Sloppy Joe and Macaroni Casserole

By garciamoss

Ingredients

• 3 tablespoons dark brown sugar
• 3 tablespoons red wine vinegar
• 3 tablespoons Worcestershire sauce
• One 15-ounce can tomato sauce
• 2 tablespoons EVOO
• 1 1/2 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
• 1/2 cup chopped crisp deli-style dill pickles

Details

Adapted from foodnetwork.com

Preparation

Step 1

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.