Cheesy Sloppy Joe Macaroni Casserole

• Meat

  • 1 1/2 lb Ground beef, lean

• Produce

  • 4 tsp Garlic
  • 1 Red bell pepper
  • 1 Yellow onion

• Canned Goods

  • 1/2 cup Beef broth
  • 1 small can Tomato paste

• Condiments

  • 2 (14 oz. cans Tomato sauce
  • 2 tbsp Worcestershire sauce

• Pasta & Grains

  • 12 oz Macaroni

• Baking & Spices

  • 2 tsp Chili powder
  • 2 tsp Kosher salt or salt
  • 3 Tbps. brown sugar

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 2 tbsp Red wine vinegar

• Nuts & Seeds

  • 2 tsp Cumin

• Dairy

  • 2 cups Cheddar cheese, grated

Found on noshingwiththenolands.com

Description

Ingredients

• 1 Tbsp. olive oil
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 4 tsp. finely chopped garlic
• 1½ lbs. lean ground beef
• 2-(14 oz.) cans tomato sauce
• 1 small can (5.5 oz.) tomato paste
• 2 tsp. chili powder
• 2 tsp. cumin
• 2 tsp. Kosher salt or salt to taste
• ½ cup beef broth
• 2 Tbsp. red wine vinegar
• 2 Tbsp. Worcestershire sauce
• 3 Tbps. brown sugar
• 12 oz. macaroni, cooked in salted water according to package
• 2 cups grated cheddar cheese

Directions

• Pour the olive oil into a large skillet and on medium heat saute the beef until browned. Add in the peppers, onions and garlic and cook until tender.
• Preheat oven to 400F. Meanwhile, in a medium bowl stir the tomato sauce with the tomato paste along with the chili powder, cumin, beef broth, vinegar, Worcestershire, and brown sugar. Stir to combine. Add into the beef mixture when cooked. Let simmer on low heat to thicken for about 5-10 min. Add in the pasta and stir well. Place the mixture in a 9x13 pan and sprinkle with the cheese.
• Bake for 20 min. or until the casserole is bubbling and the cheese is melted.
• The uncooked casserole can be made ahead of time and frozen or covered and refrigerated. If frozen thaw. The baking time will have to be increased if the casserole is cold, probably by 10-15 min.