Beefy Macaroni Casserole

Name: Beefy Macaroni Casserole
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, plus more as needed; 425 grams crushed tomatoes (with juices); 454 grams elbow macaroni; 59 milliliters all-purpose flour; 2 mediums garlic cloves, finely chopped; 1 Tbsp kosher salt, plus more as needed; 454 grams lean ground beef; 237 milliliters low-sodium chicken broth or stock; 1 teaspoon dried oregano; 1 teaspoon paprika; 2 mediums red bell peppers, cored, seeded, and cut into medium dice; 227 grams cups shredded sharp cheddar cheese (about; 2 Tbsps tomato paste; 4 Tbsps unsalted butter (1/2 stick); 473 milliliters whole milk; 1 medium yellow onion, medium dice

You can never have too many main course recipes, so give Beefy Macaroni Casserole a try. This recipe makes 6 servings with 729 calories, 42g of protein, and 28g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. If you have butter, canned tomatoes, kosher salt, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. It will be a hit at your Autumn event.

Instructions

Bring a large pot of heavily salted water to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Pot

Heat the oven to 400°F and arrange a rack in the middle.Meanwhile, melt the butter over medium heat in a large saucepan or Dutch oven.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Sauce Pan

Oven

Add the bell peppers, onion, garlic, measured salt, oregano, paprika, and measured pepper and cook, stirring occasionally, until the vegetables are softened but not browned, about 7 to 10 minutes.

Ingredients you will need

Bell Pepper

Vegetable

Oregano

Paprika

Garlic

Pepper

Onion

Salt

Add the tomato paste, stir to combine, and cook until the raw flavor has cooked out, about 1 minute.

Ingredients you will need

Tomato Paste

Add the ground beef, season with salt and pepper, and cook, breaking the meat into smaller pieces with a wooden spoon, until it’s just cooked through and no longer pink, about 5 minutes. Meanwhile, add the pasta to the boiling pot of water and cook until still chewy and underdone, usually 1 or 2 minutes less than the package directions suggest (the pasta will finish cooking in the oven).

Ingredients you will need

Salt And Pepper

Ground Beef

Pasta

Water

Meat

Equipment you will use

Wooden Spoon

Oven

Pot

Drain and rinse with cold water until no longer steaming; set aside.

Ingredients you will need

Water

Add the flour to the beef mixture and cook, stirring occasionally, until the raw taste has cooked out of the flour, about 2 minutes.

Ingredients you will need

All Purpose Flour

Beef

Add the milk, tomatoes and their juices, and broth or stock, stir to combine, and bring to a simmer.

Ingredients you will need

Tomato

Stock

Milk

Add the cooked pasta and 1 1/2 cups of the cheese and stir to combine. Continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 1 minute. Taste and season with salt and pepper as needed.

Ingredients you will need

Salt And Pepper

Pasta

Cheese

Transfer to a 5-quart baking dish, sprinkle with the remaining 1 1/2 cups of cheese, and bake until bubbling and lightly browned on top, about 25 to 30 minutes.

Ingredients you will need

Cheese

Equipment you will use

Baking Pan