Cheeseburger Macaroni Casserole
A delightful dish that combines the flavors of cheeseburgers with hearty macaroni, this casserole is perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 1 pound ground beef Choose lean ground beef for a healthier option.
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2.5 cups beef broth
- 2 cups elbow macaroni Can substitute with other pasta shapes.
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cups shredded cheddar cheese, divided Use different cheeses for variation, such as Monterey Jack.
- 0.5 cup sour cream Can substitute with Greek yogurt for a healthier option.
- 0.25 cup chopped fresh parsley For garnish, optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, add the ground beef. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion is translucent and fragrant.
- Stir in Dijon mustard and Worcestershire sauce, mixing well.
- Pour in beef broth, then add elbow macaroni, salt, black pepper, and Italian seasoning. Stir to combine.
- Bring to a boil, then cover and reduce heat to low. Simmer for about 8-10 minutes, stirring occasionally, until pasta is al dente.
- Remove from heat. Stir in 1 ½ cups of cheddar cheese and sour cream until melted and well-combined.
- Lightly grease a 9×13 inch baking dish and pour in the mixture, spreading evenly.
- Sprinkle remaining ½ cup of cheddar cheese on top.
- Bake in the preheated oven for 20-25 minutes, until cheese is bubbly and golden.
- Let it rest for 5 minutes. Garnish with chopped parsley if desired and serve hot.
Notes
For storage, allow leftovers to cool before placing in an airtight container. Casserole can be refrigerated for 3-4 days or frozen in portions. To reheat, microwave servings or bake at 350°F until heated through (about 20 minutes).