- 12 ounces dried elbow macaroni, cooked al dente
- 1 1/2 pounds ground beef
- 2 teaspoons oregano
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoons butter
- 1/2 cup chopped yellow onion
- 1 tablespoon minced garlic
- 1/2 cup tomato puree
- 1 1/2 cups heavy cream
- 1/4 cup chicken stock
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 2 cups shredded Monterey Jack cheese, divided
- 2 cups shredded cheddar cheese, divided
heat a large skillet over medium heat and add the ground beef.
Season with oregano, sea salt, black pepper, chili powder, and ground cumin. Cook, stirring occasionally, until the beef is browned and no longer pink, about 5 minutes.
Add the butter, onions, garlic, and tomato puree to the skillet with the ground beef. Stir until all ingredients are combined.
Add the cooked pasta to the beef mixture and stir to combine. Add the heavy whipping cream, chicken stock, parsley, basil, 1 1/2 cups of the shredded Monterey Jack cheese, and 1 cup of the shredded cheddar cheese. Stir until combined.
Transfer to a 9×13-inch greased casserole dish and top with the remaining cheese.
Bake at 400 degrees the casserole for 15-20 minutes, until the cheese is browned and bubbly.
