Description
A comforting one-pot Cheeseburger Casserole combining lean ground beef, sharp cheddar cheese, elbow macaroni, and a savory blend of seasonings cooked together to create a rich, hearty meal reminiscent of classic hamburger helper dishes.
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
- Preheat Oven (Optional): If you want a browned cheese topping, arrange a rack in the middle of the oven and preheat the oven to broil.
- Prepare Ingredients: Dice 1/2 medium yellow onion and grate 8 ounces sharp cheddar cheese using the large holes of a box grater to yield about 2 cups.
- Cook Beef and Onion: Heat 1 tablespoon olive oil in a Dutch oven or large broiler-safe 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 and 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 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 the mixture is fragrant.
- Combine Liquids and Tomatoes: Add 3 1/4 cups of beef broth, the entire 14.5-ounce can of diced tomatoes with their juices, remaining 1 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Stir to blend and bring the mixture to a boil.
- Cook Pasta: Add 12 ounces dried elbow macaroni and cook over medium heat, stirring occasionally, until pasta is tender, approximately 10 minutes. Add remaining beef broth in small amounts if the pasta absorbs all the liquid before cooking through.
- Incorporate Cheese: Remove the pot from heat. Stir in 1 1/2 cups of shredded cheddar cheese until melted and combined. Taste and adjust seasoning with more kosher salt and black pepper if needed.
- Finish with Cheese Topping: Sprinkle remaining 1/2 cup shredded cheese evenly on top of the casserole. Cover and let sit for 3 minutes to melt the cheese. For a browned top, transfer the uncovered pot to the preheated broiler and broil for 2 to 3 minutes until cheese is melted and golden brown.
- Garnish and Serve: Optionally, sprinkle with finely chopped fresh parsley or thinly sliced scallions before serving.
Notes
- This recipe is a one-pot casserole that channels classic Hamburger Helper flavors with homemade freshness.
- For a browned cheesy crust, broiling at the end is recommended but optional.
- If you prefer, you can substitute elbow macaroni with any short pasta like shells or penne.
- Adjust seasoning according to taste, especially the salt and pepper, as the broth and cheese add saltiness.
- Use lean ground beef to reduce excess grease and keep the casserole hearty but balanced.
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
