Description
This Cheeseburger Casserole is a comforting one-pot meal featuring ground beef, sharp cheddar cheese, and elbow macaroni simmered in a savory tomato and beef broth sauce. It's easy to make, packed with flavor, and perfect for a hearty family dinner. The casserole can be served creamy or browned on top by broiling for a crisp cheesy crust.
Ingredients
Scale
Main Ingredients
- 1/2 medium yellow onion
- 8 ounces sharp cheddar cheese, preferably yellow, shredded (about 2 cups)
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 1/2 teaspoons granulated garlic
- 2 teaspoons kosher salt, divided, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 2 tablespoons double concentrated tomato paste (from a tube)
- 1 tablespoon Worcestershire sauce
- 1 (32-ounce) carton beef broth (about 4 cups), divided
- 1 (14.5-ounce) can regular or petite diced tomatoes
- 12 ounces dried elbow macaroni (2 1/2 to 3 cups)
- 1 tablespoon finely chopped fresh parsley leaves, or 1 thinly sliced medium scallion (optional)
Instructions
- Prepare Ingredients. Dice 1/2 medium yellow onion into about 3/4 to 1 cup. Grate 8 ounces sharp cheddar cheese using the large holes of a box grater to yield about 2 cups.
- Cook Onion and Beef. Heat 1 tablespoon olive oil in a Dutch oven or large, high-sided skillet over medium-high heat until shimmering. Add the diced onion and 1 pound lean ground beef. Break the beef into small pieces using a wooden spoon. Season with 1 1/2 teaspoons granulated garlic, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Cook until the beef is browned and cooked through and the onion is tender, about 6 to 7 minutes.
- Add Tomato Paste and Worcestershire Sauce. Stir in 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce. Cook and stir until the tomato paste darkens in color, about 1 minute.
- Add Broth and Tomatoes. Pour in 3 1/4 cups of beef broth and add the entire 14.5-ounce can of diced tomatoes with their juices. Stir in the remaining 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir well and bring the mixture to a boil.
- Cook Macaroni. Add 12 ounces dried elbow macaroni to the boiling mixture. Reduce heat to medium and cook, stirring occasionally, until the pasta is tender, about 10 minutes. If the pasta absorbs all the liquid before it is fully cooked, add the remaining beef broth a few tablespoons at a time as needed to maintain enough liquid.
- Finish with Cheese. Remove the pot from heat and stir in 1 1/2 cups shredded cheddar cheese until melted and combined. Taste and adjust seasoning with additional kosher salt and black pepper if necessary.
- Optional Broil for Browning. Sprinkle the remaining 1/2 cup shredded cheese evenly over the top. Cover and let sit off heat until the cheese melts, about 3 minutes. For a browned top, preheat the oven broiler and place the pot on the middle rack uncovered. Broil for 2 to 3 minutes until the cheese is bubbly and browned. Optionally, garnish with finely chopped fresh parsley or thinly sliced scallion before serving.
Notes
- This is a delicious one-pot casserole that combines the flavors of a classic cheeseburger with pasta for an easy dinner option.
- Using a broiler-safe Dutch oven or skillet allows you to broil the cheese topping for a golden crust directly in the cooking vessel.
- You can substitute ground turkey or chicken for a leaner version if desired.
- Fresh herbs like parsley or scallions add a nice pop of freshness but are optional.
- If you prefer a creamier texture, stir in a splash of milk or cream after cooking the pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 613 kcal
- Sugar: 5.5 g
- Sodium: 972 mg
- Fat: 33.1 g
- Saturated Fat: 14.6 g
- Unsaturated Fat: 0.0 g
- Trans Fat: 0 g
- Carbohydrates: 44.9 g
- Fiber: 3.4 g
- Protein: 33.5 g
- Cholesterol: 0 mg
