta-to-sauce balance and the total liquid so the bake sets up better instead of turning soupy.

On my site you’ll find several “cheesy pasta” directions, but they solve different problems:

If you want a fast one-pan pasta with beef and tomatoes, go for one-pan creamy beef and tomato pasta: https://www.micheldumas.com/en/one-pot-creamy-beef-and-tomato-pasta/
If you want a classic baked mac and cheese style, check easy baked mac and cheese: https://www.micheldumas.com/en/easy-baked-mac-and-cheese/
If you want a full casserole vibe with beef + pasta comfort-food nostalgia, see cheesy beef macaroni casserole: https://www.micheldumas.com/en/cheesy-beef-macaroni-casserole/
If you want a mountain-style, multi-cheese baked dish, there’s Savoyard three-cheese mac and cheese: https://www.micheldumas.com/en/savoyard-three-cheese-mac-and-cheese/

This raclette version is built around one specific intent: a beefy, reduced, creamy sauce + a broiled raclette finish. The broiler step is short on purpose—raclette melts fast and gives you that golden, stretchy finish without baking the casserole for 30–45 minutes and drying it out.

What you’ll taste

Deep beef flavor from simmering and reducing the broth with the browned beef, onion, garlic, and Cajun seasoning.
Creamy but not bland because the sauce is seasoned before the cream goes in, and Parmesan adds salty depth.
Raclette on top for the signature melt—richer and more “wintery” than cheddar, but still approachable.

This is definitely hearty comfort food: ground beef + cream + cheese. Protein is strong here, and the dish is filling. If you want a lighter feel, the substitutions section below gives options that still keep the sauce stable.

Ingredients overview

Pasta: Penne is ideal because it holds sauce inside the tubes. Rigatoni also works.
Beef: Use ground beef with some fat (medium) for flavor. If it’s extra-lean, add a touch more oil or duck fat.
Cajun seasoning: The brand matters—some blends are salty, some are hotter. Start moderate, then adjust at the end.
Cream: Heavy cream makes the sauce stable under heat and broiler.
Raclette: Slice it thin so it melts before the casserole overheats.

If you love simple pasta techniques too, keep easy cacio e pepe in your back pocket for nights when you want “minimal ingredients, maximum payoff”: https://www.micheldumas.com/en/easy-cacio-e-pepe-recipe/

Step-by-step instructions

1) Brown the beef properly

Set a large Dutch oven or deep skillet over high heat. Add a small spoon of duck fat (or neutral oil). Add the ground beef and spread it out so it contacts the pan. Let it brown without stirring for a minute, then break it up and keep cooking until the beef is browned and no longer pink.

Why this matters: Browning builds flavor. If you skip it, the sauce tastes flatter and you rely too heavily on cheese for punch.

2) Sweat the onion and cook the garlic

Add the sliced red onion to the browned beef and cook until it softens and releases moisture. Add the garlic (oil-packed garlic is great here) and stir for 30–60 seconds—just enough to wake up the aroma without burning.

3) Toast the Cajun seasoning

Sprinkle in the Cajun seasoning and stir for about 30 seconds. This quick toasting step makes spices taste rounder and less “raw.”

4) Add broth and reduce

Pour in the beef broth and bring to a strong simmer. Reduce uncovered until the liquid looks noticeably lower and the simmering bubbles feel thicker. You’re not timing this by the clock as much as by the look: the pot should smell beefy and seasoned, and the liquid shouldn’t be thin like soup.

If you’re into deep beef flavor in general, you’ll also love homemade bolognese sauce for a totally different (tomato-based) direction: https://www.micheldumas.com/en/homemade-bolognese-sauce-authentic-recipe/

5) Cook the pasta in well-salted water

While the broth reduces, boil pasta in salted water and cook it just to al dente. Drain well.

If you want more pasta inspiration for weeknights, browse weeknight pasta dinners: https://www.micheldumas.com/en/weeknight-pasta-dinners/
Or explore the pasta ingredient category for more targeted ideas: https://www.micheldumas.com/en/category/ingredients-en/pasta/

6) Add cream, then Parmesan

Lower the heat to medium-low and pour in the heavy cream. Simmer a few minutes until the sauce thickens and coats a spoon. Stir in Parmesan until smooth.

Key check: Dip a spoon—if you draw a line through the sauce on the back of the spoon, the line should hold for a second before slowly filling in. That’s the texture that bakes well.

7) Combine pasta and sauce

Add the drained pasta to the pot and fold until everything is evenly coated. If it looks too tight, loosen with a small splash of hot pasta water; if it looks too loose, simmer 1–2 minutes more before you transfer to the baking dish.

8) Broil with raclette

Transfer everything to a 9×13-inch baking dish. Lay raclette slices across the top. Broil until melted and lightly browned.

Important: Raclette moves fast under the broiler. Stay at the oven. The goal is melt + light color, not “bake until dry.”

Let the casserole rest a few minutes before serving so it firms up slightly and slices cleaner.

