Cheesy Beefy Chili Mac

Two comfort-food heavyweights collide in this baked casserole: a chili-spiced beef sauce and cheesy macaroni. Mom’s twist is using cubed sirloin instead of the usual ground beef, which gives the dish a meatier, steakier bite.

The sauce is where the flavor builds. Browned beef, onion, and garlic get simmered for a full forty-five minutes with diced tomatoes, pizza sauce, chili powder, Italian seasoning, and a couple of beef bouillon cubes. That long, slow bubble melds the chili and Italian notes and concentrates a deeply savory base, so do not cut it short.

Cook the elbows only to al dente. They keep softening in the oven, and overcooked pasta turns mushy in a bake. Fold everything together with plenty of shredded mozzarella, then bake until the top is bubbling and golden. Hold back a handful of cheese for the top so you get those browned, gooey edges everyone fights over.

Kitchen Tips

• Simmer the sauce the full 45 minutes. That is where the chili and Italian flavors meld and deepen.
• Cook the macaroni only to al dente. It finishes cooking in the oven and turns mushy if overdone.
• Reserve some mozzarella to scatter on top for a browned, gooey crust.

Variations

• Use ground beef or Italian sausage in place of the sirloin for a quicker, more classic chili mac.
• Stir in a can of drained kidney or black beans to bulk it up.
• Add a pinch of cayenne or red pepper flakes for more heat.