Ingredients:

  • 12 oz Elbow Macaroni
  • 1 Tbsp Salt (for pasta water)
  • 1 Tbsp Unsalted Butter or olive oil
  • 5 lb Lean Ground Beef (85/15)
  • 1 medium Yellow Onion, finely diced
  • 2 Celery stalks, finely diced
  • 1 medium Green Bell Pepper, finely diced
  • 2 Garlic cloves, minced
  • 1 (10.75 oz) can Condensed Tomato Soup
  • 2 Tbsp Tomato Paste
  • 1 cup Low Sodium Beef Broth
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Mustard Powder
  • 1/2 tsp Dried Thyme
  • Salt and Black Pepper, to taste
  • 1 cup Sharp Cheddar Cheese, shredded (divided)
  • 1/4 cup Breadcrumbs (Panko or Plain, optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 casserole dish.
  2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook 2 minutes less than the package directions (it must be al dente). Drain thoroughly and set aside.
  3. Melt Butter: In a large skillet or Dutch oven, melt the butter over medium heat.
  4. Sauté the Vegetables: Add the diced onion, celery, and bell pepper to the skillet. Sauté for 5–7 minutes until softened and the onion is translucent. Add the minced garlic and cook for 1 minute until fragrant.
  5. Brown the Meat: Push the vegetables to one side and add the ground beef to the pan. Break up the meat with a spoon and cook until fully browned.
  6. Drain the Fat: Crucially, drain off any excess fat from the pan.
  7. Build the Sauce Base: Stir in the tomato paste, dried mustard, and thyme, cooking for 1 minute.
  8. Simmer: Pour in the condensed tomato soup, beef broth, and Worcestershire sauce. Stir well to combine. Bring the sauce to a gentle simmer, reduce the heat to low, and cook for 5 minutes, allowing the flavours to meld. Taste and adjust seasoning (salt and pepper).
  9. Combine: Remove the skillet from the heat. Gently fold in the cooked, drained macaroni and half (1/2 cup) of the shredded cheddar cheese. Ensure the sauce evenly coats the pasta.
  10. Assemble the Casserole: Transfer the pasta mixture into the prepared 9x13 casserole dish, spreading it into an even layer.
  11. Top and Bake: Sprinkle the remaining 1/2 cup of cheddar cheese and the optional breadcrumbs evenly over the top.
  12. Bake: Bake for 30–35 minutes, or until the casserole is bubbling hot around the edges and the topping is melted and golden brown.
  13. Rest: Remove from the oven and allow the casserole to rest for 10 minutes before serving hot. This helps the sauce set properly.