Substitutions

Ground beef → turkey or chicken: Works, but flavor is lighter. Increase onion/garlic slightly and consider a touch more seasoning.
Heavy cream → half-and-half: You can do it, but keep the simmer gentle and reduce the broth a bit more first.
Raclette → mozzarella + a little Swiss: Good fallback when raclette is hard to find.
Penne → rigatoni or fusilli: Both hold sauce well.
Cajun seasoning: If you want to control salt/heat, use a homemade blend like homemade Cajun spice mix: https://www.micheldumas.com/en/cajun-spice-mix-homemade/

For a different cheese-forward pasta vibe that’s more “simple and creamy,” compare with creamy mozzarella parmesan pasta: https://www.micheldumas.com/en/creamy-mozzarella-parmesan-pasta-the-ultimate-cheesy-weeknight-dinner/

FAQ

Can I make this ahead?

Yes. Assemble the pasta + sauce in the baking dish, cover, refrigerate, then add raclette right before broiling. If the dish is cold, give it a few minutes in the oven (not broil) to warm through, then broil to finish.

Will it turn out too spicy?

It depends on the Cajun blend. Start with a moderate amount, then adjust after the cream and Parmesan go in. Dairy softens heat, so final seasoning should be done at the end.

Why reduce the broth first?

Reduction concentrates beef flavor and makes the sauce behave like a casserole sauce (thicker, clingy) instead of soup. This is the biggest adjustment that improves consistency.

Can I freeze it?

You can, but cream sauces can change texture after freezing. If you plan to freeze, consider using a little less cream and reheat gently, then broil fresh cheese on top to refresh the texture.

What if I don’t have raclette?

Use mozzarella for melt, then add a small amount of a sharper cheese (Swiss, Parmesan, or even a bit of aged cheddar) to mimic raclette’s richness.

Is this like mac and cheese?

Same comfort category, different structure. Classic mac and cheese often relies on a béchamel-style sauce; this one relies on reduced beef broth + cream + Parmesan, then a raclette broiler finish. If you want the classic version, see easy baked mac and cheese: https://www.micheldumas.com/en/easy-baked-mac-and-cheese/

What to serve with (and suggested posts)

Main-dish pairing ideas (beef comfort cluster):

Juicy smash burger with bacon cheddar: https://www.micheldumas.com/en/juicy-smash-burger-with-bacon-cheddar/
Homemade meatloaf (easy, quick, budget-friendly): https://www.micheldumas.com/en/homemade-meatloaf-easy-quick-and-budget-friendly-recipe-to-impress-your-guests/

More pasta dinners (same cluster, different intent):

One-pan creamy beef and tomato pasta: https://www.micheldumas.com/en/one-pot-creamy-beef-and-tomato-pasta/
Cheesy beef macaroni casserole: https://www.micheldumas.com/en/cheesy-beef-macaroni-casserole/
Weeknight pasta dinners: https://www.micheldumas.com/en/weeknight-pasta-dinners/

If you want a full baked “gratin” experience with a different structure:

Authentic Greek pastitsio baked pasta with rich meat sauce and thick béchamel: https://www.micheldumas.com/en/authentic-greek-pastitsio-baked-pasta-with-rich-meat-sauce-and-thick-bechamel/

Finish with dessert (classic, reliable):

Best Paris-Brest recipe: https://www.micheldumas.com/en/best-paris-brest-recipe/
Chocolate chip cookies (chewy): https://www.micheldumas.com/en/chocolate-chip-cookies-chewy/

Raclette Cheese Pasta Bake with Cajun Beef (Creamy, Cozy, and Budget-Friendly)

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Prep Time 15

Cooking Time 35

Category Main Course

Cuisine Worldwide

Portions 6 Portions

Calories 450 kcal

Ingredients

2 lb ground beef
1 medium red onion thinly sliced
1 heaping tbsp oil-packed garlic or 3 cloves garlic, minced
2 tbsp Cajun seasoning adjust to taste/brand
4 cups beef broth
2 cups heavy cream 35%
1 lb penne or rigatoni
1 to 1 1/2 cups grated Parmesan plus more to taste
10 –12 slices raclette cheese thinly sliced
1 tbsp duck fat or neutral oil for browning
Salt and black pepper to taste

Instructions

Heat a large pot or deep skillet over high heat. Add duck fat/oil. Brown the ground beef, breaking it up, until well browned.
Add red onion and cook until softened. Add garlic and cook 30–60 seconds.
Stir in Cajun seasoning and toast 30 seconds.
Add beef broth, bring to a simmer, and reduce uncovered until noticeably concentrated (about 15–25 minutes), stirring occasionally.
Meanwhile, cook pasta in salted water until al dente. Drain well.
Lower heat to medium-low. Add heavy cream to the reduced broth mixture and simmer until sauce thickens (about 5–8 minutes). Stir in Parmesan until smooth. Season with salt/pepper as needed.
Fold pasta into the sauce. If needed, loosen with a small splash of hot pasta water; if too loose, simmer 1–2 minutes more.
Transfer to a 9×13-inch baking dish. Top with raclette slices.
Broil until melted and lightly browned, watching closely (about 1–3 minutes). Rest 5 minutes, then serve.

Video

Notes

FAQ