In a medium bowl, combine water and beef bouillon cubes. Microwave on high for 4 minutes or until the cubes have dissolved. Set aside. This step is crucial for building flavor in your casserole.
In a large skillet, cook ground beef over medium-high heat until no longer pink. Drain excess grease and return the beef to the pan. It’s important to drain the grease to prevent a greasy casserole.
Reduce heat to medium and add the onion, salt, ground black pepper, minced garlic, Italian seasoning, garlic powder, and chili powder. Stir well and cook until the onions become soft and translucent, about 5 to 7 minutes. This will create a fragrant base for your casserole.
Add the Worcestershire sauce, tomato paste, and petite diced tomatoes (with juices) to the skillet, stirring to combine. The mixture should look thick and rich at this point.
Incorporate the dried macaroni and the prepared beef bouillon broth into the mixture, stirring well to ensure everything is evenly distributed. This will provide the necessary moisture for the pasta to cook.
Cover the skillet and let it simmer over medium-low heat for 5 minutes. Uncover and stir, then cover again and let it simmer for another 5 minutes or until the pasta is tender. Keep an eye on it to prevent sticking.
Once the pasta is cooked, uncover the mixture and stir in sour cream and whole milk. This will give your casserole that creamy texture we all love.
Pour half of the beef and pasta mixture into a 9x13 glass baking dish. Sprinkle half of the mozzarella cheese and half of the cheddar cheese over the casserole. Make sure to spread it evenly for consistent melting.
Top with the remaining beef and pasta mixture, then sprinkle the rest of the cheese on top. This will create a delicious cheesy crust.
Bake uncovered at 400 degrees Fahrenheit for 10 minutes, or until the sides of the casserole are bubbling and the cheese is golden. Your kitchen will smell amazing!
