Sometimes you just need a new take on an old favorite. And who doesn't have Sloppy Joes on their list of childhood favorite foods? Whether you're craving the taste but don't want the mess of traditional Sloppy Joes, or you're just looking for a different way to make them, you will love the new take, detailed in the recipe below, on the traditional loose meat sandwiches.
All of the favorites are here, including tender beef that's surrounded in a sweet and tangy sauce, and macaroni that steps in to take the place of the bun. And, even if it seems weird to you, I urge you to top it all off with pickles when this casserole comes out of the oven. They make all the difference when those tangy crunchy bites cut through the richness of the dish and balance everything out. And I guarantee you, kids and adults alike will be filling their plates with a second helping!
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Cooktop Cove
Sloppy Joe Macaroni Casserole
8
15 minutes
45 minutes
60 minutes
3 tablespoons brown sugar
3 tablespoons rice vinegar
3 tablespoons balsamic vinegar
1 15-ounce can tomato sauce
2 tablespoons olive oil
1 1/2 pounds ground beef
Salt, to taste
Ground black pepper, to taste
3 cloves garlic, minced
1 yellow, orange, or red bell pepper, seeded and chopped in a medium dice
1 onion, chopped in a small dice
1 cup beef broth
2 cups dry elbow macaroni
2 cups shredded Cheddar cheese, divided
1/2 cup dill pickles, chopped
Preheat the oven to 400 degrees Fahrenheit. Combine the brown sugar, rice vinegar, and balsamic vinegar in a small bowl and set aside.
Heat the olive oil in a large frying pan over medium-high heat. Add the beef and cook until it is browned throughout. Season with salt and pepper.
To the beef in the skillet add garlic, bell pepper, and onions. Cook for 5 minutes, stirring occasionally.
Pour the tomato sauce mixture over the beef and add beef broth. Simmer until sauce thickens slightly, about 5 to 10 minutes.
While the sauce is simmering, cook dry elbow macaroni according to the package directions, but draining it about one minute earlier than stated on the package.
Add the drained macaroni to the beef and tomato sauce mixture. Add 1 cup of the Cheddar cheese and stir everything together.
Pour the mixture into a 9" x 13" casserole dish and top with remaining cup of Cheddar cheese. Place casserole into the preheated oven and bake until the cheese has melted and is golden, and the casserole is bubbling throughout, about 20 minutes.
Remove casserole from oven and top with chopped dill pickles, or serve them alongside the dish at the table.
