Description
A hearty and satisfying casserole featuring ground beef, elbow macaroni, and a blend of cheeses.
Ingredients
Scale
- 1 lb lean ground beef (85-90%)
- 2 cups elbow macaroni
- 1 large can crushed tomatoes
- 1 can diced tomatoes
- 1 small can tomato paste
- 1 large yellow onion, finely diced
- 3–4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- Pinch of red pepper flakes (optional)
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack or Colby Jack cheese
- 1 tablespoon olive oil
Instructions
- Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until al dente. Drain and set aside.
- Heat a large, deep oven-safe skillet or Dutch oven over medium-high heat. Add olive oil and ground beef, breaking it up with a spoon. Cook until browned, then transfer to a separate bowl, leaving excess fat in the skillet.
- Reduce heat to medium. Add diced onion to the skillet and cook until translucent, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Stir in tomato paste and cook for about a minute. Add crushed tomatoes, diced tomatoes, and beef broth. Stir in paprika, oregano, bay leaf, salt, and black pepper. Bring to a gentle simmer, cover, and cook for 15-20 minutes.
- Remove the bay leaf. Stir the cooked ground beef back into the sauce, then fold in the cooked elbow macaroni. Stir in half of the shredded cheese.
- If not using an oven-safe skillet, transfer the mixture to a greased 9×13-inch baking dish. Spread it out evenly.
- Sprinkle the remaining shredded cheese over the top of the goulash.
- Preheat oven to 375°F (190°C). Bake for 20-25 minutes until hot and bubbly, and cheese is melted and golden brown.
- Let the casserole rest for 5-10 minutes before serving. Garnish with fresh chopped parsley if desired.
Notes
- For added flavor, consider garnishing with fresh herbs like parsley or basil.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg