Instructions:
Prepare the Pasta:
Cook the elbow macaroni in boiling salted water as per the instructions on the packet. Once cooked, drain and set aside.
Cook the Meat: 2. In a substantial skillet, brown the ground beef with the chopped onion over medium heat. Continue cooking until the beef is thoroughly cooked and the onions are translucent. Drain any excess grease.
Mix the Ingredients: 3. To the skillet with beef, add the drained diced tomatoes, cream of mushroom soup, milk, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Combine all the ingredients thoroughly.
Combine with Macaroni: 4. Gently fold the cooked macaroni and 1 1/2 cups of the cheddar cheese into the beef mixture until everything is evenly mixed.
Assemble the Casserole: 5. Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish and transfer the macaroni mixture into it, spreading it out evenly.
Add the Final Touches: 6. Sprinkle the remaining 1/2 cup of cheddar cheese over the mixture. If using breadcrumbs, distribute them over the cheese layer.
Bake: 7. Place the dish in the oven and bake for 20-25 minutes, or until the cheese is bubbling and the top is golden brown.
Serve: 8. Let the casserole cool for about 5 minutes before serving. This dish promises a delightfully hearty meal for any family gathering!
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Servings: 6 | 450 kcal per serving
