All the Flavor of a Cheeseburger, Now in a Casserole!

Ingredients

• 1/2 

  medium yellow onion

• 8 ounces 

  sharp cheddar cheese, preferably yellow, shredded (about 2 cups)

• 1 tablespoon 

  olive oil

• 1 pound 

  lean ground beef

• 1 1/2 teaspoons 

  granulated garlic

• 2 teaspoons 

  kosher salt, divided, plus more as needed

• 1/2 teaspoon 

  freshly ground black pepper, plus more as needed

• 2 tablespoons 

  double concentrated tomato paste (from a tube)

• 1 tablespoon 

  Worcestershire sauce

• 1 (32-ounce) carton 

  beef broth (about 4 cups), divided

• 1 (14.5-ounce) can 

  regular or petite diced tomatoes

• 12 ounces 

  dried elbow macaroni (2 1/2 to 3 cups)

• 1 tablespoon 

  finely chopped fresh parsley leaves, or 1 thinly sliced medium scallion (optional)

1. If you’d like the casserole to be browned on top, arrange a rack in the middle of the oven and heat the oven to broil. Meanwhile, prepare the casserole.

2. Dice 1/2 medium yellow onion (3/4 to 1 cup). Grate 8 ounces sharp cheddar cheese on the large holes of a box grater (about 2 cups).

3. Heat 1 tablespoon olive oil in a Dutch oven or large high-sided skillet (broiler-safe if you plan to broil at the end) over medium-high heat until shimmering. Add the onion and 1 pound lean ground beef. Break up the beef into small pieces with a wooden spoon. Season with 1 1/2 teaspoons granulated garlic, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook until the beef is cooked through and the onion is tender, 6 to 7 minutes.

4. Add 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce. Stir to combine and cook until the tomato paste is darkened in color, about 1 minute. Add 3 1/4 cups of the beef broth, 1 (14.5-ounce) can diced tomatoes and their juices, remaining 1 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Stir to combine and bring to a boil.