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Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup ketchup
- 2 tablespoons mustard
- 1 (8-ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 cup beef stock
- 12 ounces elbow noodles, uncooked
- 8 ounces Velveeta cheese, cubed
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- Brown ground beef in a large skillet, then drain excess grease.
- Sauté onion, bell pepper, and garlic for 3-4 minutes.
- Season with salt, black pepper, and smoked paprika, stir to combine.
- Add ketchup, mustard, tomato sauce, Worcestershire sauce, diced tomatoes, and beef stock; simmer.
- Stir in uncooked elbow noodles, cover, and cook on medium-low for 12-15 minutes.
- Mix in Velveeta cheese until melted and creamy.
- Transfer to casserole dish, top with shredded cheddar cheese, and bake for 20-25 minutes.
- Let rest for 5 minutes before serving.
Notes
Ensure pasta is fully submerged in the sauce.
Experiment with different types of cheese for varied flavors.
Allow to rest after baking for best serving results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 540
- Sugar: 6
- Sodium: 880
- Fat: 27
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 3
- Protein: 28
- Cholesterol: 75