Name: Sloppy Joe Casserole
Ingredients: 2 cups uncooked elbow macaroni (about half a box – or use rotini or whatever pasta shape makes you happy); 2 tablespoons butter; Salt for the pasta water (be generous – like, at least a tablespoon); 2 pounds ground beef (I like 85/15 for the right balance of flavor and not-too-much-grease); 1 medium onion, diced (yellow or white, doesn’t matter); 1 green bell pepper, diced (red works too if that’s what you’ve got); 3 cloves garlic, minced (or more if you’re a garlic fiend like me); 1 can (15 oz) tomato sauce; 1/2 cup ketchup (yes, ketchup – trust the process); 2 tablespoons brown sugar (light or dark, whatever’s in your pantry); 2 tablespoons Worcestershire sauce (that stuff you can never pronounce); 1 tablespoon yellow mustard (the regular ballpark kind); 1 tablespoon apple cider vinegar (for that tangy kick); 1 teaspoon chili powder; 1/2 teaspoon salt (plus more to taste); 1/4 teaspoon black pepper; 2 cups shredded cheese (I like a mix of cheddar and monterey jack, but use what you have); 1/2 cup crushed potato chips or buttery crackers (optional, but adds amazing crunch); Chopped green onions or parsley for garnish (if you’re feeling fancy)

Description

So you know how sloppy joes are delicious but, well, sloppy? I got tired of wearing half my dinner and decided to turn the whole messy situation into a fork-friendly casserole. It’s got all those tangy-sweet flavors you love about traditional sloppy joes, but layered up with other good stuff and topped with cheese because everything’s better with cheese. This is the kind of comfort food that makes everyone at the table happy – easy to make, even easier to eat, and guaranteed to disappear fast.

Ingredients

Scale

For the Base:

2 cups uncooked elbow macaroni (about half a box – or use rotini or whatever pasta shape makes you happy)
2 tablespoons butter
Salt for the pasta water (be generous – like, at least a tablespoon)

For the Sloppy Joe Filling:

2 pounds ground beef (I like 85/15 for the right balance of flavor and not-too-much-grease)
1 medium onion, diced (yellow or white, doesn’t matter)
1 green bell pepper, diced (red works too if that’s what you’ve got)
3 cloves garlic, minced (or more if you’re a garlic fiend like me)
1 can (15 oz) tomato sauce
1/2 cup ketchup (yes, ketchup – trust the process)
2 tablespoons brown sugar (light or dark, whatever’s in your pantry)
2 tablespoons Worcestershire sauce (that stuff you can never pronounce)
1 tablespoon yellow mustard (the regular ballpark kind)
1 tablespoon apple cider vinegar (for that tangy kick)
1 teaspoon chili powder
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper

For the Topping:

2 cups shredded cheese (I like a mix of cheddar and monterey jack, but use what you have)
1/2 cup crushed potato chips or buttery crackers (optional, but adds amazing crunch)
Chopped green onions or parsley for garnish (if you’re feeling fancy)