Description
This One Pot Cheeseburger Casserole is a creamy, cheesy comfort food dish featuring ground beef, elbow macaroni, and a blend of cheddar cheese all cooked together in a single pot for a quick and satisfying meal. Perfect for weeknight dinners, this casserole combines the flavors of a cheeseburger with the convenience of a one-pot recipe.
Ingredients
Scale
Main Ingredients
- 3 ½ cups shredded cheddar cheese, at room temperature, separated
- 1 lb. ground beef, 85% lean
- Salt and pepper, to taste
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 (16 oz.) box elbow macaroni, uncooked
- ¾ cup sour cream, at room temperature
- ½ cup whole milk, at room temperature
- Chopped parsley, for garnish
Instructions
- Prepare Cheese: Shred the cheddar cheese and set aside. Make sure the cheese is at room temperature for better melting later in the recipe.
- Season Ground Beef: Season the ground beef with salt and pepper to your preference.
- Cook Beef and Onion: In a large pot over medium heat, cook and crumble the ground beef along with the diced onions until the beef is browned and the onions are softened. Drain any excess grease from the pot.
- Add Garlic: Add the minced garlic to the beef and onion mixture and cook for an additional minute, stirring frequently to prevent burning.
- Combine Flavorings: Stir in the Worcestershire sauce and tomato paste until well combined with the beef mixture, enhancing the savory flavor.
- Add Broth and Pasta: Pour in the beef broth and add the uncooked elbow macaroni. Stir everything together to combine evenly.
- Simmer Pasta: Bring the mixture to a gentle simmer over medium or medium-low heat. Cover the pot and cook for 5 minutes.
- Stir and Continue Cooking: Uncover the pot, stir briefly to prevent sticking, then replace the cover and cook for another 5 minutes or until the pasta is just al dente.
- Lower Heat and Add Dairy: Reduce the heat to low. Stir in the room temperature sour cream and half of the milk (about ¼ cup). Add the remaining milk only if desired for creaminess.
- Add Cheese: Gradually sprinkle in 2 ½ cups of the shredded cheddar cheese, stirring constantly until the cheese is melted and the mixture is creamy and uniform.
- Top with Remaining Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese on top. Replace the lid and heat for an additional 2-3 minutes until the cheese on top is melted.
- Garnish and Serve: Remove from heat, garnish with chopped parsley, and serve hot.
Notes
- Using whole milk contributes to a creamier consistency, but reduced-fat milk can be substituted if preferred.
- To enhance the cheeseburger flavor, add 1 teaspoon ketchup and yellow mustard while the pasta is cooking.
- A small amount of dill pickle relish can be stirred in at the end for an extra tangy kick.
- Make-Ahead Method: Cook pasta covered for 7 minutes instead of 8, stop before adding the last cheese topping. Let cool, then top with cheese and refrigerate up to two days. When ready, bake covered at 350°F for 15 minutes, remove cover and bake another 10 minutes before garnishing and serving.
Nutrition
- Serving Size: 1 serving (about 1/5th of recipe)
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
