Description
A comforting and cheesy one-pot cheeseburger casserole made with ground beef, sharp cheddar, elbow macaroni, and a savory tomato broth, perfect for a family-friendly dinner.
Ingredients
Scale
Main Ingredients
- 1/2 medium yellow onion (about 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
- Prepare Ingredients: Dice the 1/2 medium yellow onion and grate the sharp cheddar cheese on the large holes of a box grater to get about 2 cups.
- Cook Beef and Onion: Heat 1 tablespoon olive oil in a Dutch oven or large skillet over medium-high heat until shimmering. Add the diced onion and 1 pound lean ground beef, breaking it into small pieces. Season with 1 1/2 teaspoons granulated garlic, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook until the beef is fully cooked and onions are tender, about 6 to 7 minutes.
- Add Tomato Paste and Worcestershire Sauce: Stir in 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce. Cook, stirring, until the tomato paste darkens in color, about 1 minute.
- Combine Broth and Tomatoes: Add 3 1/4 cups of beef broth and the entire can of diced tomatoes with juices, along with 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 and cook over medium heat, stirring occasionally, until the pasta is tender, roughly 10 minutes. If the liquid is absorbed before pasta is tender, add remaining beef broth a few tablespoons at a time as needed.
- Add Cheese: Remove the pot from heat and stir in 1 1/2 cups of shredded cheese until well combined. Taste and adjust seasoning with more salt and pepper if necessary.
- Finish and Serve: Sprinkle the remaining 1/2 cup cheese on top. Cover and let stand until the cheese melts, about 3 minutes. For a browned top, preheat the oven broiler and broil uncovered for 2 to 3 minutes until cheese is melted and golden brown. Optionally garnish with chopped parsley or sliced scallion.
Notes
- This recipe is a one-pot meal combining ground beef and cheddar cheese reminiscent of classic Hamburger Helper flavors.
- If you prefer a crispier cheesy top, broil at the end as suggested.
- You can substitute Worcestershire sauce with soy sauce for a different flavor profile.
- Use low-sodium beef broth to reduce sodium content if desired.
- Fresh parsley or scallion garnish adds a fresh touch and color contrast.
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
