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Cheeseburger Casserole

Ground beef and elbow macaroni come together in a single pot with a rich, creamy cheddar sauce that tastes just like a classic cheeseburger. No draining pasta separately, no extra dishes, and dinner is on the table in thirty minutes.
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Prep Time 8 minutes
Cook Time 22 minutes
Servings: 5
Course: Main Course
Cuisine: American
Calories: 810
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • Salt and pepper to taste
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 2 tsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 4 cups beef broth
  • 16 oz elbow macaroni uncooked
  • 3/4 cup sour cream room temperature
  • 1/2 cup whole milk room temperature
  • 3 1/2 cups cheddar cheese shredded, room temperature
  • Chopped fresh parsley to garnish

Equipment

  • Large pot or Dutch oven, at least 5-quart, with a lid
  • Wooden spoon or spatula for breaking up the beef
  • Box grater or food processor for shredding cheese
  • Measuring Cups and Spoons
  • Meat thermometer, optional, for checking beef is cooked through
  • Ladle or large spoon for serving

Method
 

  1. Take the shredded cheddar, sour cream, and milk out of the refrigerator at the start. All three need to be at room temperature before they go into the pot.
  2. Season the ground beef generously with salt and pepper.
  3. Heat a large pot or Dutch oven over medium heat. Add the ground beef and diced onion together. Cook, breaking up the meat with a wooden spoon, until the beef is fully browned and the onion has softened. Drain off any excess grease.
  4. Add the minced garlic and stir for about one minute until fragrant.
  5. Add the Worcestershire sauce and tomato paste. Stir until the tomato paste is fully incorporated and beginning to darken slightly, about one minute.
  6. Pour in the beef broth and add the uncooked elbow macaroni. Stir well to combine. Bring to a gentle simmer over medium or medium-low heat.
  7. Cover the pot and cook for 5 minutes. Uncover, stir briefly, replace the lid, and cook for another 5 minutes, or until the macaroni is just al dente. Most of the broth should be absorbed at this point.
  8. Reduce the heat to low.
  9. Stir in the room temperature sour cream and half of the milk. Add the remaining milk only if you want a looser consistency.
  10. Gradually sprinkle in 2 1/2 cups of the shredded cheddar, stirring continuously as you add it. Keep stirring until the cheese is fully melted and the sauce is smooth and creamy.
  11. Scatter the remaining 1 cup of cheese evenly over the top. Replace the lid and allow it to melt undisturbed for 2 to 3 minutes.
  12. Remove from heat, top with chopped fresh parsley, and serve directly from the pot.

Notes

1. Always shred your own cheese from a block. Pre-shredded cheese is coated in an anti-caking agent that prevents smooth melting and can make the sauce grainy.
2. Cold dairy is the most common mistake in this recipe. If sour cream, milk, or cheese goes into a hot pot straight from the fridge, the sauce will separate. Set them all out when you start cooking.
3. Keep the simmer gentle when the pasta is cooking. A hard boil will evaporate the broth too quickly and the macaroni may stick before it finishes cooking.
4. To add more cheeseburger flavor, stir in 1 tsp each of ketchup and yellow mustard when adding the broth. A small spoonful of dill pickle relish at the end also works well.
5. To make it ahead, prepare as directed but stop before adding the final cheese layer. Let the casserole cool, top with cheese, cover, and refrigerate for up to 2 days. Reheat covered at 350 degrees for 15 minutes, then uncovered for 10 minutes.
6. Leftovers keep in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat gently on the stovetop with a splash of broth or milk to restore the creamy consistency.