Description
This One Pot Cheeseburger Casserole is a comforting and hearty dish that combines classic cheeseburger flavors into a creamy, cheesy pasta meal. Made with ground beef, cheddar cheese, elbow macaroni, and a savory blend of Worcestershire sauce and tomato paste, it’s a perfect easy weeknight dinner that cooks all in one pot for minimal cleanup.
Ingredients
Scale
Cheese
- 3 ½ cups shredded cheddar cheese, at room temperature, separated
Meat and Vegetables
- 1 lb. ground beef (85% lean)
- Salt and pepper, to taste
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Other Ingredients
- 2 teaspoons Worcestershire sauce
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 (16 oz.) box elbow macaroni, uncooked
- ¾ cup sour cream, at room temperature
- ½ cup whole milk, at room temperature
- Chopped parsley, for garnish
Instructions
- Prepare the cheese: Shred 3 ½ cups cheddar cheese and set aside at room temperature. This helps it melt smoothly when added later.
- Season the ground beef: Sprinkle salt and pepper over the ground beef according to your taste preferences.
- Cook beef and onions: In a large pot over medium heat, cook the ground beef along with diced onions until beef is fully browned and onions are soft. Drain any excess grease from the pot.
- Add garlic: Stir in minced garlic and cook for an additional minute until fragrant.
- Incorporate flavorings: Add Worcestershire sauce and tomato paste to the pot. Stir well to combine all ingredients evenly.
- Add liquids and pasta: Pour in beef broth and add the uncooked elbow macaroni. Stir to combine.
- Simmer pasta: Bring mixture to a gentle simmer over medium to medium-low heat. Cover the pot and cook for 5 minutes.
- Stir and continue cooking: Uncover, stir briefly, then cover again and cook for another 5 minutes until pasta is just al dente.
- Lower heat and add dairy: Reduce heat to low. Stir in sour cream and half of the milk. Add the remaining milk gradually if desired for creaminess.
- Add cheese: Gradually sprinkle in 2 ½ cups of the shredded cheddar while stirring continuously until cheese is melted and the consistency is uniform.
- Top with remaining cheese: Sprinkle the remaining cheese over the top of the casserole. Replace the lid and heat for an additional 2-3 minutes until cheese melts.
- Garnish and serve: Remove from heat, top with chopped parsley, and serve immediately.
Notes
- Use whole milk for a creamier casserole, but lower fat milk can also be substituted.
- For an extra flavor boost, add a teaspoon of ketchup and yellow mustard while the pasta is cooking to give it authentic cheeseburger flavor.
- Dill pickle relish can be stirred in at the end for tangy notes reminiscent of a cheeseburger.
- Make-Ahead Method: Cook pasta covered for 7 minutes instead of 8. Stop before the last cheese topping. Cool the casserole, then add the remaining cheese and refrigerate for up to 2 days. Bake covered at 350°F (175°C) for 15 minutes, then uncover and bake for an additional 10 minutes before garnishing and serving.
Nutrition
- Serving Size: 1 serving (approx. 1/5th of recipe)
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 33 g
- Saturated Fat: 17 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
