Description
This Cheeseburger Casserole combines tender elbow macaroni with seasoned ground beef and a rich, creamy cheese sauce. Baked to bubbly perfection and topped with a golden layer of Monterey Jack and cheddar cheeses, this comforting casserole brings all the classic flavors of a cheeseburger into an easy, family-friendly dish perfect for weeknight dinners or meal prep.
Ingredients
Scale
Pasta
- 12 ounces (340g) dried elbow macaroni (about 6 cups dry pasta)
- Salt for pasta water (1 tablespoon per 2 quarts water)
Ground Beef Mixture
- 1 1/2 pounds ground beef (80:20 recommended)
- 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 and 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 ensure it is hot and ready to bake the casserole later.
- Boil the pasta: Bring a large pot of salted water to a rolling boil (using 1 tablespoon of salt for every 2 quarts of water). Add the dried elbow macaroni and cook uncovered for 9 to 11 minutes, stirring occasionally, until the pasta is mostly cooked but still slightly firm to the bite. Drain the pasta in a colander and set it aside.
- Cook the ground beef: While the pasta cooks, heat a large skillet over medium heat. Add the ground beef and season it with oregano, sea salt, black pepper, chili powder, and ground cumin. Cook, stirring occasionally, until the beef is browned and no longer pink, about 5 minutes.
- Add butter and aromatics: To the skillet with ground beef, add butter, chopped onions, minced garlic, and tomato puree. Stir well to combine all ingredients and cook until the onions soften, about 2-3 minutes.
- Combine pasta and beef mixture: Add the drained pasta to the skillet with the beef mixture. Pour in the heavy cream, chicken stock, dried parsley, dried basil, 1 1/2 cups of shredded Monterey Jack cheese, and 1 cup of shredded cheddar cheese. Stir carefully until all components are evenly mixed and the cheese starts to melt into the sauce.
- Transfer to casserole dish: Pour the entire pasta and beef mixture into an ungreased 9×13-inch casserole dish. Evenly sprinkle the remaining 1/2 cup Monterey Jack and 1 cup cheddar cheese on top to create a cheesy crust.
- Bake the casserole: Place the casserole dish in the preheated oven and bake for 15 to 20 minutes until the cheese topping is browned and bubbly.
- Serve and store: For a looser, creamier casserole, serve immediately after baking. For firmer slices that hold their shape, allow the casserole to rest for 10 minutes before serving. Store leftovers in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 3 months. To reheat, microwave or bake in a 350°F oven until warmed through, adjusting the time based on portion size.
Notes
- Use 80:20 ground beef for optimal flavor and juiciness.
- Do not overcook pasta during boiling; it will finish cooking in the oven.
- Allow casserole to rest before serving for easier slicing.
- Substitute chicken stock with vegetable stock for a slightly different flavor profile.
- This casserole freezes well, making it a great make-ahead meal.
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
