Ingredients
Here’s everything you need to create this comforting dish. Feel free to experiment with substitutions that suit your pantry and preferences.
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 cups cooked elbow macaroni
- 2 cups shredded cheddar cheese
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
If you’re out of elbow macaroni, any pasta shape will do—just like when I’d watch my siblings and I scramble to make a meal out of whatever pasta was left in the pantry. For a bit of spice, consider adding a chopped jalapeño, a nod to the spicy touch my family loves.
Instructions
Let’s get cooking! Follow these steps for a casserole that’s as rewarding to make as it is to eat.
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.
- Add the diced onion, garlic, and bell pepper to the skillet. Sauté until the vegetables are tender, about 5 minutes.
- Stir in the tomato sauce, diced tomatoes, oregano, and paprika. Season with salt and pepper. Simmer for 10 minutes, letting the flavors meld together.
- In a large baking dish, combine the cooked macaroni and beef mixture. Stir in 1 cup of cheddar cheese.
- Top with the remaining cheese, covering the casserole evenly.
- Bake in the preheated oven until the cheese is bubbly and golden brown, about 20 minutes.
- Let the casserole cool slightly before serving, as tempting as it may be to dive right in!
This method reminds me of the patience my grandmother taught me, waiting for the perfect moment when the cheese becomes just right. It’s worth every minute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International