Ingredients
12 oz elbow macaroni, uncooked
1 1/2 lb ground beef (80–85% lean)
2 cans (22–24 oz total) condensed tomato soup
3 cups shredded mild cheddar cheese, divided
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch glass baking dish so the casserole doesn’t stick.
Bring a large pot of salted water to a boil. Add the uncooked elbow macaroni and cook just until barely al dente, 1–2 minutes less than the package directions. The pasta will finish softening in the oven. Drain well and set aside.
While the macaroni cooks, place a large skillet over medium to medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned and no pink remains. If there is a lot of grease, spoon off most of the excess, leaving just a little for flavor.
Stir the condensed tomato soup into the cooked ground beef right in the skillet. No need to add water or milk—the soup should be used straight from the can. Mix until the beef and soup are evenly combined and the sauce is smooth and thick.
In a large mixing bowl, combine the drained macaroni with the beef and tomato soup mixture. Add 2 cups of the shredded cheddar cheese and stir until everything is well coated and the cheese is evenly distributed.
Spoon the mixture into the prepared 9×13-inch glass baking dish, spreading it out into an even layer so it bakes uniformly and looks nice and full in the pan.
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole, making sure to cover the surface so you’ll get a bubbly, browned cheese layer when it bakes.
Cover the baking dish tightly with foil and place it on the center rack of the preheated oven. Bake for 20 minutes, until the casserole is hot and the edges are starting to bubble.
Remove the foil and continue baking for another 10–15 minutes, or until the cheese on top is melted, lightly browned in spots, and the casserole is bubbling around the edges. This is what gives it that homey, potluck look in the glass dish.
Carefully remove the casserole from the oven and let it rest for 10 minutes before serving. This short rest helps the pasta settle and makes it easier to scoop neat servings while keeping the texture tender and saucy.