Cheesy Macaroni and Beef Casserole

Even the finickiest eater will not be able to resist a second helping of this hearty casserole. Mike describes this as a cheesy goulash. It’s a blend of ground beef, onions, garlic, red bell pepper, seasonings, tomatoes and elbow macaroni, combined with plenty of Cheddar cheese and baked until golden brown. A stick-to-your-ribs meal that’s kid-friendly, husband approved and easy on the budget. This flavor-packed, cheesy casserole is perfect for any night of the week and is sure to become a family favorite. 

 

Preheat oven to 400° F. Prepare a 5-quart baking dish by spraying with non-stick cooking spray.

Chop red bell pepper. Dice onion. Mince garlic.

Bring a large pot of salted water to a boil over high heat.

Meanwhile, melt butter over medium heat in a large skillet or Dutch oven. Add the bell pepper, onion, garlic, salt, oregano, paprika and black pepper. 

Cook, stirring occasionally until softened, but not browned, about 7 minutes.

Add the tomato paste. Stir to combine. Cook for 1 minute. 

Add the ground beef and cook, breaking the meat into smaller pieces, until cooked through and no longer pink, about 5 minutes.

Meanwhile, add the pasta to the boiling water and cook 1 to 2 minutes less than package directions suggest (the pasta will finish cooking in the oven). Drain and rinse with cold water. Set aside.

Add the flour to the beef mixture and cook, stirring occasionally, until the raw taste has cooked out of the flour, about 2 minutes. 

Add the milk, tomatoes (with juice) and chicken stock (or broth). Stir to combine. Bring to a simmer.

Add the cooked pasta and one (8-ounce) package of shredded Cheddar. Stir to combine. Continue cooking, stirring occasionally, until the pasta is heated through, about 1 minute. Season to taste with salt and pepper, as needed.

Transfer to prepared baking dish.

Sprinkle with remaining package of shredded Cheddar. 

Bake until bubbling and lightly browned on top, 25 to 30 minutes. Cool slightly before serving.

 
CHEESY MACARONI AND BEEF CASSEROLE
Source: Adapted from Chow
Posted by:  www.meldingmagic.com

INGREDIENTS:

• 4 Tablespoons (1/2 stick) butter
• 1 large red bell pepper, cored, seeded and chopped
• 1 medium yellow onion, chopped
• 2 to 3 cloves garlic, minced
• 1 teaspoon kosher salt, plus more as needed
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 3/4 teaspoon freshly ground black pepper, plus more as needed
• 2 Tablespoons tomato paste
• 1 pound lean ground beef
• 1 pound elbow macaroni
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 cup chicken stock (or broth)
• 2 (8-ounce) packages shredded sharp Cheddar cheese

DIRECTIONS:

1. Preheat oven to 400° F. Prepare a 5-quart baking dish by spraying with non-stick cooking
    spray.
2. Bring a large pot of salted water to a boil over high heat.
3. Meanwhile, melt butter over medium heat in a large skillet or Dutch oven. Add the bell pepper, onion,
    garlic, salt, oregano, paprika and black pepper. Cook, stirring occasionally until softened, but not
    browned, about 7 minutes.
4. Add the tomato paste. Stir to combine. Cook for 1 minute.
5. Add the ground beef and cook, breaking the meat into smaller pieces, until cooked through and no
    longer pink, about 5 minutes.
6. Meanwhile, add the pasta to the boiling water and cook 1 to 2 minutes less than package directions
    suggest (the pasta will finish cooking in the oven). Drain and rinse with cold water. Set aside.
7. Add the flour to the beef mixture and cook, stirring occasionally, until the raw taste has cooked out of
    the flour, about 2 minutes. Add the milk, tomatoes (with juice) and chicken stock (or broth). Stir to
    combine. Bring to a simmer.
8. Add the cooked pasta and one (8-ounce) package of shredded Cheddar. Stir to combine. Continue
    cooking, stirring occasionally, until the pasta is heated through, about 1 minute. Season to taste with
    salt and pepper, as needed.
9. Transfer to prepared baking dish. Sprinkle with remaining package of shredded Cheddar. Bake until
    bubbling and lightly browned on top, 25 to 30 minutes. Cool slightly before serving.