Sloppy Joe and Macaroni Casserole

Ingredients

• 1 cup beef broth 
• 15 ounce tomato sauce canned
• 2 cups cheddar shredded yellow
• 3 tablespoons brown sugar dark
• 0.5 cup dill pickles deli-style crisp chopped
• 12 ounces elbow macaroni with ridges
• 2 tablespoons evoo 
• 3 cloves garlic finely chopped
• 6 servings kosher salt and pepper freshly ground
• 1.5 pounds ground beef lean (80-to-85-percent )
• 1  onion finely chopped
• 1  bell pepper red seeded finely chopped
• 3 tablespoons red wine vinegar 
• 3 tablespoons worcestershire sauce 

Equipment

• bowl
• frying pan
• oven
• pot
• casserole dish
• dutch oven

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F.
3. Combine the brown sugar, vinegar, Worcestershire sauce and tomato sauce in a small bowl.
4. Heat the EVOO in a large skillet or Dutch oven over medium-high heat.
5. Add the beef and cook until well browned. Season with salt and lots of pepper.
6. Add the garlic, bell peppers and onions and cook, stirring, for 5 minutes.
7. Pour the tomato mixture over the beef, add the beef broth and stir until well combined. Simmer until thickened, 5 to 10 minutes.
8. Meanwhile, cook the macaroni in a large pot of salted boiling water until not quite tender, about 5 minutes.
9. Drain and add to the sauce.
10. Pour the mixture into a casserole dish and top with the cheese.
11. Bake until the casserole is bubbling and the top is browned. Top with the pickles and serve from the dish.