Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Cook the pasta according to package directions until al dente. Drain and set aside.
- While the pasta cooks, brown the ground beef and diced onion in a large skillet over medium-high heat until the meat is no longer pink. Drain any excess grease.
- Stir in the minced garlic and cook for 1 minute until fragrant. Add the beef broth, ketchup, mustard, Worcestershire sauce, salt, and pepper. Bring to a simmer and cook for 3-4 minutes.
- In a large bowl, combine the cooked pasta, the beef mixture, and 2 cups of the shredded cheddar cheese. Mix until everything is well combined.
- Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining 1 cup of shredded cheddar cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly and the casserole is heated through.
- Let the casserole rest for 5-10 minutes. Garnish with crumbled bacon, diced pickles, and sesame seeds before serving, if desired.
Notes
Tip 1: For the best results, shred your own cheese. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly.
Tip 2: Feel free to add other 'burger' toppings you love, like diced tomatoes or jalapeños, either in the casserole or on top.
Tip 3: This casserole is great for making ahead. Assemble it completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
Tip 2: Feel free to add other 'burger' toppings you love, like diced tomatoes or jalapeños, either in the casserole or on top.
Tip 3: This casserole is great for making ahead. Assemble it completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
