Melting Pot Beans

This casserole is what happens when chili, mac and cheese, and baked beans all end up in the same dish. It shouldn’t work, but it absolutely does.

Ground beef gets browned with onion, green pepper, and chili powder, then combined with pork and beans, cooked elbow macaroni, sharp cheddar, and milk. Everything goes into a casserole dish and bakes until bubbly and golden.

The sharp cheddar is key here. It melts through the macaroni and beans, binding everything together while the chili powder runs through each layer with warm, earthy heat. Mild cheese would disappear. You need that sharp bite to stand up against the beans and meat.

This is a one-dish dinner that stretches a half pound of ground beef into a full meal for six people. Budget-friendly and belly-filling.

Kitchen Tips

• Brown the beef in small crumbles and drain the fat. Too much grease will make the casserole oily instead of cheesy.
• Cook the macaroni just until al dente. It finishes cooking in the oven and overcooked pasta turns to mush in the casserole.
• Use the sharpest cheddar you can find. The flavor needs to punch through all the other ingredients.
• Green pepper rings on top add color and a fresh crunch against the soft, bubbly filling.

Variations

• Add a can of diced tomatoes with green chiles for a Tex-Mex kick.
• Use kidney beans instead of pork and beans for a less sweet, more chili-like flavor.
• Top with crushed corn chips before baking for a Frito pie-style crust.