This Ground Beef Macaroni Casserole reminds me of my Goulash recipe. The basic ingredients are the same; macaroni, ground beef, tomatoes and onions.
This recipe we are adding red peppers and cheese and baking it in the oven instead of making it in a skillet on the stove.
It’s comfort food the whole family will love just add some garlic bread, a side salad and for you, a glass of red wine.
4 tablespoons unsalted butter (1/2 stick)
2 medium red bell peppers, cored, seeded and diced
1 medium onion, diced
2 celery stalks, diced
1 tablespoon salt
1 teaspoon oregano
1 teaspoon paprika
3/4 teaspoon pepper
2 tablespoons tomato paste
1 lb ground beef
16 oz elbow macaroni
1/4 cup flour
2 cups whole milk
1 15oz can of crushed tomatoes with juice
1 cup chicken broth or stock
3 cups shredded sharp cheddar cheese (8 oz), divided
Bring a large pot of salted water to boil and cook the macaroni 2 minutes less than the package instructions (it will continue to cook when baked). When done drain, rinse with cold water and set aside.
Preheat oven to 400F
Melt the butter in a large saucepan over medium heat add in the peppers, onion, celery, garlic, salt, pepper, oregano and paprika; cook until vegetables soften but not brown about 7-8 minutes.
Add in the tomato paste, mix well. Add in the ground beef, season with salt and pepper and cook through and no longer pink. Add the flour and cook an additional 2 minutes. Add the milk, crushed tomatoes and chicken broth or stock, stir to combine and reduce heat to simmer. After 5 minutes the sauce should thicken, now you can add in the macaroni and half (1 1/2 cup) of the cheese. Cook 1 minute. Taste test to see if it needs any additional salt and pepper, add if needed.
Transfer to a 11x7 baking dish and sprinkle the top with the remaining cheese. Bake until bubbly and light brown, 25 to 30 minutes. Cool on rack 5 minutes before serving. Yum Yum!