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Sloppy Joe and Macaroni Casserole

This comforting casserole combines savory ground beef in a tangy, sweet Sloppy Joe sauce with perfectly cooked elbow macaroni, topped with gooey melted Cheddar cheese. Baked until bubbly and golden, it's finished with a bright crunch of dill pickles, creating a hearty and satisfying one-dish meal perfect for a family dinner.
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Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine asian
Servings 4 people
Calories 3179.6 kcal

Equipment

  • 1 Large Skillet or Dutch Oven
  • 1 Large Pot For cooking macaroni
  • 1 Casserole Dish Approximately 9x13 inch
  • 1 Mixing Bowl Small
  • 1 Wooden Spoon or Spatula

Ingredients
  

Main

  • 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

Instructions
 

  • 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.

Notes

For optimal flavor, ensure the ground beef is well-browned, developing a rich crust before adding aromatics. This Maillard reaction is key. Cook the macaroni slightly under al dente as it will continue cooking in the oven, preventing a mushy texture. If your sloppy joe sauce seems too thin before combining with the pasta, simmer it a bit longer to achieve a robust consistency. The addition of crisp dill pickles at the end provides a crucial textural contrast and a bright, tangy counterpoint to the rich casserole, elevating the overall dish.