Cheeseburger Casserole

 

 

 

 

 

 

Ingredients

1 pound lean ground beef (I use 85/15)
1 medium yellow onion, diced (about 1 cup)
1 tablespoon olive oil
2 tablespoons tomato paste (the kind in a tube is best)
1 tablespoon Worcestershire sauce
1½ teaspoons garlic powder
2 teaspoons salt, divided (plus more if needed)
½ teaspoon black pepper (plus more if needed)
1 (32-ounce) carton beef broth (save the rest, trust me)
1 (14.5-ounce) can diced tomatoes (don’t drain!)
12 ounces elbow macaroni (about 3 cups)
8 ounces sharp cheddar cheese, shredded (about 2 cups)
Fresh parsley or green onions for topping (optional but pretty)

Instructions

Get your prep done: Dice up that onion (I always cry, every single time). Shred your cheese if you’re being fancy, or just grab the pre-shredded bag like I usually do.
Brown the beef: Heat your olive oil in a big pot or Dutch oven over medium-high heat. Throw in the onion and ground beef. Break it up with your spoon and cook until the beef is browned and the onion is soft, about 6-7 minutes. Season with the garlic powder, 1 teaspoon salt, and ¼ teaspoon pepper.
Build the flavor: Add the tomato paste and Worcestershire sauce. Stir it around for about a minute – it’ll smell amazing and your kids will start asking “what’s for dinner?”
Add the liquids: Pour in 3¼ cups of the beef broth (keep the rest handy), the can of tomatoes with all the juice, the remaining salt and pepper. Bring it to a boil.
Cook the pasta: Add the macaroni right to the pot. Let it bubble away for about 10 minutes, stirring every few minutes so nothing sticks. If it looks too dry, add more broth a little at a time.
Cheese time! Take it off the heat and stir in 1½ cups of cheese until it’s all melty and gorgeous. Taste it! Need more salt? Add it now.
The finishing touch: Sprinkle the remaining cheese on top. Pop a lid on for 3 minutes to melt it, or if you’re feeling fancy, stick it under the broiler for 2-3 minutes until it’s golden and bubbly.
Make it pretty: Sprinkle with some chopped parsley or green onions if you want to feel like a food blogger. Or don’t – it tastes just as good without!