Delicious Cheesy Macaroni and Hamburger Casserole (Print version)
A cheesy baked macaroni and ground beef casserole with a tangy tomato sauce and a golden cheese crust, ready in about an hour.
# Ingredients:
For the meat sauce
01 -
1 lb (450 g) lean ground beef
02 -
1 small yellow onion, diced
03 -
2 cloves garlic, minced
04 -
1 small green bell pepper, diced (optional)
05 -
24 oz (680 g) jarred pasta sauce
06 -
14.5 oz (411 g) can petite diced tomatoes, undrained
07 -
3 tablespoons tomato paste
08 -
1 teaspoon dried oregano
09 -
1/2 teaspoon dried basil
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon black pepper
For the pasta and cheese
12 -
12 oz (340 g) elbow macaroni
13 -
2 cups (200 g) shredded sharp cheddar cheese, divided
14 -
1 cup (100 g) shredded mozzarella cheese
# Instructions:
01 -
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until no pink remains. Drain excess grease. Add the onion, garlic, and green pepper. Cook until softened, about 4 minutes.
02 -
Stir in the pasta sauce, diced tomatoes with their juices, tomato paste, oregano, basil, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 5 minutes.
03 -
Cook the elbow macaroni in a large pot of salted boiling water for 2 minutes less than the package directs. It should still be firm in the center. Drain well and do not rinse.
04 -
Combine the drained pasta, meat sauce, and 1 cup of the cheddar cheese in a 9x13 inch casserole dish. Toss to coat. Top with the remaining cheddar and the mozzarella. Bake uncovered at 375°F for 30 minutes, or until bubbly and lightly browned at the edges.
05 -
Remove from the oven and let the casserole rest for 10 minutes. This sets the layers so you can serve neat squares.
# Good to know:
01 -
Letting the casserole rest is key to clean slices.
02 -
Use block cheese shredded at home for the smoothest melt.