1 ½cups shredded mozzarella cheese shred from the block
1 ½cups shredded mild cheddar cheese shred from the block
In a medium bowl add 2 cups water and 3 beef bouillon cubes. Microwave on high for 4-5minutes, or until the beef bouillon cubes are dissolved. Set aside.
In a large saucepan, cook ground beef over medium high heat until no longer pink. Drain grease and return beef to the pan.
Turn heat down to medium and add chopped onion, salt, pepper, minced garlic, italianseasonings, garlic powder, and chili powder. Stir well and let cook until onions are soft andtranslucent, about 5-7 minutes
Add worcestershire sauce, tomato paste and diced tomatoes (in their juices) and stir together.
Next add the dried large elbow macaroni noodles and beef bouillon broth to the beef mixture andstir together.
Cover and let simmer over medium-low heat for 5 minutes. Uncover and stir. Cover again and letcook for another 5 minutes, or until pasta is done.
Stir in sour cream and milk.
Pour ½ of the beef and pasta mixture into a 9×13 glass baking dish.
Sprinkle ½ of the mozzarella and cheddar cheese over the casserole.
Pour the remaining casserole into the dish and spread evenly.
Sprinkle the remaining ½ of mozzarella and cheddar cheese over the top of the casserole.
Bake uncovered at 400 degrees for 10 minutes, or until the sides of the casserole are bubbling.