Ingredients
Scale
- 1 lb ground beef
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup beef broth
- 1/2 cup sour cream
- 2 cups uncooked elbow macaroni
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Cook the ground beef in a large, deep skillet or Dutch oven over medium heat for 5–7 minutes, breaking it apart as it cooks. Once browned, add the chopped onion and minced garlic, and cook for an additional 2–3 minutes until the onion is soft and fragrant.
- Stir in the diced tomatoes (with their juices), tomato sauce, Italian seasoning, smoked paprika, salt, and black pepper. Let the mixture simmer for a moment, then pour in the beef broth and bring it to a gentle simmer.
- Add the uncooked elbow macaroni to the pot, stirring well to ensure the pasta is evenly distributed. Cover the pot with a lid and cook for 10–12 minutes, stirring occasionally, until the pasta is tender.
- Remove the pot from heat and stir in the sour cream until fully combined, creating a creamy texture.
- Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top. Place the lid back on the pot and let it sit for about 5 minutes, allowing the cheese to melt.
- Garnish with chopped fresh parsley, if desired, and serve the casserole warm.
Notes
Creaminess: For a richer, creamier texture, you can add a little extra sour cream or even a dollop of cream cheese.
Vegetable Add-ins: Want to sneak in some veggies? Try adding spinach, bell peppers, or zucchini when cooking the onion and garlic for added flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
