Ingredients
Scale
- 1 pound ground beef
- 1 box (16 ounces) elbow macaroni
- 4 cups shredded cheddar cheese, divided
- 1 cup milk
- ½ cup butter, melted
- ½ cup breadcrumbs
- 1 egg, beaten
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 cup barbecue sauce
Instructions
- Cook the elbow macaroni according to package directions. While cooking, brown the ground beef in a skillet over medium heat and drain excess grease.
- In a large mixing bowl, combine the cooked macaroni, ground beef, 3 cups cheddar cheese, milk, melted butter, breadcrumbs, beaten egg, garlic powder, onion powder, salt, and pepper. Mix well.
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Pour half of the macaroni and beef mixture into the dish.
- Spread barbecue sauce evenly over the mixture and top with remaining 1 cup of cheddar cheese.
- Bake for 25-30 minutes, or until cheese is melted and bubbly. Let rest before serving.
Notes
- Try different cheeses like Gruyere or Monterey Jack for a unique flavor.
- Add red pepper flakes for a subtle kick.
- For vegetarian options, use plant-based crumbles.
- Mix in sautéed vegetables for added nutrients.
- For a crispy topping, mix remaining cheese with breadcrumbs before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Meat-based
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
