Entrée: United States – Beef and Macaroni Casserole

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 25 min

Total 50 min

Ingredients

1 lb / 450 g 80 / 20 ground beef
2 cloves garlic, minced
1 medium yellow onion, finely chopped
8 oz / 225 g elbow macaroni
1 can (14.5 oz / 411 g) canned tomatoes, undrained
1 can (15 oz / 425 g) tomato sauce
Salt and pepper to taste

Instructions

1. **Cook Macaroni:** Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.

2. **Brown the Beef:** In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a wooden spoon. Drain any excess fat.

3. **Add Aromatics:** Add the minced garlic and chopped onion to the skillet with the beef. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.

4. **Incorporate Tomatoes:** Stir in the canned tomatoes with their juice and the tomato sauce. Season with salt and pepper. Allow the mixture to simmer for about 10 minutes, letting the flavors meld together.

5. **Combine with Macaroni:** Add the cooked macaroni to the skillet, stirring well to combine everything evenly.

6. **Bake the Casserole:** Preheat your oven to 350°F (175°C). Transfer the mixture to a greased baking dish. Cover with foil and bake in the preheated oven for 20-25 minutes, until heated through.

7. **Serve:** Remove from the oven and let it cool slightly before serving. Enjoy this classic casserole with a side of garlic bread or a green salad, if desired.