Ingredients
- 1 pound dry elbow macaroni (could use whole wheat)
- 2 tablespoons oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 2 tablespoons all-purpose flour
- 1 can (15 ounce) crushed tomatoes
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (smoked if you have it)
- 1/2 cup sour cream
- 1/4 cup milk
- 3 1/2 cups grated sharp cheddar cheese (divided, if you want you could use more)
- 1/2 cup panko bread crumbs
How to Make
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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).
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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.
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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.
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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.
We hope you enjoy this recipe!
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