Servings: 6
Dark brown sugar
3 tbsps
Red wine vinegar
3 tbsps
Worcestershire sauce
3 tbsps
Tomato sauce
1 can (15 oz)
Extra virgin olive oil
2 tbsps
Lean ground beef
1 ½ lb
Kosher salt
to taste
Fresh ground black pepper
to taste
3 cloves, minced
Red bell pepper, seeded, small chopped 
Medium onion, small chopped 
Beef broth
1 cup
Elbow macaroni with ridges
12 oz
Yellow Cheddar cheese
2 cups
Dill pickles
½ cup, chopped
Burger Macaroni Casserole
15 m
1 h 15 m
Ready in:
1 h 30 m
  1. Preheat the oven to 400 F/200 ?/Gas Mark 6.
  2. In a small bowl, mix together sugar, vinegar, and both sauces.
  3. In a large skillet, preheat olive oil over medium-high heat. Add ground beef and cook until brown; season with salt and pepper. Mix in garlic, bell pepper and onions; cook, stirring constantly, for 5 minutes more. Pour the sauce from the small bowl over the beef; add broth; stir well. Simmer for 5 to 10 minutes, until thickened.
  4. In a large pot, cook the macaroni al dente in salted water (about 5 minutes). Drain the macaroni, add into the skillet. Mix well and pour into a baking dish. Top with cheese and bake until bubbling and golden brown. Sprinkle with pickles; serve hot.