Description
Cheeseburger Casserole is a comforting, one-pot dish that combines ground beef, sharp cheddar cheese, and elbow macaroni in a savory tomato and beef broth sauce. This easy-to-make casserole has all the flavors of a classic cheeseburger in a satisfying baked pasta form, perfect for a hearty family meal.
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, divided, 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
- Preheat and Prepare: If you prefer a browned cheesy top, arrange a rack in the middle of the oven and heat the oven to broil. Meanwhile, dice the 1/2 medium yellow onion (about 3/4 to 1 cup) and grate the 8 ounces sharp cheddar cheese to yield about 2 cups.
- Sauté 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 up the beef with a wooden spoon as it cooks. Season with 1 1/2 teaspoons granulated garlic, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the beef is fully cooked and onions are tender, about 6 to 7 minutes.
- Add Tomato Paste and Flavorings: Stir in 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce. Cook for about 1 minute until the tomato paste darkens in color and flavors concentrate.
- Add Broth and Tomatoes: Pour in 3 1/4 cups of beef broth and 1 can (14.5 ounces) diced tomatoes with their juices. Add the remaining 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir to combine and bring the mixture to a boil.
- Cook Pasta: 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 liquid is absorbed before the pasta is tender, add the remaining beef broth a few tablespoons at a time as needed to finish cooking.
- Add Cheese and Season: Remove the pot from heat. Stir in 1 1/2 cups of shredded cheddar cheese until melted and combined. Taste and adjust seasoning with additional kosher salt and black pepper if necessary.
- Top and Melt Cheese: Sprinkle the remaining 1/2 cup cheese over the top of the casserole. Cover and let sit for about 3 minutes to melt the cheese. For a browned cheese topping, transfer the uncovered casserole to the preheated broiler and broil for 2 to 3 minutes, watching closely to avoid burning.
- Garnish and Serve: Optionally, sprinkle with finely chopped fresh parsley or thinly sliced scallion before serving.
Notes
- This one-pot casserole is an easy and comforting meal that brings all the flavors of a cheeseburger into a creamy pasta dish.
- Using a broiler-safe skillet or Dutch oven allows you to brown the cheese on top without transferring to another dish.
- Add extra beef broth as needed if the pasta absorbs the liquid too quickly to ensure tender macaroni.
- Sharp cheddar cheese provides a rich flavor, but feel free to use a milder cheddar or a mix of cheeses if preferred.
- Optional fresh herbs like parsley or scallions add a pop of color and fresh taste when serving.
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
