Ingredients
Equipment
Method
- Preheat the oven to 375°F.
- In a large skillet, cook the ground beef over medium-high heat until browned. Drain anyexcess grease and set the browned beef aside.
- To the same skillet add the diced onion and bell pepper and cook until the pepperssoften and the onions become translucent.
- Return the beef back to the skillet and combine it with the vegetables. Season the meatmixture with garlic powder, salt, and pepper to taste.
- Add the Worcestershire sauce, marinara sauce, 2 cups of cheese, sour cream, and beefstock. Stir all the ingredients to combine.
- Let the mixture simmer on medium heat for 10-15 minutes until the excess juicesevaporate and sauce thickens.
- In a medium pot, cook the elbow macaroni according to the package instructions until itbecomes al dente. Drain the pasta and add it to the skillet with the beef mixture or addthe beef mixture and pasta into a large bowl. Stir to combine.
- Transfer the mixture to a 9x13 inch baking dish that has been sprayed with cookingspray and sprinkle the remaining cheese cheddar cheese on top of the casserole
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Garnish your cheeseburger pasta casserole with parsley before serving or place it in a hamburger bun.
Notes
Ground beef: You can use ground turkey, ground pork, ground chicken, lean ground beef, or vegetarian meat crumbles. For this recipe, I used 80/20 beef because it's more flavorful to me. I sometimes add bacon pieces in addition to the ground beef.
Onion: I used a red onion for this recipe but I sometimes use shallots, leeks, green onions, or a yellow onion instead. You can also use onion powder if you'd rather not use an onion.
Worcestershire sauce: This sauce adds a savory and slightly sweet flavor to the dish. You can use low-sodium soy sauce, fish sauce, or oyster sauce.
Marinara sauce: It helps to thicken the sauce. Tomato sauce, ketchup, tomato paste, or diced tomatoes can be used as substitutes.
Beef stock: Chicken stock, vegetable stock, beef broth, or water could be used instead.
Elbow macaroni: I sometimes use shells, penne, rotini, or bowtie pasta. Be sure to follow the package directions. You can also use gluten-free pasta.
Sour cream: It gives the casserole a tangy and creamy flavor. Greek yogurt, heavy cream, crème fraîche, or cream cheese can be used instead.
Cheddar cheese: Feel free to use Monterey Jack, pepper jack cheese, Colby cheese, or your favorite cheese.