Beefy Burger Macaroni Casserole Shows Off Mama’s Moves In The Kitchen




Looking for an easy weeknight meal? Look no further and make this beefy burger macaroni casserole.

I am a huge fan of macaroni and cheese. I love making it in different ways and adding plenty of fun flavors like smoked paprika. This recipe is amazing because it combines the heartiness of macaroni and cheese with the juicy flavors of beef. Yum! This is a meal that will really stick to your ribs. My husband and kids really enjoyed this beefy burger macaroni casserole.

At first, I was uncertain if they would or not because of the addition of the hamburger. You see, my family members are some serious mac and cheese eaters and they don’t like their dish to be tampered with. Needless to say, they didn’t mind this recipe at all.

In fact, my family has begged me on numerous occasions to make this casserole again! It’s definitely a family favorite. I’ve even made it for our church’s annual potluck dinner and there wasn’t one morsel left over.

Have you ever eaten your mac and cheese like this before? Seriously, folks, this is one hearty casserole and it’s filled with all the good stuff like macaroni, cheese, and tender ground beef. Even your pickiest eaters will pick up a fork and chow down without complaint. Promise! You can use any type of cheese on this beefy burger macaroni casserole that you would like. We have used both mozzarella and cheddar. Yummy!

There is definitely depth in this casserole and it tastes delicious.

Ingredients

  • 1 pound Barilla elbow macaroni (I like to use whole wheat)
  • 1 tablespoon Bertolli olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 2 tablespoons Gold Medal all-purpose flour
  • 15 ounce can Hunt’s crushed tomatoes
  • 2 teaspoons chili powder
  • 1 teaspoon Morton salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon McCormick paprika (smoked if you have it)
  • 1/2 cup Daisy sour cream
  • 2 tablespoons TruMoo milk
  • 3 cups grated Kraft sharp cheddar cheese, divided
  • 1/2 cup panko bread crumbs

1/4 cup chopped fresh parsley for garnish

Instructions

Preheat the oven to 350F.

Cook the elbow macaroni according to package directions.

In a large non-stick skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook for about 5 minutes, until tender. Add in the garlic and cook for a minute longer.

Stir in the ground beef, chili powder, salt and black pepper and cook until the meat has browned. Drain any excess fat from the pan.

Sprinkle 2 tablespoons flour over the meat and cook for a minute or two.

Add in the tomatoes and simmer on low. The sauce will start to thicken a bit as it cooks.

To the meat mixture add in the cooked and drained macaroni, 1/2 cup sour cream, 2 tablespoons milk and 2 cups shredded sharp cheddar cheese.

Pour the mixture into a large casserole dish. Top with remaining cheese and sprinkle 1/2 cup panko bread crumbs on top.

Bake for about 20-25 minutes, or until the cheese is melted and bubbly.

Sprinkle the casserole with chopped fresh parsley before serving. Enjoy!

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