Ingredients:

  • 1 pound (454g) ground beef
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 cup (240ml) beef broth
  • 1 tablespoon Worcestershire sauce
  • 8 ounces (227g) elbow macaroni pasta
  • 2 cups (227g) shredded cheddar cheese, divided
  • Optional: Fresh parsley, chopped, for garnish

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Cook the macaroni according to package directions, but cook it al dente, about 2 minutes short of suggested cooking time. Drain and set aside.
  3. In a large skillet over medium-high heat, brown the ground beef. Drain off any excess grease.
  4. Add the chopped onion and minced garlic to the skillet with the beef and sauté until softened, about 5 minutes.
  5. Stir in the oregano, basil, salt, pepper, crushed tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  6. Stir the cooked macaroni into the beef and tomato sauce mixture. Add 1 cup (113g) of the shredded cheddar cheese and stir to combine.
  7. Pour the mixture into the prepared baking dish.
  8. Sprinkle the remaining 1 cup (113g) of shredded cheddar cheese evenly over the top.
  9. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  10. Let the casserole rest for a few minutes before serving. Garnish with fresh parsley, if desired. Enjoy this delicious macaroni and beef casserole!