Equipment Needed
- Large pot for boiling pasta
- Large, deep skillet or Dutch oven
- Colander
- 9×13 inch baking dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Grater (if shredding your own cheese)
Step-by-Step Instructions
First, I get my pasta going in a large pot of well-salted boiling water, cooking it just to al dente according to the package directions. It will finish cooking in the oven, so undercooking it slightly here is a key tip I learned after my first mushy attempt. While that’s bubbling away, I preheat my oven to 375°F (190°C) and grab my trusty deep skillet. I throw in the ground beef and diced onion, breaking the meat apart with my spoon until it’s beautifully browned and the onions are soft and fragrant. This is where the first wave of that incredible smell hits—it’s pure anticipation.
Once the beef is cooked through, I drain any excess grease, then stir in the minced garlic for just 30 seconds until it’s aromatic. Then comes the fun part: building the sauce right in the skillet. I pour in the cream of mushroom soup, beef broth, ketchup, mustard, and paprika. I give it all a really good stir, scraping up any tasty browned bits from the bottom of the pan. This is where the flavor deepens. I let it simmer for just a few minutes until it thickens slightly into a luscious, cohesive sauce.
Now, I drain my al dente pasta and add it directly into the skillet with the beef sauce. Here’s a moment I love: I fold in the pickle slices and one full cup of that freshly shredded cheddar cheese. The heat from the pasta and sauce starts melting the cheese immediately, creating this wonderfully gooey binding agent. I taste it here—this is your chance to season with salt and pepper. I find it usually needs a good pinch of both. Then, I transfer the entire mixture into my greased 9×13 baking dish.
For the grand finale, I sprinkle the remaining cup of cheddar cheese evenly over the top. I slide the dish into the preheated oven and bake for 20-25 minutes. I watch for the edges to be bubbly and the cheese on top to be fully melted, golden, and maybe even a little speckled. I’ve learned that letting it rest for 5-10 minutes after pulling it out is non-negotiable—it allows everything to set so you get perfect slices instead of a cheesy landslide.(See the next page below to continue…)