Serves 8
45 min
Macaroni and Beef Casserole
Recipe GLPReec258eeffd8fd
A hearty, comforting casserole that combines tender elbow macaroni with seasoned ground beef, sautéed vegetables, and a rich tomato and cream sauce, topped with sharp cheddar cheese and crispy panko breadcrumbs. Perfect as a satisfying main course for family dinners.
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Ingredients
1 pound elbow macaroni
3 tablespoons extra-virgin olive oil, plus more for tossing
1 onion, finely chopped
1 green bell pepper, cut into 1/4-inch dice
2 pounds ground beef
2 teaspoons ground cumin
2 tablespoons all-purpose flour
1 (15-ounce) can crushed tomatoes
1/2 cup chicken stock or low-sodium broth
1/4 cup heavy cream
1/4 cup chopped fresh parsley
6 ounces sharp cheddar cheese, shredded, divided
Kosher salt to taste
Freshly ground black pepper to taste
1/3 cup panko breadcrumbs
3 scallions, thinly sliced
Directions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and toss lightly with a small drizzle of olive oil to prevent sticking. Set aside.
Preheat your oven to 375°F (190°C).
Heat 3 tablespoons of extra-virgin olive oil in a large, deep skillet over medium heat. Add the finely chopped onion and diced green bell pepper, stirring occasionally, until softened and fragrant, about 5 minutes.
Increase the heat to medium-high and add the ground beef. Cook, breaking it apart as it browns, until fully cooked with no pink remaining and the internal temperature reaches 165°F, approximately 8–10 minutes. Drain excess fat if necessary.
Sprinkle the ground cumin and all-purpose flour over the beef mixture. Stir well and cook for 1 minute to lightly toast the cumin and incorporate the flour.
Pour in the crushed tomatoes and chicken stock, stirring to combine. Simmer for 5 minutes, then stir in the heavy cream and chopped parsley. Season with kosher salt and freshly ground black pepper to taste.
Add the cooked macaroni to the skillet and fold gently to combine with the beef sauce. Stir in 1 1/2 cups of the shredded cheddar cheese until melted and evenly distributed.
Transfer the macaroni and beef mixture to a greased 9 x 13-inch (or similar-sized) baking dish, spreading evenly.
In a small bowl, combine the panko breadcrumbs with the remaining 1/2 cup of shredded cheddar cheese. Sprinkle evenly over the top of the casserole.
Bake in the preheated oven for 15–20 minutes, until the top is golden brown and crispy.
Remove from the oven and garnish with the sliced scallions. Let rest for 2–3 minutes before serving.
