Ingredients
Scale
- 2 cups elbow macaroni, uncooked
- 1 pound ground beef
- 1 small onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon paprika (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook elbow macaroni in salted water until al dente. Drain and set aside.
- In a large skillet, cook ground beef and chopped onion over medium heat until browned. Drain excess grease.
- In a large mixing bowl, combine cream of mushroom soup, milk, garlic powder, salt, and pepper. Stir in half the cheddar cheese.
- Add the macaroni and beef mixture to the bowl. Gently mix to combine.
- Pour everything into a greased 9×13-inch casserole dish.
- Top with remaining cheese and sprinkle paprika if using.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
- For a spicier twist, add crushed red pepper flakes or diced jalapeños to the meat mixture.
- Swap ground beef with ground turkey or sausage for a flavor variation.
- Add canned or cooked vegetables (like peas or corn) for added nutrition and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American