Cheeseburger Casserole

Preheat your oven to 350°F (175°C).

Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes.

Add the minced garlic to the skillet and sauté for another minute until fragrant.

Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain any excess fat.

Stir in the diced tomatoes, beef broth, tomato paste, and Worcestershire sauce. Season with salt and pepper to taste. Let the mixture simmer for 5 minutes.

Add the cooked macaroni to the skillet and stir to combine.

Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Let the casserole cool for a few minutes before serving.

For a lighter version, consider using ground turkey or chicken instead of beef. You can also add vegetables such as bell peppers or mushrooms for extra nutrition. If you prefer a spicier kick, add a pinch of cayenne pepper or some diced jalapeños. For a gluten-free option, use gluten-free pasta and ensure all other ingredients are gluten-free.