Cheeseburger Casserole
If you have any leftovers, place them in an airtight container in the fridge for around 3 days. If you want to get ahead on dinner, you can also make it 1 day ahead of time. Assemble the casserole as directed, then cover with foil and refrigerate until you’re ready to bake.
Ingredients :
- Kosher salt
- 8 oz. elbow macaroni
- 1 Tbsp. extra-virgin olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- Freshly ground black pepper
- 2 lb. ground beef
- 1/4 cup tomato paste
- 2 tsp. smoked paprika
- 1 1/2 cups low-sodium beef or chicken broth
- 1/2 cup ketchup
- 2 oz. cream cheese
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. Dijon mustard
- 3 cups shredded Monterey Jack cheese
- 3 cups shredded sharp cheddar
- Finely chopped fresh parsley, for serving
Directions :
- Arrange a rack in center of oven; preheat to 400°. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain.
- Meanwhile, in another large pot over medium-high heat, heat oil. Add onions and garlic; season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes. Add beef; season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 8 minutes. Drain fat, if needed.
- Add tomato paste and paprika. Cook, stirring, until tomato paste is brick red, about 3 minutes. Stir in broth, ketchup, cream cheese, Worcestershire, and mustard. Cook, stirring, until cream cheese is incorporated and smooth, 2 to 3 minutes; season with salt and pepper. Remove from heat. Add pasta, Monterey Jack, and cheddar and stir to combine. Transfer pasta mixture to a 13" x 9" baking dish.
- Bake casserole until cheese is melted and sauce is bubbling, 20 to 25 minutes. Let cool slightly. Top with parsley.
