Description
Imagine the savory flavors of a cheeseburger baked into a rich, creamy pasta casserole. This Cheeseburger Casserole combines seasoned ground beef, tender pasta, and layers of gooey cheese to create a dish that’s perfect for any occasion. Whether you’re feeding a crowd or meal-prepping for the week, this recipe delivers hearty, satisfying goodness in every bite.
Ingredients
Scale
Main Ingredients:
- 12 ounces dried elbow macaroni (about 6 cups)
- 1 1/2 pounds ground beef (80:20 preferred)
Seasonings:
- 2 teaspoons oregano
- 1 teaspoon sea salt (plus more for pasta water)
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
For the Sauce:
- 2 teaspoons butter
- 1/2 cup chopped yellow onion
- 1 tablespoon minced garlic
- 1/4 cup tomato puree
- 1 1/2 cups heavy cream
- 1/4 cup chicken stock
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
Cheese:
- 2 cups shredded Monterey Jack cheese, divided
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (204°C). - Cook the Pasta:
- Bring a large pot of salted water to a rolling boil. Use 1 tablespoon of salt per 2 quarts of water.
- Add the elbow macaroni and cook for 9–11 minutes, or until al dente.
- Drain the pasta and set it aside.
- Cook the Ground Beef:
- Heat a large skillet over medium heat.
- Add the ground beef and season with oregano, sea salt, black pepper, chili powder, and ground cumin.
- Cook for 5 minutes, stirring occasionally, until browned. Drain any excess grease if desired.
- Sauté Aromatics and Add Tomato Puree:
- Add butter to the skillet, followed by the chopped onions and minced garlic. Sauté for 2–3 minutes, or until fragrant.
- Stir in the tomato puree and cook for another minute.
- Combine Pasta and Beef:
- Add the cooked pasta to the skillet with the ground beef mixture. Stir to combine.
- Pour in the heavy cream and chicken stock, stirring until a creamy sauce forms.
- Add parsley and basil for a burst of flavor.
- Incorporate Cheese:
- Stir in 1 1/2 cups of Monterey Jack cheese and 1 cup of cheddar cheese until melted and evenly combined.
- Assemble the Casserole:
- Transfer the mixture to a 9×13-inch casserole dish (no need to grease).
- Top with the remaining Monterey Jack and cheddar cheese.
- Bake the Casserole:
- Bake in the preheated oven for 15–20 minutes, or until the cheese is bubbly and golden brown.
- Cool and Serve:
- Let the casserole cool for 5–10 minutes before serving. For a creamier texture, serve immediately.
Notes
- Custom Cheese Options: Swap Monterey Jack or cheddar for gouda, mozzarella, or Colby Jack for a unique twist.
- Add Veggies: Sneak in diced bell peppers, mushrooms, or spinach for added nutrients.
- Make Ahead: Assemble the casserole and refrigerate for up to 24 hours. Bake fresh when needed.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American