Ingredients:
- 3 ½ cups shredded cheddar cheese: Ensure the cheese is at room temperature for easier melting.
- 1 lb. Ground Beef (85% lean): Provides the rich, meaty base of the casserole.
- Salt and Pepper: Add according to your taste preferences.
- 1 small yellow onion, diced: Adds sweetness and depth to the flavor profile.
- 2 cloves garlic, minced: Provides a robust garlic flavor.
- 2 teaspoons Worcestershire sauce: Enhances the meaty flavor with its tangy, slightly sweet notes.
- 2 tablespoons tomato paste: Concentrates the tomato flavor, adding richness.
- 4 cups beef broth: The liquid base that cooks the macaroni and adds savory depth.
- 1 (16 oz.) box elbow macaroni (uncooked): The pasta component that absorbs flavors and adds texture.
- ¾ cup sour cream: Brings a creamy tanginess to balance the richness of the dish.
- ½ cup whole milk: Adds creaminess; adjust the amount to reach desired consistency.
- Chopped parsley: Fresh, bright garnish for added color and a hint of freshness.
Instructions:
- Prepare the Ingredients: Begin by shredding the cheddar cheese and setting it aside. This allows it to reach room temperature, which is crucial for smooth melting later in the cooking process.
- Cook the Ground Beef: Season the beef generously with salt and pepper. In a large pot over medium heat, cook the beef until it’s nicely browned, making sure to crumble it as it cooks for even texture. Add the diced onions halfway through and cook until they are soft and translucent. Drain any excess grease from the pot.
- Add Flavor Enhancers: Toss the minced garlic into the pot and cook it with the meat for about one minute, just until it’s fragrant. Stir in the Worcestershire sauce and tomato paste, mixing until everything is well combined.
- Simmer the Pasta: Pour in the beef broth and add the uncooked elbow macaroni. Stir everything together to ensure the pasta is well coated with the liquid and flavors. Bring the mixture to a gentle simmer, then cover the pot. Allow it to cook for about 5 minutes, then stir the pasta and cover again. Continue cooking for an additional 5 minutes, or until the macaroni is just al dente.
- Make It Creamy: Reduce the heat to low. Stir in the sour cream and half of the milk, mixing until smooth. The remaining milk can be added if you prefer a looser sauce.
- Add Cheese: Gradually add 2 ½ cups of shredded cheddar cheese to the pot, stirring continuously to prevent clumps and ensure a smooth, creamy sauce.
- Final Touches: Once the cheese is fully melted and the sauce is uniform, sprinkle the remaining cheese over the top. Cover the pot and let it sit on the low heat for another 2-3 minutes, just until the cheese on top has melted.
- Serve: Garnish the casserole with chopped parsley for a touch of freshness and color. Serve hot directly from the pot for a comforting and hearty meal.
This expanded recipe provides a bit more guidance and detail, helping ensure a delicious result even for those who might be less experienced in the kitchen. Enjoy your cooking!
