Description
A hearty and cheesy cheeseburger casserole featuring tender elbow macaroni, seasoned ground beef, and a rich blend of Monterey Jack and cheddar cheeses, baked to bubbly perfection. This comforting dish combines classic cheeseburger flavors in an easy-to-make casserole ideal for family dinners or meal prep.
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 Seasonings
- 1 1/2 pounds ground beef (80:20 preferred)
- 2 teaspoons oregano
- 1 teaspoon sea salt, plus more as needed
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
Other Ingredients
- 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
- 2 cups shredded Monterey Jack cheese, divided
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat Oven: Set your oven to 400°F (204°C) to prepare for baking the casserole later.
- Boil Pasta: Bring a large pot of salted water to a rolling boil (using 1 tablespoon salt per 2 quarts water). Add the dry elbow macaroni and cook uncovered, stirring occasionally, for 9 to 11 minutes until pasta is mostly cooked but still slightly firm. Drain pasta in a colander and set aside.
- Cook Ground Beef: While the pasta cooks, heat a large skillet over medium heat and add ground beef. Season the beef with oregano, sea salt, black pepper, chili powder, and ground cumin. Cook the beef, stirring occasionally, until browned and no longer pink, about 5 minutes.
- Add Butter and Aromatics: To the cooked beef, add butter, chopped onions, minced garlic, and tomato puree. Stir well until all ingredients are fully combined and fragrant.
- Combine Pasta and Beef Mixture: Add the drained pasta to the skillet with the beef mixture. Stir in the heavy cream, chicken stock, dried parsley, dried basil, 1 1/2 cups Monterey Jack cheese, and 1 cup cheddar cheese. Mix everything thoroughly to evenly coat the pasta and beef.
- Transfer to Casserole Dish: Pour the combined mixture into a 9×13-inch casserole dish. There is no need to grease the dish. Evenly sprinkle the remaining 1/2 cup Monterey Jack and 1 cup cheddar cheese on top for a cheesy crust.
- Bake: Place the casserole in the preheated oven and bake for 15 to 20 minutes, or until the top cheese layer is melted, golden brown, and bubbly.
- Serve and Store: For a more saucy casserole, serve immediately. For a casserole that holds its shape better, let it rest for 10 minutes before cutting and serving. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. You can also freeze leftovers for up to 3 months. To reheat frozen portions, microwave or bake at 350°F until heated through, adjusting time based on portion size.
Notes
- Use 80:20 ground beef for best fat content and flavor balance.
- Do not overcook macaroni during boiling; it should remain slightly firm as it will continue cooking in the oven.
- Resting the casserole after baking helps it firm up and makes serving easier.
- Freezing portions is convenient for meal prep; thaw before reheating.
- Feel free to substitute chicken stock with beef or vegetable stock for added flavor variations.
Nutrition
- Serving Size: 1 serving (about 1/6th of casserole)
- Calories: 620
- Sugar: 4g
- Sodium: 640mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
