Instructions
Step 1 Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
/nStep 2 Cook the macaroni according to package instructions until al dente, then drain and set aside.
/nStep 3 In a skillet, heat olive oil over medium heat and cook the ground beef until browned, then drain excess fat.
/nStep 4 Add diced onion and garlic, cooking until softened and fragrant.
/nStep 5 Stir in tomato sauce, diced tomatoes, tomato paste, beef broth, chili powder, paprika, salt, and black pepper.
/nStep 6 Add kidney beans and simmer for 5–7 minutes.
/nStep 7 Stir in the cooked macaroni and mix until well combined.
/nStep 8 Transfer to the baking dish, top with cheddar cheese, and bake for 20–25 minutes until bubbly and golden.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F (165°C) or microwave until heated through. This casserole can be frozen for up to 2 months and reheated after thawing.
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