Effortless One Pot Cheeseburger Casserole (Print Version)
# Ingredients:
→ Main Components
01 -
Chopped fresh parsley for sprinkling
02 -
Salt, as much as you like
03 -
450 grams ground beef, 85% lean
04 -
400 grams elbow macaroni, not cooked
05 -
1 small yellow onion, diced up
06 -
2 teaspoons Worcestershire sauce
07 -
2 cloves garlic, minced
08 -
2 tablespoons tomato paste
09 -
Freshly cracked black pepper, if you want
10 -
265 grams cheddar cheese, shredded and left out until not cold, divided
11 -
950 milliliters beef broth
12 -
120 milliliters whole milk, left out to warm up
13 -
180 milliliters sour cream, at room temp
# Instructions:
01 -
Sprinkle on some parsley and dish it up right away. Pull it off the heat first.
02 -
Throw the rest of the cheddar cheese over the top. Cover it for a couple minutes so it melts through.
03 -
Slowly add 190 grams (about 2 and a half cups) of the shredded cheddar. Keep stirring so everything's gooey and smooth.
04 -
Turn the heat way down. Mix in the sour cream, plus half your milk. Want it creamier? Just pour in the rest.
05 -
Put a lid on the pot and let it bubble on medium or a bit lower for 5 minutes. Give it a stir, put the lid back, and cook 5 more minutes till noodles are just right.
06 -
Tip in the beef broth, then toss the elbow noodles in. Stir until the pasta’s all under the liquid.
07 -
Mix in the Worcestershire sauce and tomato paste so it blends well with your beef mixture.
08 -
Toss in the garlic. Let it cook a minute so it smells awesome.
09 -
Grab a large pot. Over a medium flame, cook and crumble the beef (after seasoning) with onion until it's cooked through and onion's softened. If you see extra grease, skim it off.
10 -
Shake on some salt and black pepper all over the raw beef. Up to you how much.
11 -
Grate the cheddar and let it chill out on the counter till it’s not cold anymore. Melts much better this way.
# Notes:
01 -
For extra punch, mix a spoonful each of yellow mustard and ketchup into the pot with your broth. Want a true cheeseburger taste? Try a little dill relish right before serving.
02 -
Whole milk makes it extra creamy, but you can go with low-fat if that's all you got.
03 -
Let your sour cream and cheese hang at room temperature for best meltiness and smooth results.