Ingredients:

  • 1 pound (450g) ground beef, preferably 80/20
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1 teaspoon (5ml) Dijon mustard
  • 1/2 teaspoon (2.5ml) smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 (10.75 ounce/305g) can condensed cream of mushroom soup
  • 1/2 cup (120ml) milk (2% or whole)
  • 1/4 cup (60ml) ketchup
  • 1 tablespoon (15ml) yellow mustard
  • 1 (16 ounce/450g) package elbow macaroni, cooked according to package directions and drained
  • 2 cups (approx. 200g) shredded cheddar cheese, divided
  • 1 cup (approx. 100g) crushed potato chips (plain or BBQ flavored) OR 1 cup (approx. 100g) panko breadcrumbs mixed with 2 tablespoons melted butter (Optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
  3. Add the chopped onion and minced garlic to the skillet. Sauté until softened, about 5 minutes.
  4. Stir in the Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper. Cook for another minute.
  5. In a mixing bowl, combine the cream of mushroom soup, milk, ketchup, and yellow mustard. Whisk until smooth.
  6. Add the cooked macaroni and 1 1/2 cups (150g) of the cheddar cheese to the cheese sauce. Stir to combine.
  7. Spread the beef mixture evenly in the prepared baking dish. Pour the macaroni and cheese mixture over the beef.
  8. Sprinkle the remaining 1/2 cup (50g) of cheddar cheese evenly over the top. If desired, top with crushed potato chips or panko breadcrumbs.
  9. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
  10. Let stand for 5-10 minutes before serving.