You want the meat to cook until it is well-browned all over and no pink remains. At medium-high heat this will usually take five to seven minutes, but feel free to cook longer as needed. [2] X Research source
One easy option is to set a metal colander in a large glass bowl, then pour the contents of the pan into the colander. The grease will drain into the bowl, where you can allow it to cool and transfer to the garbage. Another option is to set a lid over the pan, then shift it so a small crack remains at one side. Carefully tilt the pan to drain the grease into a container that won’t melt from the heat, then discard in the garbage. Don’t pour grease down the drain. It can solidify, clogging the drain.
13 minutes of cooking time is usually about enough, but depending on the level of heat, your casserole may cook more or less quickly, so test the pasta often.
Let the casserole cool down for at least 2 or 3 minutes before serving. The sauce will continue to thicken as it cools.
Don’t forget to crumble the meat as you put it in the bowl and to break it up halfway through the cooking process. Microwaving a single solid block of ground beef will lead to uneven cooking.
Use oven mitts or a towel to protect your hands when you stir. After a few minutes of cooking, the bowl will be very hot.
As in the method above, the cooling period is important — the sauce will continue to thicken even after the bowl is removed from the heat.
As above, you’re ready to proceed when the ground beef is well-browned all over and no pink remains. Drain the excess grease from the pan when the beef is browned exactly as in the sections above.
In the recipe above, elbow macaroni are suggested, but any similarly-sized pasta should work well. Don’t use a pasta with significantly smaller- or larger-sized pieces — these can have different cooking times.
