Description
This Cheeseburger Casserole is a hearty, comforting dish combining tender elbow macaroni, savory ground beef seasoned with classic spices, and a rich blend of Monterey Jack and cheddar cheeses baked to bubbly perfection. It’s an easy family favorite that mirrors all the delicious flavors of a cheeseburger in a creamy, cheesy baked pasta casserole.
Ingredients
Scale
Pasta
- 12 ounces (340g) dried elbow macaroni (about 6 cups dry pasta)
- Salt (for pasta water, about 1 tablespoon per 2 quarts water)
Beef Mixture
- 1 1/2 pounds ground beef (80:20)
- 2 teaspoons oregano
- 1 teaspoon sea salt, plus more as needed
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoons butter
- 1/2 cup chopped yellow onion
- 1 tablespoon minced garlic
- 1/4 cup tomato puree
Cheese Sauce & Topping
- 1 1/2 cups heavy cream
- 1/4 cup chicken stock
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 2 cups shredded Monterey Jack cheese, divided
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the casserole later.
- Boil the pasta: Bring a large pot of salted water to a rolling boil (use 1 tablespoon salt per 2 quarts water). Add the elbow macaroni and cook uncovered for 9 to 11 minutes until partly cooked but still firm. Stir occasionally to prevent sticking. Drain using a colander and set aside.
- Cook the ground beef: While the pasta cooks, heat a large skillet over medium heat. Add the ground beef and season with oregano, sea salt, black pepper, chili powder, and cumin. Cook, stirring occasionally, for about 5 minutes until the beef is browned and no longer pink.
- Add butter and aromatics: To the browned beef, add the butter, chopped onion, minced garlic, and tomato puree. Stir to combine all ingredients evenly and cook until onions soften slightly.
- Combine pasta and beef mixture: Add the cooked pasta to the skillet with the beef mixture. Pour in the heavy cream, chicken stock, dried parsley, dried basil, 1 1/2 cups shredded Monterey Jack, and 1 cup shredded cheddar cheese. Stir gently until everything is well incorporated.
- Transfer to casserole dish: Pour the combined mixture into an ungreased 9×13-inch casserole dish. Evenly sprinkle the remaining 1/2 cup Monterey Jack and 1 cup cheddar cheese over the top.
- Bake the casserole: Place the casserole dish in the preheated oven and bake for 15 to 20 minutes until the cheese on top is melted, bubbly, and golden brown.
- Serve and store: For a creamier casserole, serve immediately. For a firmer casserole that holds shape better, allow it to rest 10 minutes before serving. Refrigerate leftovers in an airtight container for 3 to 4 days or freeze for up to 3 months. Reheat in the microwave or oven at 350°F until warmed through.
Notes
- Use 80:20 ground beef for the best flavor and moisture balance.
- Salt the pasta water well to enhance flavor throughout the dish.
- Letting the casserole rest after baking helps it firm up for neater serving.
- Freezing leftovers is convenient and preserves taste for up to 3 months.
- Adjust the chili powder to your desired spice level.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 3g
- Sodium: 600mg
- Fat: 33g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 125mg
