Cheeseburger Casserole

simplyrecipes.com

Tawny Dietrick

12 ounces (340g) dried elbow macaroni (about 6 cups dry pasta)

1 ½ pounds ground beef (I like 80:20)

2 teaspoons oregano

1 teaspoon sea salt, plus more as needed for salting the pasta water

1 teaspoon black pepper

1 teaspoon chili powder

1 teaspoon ground cumin

2 teaspoons butter

½ cup chopped yellow onion

1 tablespoon minced garlic

¼ cup tomato puree

1 ½ cups heavy cream

¼ cup chicken stock

½ teaspoon dried parsley

½ teaspoon dried basil

2 cups shredded Monterey Jack cheese, divided

2 cups shredded cheddar cheese, divided

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