Description
A hearty and delicious Cheeseburger Casserole that combines tender elbow macaroni with seasoned ground beef, aromatic spices, creamy heavy cream, and a blend of melted Monterey Jack and cheddar cheeses. Perfect for a comforting family meal, this casserole is baked to bubbly, golden perfection and offers easy leftovers that you can refrigerate or freeze.
Ingredients
Scale
Pasta
- 12 ounces (340g) dried elbow macaroni (about 6 cups dry pasta)
- Salt for pasta water (1 tablespoon salt for every 2 quarts of water)
Meat and Seasoning
- 1 1/2 pounds ground beef (80:20 recommended)
- 2 teaspoons oregano
- 1 teaspoon sea salt, plus more as needed
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
Aromatics and Sauce
- 2 teaspoons butter
- 1/2 cup chopped yellow onion
- 1 tablespoon minced garlic
- 1/4 cup tomato puree
- 1 1/2 cups heavy cream
- 1/4 cup chicken stock
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
Cheeses
- 2 cups shredded Monterey Jack cheese, divided
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) to prepare for baking the casserole later.
- Boil the pasta: Bring a large pot of salted water to a rolling boil (using 1 tablespoon salt for every 2 quarts of water). Add the dried elbow macaroni and cook uncovered, stirring occasionally, for about 9 to 11 minutes until mostly cooked but still firm to the bite. Drain the pasta in a colander and set aside.
- Cook the ground beef: While the pasta cooks, heat a large skillet over medium heat. Add the ground beef and season with oregano, sea salt, black pepper, chili powder, and ground cumin. Cook the beef, stirring occasionally, until browned and no longer pink, approximately 5 minutes.
- Add butter and aromatics: To the browned beef in the skillet, add butter, chopped onions, minced garlic, and tomato puree. Stir well to combine all the ingredients.
- Combine pasta and beef mixture: Add the drained pasta into the skillet with the beef mixture. Pour in the heavy cream and chicken stock, then sprinkle in dried parsley, dried basil, 1 1/2 cups Monterey Jack cheese, and 1 cup cheddar cheese. Stir thoroughly to combine everything evenly.
- Transfer to casserole dish: Pour the combined mixture into an ungreased 9×13-inch casserole dish. Evenly top with the remaining shredded Monterey Jack and cheddar cheeses.
- Bake the casserole: Place the casserole in the preheated oven and bake for 15 to 20 minutes, or until the cheese on top is melted, bubbly, and browned.
- Serve and store: Serve immediately for a creamier, looser casserole or let it sit for 10 minutes to cool slightly for a firmer texture that holds its shape. Refrigerate leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months. To reheat, microwave or bake in a 350°F oven until heated through.
Notes
- Use 80:20 ground beef for the best balance of flavor and moisture.
- Salting pasta water well ensures perfectly seasoned pasta.
- For a richer flavor, do not skip the tomato puree step.
- You can substitute chicken stock with beef stock for a deeper taste.
- Allow the casserole to rest a bit after baking for better slicing and serving.
- Freeze leftovers in individual portions for easy future meals.
- Reheat leftovers thoroughly until piping hot.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 520
- Sugar: 3g
- Sodium: 560mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
