CHEESY HAMBURGER MACARONI CASSEROLE RECIPES

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 400°F. Grate 12 ounces cheddar cheese on the large holes of a box grater if needed (about 3 cups).
• Arrange 6 slices bacon in a single layer on a rimmed baking sheet; bake until they are browned and crisp, 15 to 20 minutes. Meanwhile, coat a 9x13-inch or other 4-quart baking dish with cooking spray. Add 12 ounces dry cavatappi pasta and spread into an even layer. Using your hands, crumble 1 pound uncooked ground beef into 1/2-inch pieces evenly over the pasta. Sprinkle with the cheese.
• Place 2 cups beef broth, 1 (10.5-ounce) can cream of mushroom soup, 1 (14.5-ounce) can diced fire-roasted tomatoes with their juices, 1 tablespoon ketchup, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1/2 teaspoon garlic powder in a large bowl and whisk to combine. Pour evenly over the macaroni, beef, and cheese. Cover the baking dish tightly with aluminum foil.
• Remove the bacon from the oven and increase the temperature to 475°F. Transfer the bacon to a paper towel-lined plate to drain, then crumble into 1/2-inch pieces.
• Bake the casserole for 20 minutes. It will be very loose and bubbly at this point. Uncover and stir well. Cover again with the foil and bake until the pasta is mostly cooked through, 20 to 25 minutes. Meanwhile, finely chop 1/2 small white onion (about 1/2 cup) and 1 large dill pickle (about 1/3 cup).
• Uncover the casserole. Top with 6 slices American cheese in a single layer and sprinkle with the bacon. Bake uncovered until the cheese is bubbly and browning in spots and the pasta is cooked through, about 5 minutes. Let the casserole cool for 10 minutes. Garnish with the white onion, pickle, and 1 tablespoon white sesame seeds. Serve with more ketchup and mustard if desired.

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 400°F. Grate 12 ounces cheddar cheese on the large holes of a box grater if needed (about 3 cups).
• Arrange 6 slices bacon in a single layer on a rimmed baking sheet; bake until they are browned and crisp, 15 to 20 minutes. Meanwhile, coat a 9x13-inch or other 4-quart baking dish with cooking spray. Add 12 ounces dry cavatappi pasta and spread into an even layer. Using your hands, crumble 1 pound uncooked ground beef into 1/2-inch pieces evenly over the pasta. Sprinkle with the cheese.
• Place 2 cups beef broth, 1 (10.5-ounce) can cream of mushroom soup, 1 (14.5-ounce) can diced fire-roasted tomatoes with their juices, 1 tablespoon ketchup, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1/2 teaspoon garlic powder in a large bowl and whisk to combine. Pour evenly over the macaroni, beef, and cheese. Cover the baking dish tightly with aluminum foil.
• Remove the bacon from the oven and increase the temperature to 475°F. Transfer the bacon to a paper towel-lined plate to drain, then crumble into 1/2-inch pieces.
• Bake the casserole for 20 minutes. It will be very loose and bubbly at this point. Uncover and stir well. Cover again with the foil and bake until the pasta is mostly cooked through, 20 to 25 minutes. Meanwhile, finely chop 1/2 small white onion (about 1/2 cup) and 1 large dill pickle (about 1/3 cup).
• Uncover the casserole. Top with 6 slices American cheese in a single layer and sprinkle with the bacon. Bake uncovered until the cheese is bubbly and browning in spots and the pasta is cooked through, about 5 minutes. Let the casserole cool for 10 minutes. Garnish with the white onion, pickle, and 1 tablespoon white sesame seeds. Serve with more ketchup and mustard if desired.