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Beef Bean Chili Mac Bake
Andre Lewis

Beef Bean Chili Mac Bake

This is thicker than stovetop chili mac and cuts into soft squares after resting. Kidney beans and elbows share the load with ground beef in a smoky tomato sauce. The pasta remains firm because it is undercooked first, and cheddar goes on top only after everything is evenly combined.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 12 ounces elbow macaroni
  • 1 pound 85% lean ground beef
  • 1 medium onion diced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 can kidney beans 15 ounces, rinsed
  • 1 can crushed tomatoes 28 ounces
  • 1 cup low-sodium beef broth
  • 2 1/2 cups shredded cheddar divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Cook macaroni 2 minutes short of done and drain.
  2. Brown beef and onion and drain. Stir in chili powder, cumin, paprika and salt for 30 seconds.
  3. Add beans, tomatoes and broth and simmer 6 minutes.
  4. Fold in macaroni and 2 cups cheddar. Spread in the dish and top with remaining cheese.
  5. Bake for 25 to 30 minutes until bubbling. Rest 10 minutes.