Kosher salt
8 oz. elbow macaroni
1 lb. ground beef
1 large yellow onion, finely chopped
3 cloves garlic, finely chopped
1 (14-oz.) can diced tomatoes
1/2 cup mayonnaise
1/4 cup ketchup
2 Tbsp. Worcestershire sauce
2 Tbsp. yellow or Dijon mustard
1 tsp. freshly ground black pepper
6 oz. shredded cheddar (about 1 1/2 c.), divided
2 Tbsp. toasted sesame seeds (optional)
1 head romaine lettuce, chopped
Directions
- Preheat oven to 400°. In a medium pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, about 2 minutes less than package instructions. Drain and transfer to a 13x9 baking dish.
- Meanwhile, heat a large skillet over medium high heat. Evenly distribute beef in large chunks and cook, undisturbed, until a deep brown color develops on the bottom, about 4 minutes. Break up meat with a spatula and continue to cook, stirring occasionally, until no pink remains, about 4 minutes more. Transfer to baking dish.
- Reduce heat to medium. Cook onion and garlic, stirring occasionally, until softened and translucent, 5 to 7 minutes. Add tomatoes, mayonnaise, ketchup, Worcestershire, mustard, and 1 cup water; season with pepper and 1 teaspoon salt. Transfer mixture to baking dish.
- Add 3 oz. cheddar and stir until distributed. Top with remaining 3 oz. cheddar, then sesame seeds (if using).
- Bake hamburger casserole until cheese is melted and bubbly, 10 to 12 minutes. Top with lettuce.
