|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||43%|
|Saturated Fat 17g||85%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||7%|
|Total Sugars 4g|
|Vitamin C 20mg||101%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A family favorite, this macaroni and cheese casserole with hamburger recipe is a nicely seasoned combination of macaroni pasta, ground beef, and tomatoes. Seasonings, including onions, garlic, and green peppers, which amp up the taste in this dish, while the layers of Cheddar cheese make it hearty and flavorful. This recipe is an easy prep and perfect for those weekday evenings when you want to get something on the table without a whole lot of effort and time.
This macaroni and cheese casserole with ground beef is sure to be a hit for both kids and adults. Add a tossed salad, or some steamed green beans or corn as an additional side dish, if you'd like. Enjoy some brownies or an apple pie for dessert to round out the meal.
8 ounces elbow macaroni, uncooked
1/4 teaspoon kosher salt, plus more to taste
1/4 cup chopped onion
1 green pepper, chopped
1 clove garlic, minced
1/4 cup butter
1/2 teaspoon freshly ground black pepper
1 pound ground beef
1 bay leaf
1 (14.5-ounce) can stewed tomatoes
2 cups shredded cheddar cheese, divided
Gather the ingredients.
Cook macaroni in boiling salted water and then drain following package directions.
Preheat oven to 350 F. Butter a 2-quart baking dish or casserole dish.
In a large saucepan, combine 1/4 teaspoon salt, onion, green pepper, garlic, butter, black pepper, and ground beef. Cook, stirring frequently until the beef is browned. Add the bay leaf and tomatoes, and simmer over low heat for 20 minutes; stir in 1 1/2 cups of the Cheddar cheese.
Spoon about half of the cooked and drained macaroni into a buttered 2-quart casserole. Top with cooked meat mixture then remaining macaroni. Sprinkle with the reserved 1/2 cup of shredded cheese.
Bake the casserole, uncovered, for 30 minutes.
When preparing the macaroni, cook to al dente only as it will continue to cook in the oven, any longer and the pasta will get mushy and overcooked.
A great fall and winter comfort food meal, if there are any leftovers they are delicious for a lunch or dinner the next day.
You can use any short type pasta for this recipe including rotini or penne, instead of macaroni.
Add some sliced mushrooms to the casserole.
You can replace the green peppers with red peppers, or do a mixture of both red and green peppers.
How to Store and Freeze
Leftover macaroni and cheese casserole can be stored in the refrigerator for three to five days. You can put it in an airtight container or cover the dish tightly with plastic wrap or aluminum foil.
It can also be frozen for up to six months.