Beef and Macaroni Chili Bake
Beef and Macaroni Chili Bake
Beef and Macaroni Chili Bake combines elbow macaroni, ground beef, chili beans in a hearty oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 6
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 375°F
- Equipment: 9-by-13-inch baking dish, mixing bowl, pasta pot and skillet or saucepan
Ingredients
- Elbow macaroni — 12 oz dry
- Ground beef — 1 lb
- Chili beans — 1 can (15 oz), drained
- Tomato paste — 2 tablespoons
- Garlic — 3 cloves, minced
- Onion — 1 medium, diced
- Cheddar cheese — 1 1/2 cups, shredded or thinly sliced
- Salt, to taste after adding sauces and cheese
Preparation notes
Cook the pasta in boiling water until 1–2 minutes short of the package’s full cooking time, then drain. It will finish in the oven. Keep a little pasta water to loosen the filling if it looks dry.
Brown the ground meat or sausage fully in a skillet, breaking it into small pieces. Drain excess fat before mixing it with the sauce and other filling ingredients.
Directions
Use drained, just-under-al-dente pasta in the assembly steps below.
- Preheat your oven to 375°F.
- Cook the elbow macaroni according to package instructions until al dente.
- In a large skillet, brown the ground beef over medium heat, adding minced garlic and diced onion until they’re fragrant and tender.
- Stir in the chili beans and tomato paste, mixing everything until well combined and heated through.
- In a large bowl, combine the cooked macaroni with the chili mixture and stir to incorporate.
- Pour the macaroni and chili mixture into a baking dish and sprinkle a generous amount of shredded cheddar cheese on top.
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden.
- Let it cool slightly before serving.
Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
Tips for a better bake
- Keep the pasta slightly firm before baking and reserve some cheese for the topping. The sauce should coat the pasta generously, since noodles absorb more moisture in the oven.
What to serve with it
Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Warm individual portions covered to help retain moisture. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.
How can I prevent a dry filling?
Do not overcook the components before assembly. Slightly undercooked pasta and a generous coating of sauce are especially helpful. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Beef and Macaroni Chili Bake
Ingredients
Pasta and Filling
- 12 oz Elbow macaroni Dry
- 1 lb Ground beef Can also use sausage
- 1 can Chili beans 15 oz, drained
- 2 tablespoons Tomato paste
- 3 cloves Garlic Minced
- 1 medium Onion Diced
Topping
- 1.5 cups Cheddar cheese Shredded or thinly sliced
- Salt To taste after adding sauces and cheese
Instructions
Preparation
- Preheat your oven to 375°F.
- Cook the elbow macaroni according to package instructions until al dente.
- In a large skillet, brown the ground beef over medium heat, adding minced garlic and diced onion until they’re fragrant and tender.
- Stir in the chili beans and tomato paste, mixing everything until well combined and heated through.
- In a large bowl, combine the cooked macaroni with the chili mixture and stir to incorporate.
- Pour the macaroni and chili mixture into a baking dish and sprinkle a generous amount of shredded cheddar cheese on top.
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden.
- Let it cool slightly before serving.
- Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil.
- Rest for 5 minutes before serving.
