Description
A comforting and hearty one-pot cheeseburger casserole featuring lean ground beef, sharp cheddar cheese, and elbow macaroni simmered in a savory tomato and beef broth sauce. This easy-to-make dish combines all the flavors of a classic cheeseburger in a creamy pasta bake perfect for family dinners.
Ingredients
Scale
Main Ingredients
- 1/2 medium yellow onion (3/4 to 1 cup, diced)
- 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
- 1/2 teaspoon freshly ground black pepper, divided
- 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
- Preheat Oven or Skip: If you want a browned cheesy top, place a rack in the middle of your oven and set it to broil. Otherwise, you can skip this step and finish the casserole stovetop.
- Prepare Ingredients: Dice half a medium yellow onion and shred the sharp cheddar cheese using the large holes of a box grater to yield about 2 cups.
- Sauté Onion and Beef: Heat olive oil in a large Dutch oven or a broiler-safe high-sided skillet over medium-high heat until shimmering. Add diced onion and ground beef, breaking up the meat with a wooden spoon. Season with granulated garlic, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook until beef is browned and onion is tender, about 6 to 7 minutes.
- Add Tomato Paste and Worcestershire Sauce: Stir in the tomato paste and Worcestershire sauce and cook until the tomato paste darkens and deepens in color, roughly 1 minute.
- Simmer with Broth and Tomatoes: Pour in 3 1/4 cups beef broth, add the can of diced tomatoes with juices, remaining 1 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Stir and bring the mixture to a boil.
- Cook Macaroni: Add dried elbow macaroni to the boiling mixture. Cook over medium heat, stirring occasionally, until pasta is tender, about 10 minutes. If liquid absorbs before pasta is done, add more broth a few tablespoons at a time as needed.
- Mix in Cheese and Adjust Seasoning: Remove from heat and stir in 1 1/2 cups of shredded cheddar cheese until melted and combined. Taste and add more salt and pepper if desired.
- Add Topping and Melt Cheese: Sprinkle remaining 1/2 cup cheese evenly over the top. Cover the pot and let it sit for about 3 minutes to melt the cheese. For a browned top, place the uncovered pot under the broiler 2 to 3 minutes until cheese is bubbly and golden.
- Garnish and Serve: Optionally garnish with chopped parsley or sliced scallions before serving warm.
Notes
- This recipe is a great one-pot meal that eliminates extra dishes while delivering all the flavors of a classic cheeseburger.
- Using a broiler-safe skillet or Dutch oven allows you to finish the dish in the oven for a crispy cheese topping.
- You can substitute Worcestershire sauce with soy sauce or omit for a slightly different flavor.
- Adjust seasoning to taste, especially salt and pepper, depending on your broth and cheese saltiness.
- For a gluten-free version, substitute the elbow macaroni with gluten-free pasta.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
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 g
- Trans Fat: 0 g
- Carbohydrates: 44.9 g
- Fiber: 3.4 g
- Protein: 33.5 g
- Cholesterol: 0 mg
