Sloppy Joe Casserole Recipe
This hearty Sloppy Joe Casserole recipe is layered with a homemade mac and cheese base, seasoned ground beef layer, and of course plenty of cheese! Perfect for an easy weeknigt dinner, or serve to guests!
Servings: 6 servings
Ingredients
- 8 ounces elbow macaroni
- 1 pound lean ground beef
- 14 ounces diced tomatoes
- 6 ounces tomato paste
- 3 Tablespoons light brown sugar
- 1 Tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- ¼ teaspoon crushed red pepper flakes
- 2 Tablespoons butter
- ½ cup diced yellow onion
- 2 Tablespoons all-purpose flour
- ½ teaspoon dry ground mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups heavy whipping cream
- 2 teaspoons Worcestershire sauce
- 2 cups shredded Cheddar Cheese, divided
Instructions
- Cook elbow macaroni noodles according to package directions. Drain in a strainer and set pasta aside.
- In a large skillet, cook ground beef over medium heat. Cook until browned, drain the grease.
- Add the diced tomatoes, tomato paste, brown sugar, paprika, cumin, garlic salt, and crushed red pepper flakes to the skillet with the cooked ground beef. Heat on low heat for about 10 minutes.
- Using the same pot from the pasta, melt butter over medium heat. Add in onion and cook for 2 minutes, until onion is tender. Whisk in the flour, dry mustard, salt, and pepper. Cook for one minute. Slowly add the heavy whipping cream, whisking while you add it to the pot. Also add in the Worcestershire sauce.
- Cook cream sauce for several minutes until it begins to boil. Cook until slightly thickened. Remove from heat and add in 1 1/2 cups of the shredded cheddar cheese. Add in the cooked pasta and stir until combined.
- Pour pasta into the bottom of a 9-inch baking dish (or large 2 quart casserole dish). Remove the meat mixture from heat and pour over the top of the mac and cheese. Sprinkle with the remaining half cup of cheese. Cover with foil and bake in a preheated 375 degree overn for 30 minutes. Remove foil and bake an additional 10 minute until cheese is melted and bubbly.
Notes
- Rotel tomatoes are a great substitution for the diced tomatoes if you're looking for a little heat.
- Shred your own cheddar cheese for the best texture and flavor to the mac and cheese.
- If you like, you can stir the meat mixture into the mac and cheese to combine everything as one casserole. I have a couple picky eaters, so keeping them slightly separated is a must in our house.
- Double this recipe easily in a large 13x9 lasagna pan.
