Cheesy Beef & Macaroni Casserole

  • Preparation 20 min
  • Cooking 30 min
  • Servings 10
  • Freezing Absolutely

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Cheesy Beef & Macaroni Casserole

  • 2 lb (900 g) elbow macaroni, cooked ultra al dente (1 minute less than package directions)
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, finely chopped
  • Olive oil
  • 2.5 lb (1.13 kg) lean ground beef
  • 1 can (27 oz / 769 ml) diced tomatoes with Italian spices
  • 1 cup (250 ml) beef broth
  • 1/4 cup (60 ml) tomato paste
  • 1 1/2 tbsp (22 ml) Italian seasoning
  • 1 tsp (5 ml) dried oregano
  • Salt and pepper, to taste
  • 14 oz (400 g) shredded mozzarella (about 1 full block)
  • 7 oz (200 g) shredded sharp cheddar (about half a block)

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Preparation

  • Cook the pasta in a large pot of salted boiling water, one minute less than package directions. Drain and set aside in a large bowl.
  • In the same pot, heat a drizzle of olive oil over medium heat. Add the onion and garlic, then cook for 3 to 4 minutes, stirring.
  • Increase heat to medium-high and add the ground beef. Cook for about 10 minutes, until no longer pink, then drain excess fat.
  • Add the diced tomatoes, beef broth, tomato paste, Italian seasoning, and oregano. Season with salt and pepper, then stir well. Bring to a boil, reduce heat to low, and simmer for 10 to 15 minutes, until the sauce slightly thickens and becomes creamy.
  • Pour the sauce over the reserved pasta and mix well to coat. Divide the mixture between two large baking dishes. Top with mozzarella and cheddar.
  • Bake at 400°F (200°C) for 12 minutes. Switch to broil for 3 to 5 minutes, until the cheese is golden and bubbling. Serve immediately.