Cheeseburger Casserole

Cheeseburger Casserole

Miz Helen's Kitchen


1 16 ounce package elbow macaroni,plain, GF or whole wheat

1 pound ground chuck,browned and drained

1 onion, chopped

1 bell pepper,chopped

4 cups small cherry tomatoes,whole

1/4 cup flour

1 teaspoon salt

1 teaspoon pepper

1/8 teaspoon cayenne pepper

1/4 cup butter

3 tablespoons Worcestershire Sauce

3 cups whole milk

3 cups cheddar cheese, grated

1/2 cup Panko bread crumbs

Mustard for dipping sauce


According to package directions, in a large pasta pot cook the macaroni for 9 minutes, to al dente.
Drain the macaroni and keep warm and return it to the large pasta pot and set aside.
In a small bowl add the flour, salt, and peppers, then mix well.
In a medium stock pot, cook the seasoned flour and butter until it is smooth and beginning to bubble.
Whisk in the milk and whisk constantly until the mixture is smooth.
After the flour, butter and milk mixture is smooth add the cheese,  Worcestershire, stir constantly until all the cheese is melted.
When the cheese is melted then pour the cheese mixture over the pasta and mix well.
 In a large skillet brown the ground chuck and drain the beef, then return it to the skillet
Add the chopped onion,pepper and whole tomatoes.  
Cook on medium heat until the onion is just clear.
Pour the meat and vegetable mixture into the macaroni and cheese mixture and mix well.
Pour the cheeseburger mixture into a 9X13 baking dish.
Cover with Panko bread crumbs.
Bake 375 degrees for 30 minutes or until the center of the casserole is bubbling.
Let the casserole set for 5 to 10 minutes before serving.
Serve with mustard for dipping sauce.