Description
Cheeseburger Casserole is a hearty and comforting baked pasta dish featuring elbow macaroni mixed with seasoned ground beef, creamy tomato-infused sauce, and a generous blend of Monterey Jack and cheddar cheeses. Perfect for family dinners, it combines classic cheeseburger flavors in a warm, cheesy casserole that is easy to prepare and bake.
Ingredients
Scale
Pasta
- 12 ounces (340g) dried elbow macaroni (about 6 cups dry pasta)
- 1 teaspoon sea salt, plus more as needed for salting the pasta water
Ground Beef and Seasoning
- 1 1/2 pounds ground beef (80:20 preferred)
- 2 teaspoons oregano
- 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
Liquid Ingredients
- 1 1/2 cups heavy cream
- 1/4 cup chicken stock
Herbs and Cheese
- 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 400°F (200°C) to prepare for baking the casserole.
- Boil the pasta: Bring a large pot of salted water to a rolling boil, using about 1 tablespoon salt per 2 quarts of water. Add the elbow macaroni and cook for 9 to 11 minutes until al dente — mostly cooked but still slightly firm to the bite. Drain the pasta using a colander and set aside.
- Cook the ground beef: While the pasta cooks, heat a large skillet over medium heat and add the ground beef. Season with oregano, 1 teaspoon sea salt, black pepper, chili powder, and ground cumin. Stir occasionally and cook for about 5 minutes until the beef is browned and no pink remains.
- Add butter and aromatics: To the browned beef, add 2 teaspoons of butter, chopped onions, minced garlic, and tomato puree. Stir thoroughly to combine the flavors and cook for a few minutes until the onions soften.
- Combine pasta and beef mixture: Add the drained pasta to the skillet with the beef mixture. Pour in the heavy cream and chicken stock, then sprinkle in the dried parsley, dried basil, 1 1/2 cups shredded Monterey Jack cheese, and 1 cup shredded cheddar cheese. Stir everything together evenly to create a creamy, cheesy mixture.
- Prepare the casserole dish: Transfer the combined pasta and beef mixture into a 9×13-inch casserole dish. There is no need to grease the dish beforehand.
- Top with cheese: Sprinkle the remaining 1/2 cup Monterey Jack cheese and 1 cup cheddar cheese evenly over the top of the casserole.
- Bake the casserole: Place the casserole in the preheated oven and bake for 15 to 20 minutes, or until the cheese on top is bubbly and golden brown.
- Serve and store: Serve the casserole immediately for a looser texture, or let it rest for 10 minutes to allow it to set and hold its shape. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. You can also freeze the casserole for up to 3 months, reheating it in the microwave or in a 350°F oven until warmed through.
Notes
- Use 80:20 ground beef for optimal flavor and moisture balance.
- Adjust seasoning to taste, especially salt and spices.
- Allow resting time after baking for a firmer sliceable casserole.
- Freezing is possible; thaw in the fridge overnight before reheating.
- To reheat, microwave or bake at 350°F until hot throughout.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of casserole)
- Calories: 650
- Sugar: 4g
- Sodium: 680mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 130mg
