Cheesy Macaroni Hamburger Dish (Printer-Friendly)
Tender macaroni and ground beef baked with rich cheesy layers and a crunchy topping for a hearty meal.
# What You'll Need:
→ Proteins
01 -
1 pound ground beef
→ Vegetables
02 -
1 medium onion, chopped
→ Pasta
03 -
2 cups dry elbow macaroni
→ Dairy
04 -
8 ounces Velveeta cheese, melted
05 -
8 ounces sour cream
06 -
½ cup grated Parmesan cheese
07 -
¼ cup whole milk
08 -
8 slices American cheese
→ Canned Goods
09 -
1 can cheddar cheese soup
→ Seasonings
10 -
½ teaspoon onion powder
11 -
1 teaspoon garlic powder
12 -
Salt and black pepper, to taste
→ Toppings
13 -
1 cup crushed Ritz cracker crumbs
# Steps to Follow:
01 -
In a skillet over medium-high heat, cook ground beef with chopped onions until beef is browned and onions are tender and translucent. Season with salt and pepper.
02 -
Boil macaroni in salted water until just al dente, about 7 to 8 minutes. Drain thoroughly and return to pot.
03 -
Stir melted Velveeta cheese into warm macaroni until evenly coated and creamy.
04 -
In the skillet or separate bowl, combine sour cream, cheddar cheese soup, onion powder, garlic powder, grated Parmesan, and milk. Mix until smooth and uniform.
05 -
Fold the cheesy macaroni and browned beef mixture into the sauce gently until fully combined.
06 -
Grease a 9x13 inch baking dish. Spread mixture evenly in the dish creating a level surface.
07 -
Layer American cheese slices over the casserole then evenly sprinkle crushed Ritz cracker crumbs on top.
08 -
Bake uncovered in a preheated oven at 350°F (177°C) for 20 to 25 minutes until the top is golden brown and bubbly. Allow to rest briefly before serving.
# Extra Suggestions:
01 -
Do not overcook the macaroni to maintain a firm bite as it softens further during baking.
02 -
To boost crunch and flavor, toast cracker crumbs lightly in a dry skillet before topping.
03 -
Letting the dish rest after baking helps it set and improves slicing.