Hearty casserole combining ground beef, cheddar, and elbow macaroni in a rich, cheesy bake.
# What You'll Need:
→ Meats
01 - 1 lb ground beef (80/20 lean-to-fat ratio)
→ Vegetables & Aromatics
02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
→ Pantry
04 - 1 can (14 oz) diced tomatoes, drained
05 - 1/4 cup ketchup
06 - 1 tablespoon yellow mustard
07 - 1 teaspoon Worcestershire sauce
08 - 8 oz uncooked elbow macaroni
→ Dairy
09 - 2 cups shredded cheddar cheese, divided
10 - 1 cup milk
→ Seasonings
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon smoked paprika (optional)
# Steps:
01 - Preheat the oven to 375°F (190°C).
02 - Bring a large pot of salted water to a boil and cook elbow macaroni until just al dente. Drain and set aside.
03 - Heat a large skillet over medium heat, add ground beef and cook while breaking up until browned and fully cooked, about 5 to 6 minutes. Drain excess fat if necessary.
04 - Add diced onion and minced garlic to the skillet and sauté for 2 to 3 minutes until softened.
05 - Stir in drained diced tomatoes, ketchup, yellow mustard, Worcestershire sauce, salt, black pepper, and smoked paprika. Simmer for 2 to 3 minutes.
06 - Remove from heat and fold in the cooked macaroni, milk, and 1 cup of shredded cheddar cheese until evenly combined.
07 - Transfer the mixture to a lightly greased 9x13-inch baking dish and evenly sprinkle with the remaining 1 cup of cheddar cheese.
08 - Bake uncovered for 15 to 20 minutes until the cheese is bubbly and golden brown.
09 - Allow the dish to rest for 5 minutes before portioning and serving.
