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Cheesy Beef Macaroni Casserole

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8 servings
Susanne Susanne Eagan

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350F.
  2. Cook the elbow macaroni according to package directions.
  3. In a large non-stick skillet, heat olive oil over medium heat.
  4. Add the onion and cook for about 5 minutes, until tender.
  5. Add in the garlic and cook for a minute longer.
  6. Stir in the ground beef, brown drain fat Sprinkle flour over the meat and cook for a minute or two.
  7. Add garlic powder, chili powder, and paprika, salt and pepper stir to combine
  8. Pour in tomatoes and simmer on low for about 5 minutes.
  9. Stir meat mixture into pot with cooked, drained elbow pasta
  10. Add sour cream, milk and shredded sharp cheddar cheese and Panko bread crumbs. Stir to combine.
  11. Pour the mixture into a large casserole dish. Top with Monterrey Jack cheese and
  12. bake for about 20-25 minutes or until the cheese is melted and bubbly.