Description
This comforting and cheesy Cheeseburger Casserole combines seasoned ground beef, tender elbow macaroni, and a creamy blend of Monterey Jack and cheddar cheeses baked to bubbly perfection. Perfect for a family dinner, this hearty casserole offers all the flavors of a classic cheeseburger in an easy-to-make baked dish.
Ingredients
Scale
Pasta
- 12 ounces (340g) dried elbow macaroni (about 6 cups dry pasta)
- Salt (for pasta water, about 1 tablespoon per 2 quarts)
Ground Beef and Seasonings
- 1 1/2 pounds ground beef (80:20 preferred)
- 2 teaspoons oregano
- 1 teaspoon sea salt, plus more as needed
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
Aromatics and Sauce
- 2 teaspoons butter
- 1/2 cup chopped yellow onion
- 1 tablespoon minced garlic
- 1/4 cup tomato puree
- 1 1/2 cups heavy cream
- 1/4 cup chicken stock
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
Cheese
- 2 cups shredded Monterey Jack cheese, divided
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the casserole later.
- Boil the Pasta: Bring a large pot of salted water to a rolling boil (using about 1 tablespoon salt per 2 quarts of water). Add the dry elbow macaroni and cook uncovered for 9 to 11 minutes, stirring occasionally, until the pasta is mostly cooked but still slightly firm. Drain the pasta using a colander and set aside.
- Cook the Ground Beef: While the pasta is cooking, heat a large skillet over medium heat. Add the ground beef and season 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 browned beef, add the butter, chopped onions, minced garlic, and tomato puree. Stir well to combine and let cook briefly until onions soften and the mixture is aromatic.
- Combine Pasta and Beef Mixture: Add the cooked macaroni to the skillet with the beef mixture. Stir to combine everything evenly. Then stir 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 until fully blended.
- Transfer to Casserole Dish: Pour the combined mixture into an ungreased 9×13-inch casserole dish. Spread it evenly and top with the remaining 1/2 cup Monterey Jack cheese and 1 cup cheddar cheese for a cheesy crust.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 15 to 20 minutes, until the cheese on top is melted, browned, and bubbly.
- Serve and Store: For a creamier casserole, serve immediately. For a firmer texture that holds its shape, let the casserole rest for 10 minutes before serving. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze up to 3 months. Reheat in the microwave or oven at 350°F until heated through.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Adjust spices to your preferred level of heat and flavor.
- Using freshly shredded cheese improves melting quality over pre-shredded types.
- For a lower fat version, use reduced-fat cheese and milk instead of heavy cream.
- Letting the casserole sit before serving helps it set and makes for cleaner servings.
- Freezing leftovers is convenient; thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 550
- Sugar: 4g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
