Description
A comforting and cheesy casserole dish combining macaroni, ground beef, and creamy cheeses, topped with crunchy Ritz crackers.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cups dry elbow macaroni
- 8 ounces Velveeta cheese, melted
- 8 ounces sour cream
- ½ cup grated Parmesan cheese
- ¼ cup whole milk
- 8 slices American cheese
- 1 can cheddar cheese soup
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 cup crushed Ritz cracker crumbs
Instructions
- In a skillet over medium-high heat, cook ground beef with chopped onions until beef is browned and onions are tender and translucent. Season with salt and pepper.
- Boil macaroni in salted water until just al dente, about 7 to 8 minutes. Drain thoroughly and return to pot.
- Stir melted Velveeta cheese into warm macaroni until evenly coated and creamy.
- In the skillet or separate bowl, combine sour cream, cheddar cheese soup, onion powder, garlic powder, grated Parmesan, and milk. Mix until smooth and uniform.
- Fold the cheesy macaroni and browned beef mixture into the sauce gently until fully combined.
- Grease a 9×13 inch baking dish. Spread mixture evenly in the dish creating a level surface.
- Layer American cheese slices over the casserole then evenly sprinkle crushed Ritz cracker crumbs on top.
- Bake uncovered in a preheated oven at 350°F (177°C) for 20 to 25 minutes until the top is golden brown and bubbly. Allow to rest briefly before serving.
Notes
- Feel free to add more vegetables like bell peppers or broccoli for added nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg