Description
A hearty casserole that combines the classic flavors of a cheeseburger with pasta, perfect for families and comfort food lovers.
Ingredients
Scale
- 1 lb short pasta (like elbow macaroni or shells)
- 1 lb lean ground beef (85/15 or 90/10 ideal)
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 15 oz canned diced tomatoes (undrained)
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 3 cups shredded sharp cheddar cheese (divided)
- 1/2 cup whole milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Instructions
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- In a large skillet over medium-high heat, cook the ground beef and diced onion until browned. Drain any excess grease.
- Add the minced garlic and cook for 1 minute until fragrant. Stir in the diced tomatoes, beef broth, Worcestershire sauce, salt, pepper, and garlic powder. Simmer for 5 minutes.
- Reduce heat to low and stir in the milk and 2 cups of shredded cheddar cheese until melted and smooth.
- Add the cooked pasta and stir well. Transfer to a 9×13 inch baking dish.
- Sprinkle the remaining 1 cup of cheddar cheese on top of the casserole.
- Bake for 15-20 minutes until bubbly and cheese is golden brown.
- Let the casserole rest for 5-10 minutes before serving.
Notes
Add vegetables or use different cheeses for variations. This casserole can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg