Cheesy Beef Macaroni Casserole is pure comfort food. There is no other way to describe it. Made with ground beef, elbow pasta, tomatoes, and cheese. This is the kind food that you crave when you’ve had a long day. It’s almost like a big food hug. Okay, so you probably don’t hug your food but you get the idea, right?
The ingredients in this recipe are all basic pantry staples for me. I like to keep a wide range of spices, pastas, and can goods on hand. I also keep my refrigerator stocked with a variety of shredded cheeses. I find that if I keep foods on hand to prepare meals with I am more likely to cook at home rather than go out to eat. Eating at home is healthier and less expensive so I feel like it makes sense to keep my kitchen stocked.
Begin by preparing elbow macaroni according to package directions. Drain and return to pot.
In a skillet over medium heat cook diced onion and bell peppers until tender and slightly translucent. Add ground beef to skillet and brown. Drain excess fat.
Sprinkle flour over beef mixture allow it to sit and cook for to three minutes. Add in garlic powder, chili powder, paprika, stir.
Transfer beef mixture into large pot with cooked macaroni pasta. Pour in two cups of crushed tomatoes. Combine. Simmer five minutes.
Add sour cream, milk and shredded sharp cheddar cheese and Panko bread crumbs. Stir to combine.
Pour the mixture into a large casserole dish. Top with Monterrey Jack cheese and
bake for about 20-25 minutes or until the cheese is melted and bubbly.
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Happy Cooking Y’all!
Cheesy Beef Macaroni Casserole
- 1 pound ground beef
- 1 16 oz. package elbow macaroni
- 1 cup Panko bread crumbs
- 1 small yellow onion diced
- 1 green bell pepper diced
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 2 cups crushed tomatoes or one 15 oz can
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 cup sour cream or an 8 oz. container
- 2 tablespoons milk
- 2 cups grated sharp cheddar cheese
- 1 cup Monterrey Jack Cheese
- Salt and Pepper to taste
- Preheat the oven to 350F.
- Cook the elbow macaroni according to package directions.
- In a large non-stick skillet, heat olive oil over medium heat.
- Add the onion and cook for about 5 minutes, until tender.
- Add in the garlic and cook for a minute longer.
- Stir in the ground beef, brown drain fat Sprinkle flour over the meat and cook for a minute or two.
- Add garlic powder, chili powder, and paprika, salt and pepper stir to combine
- Pour in tomatoes and simmer on low for about 5 minutes.
- Stir meat mixture into pot with cooked, drained elbow pasta
- Add sour cream, milk and shredded sharp cheddar cheese and Panko bread crumbs. Stir to combine.
- Pour the mixture into a large casserole dish. Top with Monterrey Jack cheese and
- bake for about 20-25 minutes or until the cheese is melted and bubbly.