Cheeseburger Pasta Casserole

Name: Cheeseburger Pasta Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 12 oz (340 g) dried elbow macaroni; 1 tbsp (18 g) kosher salt, for the pasta water; 1 tbsp (15 ml) olive oil; 1½ lb (680 g) ground beef, 85% lean, cold from the fridge; 1 large (about 10 oz) (280 g) large yellow onion, finely diced (about 1½ cups); 3 cloves (9 g) garlic cloves, minced; 1 tsp (3 g) smoked or sweet paprika; 1 tsp (3 g) onion powder; 1 tsp (6 g) kosher salt, plus more to taste; ½ tsp (1½ g) black pepper, freshly ground; 15 oz can (425 g) canned tomato sauce; 2 tbsp (32 g) tomato paste; 1½ cups (360 ml) low-sodium beef broth; 3 tbsp (51 g) ketchup; 1 tbsp (15 g) yellow mustard; 1 tbsp (15 ml) Worcestershire sauce; 5 oz (about 1¼ cups) (140 g) sharp cheddar cheese, coarsely shredded, to stir into the pasta; 5 oz (about 1¼ cups) (140 g) sharp cheddar cheese, coarsely shredded, for the topping; ¼ cup (40 g) dill pickle slices, chopped, for garnish (optional)

From the MyKitchenBank Kitchen

All the flavor of a classic cheeseburger baked into a cozy, cheesy pan of elbow macaroni, savory browned beef, and a tangy ketchup-mustard tomato sauce, finished with a bubbly cheddar crust.

Prep: 15 min
Cook: 1 hr
Wait: 10 min
Total: 1 hr 25 min
Makes: 1 (9×13-inch) casserole, 8 generous servings

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Ingredients

8 servings

12 oz (340 g) dried elbow macaroni
1 tbsp (18 g) kosher salt, for the pasta water
1 tbsp (15 ml) olive oil
1½ lb (680 g) ground beef, 85% lean, cold from the fridge
1 large (about 10 oz) (280 g) large yellow onion, finely diced (about 1½ cups)
3 cloves (9 g) garlic cloves, minced
1 tsp (3 g) smoked or sweet paprika
1 tsp (3 g) onion powder
1 tsp (6 g) kosher salt, plus more to taste
½ tsp (1.5 g) black pepper, freshly ground
For the sauce
15 oz can (425 g) canned tomato sauce
2 tbsp (32 g) tomato paste
1½ cups (360 ml) low-sodium beef broth
3 tbsp (51 g) ketchup
1 tbsp (15 g) yellow mustard
1 tbsp (15 ml) Worcestershire sauce
Cheese
5 oz (about 1¼ cups) (140 g) sharp cheddar cheese, coarsely shredded, to stir into the pasta
5 oz (about 1¼ cups) (140 g) sharp cheddar cheese, coarsely shredded, for the topping
For serving
¼ cup (40 g) dill pickle slices, chopped, for garnish (optional)

Equipment (8)

9×13-inch (23×33 cm) baking dish, 3 quarts
Large pot (5–6 quart) for the pasta
Large deep skillet or Dutch oven (12-inch / 30 cm), for the beef and sauce
Colander
Aluminum foil
Box grater
Wooden spoon or spatula for breaking up beef
Instant-read thermometer

Steps

Before you start

Shred the cheddar from a block yourself if you can; pre-shredded cheese is coated with starch and melts less smoothly.
Position an oven rack in the center and preheat the oven to 375°F (190°C) before you begin assembling.
Cook the pasta 2 minutes LESS than the package says. It finishes cooking in the oven and will turn mushy otherwise.
Read the timing: about 85 minutes start to finish, including a 10-minute rest.

