Step by step

Method

4 steps

1. 1

   Heat the oven to 375°F. Cook 8 oz elbow macaroni or shells in salted water until just al dente (they'll finish in the oven). Drain and set aside.

2. 2

   In a wide skillet over medium-high, brown 1 lb ground beef with 1 diced small onion, breaking the meat into small crumbles, 6–8 minutes until no pink remains. Drain off the fat so the casserole doesn't go greasy. Stir in 2 minced garlic cloves for 30 seconds until fragrant.

3. 3

   Add 1 tablespoon yellow mustard, 1 tablespoon ketchup, 1 can (14.5 oz) drained diced tomatoes, 1 cup beef broth, and a good pinch of salt and pepper. Simmer 5 minutes, stirring, until the liquid reduces a bit and smells like a diner burger. Fold in the pasta and 1 cup of the shredded cheddar until coated.

4. 4

   Transfer to a greased baking dish. Top with the remaining 1 cup cheddar and ¼ cup diced pickles (and sesame seeds if you want the bun vibe). Bake 10–15 minutes until the cheese is fully melted and bubbling at the edges. Rest 5 minutes so it slices cleaner. You want gooey cheesy pasta with savory burger flavor and pickle bites — not a dry underseasoned bake or a greasy puddle.