Cheeseburger Casserole

Heat the oven. Preheat to 375°F. Lightly grease a 9x13-inch baking dish.

Cook the pasta. Boil pasta in well-salted water until just barely al dente (about 1 minute less than package directions). Drain and set aside.

Brown the beef. In a large skillet over medium-high heat, add the olive oil if your beef is lean or your pan tends to stick. Add the ground beef and brown, breaking it up until you get some golden bits. If there is a lot of grease, spoon off excess, leaving about 1 to 2 tablespoons for flavor (if more than that remains, drain a little more).

Add onion and garlic. Stir in diced onion and cook 3 to 4 minutes until softened. Add garlic and cook 30 seconds, just until fragrant.

Build the burger flavor. Add salt, pepper, paprika, and tomato paste. Cook 1 minute. Stir in drained diced tomatoes, broth, ketchup, mustard, and Worcestershire. Simmer 3 to 5 minutes to bring it together. Turn off heat.

Make the cheddar sauce. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute (it should look like a smooth paste). Slowly whisk in milk. Cook, whisking frequently, until thickened enough to coat a spoon, 3 to 5 minutes.

Add cheese. Lower heat and stir in 2 cups cheddar until melted. If you can, use freshly shredded cheddar here (it melts smoother than pre-shredded). If using sour cream, stir it in now. Taste and adjust salt and pepper.

Combine. In a big mixing bowl (or right in the pasta pot), combine cooked pasta, beef mixture, and cheddar sauce. Stir until everything is evenly coated.

Assemble and top. Pour into the baking dish. Sprinkle remaining 1 cup cheddar over the top.

Bake. Bake uncovered for 18 to 22 minutes, until bubbly around the edges and hot in the center. For extra crisp edges, move the rack to the upper-middle and broil 1 to 2 minutes, watching constantly.

Rest and serve. Let rest 5 to 10 minutes so it sets up. Top with pickles, scallions, or bacon if you want the full cheeseburger experience.