Description
A comforting and filling casserole that combines ground beef, macaroni, and melted cheese, perfect for busy weeknights.
Ingredients
- 1 lb lean ground beef
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup diced onion
- 2 cloves garlic (minced)
- 14.5 oz can diced tomatoes (with juice)
- 1 cup beef broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian herbs
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef until fully cooked.
- Add diced onion and minced garlic; sauté until soft.
- Stir in uncooked elbow macaroni, diced tomatoes (juice included), and beef broth. Mix thoroughly.
- Season with salt, pepper, and Italian herbs; bring to a gentle boil before reducing heat to low.
- Fold in half of the shredded cheese until melted.
- Transfer the mixture to an oven-safe dish, top with remaining cheese, and bake for 20-25 minutes until bubbly and golden brown.
Notes
Serve hot with a side of green salad or steamed vegetables. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American