Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 cup frozen corn kernels
- 1 cup shredded cheddar cheese
- 1 cup uncooked elbow macaroni
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
Feel free to substitute ground turkey for ground beef if you prefer a leaner option, or add a mix of cheddar and mozzarella for a creamier cheese topping.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and set aside.
- In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain any excess fat.
- Add the chopped onion and minced garlic to the beef, cooking until the onion is translucent, about 3 minutes.
- Stir in the diced tomatoes, tomato sauce, corn, Worcestershire sauce, salt, pepper, paprika, and cayenne pepper. Let the mixture simmer for 10 minutes, allowing the flavors to meld together.
- Meanwhile, cook the macaroni according to package instructions until al dente. Drain and add it to the beef mixture.
- Transfer the beef and macaroni mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving, allowing the flavors to settle. Mama Lou always said, “Patience makes the meal taste better,” and she was right.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International