1
Prep the pan and ingredientsOven 375°F / 190°C
- Position a rack in the center of the oven and preheat to 375°F (190°C).
- Lightly grease a 9×13-inch (23×33 cm) baking dish.
- Dice the onion, mince the garlic, and shred both portions of cheddar, keeping the mix-in cheese and the topping cheese in separate bowls.
- Bring a large pot of water to a boil.
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Ready when: Oven is fully preheated and the cheese is shredded into two bowls.
Tip: Grease the dish before the beef is cooked so you can assemble right away.
2
Boil the macaroni
- Stir 1 tablespoon salt into the boiling water, add the macaroni, and cook 2 minutes less than the package directions, usually 5 to 6 minutes.
- Drain in a colander and shake well.
- Do not rinse.
- Leave it in the colander while you make the sauce.
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Ready when: Pasta is flexible but still clearly firm in the center when bitten.
Tip: Slightly undercooked pasta is essential; it absorbs sauce in the oven and softens fully.
3
Brown the beef and onion
- Heat the olive oil in a 12-inch (30 cm) deep skillet or Dutch oven over medium-high heat until shimmering.
- Add the ground beef and break it into small crumbles with a spoon.
- Cook, stirring occasionally, 6 minutes until mostly browned.
- Add the diced onion, 1 teaspoon salt, and the pepper, and cook 5 to 6 more minutes, stirring, until the onion is soft and translucent and the beef has no pink left.
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Ready when: Beef is browned with no pink remaining (160°F / 71°C) and the onion is soft and translucent.
Tip: If more than 3 tablespoons of fat pools in the pan, spoon off the excess so the casserole isn't greasy.
4
Bloom garlic and spices
- Reduce the heat to medium.
- Add the garlic, paprika, onion powder, and tomato paste.
- Stir constantly for 1 minute until the paste darkens slightly to a brick red and the garlic smells fragrant.
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Ready when: Tomato paste has darkened and the garlic is fragrant but not browned.
Tip: Don't let the garlic brown; it turns bitter.
5
Simmer the burger sauce
- Stir in the tomato sauce, beef broth, ketchup, mustard, and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
- Bring to a gentle simmer over medium-low heat and cook 6 minutes, stirring once or twice, until slightly thickened.
- Taste and add a pinch more salt if needed.
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Ready when: Sauce coats the back of a spoon and holds a trail for a second when you drag a spoon through it.
Tip: The sauce should look a bit loose and saucy; the pasta will absorb a lot of it in the oven.
6
Combine pasta, sauce, cheese
- Remove the skillet from the heat.
- Add the drained macaroni and the 1¼ cups (140 g) of mix-in cheddar.
- Stir until the pasta is evenly coated and the cheese is starting to melt into the sauce.
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Ready when: Pasta is evenly coated in red sauce with no dry pockets and melted cheese strands.
Tip: If your skillet is too small for everything, mix in a large bowl instead.
7
Assemble and cover
- Scrape the mixture into the greased 9×13-inch dish and spread into an even layer.
- Cover tightly with foil, tenting it slightly so it doesn't touch the surface.
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Ready when: Filling is level and the foil is sealed around the edges.
Tip: Spray the underside of the foil with cooking spray if you want zero chance of sticking.
8
Bake coveredOven 375°F / 190°C
- Bake on the center rack at 375°F (190°C) for 20 minutes, until the edges are bubbling beneath the foil and the pasta is tender.
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Ready when: Sauce is bubbling at the edges and the casserole is hot throughout.
Tip: Place a baking sheet on the rack below to catch any drips.
9
Top with cheese and bakeOven 375°F / 190°C
- Carefully remove the foil (watch for steam).
- Sprinkle the remaining 1¼ cups (140 g) cheddar evenly over the top.
- Return the uncovered dish to the oven and bake 10 more minutes until the cheese is fully melted, bubbly, and lightly speckled with golden spots.
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Ready when: Cheese is melted, bubbling, and lightly golden at the edges.
Tip: For deeper browning, broil on high for 1 to 2 minutes at the end, watching closely.
10
Rest and serve
- Let the casserole rest on a wire rack for 10 minutes so the sauce thickens and the pasta sets enough to scoop neatly.
- Scatter chopped dill pickles over the top, if using, and serve hot.
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Ready when: Sauce has stopped bubbling and the casserole holds its shape when scooped.
Tip: Skipping the rest produces a runnier casserole that's very hot.

Good to know

Tips

Undercook the pasta by 2 minutes; the pasta finishes cooking in the sauce and keeps its texture.
Brown the beef well, without crowding the pan, for deeper burger-like flavor.
Grate the cheese yourself for the smoothest melt and best browning.
Add toppings at the table, such as chopped pickles, shredded lettuce, or diced tomatoes, for a full cheeseburger experience.

Make ahead

"Assemble through step 7 up to 24 hours ahead, cover tightly, and refrigerate (don't add the top cheese until baking). Bake covered 30 to 35 minutes from cold, then uncover, add the cheese, and bake 10 minutes more."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: up to 3 months, wrapped well or in portions. Reheat single portions in the microwave, covered, 2 to 3 minutes, stirring halfway, or the whole dish covered with foil at 350°F (175°C) for 20 to 25 minutes (from frozen, thaw overnight in the fridge first) until the center reaches 165°F (74°C)."

Substitutions

ground beef, 85% lean → Ground turkey or ground chicken. Use 1.5 lb (680 g) and add an extra tablespoon of olive oil, since leaner meat won't release much fat; cook to 165°F (74°C).
dried elbow macaroni → Small shells, rotini, or cavatappi. Use the same weight and still cook 2 minutes less than the package directs.
sharp cheddar cheese → Monterey Jack, American, or a Colby-Jack blend. Mild melters give a more classic cheeseburger feel; American cheese melts especially smoothly.
low-sodium beef broth → Water plus 1 teaspoon beef bouillon paste. Use 1½ cups (360 ml) water and stir the paste in with the tomato sauce.