Instructions
1. Cook the Pasta:
- Cook the elbow macaroni (or preferred pasta) according to the package instructions. Drain and set aside.
2. Brown the Beef:
- In a large skillet, cook the ground beef over medium heat until browned.
- Add the diced onion and garlic, cooking until softened, about 2-3 minutes.
- Drain excess fat if necessary.
3. Make the Sauce:
- Stir in the cream of mushroom soup, cream of tomato soup, milk, Italian seasoning, paprika, salt, and pepper.
- Mix well and bring to a gentle simmer.
4. Combine with Pasta:
- Add the cooked pasta to the skillet and mix until evenly coated with the beef and sauce mixture.
5. Assemble the Casserole:
- Preheat the oven to 375°F (190°C).
- Grease a 9×13-inch baking dish and pour the pasta mixture into it.
- Sprinkle the cheddar and mozzarella cheese evenly over the top.
6. Bake:
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
7. Serve:
- Let the casserole cool for a few minutes before serving.
- Garnish with parsley or green onions if desired.
Tips and Variations:
- Add veggies: Mix in diced bell peppers, mushrooms, or peas for added nutrition.
- Spice it up: Add red pepper flakes or a dash of hot sauce for a spicy kick.
- Make it creamy: Stir in 1/4 cup of sour cream or cream cheese for extra creaminess.
Serve this cheesy, meaty casserole with a side salad or garlic bread for the ultimate comfort meal. Enjoy! 🥘✨