HAMBURGER CASSEROLE

Kosher salt

8 ounces elbow macaroni

1 pound ground beef

1 large yellow onion, finely

  chopped

3 cloves garlic, finely chopped

1 14-ounce can diced tomatoes

1/2 cup mayonnaise

1/4 cup chopped dill pickles

1/4 cup ketchup

2 tablespoons Worcestershire sauce

2 tablespoons yellow or Dijon

  mustard

1 teaspoon freshly ground

  black pepper

6 ounces shredded cheddar (about 1 1/2 cups), divided (I add extra

  cheese)

2 tablespoons toasted sesame seeds

  (optional)

1 head romaine lettuce, chopped

Preheat oven to 400 degrees. In a medium pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, about two minutes less than package instructions. Drain and transfer to a 9- by 13-inch baking dish. Meanwhile, heat a large skillet over medium-high heat. Evenly distribute beef in large chunks and cook, undisturbed, until a deep brown color develops on the bottom, about four minutes. Break up meat with a spatula and continue to cook, stirring occasionally, until no pink remains, about four more minutes. Transfer to baking dish. Reduce heat to medium. Cook onion and garlic, stirring occasionally, until softened and translucent, 5-7 minutes. Add tomatoes, mayonnaise, pickles, ketchup, Worcestershire, mustard and 1 cup water; season with pepper and 1 teaspoon salt. Transfer mixture to baking dish. Add 3 ounces cheddar and stir until distributed. Top with remaining 3 ounces cheddar, then sesame seeds (if using). Bake hamburger casserole until cheese is melted and bubbly, 10-12 minutes. Top with lettuce. Make ahead: Casserole can be assembled, without baking, one day ahead. Cover in foil and refrigerate. When ready to serve, bake in preheated oven for 12-15 minutes.