Cheesy Beef and Macaroni Casserole

Bring a large pot of lightly salted water to a boil.

Add the elbow macaroni and cook it al dente, following the package instructions. (Cooking it al dente prevents it from becoming mushy when baked.)

Drain well and set aside.

Heat a large skillet over medium-high heat.

Add the ground beef and cook until it starts to brown.

Halfway through cooking, add the diced onion and bell pepper.

Continue cooking until the onion and bell pepper soften, and the beef is completely browned.

Drain any excess grease to prevent the dish from becoming too oily.

Reduce the heat to low.

Stir in the minced garlic and Italian seasoning.

Cook for 1 minute, stirring frequently to avoid burning the garlic.

Stir in the tomato sauce and fire-roasted diced tomatoes.

Add the cooked macaroni and mix well to coat the pasta in the flavorful sauce.

Season with kosher salt and fresh ground black pepper to taste.

Let the mixture simmer for a couple of minutes to absorb the flavors.

Spoon the beef and macaroni mixture into the prepared 9×13-inch baking dish.

Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top.

Cover the dish with foil and bake for 15 minutes.

Remove the foil and bake for another 5 minutes, or until the cheese is melted and bubbly.

Remove the casserole from the oven and let it sit for a few minutes before serving.

Serve hot and enjoy this delicious, cheesy comfort meal with a side salad or garlic bread.