Ingredients
Equipment
Method
- Shred the cheese and set it aside. Keep it at room temperature for later use.
- Season the ground beef with salt and pepper.
- In a large pot over medium heat, cook and crumble the ground beef with the onions. Drain excess grease.
- Add the minced garlic and cook for one minute more.
- Add the Worcestershire sauce and tomato paste. Stir until combined.
- Add the beef broth and uncooked macaroni. Stir to combine. Bring the mixture to a gentle simmer over medium or medium-low heat.
- Cover the pot and heat for 5 minutes. Uncover, stir briefly, replace the cover, and heat for 5 more minutes, or until the macaroni is just al dente.
- Reduce the heat to low.
- Stir in the room temperature sour cream and half of the milk. Add the remaining milk only if you prefer a thinner sauce.
- Gradually sprinkle in 2 ½ cups of the shredded cheddar, stirring as you add it.
- Once the cheese melts and you have a uniform consistency, top the casserole with the remaining cheese.
- Replace the lid and heat for an additional 2-3 minutes, until the top cheese layer is melted.
- Top with parsley and serve.
Nutrition
Notes
Whole milk provides a creamier result, but you can use a lower fat milk if preferred. Add a teaspoon of ketchup and yellow mustard while the pasta cooks to mimic cheeseburger flavor. You can also mix in a small amount of dill pickle relish at the end.