Description
Cheeseburger Casserole is a hearty, comforting dish that combines seasoned ground beef, elbow macaroni, and a blend of creamy cheeses baked to golden perfection. This casserole captures the flavors of a classic cheeseburger in a convenient, family-friendly baked meal perfect for weeknights.
Ingredients
Scale
Pasta
- 12 ounces (340g) dried elbow macaroni (about 6 cups dry pasta)
Beef and Seasonings
- 1 1/2 pounds ground beef (80:20 preferred)
- 2 teaspoons oregano
- 1 teaspoon sea salt, plus more for salting pasta water
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
Aromatics and Liquids
- 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
Cheeses
- 2 cups shredded Monterey Jack cheese, divided
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole.
- Boil the Pasta: Fill a large pot with salted water (1 tablespoon salt per 2 quarts water) and bring to a rolling boil. Add the elbow macaroni and cook uncovered, stirring occasionally, for 9 to 11 minutes until al dente—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 with oregano, 1 teaspoon sea salt, black pepper, chili powder, and cumin. Cook, stirring occasionally, for about 5 minutes until browned and no longer pink.
- Add Butter and Aromatics: Into the skillet with the beef, add the butter, chopped onion, minced garlic, and tomato puree. Stir everything together until ingredients are well combined and aromatic.
- Combine Pasta and Beef Mixture: Add the cooked pasta into the skillet with the beef mixture. Stir in the heavy cream, chicken stock, dried parsley, dried basil, 1 1/2 cups Monterey Jack cheese, and 1 cup cheddar cheese until thoroughly combined.
- Transfer to Casserole Dish: Pour the combined mixture into an ungreased 9×13-inch casserole dish. Evenly sprinkle the remaining 1/2 cup Monterey Jack and 1 cup cheddar cheese over the top.
- Bake the Casserole: Place the dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese on top is melted, bubbly, and golden brown.
- Serve and Store: For a creamier casserole texture, serve immediately. To let it firm up and hold shape better when sliced, let it rest for 10 minutes before serving. Store leftovers in an airtight container in the refrigerator for 3-4 days. It can also be frozen for up to 3 months. To reheat, microwave or warm in a 350°F oven until heated through, adjusting time based on portion size.
Notes
- Salt the pasta water generously to flavor the pasta from within.
- Using 80:20 ground beef ensures a good flavor and moisture balance due to the fat content.
- Letting the casserole rest before serving helps it set for cleaner slices.
- Freezing leftovers can save time for busy days. Thaw in the fridge overnight before reheating.
- Add chopped pickles or mustard if you want to enhance the cheeseburger flavor profile further.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg
