Sloppy joe meat, elbow macaroni, and cheese combine in this easy, cheesy Sloppy Joe Casserole. Ready in under an hour, it's a family favorite that's perfect for busy weeknights!
INGREDIENTS
- 1 pound ground beef
- 1 medium onion diced
- 1 green bell pepper diced
- 2 garlic cloves minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 cup ketchup
- 2 tbsp mustard
- 1 8-ounce can tomato sauce
- 1 tbsp 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
DIRECTIONS
- Preheat your oven to 375°F. Grease a 9×13-inch casserole dish and set aside.
- Heat a large skillet or deep pan over medium heat. Cook the ground beef, breaking it up as it cooks. Drain any excess grease.
- Add the onion, bell pepper, and garlic to the skillet with the beef. Cook for 3-4 minutes until softened. Stir in the salt, pepper, and smoked paprika.
- Mix in the ketchup, mustard, tomato sauce, worcestershire sauce, diced tomatoes (undrained), and beef stock. Stir to combine and bring the mixture to a light simmer.
- Stir in the uncooked pasta, ensuring it is evenly coated and submerged in the sauce. Cover the skillet and cook over medium-low heat for 12-15 minutes, stirring occasionally, until the pasta is tender and has absorbed some of the sauce.
- Reduce the heat to low and stir in the velveeta. Mix until melted and smooth, coating the pasta thoroughly. If the mixture seems too thick, add a splash of beef stock to loosen it.
- Transfer the mixture into the prepared casserole dish and spread out evenly. Top with the shredded cheddar cheese.
- Bake uncovered for 20-25 minutes, or until the cheese has melted and is bubbling. Remove from the oven and allow the casserole to rest for 5 minutes before serving.
