Cheeseburger Casserole: The Kid-Approved Weeknight Favorite

• 1 tbsp oil
• 1 lb ground beef
• 1 onion, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 tsp garlic powder
• 2 tbsp tomato paste
• 4 cups beef stock, divided
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1/4 tsp sugar
• 14 oz can diced tomatoes, with their juices
• 1 more tsp kosher salt
• 12 oz dried macaroni noodles
• 2 cups sharp cheddar cheese, grated
• Green onions, chives, or chopped parsley for garnishing (optional)

Instructions

1. 1

   Heat the oil in a large skillet. Add the onions and ground beef and cook until browned all over. Drain some of the fat. Season with salt, pepper, and garlic powder.

2. 2

   Add the tomato paste and let it cook for a minute or two. Add 3.5 cups (840 ml) beef stock, Worcestershire sauce, tomatoes, and soy sauce. Add the sugar and 1 more tsp (5 ml) salt. Add the macaroni noodles and bring to a simmer.

3. 3

   Simmer, stirring occasionally, over medium heat for about 10 minutes or as per the package instructions, until the macaroni is cooked to your liking. Add the remaining stock if necessary to thin the sauce out more (I typically add all of the stock). Once done, remove from heat. Stir in 1½ cups (170 g) cheese. Sprinkle the remaining cheese on top. Cover the pot for a few minutes to let the cheese melt. Alternatively, you can broil it to make the cheese brown. Enjoy!