Description
This delicious Cheeseburger Casserole combines the classic flavors of a cheeseburger with tender elbow macaroni, creating a comforting baked dish that’s perfect for family dinners. Ground beef seasoned with oregano, chili powder, and cumin is cooked with onions and garlic, then mixed with creamy tomato-infused sauce and plenty of melted cheese for a satisfying, cheesy casserole.
Ingredients
Scale
Pasta
- 12 ounces (340g) dried elbow macaroni (about 6 cups dry pasta)
- Salt for pasta water (1 tablespoon salt for every 2 quarts water)
Beef Mixture
- 1 1/2 pounds ground beef (80:20 recommended)
- 2 teaspoons oregano
- 1 teaspoon sea salt
- 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
Sauce and Cheese
- 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 preheat at 400°F (204°C) to prepare for baking the casserole later.
- Boil the pasta: Bring a large pot of salted water to a rolling boil using about 1 tablespoon of salt for every 2 quarts of water. Add the dry elbow macaroni and cook uncovered, stirring occasionally, for 9 to 11 minutes until al dente (mostly cooked but still slightly firm). Drain the pasta 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 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 browned beef, add the butter, chopped onion, minced garlic, and tomato puree. Stir the mixture thoroughly to combine all ingredients evenly and allow the flavors to meld.
- Combine pasta and beef mixture: Pour the drained pasta into the skillet with the beef mixture and stir well. Add heavy cream, chicken stock, dried parsley, dried basil, 1 1/2 cups shredded Monterey Jack cheese, and 1 cup shredded cheddar cheese. Stir all ingredients until fully combined and creamy.
- Transfer to casserole dish: Pour the combined mixture into an ungreased 9×13-inch casserole dish. Evenly sprinkle the remaining Monterey Jack and cheddar cheeses on top to form a cheesy crust during baking.
- Bake the casserole: Place the casserole dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese on top is golden brown and bubbly.
- Serve: For a looser casserole texture, serve immediately. For a firmer slice, let the casserole rest for 10 minutes before serving to allow it to set.
- Storage: Refrigerate leftovers in an airtight container for up to 3-4 days. For longer storage, freeze in an airtight container for up to 3 months. To reheat, microwave or bake at 350°F until heated through, adjusting time based on portion size.
Notes
- Use 80:20 ground beef for optimal flavor and moisture balance.
- Do not overcook pasta; it should be slightly firm as it will continue cooking in the oven.
- Feel free to swap chicken stock for beef stock or vegetable broth for variation.
- Baking time may vary slightly depending on your oven’s calibration.
- Let the casserole rest if you want clean slices when serving.
- Adjust seasoning to taste before baking, especially salt and pepper.
- This casserole is freezer-friendly and reheats well.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of casserole)
- Calories: 590 kcal
- Sugar: 3 g
- Sodium: 690 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 125 mg
