Supreme Beef Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1½ cups (170g) cheddar cheese, shredded, split into two portions
02 -
½ cup (75g) diced onions
03 -
2 tbsp butter, unsalted, for greasing
04 -
1 tsp Italian herb blend
05 -
½ tsp smoked paprika, optional
06 -
2 garlic cloves, finely chopped
07 -
2 cups (240g) elbow macaroni, uncooked
08 -
1 can (14.5 oz/410g) diced tomatoes with liquid
09 -
1 lb (450g) ground beef
10 -
Salt and pepper to your liking
11 -
1 can (10.5 oz/295g) mushroom soup, condensed
12 -
1 cup (240ml) milk
# Instructions:
01 -
Fill a big pot with water, add some salt, and bring it to a boil. Cook the macaroni until it's just tender, following the package info. Drain and set aside.
02 -
Heat a large skillet on medium. Cook the ground beef till the pink’s gone. Add the onions and garlic, stirring until they're soft. Drain any extra grease.
03 -
Add the diced tomatoes, mushroom soup, milk, smoked paprika (optional), Italian seasoning, and just 1 cup of cheese to the skillet. Stir it all together until smooth and melty. Toss in some salt and pepper if needed.
04 -
Toss the cooked pasta into your skillet and stir it well so the cheesy mixture coats everything evenly.
05 -
Set your oven to 375°F (190°C). Use butter to grease a 9×13-inch (23×33 cm) baking dish. Dump the pasta mixture in and spread it out evenly. Sprinkle the rest of the cheese on top.
06 -
Put the dish uncovered in the oven for about 20-25 minutes. Take it out once the cheese is bubbly and melted.
07 -
Let it sit for a few minutes before you dig in. It goes great with a fresh green salad or some garlic bread.
# Notes:
01 -
You can prep it ahead and pop it in the fridge to bake later.
02 -
Keep leftovers in the fridge for up to 3 days.