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Upgraded Cheeseburger Casserole

Ingredients

∙ 340g (12oz) large elbow macaroni

∙ 450g (1lb) ground beef (90/10)

∙ 125g (1c) diced onion

∙ 20g (4t) minced garlic

∙ 450g (3c) baby bella mushrooms, sliced

∙ 25g (2T) tomato paste

∙ 50g (⅓c) all-purpose flour

∙ 300g (1¼c) beef stock

∙ 40g (2T) Worcestershire sauce

∙ 50g (2½T) Better Than Bouillon beef base (or 25g powdered beef bouillon)

∙ 30g (2T) Dijon mustard

∙ 225g (1c) heavy cream

∙ 75g (⅓c) sour cream (add off heat)

∙ 200g (2c) shredded mozzarella cheese

∙ 50g (½c) grated parmesan cheese

∙ Fried onions, crumbled (store-bought)

Instructions

1. Boil 4 quarts of water. Salt well then cook macaroni until al dente. Drain, coat with olive oil, and set aside.

2. In a Dutch oven over medium-high, cook ground beef with a pinch of salt, breaking it down finely as it cooks. When the beef is no longer pink, add onion, garlic, and another pinch of salt. Cook, scraping up any ground beef fond, until onions are soft (5 minutes).

3. Add mushrooms and a pinch of salt and cook until softened and lightly brown (5-8 mins). Add a bit of water to deglaze as mushrooms cook.

4. Once mushrooms have begun to brown, stir in tomato paste and flour. Cook briefly, then add beef stock, Worcestershire, beef bouillon, Dijon, and heavy cream. Simmer for 2-3 minutes.

5. Off heat, stir in sour cream. The sauce should be thick and creamy.