Description
A nostalgic and comforting one-pot Cheeseburger Casserole made from scratch. This hearty dish features ground beef, tender macaroni, and a rich tomato-beef sauce, all topped with melty cheddar cheese. It’s an easy, satisfying meal perfect for weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, diced (about ¾ to 1 cup)
- 1½ teaspoons granulated garlic
- 2 teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 2 tablespoons tomato paste (double concentrated, if possible)
- 1 tablespoon Worcestershire sauce
- 1 (32-ounce) carton low-sodium beef broth (about 4 cups), divided
- 1 (14.5-ounce) can diced tomatoes (regular or petite, with juices)
- 12 ounces dried elbow macaroni (2½ to 3 cups)
- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
- 1 tablespoon chopped parsley or sliced scallion (optional, for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain excess fat.
- Add the diced onion to the pot with the beef and cook until softened, about 3-4 minutes. Stir in granulated garlic, 1 teaspoon of kosher salt, and ¼ teaspoon of black pepper. Cook for 1 minute more until fragrant.
- Stir in the tomato paste and Worcestershire sauce. Cook for 1 minute, stirring constantly.
- Pour in 3 cups of the beef broth and the can of diced tomatoes with their juices. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Add the dried elbow macaroni, the remaining 1 cup of beef broth, 1 teaspoon of kosher salt, and ¼ teaspoon of black pepper. Stir well.
- Bring the mixture back to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the macaroni is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Remove the pot from the heat. Stir in 6 ounces of the shredded cheddar cheese until melted and creamy.
- Top the casserole with the remaining 2 ounces of shredded cheddar cheese. Cover the pot for a few minutes to allow the cheese to melt.
- Garnish with chopped parsley or sliced scallion, if desired. Serve hot.
Notes
- For an even richer flavor, use double concentrated tomato paste if available.
- Adjust the amount of salt and pepper to your preference.
- If the casserole seems too thick after cooking the macaroni, you can add a splash more beef broth or water.
- This Cheeseburger Casserole is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/6 of casserole)
- Calories: 550
- Sugar: 5g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg