Cheeseburger Casserole

For a quick midweek meal, this recipe for meaty, cheesy casserole is ideal. To make a homemade version of the classic Hamburger Helper, combine browned ground beef, cheddar cheese, macaroni, and pantry goods.

Ingredients :

• 340 grams (12 ounces) of elbow macaroni, dried (about 6 cups dry pasta)

• 1 1/2 pounds of beef, ground (I like 80:20)

• Oregano, two tablespoons

• 1 teaspoon sea salt, plus additional salt to season the pasta water as desired

• Black pepper, 1 teaspoon

• One tablespoon of chili powder

• 1 teaspoon of cumin, ground

• 2 tablespoons of butter

• 1 tablespoon of minced garlic and half a cup of yellow onion

• 1/fourth cup tomato puree

• 125 ml of thick cream

• 1/four cup of chicken stock

• A half-teaspoon each of dried parsley and basil

• Monterey Jack cheese, divided into two cups.

• 2 cups of split shredded cheddar cheese

STEPS :

     1. Preheat the oven to 400°F :

     2. Boiled the pasta :

Start the boiler with a sizable pot of salted water (1 tablespoon salt for every 2 quarts of water).

The dry pasta should be added to the boiling water once it has reached a rolling boil. Cook it, uncovered, stirring occasionally, for 9 to 11 minutes, or until it is mostly cooked through but still slightly firm to the bite.

Drain the food in a colander, then set it aside.

     3. Cook the ground beef :

Heat a sizable skillet over medium heat while the pasta cooks, then add the ground meat.

Add oregano, sea salt, black pepper, chili powder, and ground cumin to the dish as seasonings. Cook for about 5 minutes, stirring periodically, or until the beef is browned and no longer pink.

     4. Add the butter and aromatics : 

To the skillet with the ground beef, add the tomato puree, onion, garlic, and butter. Stir everything together completely.

     5. Combine the pasta and ground beef :

Stir in the cooked pasta after adding it to the beef mixture. Add the 1 1/2 cups of shredded Monterey Jack cheese and 1 cup of shredded cheddar cheese, along with the heavy whipping cream, chicken stock, parsley, and basil. Stir everything together.

     6. Add to a casserole dish :

No need to oil the dish before transferring. Sprinkle the remaining cheese on top.

     7. Bake :

Until the cheese is browned and bubbling, bake the dish for 15 to 20 minutes.

     8. Serve and store :

Serve the casserole immediately to make it looser. Allow the dish to rest for 10 minutes before serving so that it retains some of its shape.

The casserole keeps for 3 to 4 days in the refrigerator when stored in an airtight container.

By keeping it in an airtight container for up to three months, you may even freeze it. To reheat, use a microwave or an oven set to 350°F until well warm (this will depend on the portion size you are reheating).