Ingredients
Scale
1 lb Ground beef
2 cups Elbow macaroni
2 cups Shredded cheddar cheese
1 cup Milk
1 medium Onion, diced
2 cloves Garlic, minced
1 tsp Salt
1/2 tsp Pepper
1 tsp Italian seasoning
2 tbsp Butter
Instructions
- Preheat your oven to 350°F (175°C)
- In a large pot of salted boiling water, cook the elbow macaroni until al dente, according to package instructions. Drain and set aside
- In a large skillet over medium heat, melt the butter. Add the diced onion and minced garlic, cooking until softened. Then, add the ground beef, stirring until it’s browned and cooked through
- In the skillet, mix in the cooked elbow macaroni, milk, salt, pepper, and Italian seasoning. Stir until well combined
- Remove the skillet from heat and fold in 1.5 cups of shredded cheddar cheese, reserving the rest for topping
- Pour the mixture into a greased 9×13 inch baking dish, smoothing it out evenly
- Sprinkle the remaining cheddar cheese on top
- Place in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golde
- Allow the casserole to cool for a few minutes before serving. Enjoy!
Notes
Don’t overcook the pasta: Cook until just al dente since it will bake in the casserole.
Drain excess fat: Drain some fat from the cooked ground beef if necessary.
Let it rest: Allowing the casserole to rest helps the layers set for easier serving.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg