Ingredients:

  • 1 pound (454g) ground beef, preferably 80/20
  • 1 medium yellow onion, finely chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10.75 ounce) can (305g) condensed cream of mushroom soup
  • 1/2 cup (120ml) milk
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 8 ounces (227g) elbow macaroni, cooked according to package directions and drained
  • 2 cups (227g) shredded cheddar cheese, divided
  • 1/4 cup (60ml) dill pickle relish
  • Optional toppings: crumbled cooked bacon, diced tomatoes, shredded lettuce

Instructions:

  1. Brown ground beef with onion, garlic powder, onion powder, salt, and pepper in a large skillet. Drain off any excess grease.
  2. Stir in cream of mushroom soup, milk, ketchup, and mustard until well combined.
  3. Combine the cooked macaroni with half of the cheddar cheese and the meat sauce. Spread evenly in the baking dish.
  4. Sprinkle remaining cheddar cheese over the casserole.
  5. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly.
  6. Top with pickle relish and any optional toppings before serving.