Homemade Cheeseburger Casserole

INGREDIENTS:

1 pound lean ground beef (I use 85/15)

1 medium yellow onion, diced (about 1 cup)

1 tablespoon olive oil

2 tablespoons tomato paste (the kind in a tube is best)

1 tablespoon Worcestershire sauce

1½ teaspoons garlic powder

2 teaspoons salt, divided (plus more if needed)

½ teaspoon black pepper (plus more if needed)

1 (32-ounce) carton beef broth (save the rest, trust me)

1 (14.5-ounce) can diced tomatoes (don’t drain!)

12 ounces elbow macaroni (about 3 cups)

8 ounces sharp cheddar cheese, shredded (about 2 cups)

Fresh parsley or green onions for topping (optional but pretty)

DIRECTIONS:

Get your prep done: Dice up that onion (I always cry, every single time). Shred your cheese if you’re being fancy, or just grab the pre-shredded bag like I usually do.

Brown the beef: Heat your olive oil in a big pot or Dutch oven over medium-high heat. Throw in the onion and ground beef. Break it up with your spoon and cook until the beef is browned and the onion is soft, about 6-7 minutes. Season with the garlic powder, 1 teaspoon salt, and ¼ teaspoon pepper.

Build the flavor: Add the tomato paste and Worcestershire sauce. Stir it around for about a minute – it’ll smell amazing and your kids will start asking “what’s for dinner?”

Add the liquids: Pour in 3¼ cups of the beef broth (keep the rest handy), the can of tomatoes with all the juice, the remaining salt and pepper. Bring it to a boil.

Cook the pasta: Add the macaroni right to the pot. Let it bubble away for about 10 minutes, stirring every few minutes so nothing sticks. If it looks too dry, add more broth a little at a time …