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This Elbow Macaroni Casserole is a comforting, hearty dish that's perfect for busy weeknights or a cozy family dinner. With ground beef, shredded cheddar cheese, and a savory tomato sauce, it’s a crowd-pleaser that’s easy to whip up. The elbow macaroni adds a delightful texture, while the diced onions bring a subtle sweetness. Simple ingredients, straightforward steps, and a delicious result – what more could you ask for? Dive into this recipe and enjoy a warm, cheesy, and satisfying meal.
What You Will Need
Read more: Macaroni Casserole Recipe
What you will need to make elbow macaroni casserole
- Elbow macaroni: Provides the base of the casserole, offering a chewy texture that holds the sauce and cheese well.
- Ground beef: Adds a hearty, savory flavor and protein, making the dish filling and satisfying.
- Shredded cheddar cheese: Melts into a gooey, rich topping, adding creaminess and a sharp flavor contrast.
- Tomato sauce: Brings a tangy, slightly sweet element that binds the ingredients together with moisture.
- Diced onions: Infuses the dish with a subtle sweetness and depth, enhancing the overall flavor profile.
Tools and Instruments Needed
What tools/instruments will be needed to make Elbow Macaroni Casserole Recipe
- Large pot: Needed to cook the elbow macaroni until tender.
- Skillet: Used for browning the ground beef and cooking the onions.
- Baking dish: Essential for combining the macaroni and beef mixture, then baking it.
- Wooden spoon: Handy for stirring the beef mixture and macaroni.
- Colander: Drains the cooked macaroni efficiently.
- Oven: Bakes the casserole, melting the cheese to perfection.
Elbow Macaroni Casserole Recipe
Ingredients:
Main Ingredients
- 2 cups elbow macaroni
- 1 pound ground beef
- 1 cup shredded cheddar cheese
- 1 can tomato sauce 15 oz
- 1 cup diced onions
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions. Drain and set aside.
- In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the diced onions to the skillet and cook until softened.
- Stir in the tomato sauce, salt, and black pepper. Simmer for 5 minutes.
- Combine the cooked macaroni and beef mixture in a baking dish. Top with shredded cheddar cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
Notes:
Nutrition value:
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook the elbow macaroni and ground beef mixture as directed.
- Combine macaroni and beef mixture in a baking dish.
- Let cool completely.
- Cover tightly with aluminum foil or plastic wrap.
- Store in the refrigerator for up to 2 days.
Freezing Instructions
- Prepare the recipe as directed but do not bake.
- Let the mixture cool completely.
- Transfer to a freezer-safe container or wrap tightly with aluminum foil.
- Label with the date.
- Freeze for up to 3 months.
- To bake, thaw in the refrigerator overnight.
- Bake at 350°F (175°C) for 25-30 minutes until heated through and cheese is bubbly.
Adding a pinch of cinnamon to the tomato sauce can give the casserole a subtle warmth and depth of flavor that surprises the taste buds.
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