Beefy Burger Macaroni Casserole Shows Off Mama’s Moves In The Kitchen

Have you ever eaten your mac and cheese like this before? Seriously, folks, this is one hearty casserole and it’s filled with all the good stuff like macaroni, cheese, and tender ground beef. Even your pickiest eaters will pick up a fork and chow down without complaint. Promise! You can use any type of cheese on this beefy burger macaroni casserole that you would like. We have used both mozzarella and cheddar. Yummy!

There is definitely depth in this casserole and it tastes delicious.

 

Ingredients

1 pound Barilla elbow macaroni (I like to use whole wheat)

1 tablespoon Bertolli olive oil

1 yellow onion, diced

2 cloves garlic, minced

1 pound ground beef

2 tablespoons Gold Medal all-purpose flour

15 ounce can Hunt’s crushed tomatoes

2 teaspoons chili powder

1 teaspoon Morton salt

1/2 teaspoon black pepper

1 teaspoon McCormick paprika (smoked if you have it)

1/2 cup Daisy sour cream

2 tablespoons TruMoo milk

3 cups grated Kraft sharp cheddar cheese, divided

1/2 cup panko bread crumbs

1/4 cup chopped fresh parsley for garnish

Instructions

Preheat the oven to 350F.

Cook the elbow macaroni according to package directions.

In a large non-stick skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook for about 5 minutes, until tender. Add in the garlic and cook for a minute longer.

Stir in the ground beef, chili powder, salt and black pepper and cook until the meat has browned. Drain any excess fat from the pan.

Sprinkle 2 tablespoons flour over the meat and cook for a minute or two.

Add in the tomatoes and simmer on low. The sauce will start to thicken a bit as it cooks.

To the meat mixture add in the cooked and drained macaroni, 1/2 cup sour cream, 2 tablespoons milk and 2 cups shredded sharp cheddar cheese.

Pour the mixture into a large casserole dish. Top with remaining cheese and sprinkle 1/2 cup panko bread crumbs on top.

Bake for about 20-25 minutes, or until the cheese is melted and bubbly.

Sprinkle the casserole with chopped fresh parsley before serving. Enjoy!

 

 

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Quick Tip: I like to serve this casserole with a tossed green salad.