Description
A cozy and creamy baked dish made with ground beef, elbow macaroni, tomatoes, and two types of cheese—perfect for family dinners.
Ingredients
Scale
- 1 lb ground beef
- 2 cups elbow macaroni, uncooked
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (10.5 oz) condensed tomato soup
- 2 cups shredded cheddar cheese
- 1 cup mozzarella cheese
- 1/2 cup sour cream
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat oven to 350°F (175°C) and grease a large casserole dish.
- Cook macaroni according to package directions until al dente. Drain and set aside.
- In a skillet, heat olive oil. Add onion and garlic; sauté until softened.
- Add ground beef and cook until browned. Drain excess fat.
- Stir in diced tomatoes, tomato soup, paprika, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Add cooked macaroni and sour cream to the skillet. Mix well.
- Transfer mixture to prepared dish. Top evenly with cheddar and mozzarella cheese.
- Bake uncovered for 25–30 minutes, or until cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
- Substitute ground turkey for a leaner version.
- Add chopped spinach or bell peppers for extra veggies.
- Use gluten-free pasta if needed.
- Great make-ahead and freezer-friendly meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg