Description
This Cheeseburger Casserole is a comforting and hearty dish combining tender elbow macaroni with seasoned ground beef, aromatic herbs, and a creamy cheesy sauce. Baked to perfection with a golden, bubbly cheese topping, it’s an easy one-dish meal perfect for family dinners or casual gatherings.
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 water)
Beef Mixture
- 1 1/2 pounds ground beef (80:20 ratio preferred)
- 2 teaspoons oregano
- 1 teaspoon sea salt, plus more for pasta water
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoons butter
- 1/2 cup chopped yellow onion
- 1 tablespoon minced garlic
- 1/4 cup tomato puree
Cheese Sauce
- 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: Preheat your oven to 400°F (204°C) to prepare for baking the casserole later.
- Boil the Pasta: Bring a large pot of salted water (1 tablespoon salt per 2 quarts) to a rolling boil. Add the dry elbow macaroni and cook uncovered, stirring occasionally, for 9 to 11 minutes until the pasta is mostly cooked but still slightly firm to the bite. Drain using 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, stirring occasionally, until the beef is browned and no longer pink, about 5 minutes.
- Add Butter and Aromatics: Add the butter, chopped onions, minced garlic, and tomato puree to the skillet with the beef. Stir well to combine all ingredients and allow the aromatics to soften and meld with the meat.
- Combine Pasta and Beef Mixture: Add the drained pasta to the skillet and stir to combine with the beef mixture. Pour in the heavy cream and chicken stock. Sprinkle in the dried parsley and basil. Add 1 1/2 cups of shredded Monterey Jack cheese and 1 cup of shredded cheddar cheese, stirring until everything is well incorporated.
- Transfer to Casserole Dish: Pour the combined mixture into a 9×13-inch casserole dish. Evenly top the casserole with the remaining 1/2 cup Monterey Jack and 1 cup cheddar cheese for a rich cheesy crust.
- Bake: Place the casserole in the preheated oven and bake for 15 to 20 minutes or until the cheese topping is browned and bubbly, signaling it’s perfectly cooked.
- Serve and Store: For a creamier casserole, serve immediately. For a firmer shape, let the casserole sit for 10 minutes before serving. Store leftovers in an airtight container refrigerated for 3-4 days or freeze for up to 3 months. Reheat in the microwave or oven at 350°F until warmed through.
Notes
- Use 80:20 ground beef for best flavor and moisture balance.
- Do not overcook pasta during boiling; it should remain slightly firm as it will cook more in the oven.
- Feel free to substitute chicken stock with beef or vegetable stock for variation.
- This casserole keeps well and can be made ahead, stored, and reheated without loss of flavor.
- Letting the casserole rest before serving helps it hold its shape for neat slices.
Nutrition
- Serving Size: 1 serving (approximately 1/8 of casserole)
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 115 mg
