Classic Creole Macaroni
Classic Creole Macaroni is a hearty baked pasta casserole made with ground beef, elbow macaroni, vegetables, tomato sauce, and sharp cheddar cheese.
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Servings: 8
Ingredients
- 1 lb lean ground beef
- 1 cup chopped onion
- 1 cup sliced mushrooms
- 2 stalks celery diced
- 1 green bell pepper seeded and diced
- 10 oz uncooked elbow macaroni
- Salt and pepper to taste
- 1 tbsp granulated sugar
- 1/2 tsp dried Italian seasoning
- 1/4 tsp garlic powder
- 1 can / 14.5 oz stewed tomatoes undrained
- 8 oz tomato paste
- 1 cup vegetable stock
- 1 1/2 cups shredded sharp cheddar cheese divided
Instructions
- Preheat the oven to 350°F.
- Cook the elbow macaroni according to the package directions.
- Drain the cooked macaroni and set it aside.
- Heat a large skillet over medium heat.
- Add the lean ground beef to the skillet.
- Add the chopped onion, sliced mushrooms, diced celery, and diced green bell pepper.
- Cook the mixture for approximately 10 minutes, or until the beef is fully browned and the vegetables are softened.
- Break the beef into small crumbles while cooking.
- Season the beef and vegetable mixture with salt and pepper to taste.
- Drain any excess grease from the skillet, if necessary.
- In a blender or food processor, combine the sugar, dried Italian seasoning, garlic powder, stewed tomatoes with their liquid, tomato paste, vegetable stock, salt, and pepper.
- Blend until the sauce is smooth and evenly combined.
- Stir 1/2 cup of the shredded sharp cheddar cheese into the tomato sauce.
- Place the cooked macaroni in a 9x13-inch baking dish.
- Add the cooked beef and vegetable mixture to the baking dish.
- Pour the prepared tomato-cheddar sauce over the macaroni and beef mixture.
- Stir thoroughly until the macaroni, beef, vegetables, and sauce are evenly combined.
- Spread the mixture evenly in the baking dish.
- Sprinkle the remaining 1 cup of shredded sharp cheddar cheese evenly over the top.
- Place the baking dish in the preheated oven.
- Bake for 30 minutes, or until the casserole is hot, bubbling, and the cheese is melted and lightly golden.
- Remove the baking dish from the oven.
- Allow the casserole to rest for 5 to 10 minutes before serving.
- Serve warm.
Notes
To make this Classic Creole Macaroni gluten free, replace the elbow macaroni with a certified gluten-free elbow macaroni or another gluten-free pasta shape.
Confirm that the tomato paste, stewed tomatoes, vegetable stock, Italian seasoning, garlic powder, and shredded cheddar cheese are labeled gluten free.
Use a gluten-free vegetable stock, as some broths and stocks may contain gluten-based flavorings or additives.
Prepare the casserole with clean cookware, utensils, cutting boards, and baking dishes to prevent gluten cross-contact.
Cook gluten-free pasta just until al dente, as it may soften more quickly during baking.
If using pre-shredded cheese, check the label carefully, since some brands may contain anti-caking ingredients that are not certified gluten free.