Macaroni, Beef And Cheese Casserole
From wynnebaer 11 years ago
- 2 hours to make
- Serves 8
This is adapted from a recipe I found online by Michael Ruhlman. I took what I liked about the recipe and left out what I didn't. And I added way more cheese than he suggests.
Ingredients
- 1 large onion, diced shopping list
- 2 cloves garlic, finely chopped shopping list
- 1 tbls. canola oil shopping list
- salt and pepper to taste shopping list
- italian seasoning to taste shopping list
- 1 28-ounce can whole tomatoes, pureed in blender. I used an immersion blender shopping list
- 1 lb. ground beef shopping list
- 1/2 box elbow macaroni shopping list
- 2 cups each grated cheddar and mozzarella cheeses shopping list
- 1 cup ricotta cheese shopping list
How to make it
- Preheat oven to 400
- Sweat onions in oil over medium heat adding salt and pepper
- Add garlic and cook another minute
- Add beef and cook, breaking it up as you go
- Drain fat and return to skillet
- Add Italian seasoning
- Add tomato and stir to combine
- Bring to slight boil, then reduce heat to low and cook for a good 1/2 hour
- Cook macaroni according to package directions until half done
- Drain it and add it to tomato mixture
- Stir to combine
- Stir in 1 cup of each cheese to mixture
- Transfer to a large baking dish
- Using a tablespoon add dollops of ricotta cheese to the top and with spoon work down into the pasta.
- Cover with foil and bake 30-40 minutes
- Uncover, add remaining cheeses and bake until melted
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