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Cheeseburger Casserole

Cheeseburger casserole with al dente elbow macaroni tossed in a browned beef-and-tomato sauce, then baked until the cheddar is melted and bubbly. Worcestershire and mustard add classic cheeseburger tang to every cheesy, saucy bite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Cheeseburger casserole
  • 12 oz dry elbow macaroni
  • 1 lb ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes
  • 1 tbsp mustard
  • 1 tsp Italian seasoning
  • 1 tsp chili powder
  • 0.5 salt and pepper, to taste Season to taste.
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 2 cups shredded sharp cheddar cheese

Equipment

  • 1 sheet pan

Method
 

Cook pasta
  1. Bring a pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente, then drain well.
  2. Spread the pasta into a baking dish so it’s ready to be combined with the sauce.
Make meat sauce
  1. In a large skillet over medium heat, cook the ground beef and diced onion until the beef is no longer pink and the onion is translucent.
  2. Stir in the minced garlic, tomato paste, Italian seasoning, chili powder, salt, and pepper, and cook for 1 to 2 minutes until fragrant.
  3. Add the diced tomatoes, beef broth, mustard, and Worcestershire sauce, then simmer for 5 minutes.
Assemble and bake
  1. Toss the cooked pasta with the meat sauce, then spread everything into a baking dish.
  2. Top with shredded cheddar and bake at 375°F for 15 minutes, until the cheese is melted and bubbly.

Notes

For the best texture, cook the pasta to true al dente since it bakes after draining. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven or microwave until hot. Freezing is yes—freeze portions up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use 90% lean ground beef or substitute ground turkey, keeping the sauce ingredients the same.