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Chili Macaroni Bake with Colby Jack Cheese Topping

Chili macaroni bake combines elbow macaroni, seasoned beef, kidney beans, and tomatoes beneath a bubbling Colby Jack cheese topping. Bake it uncovered until the edges bubble, then let it rest for 5 minutes before serving.
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Prep Time 15 minutes
Cook Time 46 minutes
Resting 5 minutes
Total Time 1 hour 6 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the chili macaroni
  • 1 nonstick cooking spray
  • 12 oz elbow macaroni
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 can (15 oz) tomato sauce
  • 0.5 cup beef broth
  • 1 can (15 oz) kidney beans drained and rinsed
For the topping
  • 2 cups shredded Colby Jack cheese 8 ounces

Equipment

  • 1 9x13-inch baking dish
  • 1 8-quart pot
  • 1 6-quart Dutch oven

Method
 

Prepare the oven
  1. Heat the oven to 375°F.
  2. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
Cook the macaroni
  1. Cook the macaroni in an 8-quart pot of boiling water until just al dente, following the package timing.
  2. Drain the macaroni.
Make the chili
  1. In a 6-quart Dutch oven over medium-high heat, cook the ground beef and onion for 8 to 10 minutes, breaking up the beef, until the onion is tender and the beef reaches 160°F.
  2. Drain excess fat.
  3. Stir in the garlic, chili powder, cumin, salt, and pepper and cook for 30 seconds, until fragrant.
  4. Add the diced tomatoes, tomato sauce, beef broth, and kidney beans.
  5. Bring to a simmer and cook for 5 minutes.
Assemble and bake
  1. Stir the drained macaroni into the chili until evenly combined.
  2. Transfer the mixture to the prepared baking dish.
  3. Sprinkle the Colby Jack cheese evenly over the top.
  4. Bake uncovered for 15 to 20 minutes, until the cheese is melted and the edges are bubbling.
  5. Let the bake rest for 5 minutes before serving.

Notes

For the best texture, cook the macaroni just al dente so it holds up in the oven. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a lighter option, use ground turkey in place of the beef.