Cooking Instructions

• For a browned top on the casserole, set your oven rack to the middle position and preheat the oven to broil. While the oven heats, prepare the casserole.
• Chop the 1/2 medium yellow onion into small pieces. Grate the 8 ounces of sharp cheddar cheese using the large holes of a grater.
• In a Dutch oven or a large, broiler-safe skillet, heat the 1 tablespoon of olive oil over medium-high heat. Once it shimmers, add the onion along with the 1 pound of lean ground beef. Use a wooden spoon to break the beef into small chunks. Season with 1 1/2 teaspoons of granulated garlic, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Cook this mixture for about 6 to 7 minutes, until the beef is browned and the onion is softened.
• Next, stir in the 2 tablespoons of tomato paste and 1 tablespoon of Worcestershire sauce. Cook for an additional minute until the tomato paste darkens in color. Add 3 1/4 cups of the beef broth and the 1 (14.5-ounce) can of diced tomatoes along with their juices. Mix well and bring to a boil.
• Incorporate the 12 ounces of dried elbow macaroni and reduce heat to medium. Stir occasionally and cook until the pasta is tender, roughly 10 minutes. If the pasta absorbs too much liquid before it's fully cooked, add remaining beef broth gradually, a few tablespoons at a time. Remove from heat and stir in 1 1/2 cups of the cheese. Season to taste with more kosher salt and black pepper if needed.
• Top the casserole with the remaining 1/2 cup of cheese. Allow it to sit covered for about 3 minutes for the cheese to melt. If you prefer a golden brown top, transfer it to the broiler uncovered, and broil for 2 to 3 minutes until the cheese is melted and browned.