Description
A hearty and comforting beef and macaroni casserole perfect for family dinners.
Ingredients
Scale
- 1 ½ pounds lean ground beef
- 1 cup finely diced yellow or white onion
- 16 ounces dry elbow macaroni pasta
- 3 cups reduced-sodium beef broth
- 28 ounces can crushed tomato
- ¼ cup tomato paste
- ¼ cup sour cream (or plain Greek yogurt)
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon dried onion powder
- ½ teaspoon chili powder
- Salt and pepper to taste
- 2 cups shredded sharp cheddar cheese (plus extra for topping)
Instructions
- Heat a Dutch oven or large deep skillet over medium-high heat.
- Add beef, and cook until browned.
- Drain ground beef, and return to skillet.
- Stir in onion, and, stirring regularly, cook until just softened, about 3 minutes.
- Add remaining ingredients EXCEPT cheese, and stir to combine.
- Bring to simmer, and reduce heat to medium-low to simmer gently, not boil.
- Cook for about 10 minutes, or until most of the liquid is absorbed but mixture is still saucy and pasta is al dente.
- Stir in cheese.
- Sprinkle with additional cheese, if desired.
- Remove from heat, and serve.
Notes
- This dish can be topped with additional herbs for added flavor.
- For a spicier version, add crushed red pepper flakes or jalapeños.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg