Ingredients
Scale
- 1 pound ground beef
- 6 slices bacon, cooked and crumbled
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups elbow macaroni
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 cup ketchup
- 2 tablespoons mustard
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon dried oregano (optional)
Feel free to substitute ground turkey for beef if you prefer a lighter option, or add a dash of smoked paprika for an extra kick. Mama Lou always said that recipes are just guidelines, nudging us to add our personal touch.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until fragrant, about 3-4 minutes.
- Add the ground beef to the skillet, cooking until browned. Season with salt, pepper, and oregano if using. Drain excess fat.
- Stir in the diced tomatoes, ketchup, and mustard. Let simmer for 5 minutes, allowing the flavors to meld.
- Meanwhile, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked macaroni, beef mixture, crumbled bacon, and 1 cup of shredded cheddar cheese. Mix well.
- Transfer the mixture into a greased 9×13-inch baking dish. Top with the remaining cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Let the casserole cool for a few minutes before serving. Enjoy the cozy flavors with your loved ones.
One of my favorite tips from Mama Lou is to let the casserole rest for a bit before serving. It allows the flavors to settle and makes it easier to dish out hearty portions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International