One-Skillet Cheesy Beef and Macaroni

 

 

 

 

 

 

 

 

 

 

There’s nothing fancy about this simple casserole, but it’s guaranteed to satisfy the taste buds! This is total comfort food with all the ingredients in one skillet…even the pasta!

One-Skillet Cheesy Beef and Macaroni

1 pound elbow macaroni noodles

1 pound ground chuck or lean ground beef

2 cloves garlic minced

1 cup diced onion

1 can (15-1/4 ounces) whole kernel corn, drained

1 can crushed tomatoes 28 oz

½ cup tomato sauce, I use Ragu Chunky Garlic and Onion

3-4 tablespoons tomato paste

½ teaspoon dry basil

salt & pepper to taste

2 cups sharp shredded cheddar cheese, divided

1 cup of white shredded cheddar or use Monterrey Jack

¼ cup freshly shredded Parmesan cheese

3 tablespoons chopped fresh parsley divided

 

 

 

 

 

 

 

 

 

Preheat oven to 375 degrees.

Boil your noodles for ¾ of time according to package. If the box says 9 minutes for example, cook them for 6.  Drain well and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meanwhile, brown beef, garlic & onion in a deep and large oven   proof skillet, using a wooden spoon to break it up as you go.  Drain the fat and return to the stove.  NOTE:  If your skillet is not oven proof, you can use a 9 x 13 casserole dish and bake it in the oven.

 

 

 

 

 

 

 

 

 

 

Combine canned corn, ground beef, drained noodles, crushed tomatoes, tomato sauce & paste, basil, salt & pepper, 1 cup of cheddar cheese, 2 tablespoons fresh parsley. Combine remaining cheeses with the Parmesan and cover the top completely.  Sprinkle with the tablespoon of parsley. 

Transfer skillet to the oven with a baking dish lined with foil to  catch any drips. Bake uncovered for 35-40 minutes or until bubbly and cheese is browned!

Serve with a homemade buttermilk biscuit!  Now that's comfort! 

 

 

 

 

 

 

 

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