Beef and Macaroni Chili Bake
A hearty oven-baked dish combining elbow macaroni, ground beef, and chili beans, perfect for a family dinner.
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.
Notes
For a better bake, keep the pasta slightly firm before baking and reserve some cheese for the topping. Make ahead and refrigerate components in covered containers. A chilled dish needs additional oven time.