Hamburger Mac And Cheese Casserole
I wanted some of the flavor of Salisbury steak hamburger casserole combined with cheese and macaroni or rigatoni. Why? Because sauces with bits of hamburger both cling to and flow through these kinds of pastas just right.
Ingredients
- 16 ounces elbow macaroni noodles
- 2 pounds ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon minced garlic
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 5 ounces evaporated milk
- 1 cup heavy cream
- 2 cups beef broth
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- Nonstick cooking spray for greasing
Instructions
- Preheat your oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- Cook the elbow macaroni in boiling water until just shy of al dente, about 7 minutes. Drain well and spread in the prepared baking dish.
- In a large skillet over medium heat, brown the ground beef with salt, black pepper, onion powder, and minced garlic until fully cooked. Drain any excess fat.
- Transfer the cooked beef to the baking dish, mixing it with the macaroni.
- In the same skillet, melt butter over medium heat. Whisk in flour until smooth and cook for 1 minute.
- Gradually pour in the evaporated milk, heavy cream, and beef broth, stirring constantly until the mixture thickens and begins to bubble.
- Add the shredded cheddar cheese and grated parmesan cheese to the skillet, stirring until the cheese is melted and the sauce is smooth.
- Pour the cheese sauce over the beef and macaroni in the baking dish, stirring to combine everything evenly.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Nutrition
Calories: 1096kcalCarbohydrates: 66gProtein: 51gFat: 70gSaturated Fat: 35gSodium: 1209mgFiber: 2g
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