Macaroni & Beef Baked Casserole (Print Format)
Baked blend of beef, macaroni, tomato sauce, and cheese for hearty comfort food.
# Ingredients:
01 -
1 large onion
02 -
1 tablespoon canola oil
03 -
Salt to taste
04 -
2 pounds lean ground beef
05 -
1 28-ounce can whole tomatoes, pureed
06 -
1 box macaroni
07 -
1 cup grated cheddar and mozzarella cheeses
08 -
Optional seasonings: black pepper, oregano, cumin, coriander, chopped garlic, hot smoked paprika, chili powder, or 1 tablespoon fish sauce
# Steps:
01 -
Sweat the onions in the canola oil with a three-finger pinch of salt. Add the ground beef and cook, breaking it up as you go. If the beef is very fatty, cook it separately and add it to the pot with the tomatoes later. Add an additional three-finger pinch of salt or two with any desired dry seasonings.
02 -
Combine the pureed tomatoes and any fresh seasonings into the pot. Bring to a simmer, reduce the heat to low, and cook for 1 hour.
03 -
Cook the macaroni in boiling water until half-done. Drain and add it to the tomato mixture. Stir to combine. Adjust salt and seasonings as needed. Cover and allow the pasta to absorb the tomato juices. Let cool.
04 -
Transfer the cooled mixture to a large baking dish and cover with foil. At this stage, the dish can rest for several hours, be refrigerated for up to two days, or frozen for a few weeks.
05 -
Preheat the oven to 400°F (205°C). Bake the dish covered until piping hot, about 45 minutes if cold or room temperature. Remove foil, top with grated cheese, and broil until the cheese is melted and golden.