Ingredients
Method
Prepare the Pasta
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat.
Make the Sauce
- Add the diced onion and minced garlic to the skillet with the beef. Cook until the onion is translucent, about 3-4 minutes.
- Stir in the diced tomatoes, milk, salt, pepper, and Italian seasoning. Bring to a simmer, then reduce heat and let cook for 5 minutes.
- Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and smooth.
Combine and Bake
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked macaroni with the beef and cheese sauce. Mix well to combine.
- Transfer the mixture to a greased 9x13 inch baking dish.
Prepare the Topping
- In a small bowl, mix the bread crumbs, olive oil, and grated parmesan cheese until evenly combined.
- Sprinkle the bread crumb mixture evenly over the macaroni and beef mixture in the baking dish.
Final Bake
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.
- Remove from oven and let cool for a few minutes before serving.
Nutrition
Notes
Feel free to add vegetables like bell peppers or zucchini for extra nutrition. This dish can be made ahead of time and frozen for later use.