Beefy Tomato Mac & Cheese Casserole
"Found this recently, made it and my kids loved it"
Ingredients
Nutritional
- Serving Size: 1 (269.4 g)
- Calories 582.1
- Total Fat - 25.1 g
- Saturated Fat - 11.1 g
- Cholesterol - 84 mg
- Sodium - 754.5 mg
- Total Carbohydrate - 52.9 g
- Dietary Fiber - 6.2 g
- Sugars - 3.2 g
- Protein - 39.2 g
- Calcium - 527.7 mg
- Iron - 4.4 mg
- Vitamin C - 9.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat the oven to 350F. Cook the elbow macaroni according to package directions (I undercook the pasta because it cooks more in the oven).
Step 2
In a large skillet, heat olive oil over medium heat. Add the onion and cook for about 5 minutes, until tender. Add in the garlic and cook for a minute longer. Stir in the ground beef, chili powder, salt and black pepper and cook until the meat has browned. Drain any excess fat from the pan. Sprinkle 2 tablespoons flour over the meat and cook for about 1 minute. Add in crushed tomatoes and simmer on low. The sauce will start to thicken a bit as it cooks.
Step 3
To the meat mixture, mix in cooked macaroni, 1/2 cup sour cream, milk and 2 1/2 cups shredded sharp cheddar cheese.
Step 4
Pour the mixture into a large casserole dish. Top with remaining cheese and sprinkle 1/2 cup panko bread crumbs on top. Bake for about 20-25 minutes, or until the cheese is melted and bubbly.
Tips
No special items needed.