Sloppy Joe and Macaroni Casserole

Sloppy Joe and Macaroni Casserole

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons dark brown sugar

  • 3

    tablespoons red wine vinegar

  • 3

    tablespoons Worcestershire sauce

  • One

    15-ounce can tomato sauce

  • 2

    tablespoons EVOO

  • pounds ground beef (80-to-85-percent lean)

  • Kosher salt and freshly ground pepper

  • 3 to 4

    cloves garlic, finely chopped

  • 1

    red bell pepper, seeded and finely chopped

  • 1

    onion, finely chopped

  • 1

    cup beef broth

  • 12

    ounces elbow macaroni with ridges

  • 2

    cups shredded yellow Cheddar

  • ½

    cup chopped crisp deli-style dill pickles


Preheat the oven to 400 degrees F. Combine the brown sugar, vinegar, Worcestershire sauce and tomato sauce in a small bowl. Heat the EVOO in a large skillet or Dutch oven over medium-high heat. Add the beef and cook until well browned. Season with salt and lots of pepper. Add the garlic, bell peppers and onions and cook, stirring, for 5 minutes. Pour the tomato mixture over the beef, add the beef broth and stir until well combined. Simmer until thickened, 5 to 10 minutes. Meanwhile, cook the macaroni in a large pot of salted boiling water until not quite tender, about 5 minutes. Drain and add to the sauce. Pour the mixture into a casserole dish and top with the cheese. Bake until the casserole is bubbling and the top is browned. Top with the pickles and serve from the dish. Cook's Note: The unbaked casserole can be covered and refrigerated for a make-ahead meal. Bring to room temperature and bake as directed before serving.


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