Beefy Tomato Mac & Cheese Casserole

20m
Prep Time
45m
Cook Time
1h 5m
Ready In

Recipe: #20604

August 15, 2015

Categories: Beef Casseroles



"Found this recently, made it and my kids loved it"

Original is 8 servings

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.

0 Reviews

You'll Also Love