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–+ servings
Benjamin

Quick and Cozy Cheeseburger Casserole Recipe

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

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

Method
 

Preheat the Oven:
  1. Preheat your oven to 400°F (204°C).
Cook the Pasta:
  1. Bring a large pot of salted water to a rolling boil. Use 1 tablespoon of salt per 2 quarts of water.
  2. Add the elbow macaroni and cook for 9–11 minutes, or until al dente.
  3. Drain the pasta and set it aside.
Cook the Ground Beef:
  1. Heat a large skillet over medium heat.
  2. Add the ground beef and season with oregano, sea salt, black pepper, chili powder, and ground cumin.
  3. Cook for 5 minutes, stirring occasionally, until browned. Drain any excess grease if desired.
Sauté Aromatics and Add Tomato Puree:
  1. Add butter to the skillet, followed by the chopped onions and minced garlic. Sauté for 2–3 minutes, or until fragrant.
  2. Stir in the tomato puree and cook for another minute.
Combine Pasta and Beef:
  1. Add the cooked pasta to the skillet with the ground beef mixture. Stir to combine.
  2. Pour in the heavy cream and chicken stock, stirring until a creamy sauce forms.
  3. Add parsley and basil for a burst of flavor.
Incorporate Cheese:
  1. Stir in 1 1/2 cups of Monterey Jack cheese and 1 cup of cheddar cheese until melted and evenly combined.
Assemble the Casserole:
  1. Transfer the mixture to a 9x13-inch casserole dish (no need to grease).
  2. Top with the remaining Monterey Jack and cheddar cheese.
Bake the Casserole:
  1. Bake in the preheated oven for 15–20 minutes, or until the cheese is bubbly and golden brown.
Cool and Serve:
  1. 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.

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