Description
A warm and comforting meal loved by meat and cheese lovers alike. This easy-to-make tomato beef mac and cheese casserole can serve a family in under an hour.
Ingredients
Scale
- 2 cups (216 grams) elbow macaroni or pasta shells.
- 1 teaspoon salt
- 1 pound (454 grams) 90% lean ground beef
- 3 to 4 roma tomatoes, diced (360 grams)
- 2 teaspoons (8 grams) garlic salt or adobo
- 1/4 teaspoon ground black pepper
- 8 oz can (227 grams) tomato sauce
- 1 tablespoon (12 grams) granulated sugar
- 1/2 cup (120 grams) sour cream
- 2 cups (224 grams) sharp cheddar cheese, shredded, divided
- 4 green onions, chopped (15 grams)
- fresh parsley, minced
Instructions
- In a large pot over high heat, bring 8 cups of water to a boil. Add pasta and salt; give a quick stir to prevent pasta from sticking to the bottom and cover. When water begins to boil again, decrease heat to medium-high and allow pasta to cook in a soft boil until al-dente, about 10 minutes. Remove from heat, drain water from the pasta; set aside.
- Heat oven to 350°F (175°C). In a large skillet over medium heat, chop ground beef and tomatoes into small pieces. Season with garlic salt and pepper. Cook until no longer pink or a meat thermometer reads 160°F (70°C).
- Reduce heat to medium-low, mix in tomato sauce and sugar. Allow sauce to simmer for 5 minutes. Thoroughly mix in sour cream. Stir in 1 cup cheese and green onions. Add pasta and gently fold into the beef mixture. Transfer the beef-macaroni mixture into a 9×13 inch (23×33 cm) baking dish. Sprinkle remaining cheese over the top.
- Cover loosely with aluminum foil. Bake for 10 to 15 minutes or until cheese has melted. Allow it to cool for 10 minutes. Sprinkle with parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Pasta
- Cuisine: American