Cheeseburger Casserole

Everything good about a diner cheeseburger, rebuilt as a one-pan Midwestern supper. Elbow macaroni simmers straight in a beefy tomato sauce until it drinks up the flavor, then dill pickle relish cuts the richness and a heavy blanket of sharp cheddar browns under the broiler heat. It scoops thick, feeds a crowd, and tastes better on day two.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 8 People

Course: Main Course

Cuisine: American

Calories: 545

Ingredients Equipment Method Notes

Ingredients

2 lb ground beef 80/20 blend
1 large yellow onion finely diced
4 cloves garlic minced
3 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp yellow mustard
1 tsp smoked paprika optional, for a griddled-burger note
2 cups beef broth low sodium
1 cup whole milk
14.5 oz crushed tomatoes one standard can
12 oz dry elbow macaroni about 3 cups
0.5 cup dill pickle relish drained
1 lb sharp cheddar cheese shredded from a block, divided
2 tsp salt plus more to taste
1 tsp black pepper freshly ground

Equipment

1 large oven-safe Dutch oven or deep skillet at least 5 quarts
1 9x13 inch baking dish only if your skillet is not oven-safe
1 box grater for shredding the cheddar
1 Wooden spoon

Method

Preheat the oven to 375 F and position a rack in the upper third.
Set a large oven-safe Dutch oven over medium-high heat. Add the ground beef and diced onion together and cook 8 to 10 minutes, breaking the meat into small crumbles, until the beef is browned in spots and the onion has softened.
Add the minced garlic and cook 45 seconds, just until fragrant. Tip the pan and spoon off all but about 1 tablespoon of the rendered fat.
Stir in the tomato paste, Worcestershire sauce, yellow mustard, smoked paprika, salt, and black pepper. Cook 2 minutes, scraping constantly, until the paste darkens to brick red and coats the meat. This step blooms the seasoning and is what separates this from a bland skillet dinner.
Pour in the beef broth, milk, and crushed tomatoes. Scrape the bottom of the pan to lift every browned bit, then bring to a steady simmer.
Add the dry elbow macaroni directly to the simmering sauce. Stir well, reduce heat to medium-low, and cook uncovered 12 to 14 minutes, stirring every 2 minutes so the pasta does not stick or scorch on the bottom. The macaroni should be just tender and the sauce thickened enough to coat the spoon.
Pull the pan off the heat. Fold in the dill pickle relish and half of the shredded cheddar, stirring until the cheese melts into the sauce. Taste and adjust salt.
Level the surface with the back of the spoon. If your pan is not oven-safe, transfer everything to a 9x13 inch baking dish now.
Scatter the remaining cheddar evenly over the top, all the way to the edges.
Bake 20 to 25 minutes, until the cheese is fully melted, bubbling around the rim, and lightly browned in patches.
Rest 5 to 10 minutes before serving. The casserole sets during this time and will scoop into clean squares instead of sliding across the plate.

Notes

Cook the pasta in the sauce, not in a separate pot. The starch it releases is what thickens the casserole and keeps it from turning watery.

Set out shredded lettuce, sliced red onion, extra dill pickle chips, and squeeze bottles of ketchup and yellow mustard so everyone can dress their own portion at the table. A pinch of toasted sesame seeds over the top sells the burger-bun illusion.

Shred the cheddar yourself from a block. Bagged shreds are coated in starch and melt greasy instead of glossy.

80/20 ground beef gives the best flavor. If you use leaner beef, hold back a tablespoon of the drained fat and return it to the pan.

Leftovers keep 4 days refrigerated. Reheat covered at 325 F with a splash of milk stirred through to loosen the sauce.

To make ahead, stop before the final cheese layer, refrigerate up to 2 days, then top and bake 30 minutes from cold.