Hearty Beef and Cheese Chili Macaroni Bake

1. Preheat and Boil Pasta

Preheat the oven to 400 degrees F with the rack positioned in the middle. In a large Dutch oven, bring 4 quarts of water to a rolling boil over high heat. Dissolve 1 tablespoon of salt in the boiling water, then add the macaroni. Cook until al dente, roughly 5 minutes. Reserve 3/4 cup of the pasta water, then drain the macaroni and transfer to a bowl. Set aside.

2. Brown the Beef

Wipe the Dutch oven dry. Over medium-high heat, heat 1 tablespoon of vegetable oil until shimmering. Add the ground beef, breaking it apart with a wooden spoon. Cook until browned and no longer pink, 5 to 8 minutes. Drain the beef, discarding excess fat, and set aside.

3. Sauté the Vegetables and Spices

In the same Dutch oven, heat the remaining 2 tablespoons of oil. Once hot, add the onions, red bell pepper, garlic, chili powder, and cumin. Sauté, stirring occasionally, until the vegetables soften and start to brown, approximately 7 minutes.

4. Simmer the Chili

Stir in the diced tomatoes, tomato puree, brown sugar, reserved pasta water, and the browned beef into the vegetable mixture. Bring the mixture to a gentle simmer, allowing it to cook and the flavors to merge, about 20 minutes.

5. Combine Pasta and Chili

Mix in the cooked macaroni into the chili. Season with salt and pepper to taste.

6. Bake the Dish

Transfer the mixture to a 9 by 13-inch baking dish (or a similar size shallow casserole dish). Evenly sprinkle the shredded Colby Jack cheese on top. Bake in the preheated oven until the cheese is melted and has a golden-brown hue, roughly 15 minutes.

7. Rest and Serve

Let the dish cool for 5 to 10 minutes before serving. This allows the flavors to settle and the cheese to achieve the perfect consistency for serving.