One-Pot Cheeseburger Casserole

Ingredients:

• 3 1/2 cups shredded cheddar cheese (350 g), room temp, separated
• 3/4 cup sour cream (180 g), room temp
• 1/2-3/4 cup whole milk (120-180 ml), room temp
• 1 lb (450 g) lean ground beef
• 3 cups (˜ 300 g) macaroni elbows, uncooked
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp mustard powder
• 1/2 tsp chili powder
• 1/4 tsp black pepper
• Salt, to taste
• 2 tbsp (33 g) tomato paste
• 4 cups water (960 ml) + 2 beef bouillon cubes
• Dried chives, for topping

Directions:

1. In a large pot over medium heat, cook the ground beef and diced onion until beef is browned and onions are soft. Drain excess grease if needed.
2. Stir in the garlic and cook for 1 minute. Add smoked paprika, onion powder, garlic powder, mustard powder, chili powder, black pepper, and salt. Mix well.
3. Stir in tomato paste and cook 1 minute to deepen the flavour.
4. Dissolve the beef bouillon cubes in 4 cups (960 ml) hot water, then add to the pot with uncooked macaroni. Stir to combine.
5. Cover and cook over medium-low heat for 5 minutes. Stir, cover again, and cook another 5 minutes, until pasta is just al dente.
6. Reduce heat to low. Stir in sour cream and 1/2 cup (120 ml) milk. Add more milk only if you want a looser consistency.
7. Gradually stir in 2 1/2 cups (250 g) cheddar until melted and smooth.
8. Sprinkle remaining cheese on top, cover, and cook 2-3 minutes until melted.
9. Garnish with dried chives and serve straight from the pot.