Description
This Cheeseburger Casserole is a comforting and indulgent baked pasta dish combining seasoned ground beef, creamy sauce, and gooey melted cheeses. Perfect for an easy family dinner, it features elbow macaroni cooked al dente and mixed with a savory blend of tomato paste, garlic, Italian seasoning, and chili powder. Topped with shredded cheddar and mozzarella, this casserole bakes to a bubbly, golden perfection and is garnished with fresh green onions for a touch of brightness.
Ingredients
Scale
Pasta
- 12 oz. dry elbow macaroni (or any short shaped pasta will work)
Meat and Vegetables
- 1½ lbs. ground beef (80/20 lean-to-fat ratio)
- 1 small yellow onion (diced)
- 3 garlic cloves (minced)
Seasonings and Sauces
- 2 tbsp tomato paste (ketchup also works though it’s sweeter)
- 2 tsp Italian seasoning
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp ground black pepper
Liquids and Cheese
- 1½ cups heavy cream
- ¼ cup beef broth
- 2 cups shredded cheddar cheese (divided)
- 2 cups shredded mozzarella cheese (divided)
Garnish
- 1 tsp sliced green onion (optional for garnish)
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 400°F. Grease a baking dish to prevent sticking and ensure even cooking.
- Cook the Pasta: In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain well and set aside.
- Sauté Beef and Onion: In a large skillet over medium heat, cook the ground beef and diced onion together. Break up the beef with a spoon until it is no longer pink and the onion appears translucent.
- Add Spices and Tomato Paste: Stir in tomato paste, minced garlic, Italian seasoning, chili powder, salt, and black pepper. Cook, stirring constantly, for 1-2 minutes until the spices are fragrant and the tomato paste has darkened.
- Combine Pasta and Cream: Add the drained pasta, heavy cream, beef broth, 1 cup of shredded cheddar, and 1 cup of shredded mozzarella to the skillet. Mix thoroughly to combine all ingredients evenly.
- Assemble and Bake: Transfer the mixture to the prepared baking dish or leave it in the oven-safe skillet. Sprinkle the remaining shredded cheddar and mozzarella cheese evenly on top. Cover the dish and bake for 15 minutes. Then uncover and bake or broil for an additional 5 minutes to achieve a golden, bubbly crust.
- Cool and Garnish: Allow the casserole to cool for 10 minutes before serving. Garnish with sliced green onions if desired for added flavor and color.
Notes
- You can substitute elbow macaroni with any short pasta like penne or rotini.
- Ketchup can be used instead of tomato paste if you prefer a sweeter flavor.
- Use an 80/20 beef ratio for the right balance of flavor and moisture.
- If you don’t have beef broth, chicken broth or water can be used as a substitute.
- Cover the casserole while baking to retain moisture and uncover for the last few minutes to brown the cheese topping.
- For a spicier kick, add a pinch of crushed red pepper flakes with the chili powder.
