Ingredients
Scale
- 2 lbs lean ground beef
- 2 cloves garlic (chopped)
- 1 box of macaroni (approximately 8 oz)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 (28 oz) can of whole tomatoes (pureed)
- 1 onion (diced)
- 1 tablespoon cooking oil (such as olive oil)
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Preheat your oven to 400°F. You’ll want it hot so the cheese melts quickly, creating that irresistible bubbly crust.
- Sauté the onion. Add the cooking oil to your skillet over medium-high heat, then add the diced onion. Cook for about 3-4 minutes, stirring occasionally, until it’s translucent and starting to soften. This step brings out the natural sweetness in the onion—don’t rush it!
- Brown the ground beef. Add the ground beef to the skillet and cook, breaking it up as it browns. I’ve found that using a wooden spoon or spatula works best to crumble it evenly. Season with a bit of salt and pepper, and add the minced garlic once the beef is nearly cooked. Be careful not to add the garlic too early, as it can burn and turn bitter.
- Pour in the tomatoes. Blend the whole tomatoes until smooth, then add them to the skillet. Stir everything together, and let it simmer for a few minutes. This is where the flavors start to meld, and the sauce thickens slightly.
- Cook the pasta. While the sauce simmers, cook the macaroni according to the package instructions. Remember to cook it al dente—it’ll soften further in the oven, so you don’t want it to be mushy.
- Combine pasta and sauce. Drain the macaroni, then add it to the skillet with the beef mixture. Stir until the pasta is evenly coated in sauce, making sure to mix all the flavors together.
- Top with cheese. Sprinkle the shredded cheddar and mozzarella over the top of the casserole. This is where the magic happens! A generous layer of cheese is essential for that perfect gooey, bubbly topping.
- Bake. Carefully transfer the skillet to your preheated oven and bake for 10-20 minutes, or until the cheese is fully melted and starting to bubble. Keep an eye on it; the goal is melted cheese with some golden spots—perfectly oozy and irresistible!
Notes
Leftovers can be a lifesaver! Store any remaining casserole in an airtight container in the fridge for up to 3 days. To reheat, I suggest popping it back in the oven at 350°F for about 10-15 minutes until warmed through. If you’re in a hurry, a quick zap in the microwave works too, though the oven keeps the cheese topping nice and gooey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner