027 / 75 · Noodles, Grains and Pantry Bakes

Beef and Baked Bean Macaroni Hotdish

One 9×13 in (23×33 cm) dish, at least 3.5 qt/3.3 L; 6 main-dish portions · Active 25 min · Total 1 hr 25 min

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Canned baked beans bring their own tomato sauce and sweetness, so this macaroni pan needs a sharp counterpoint rather than more sugar. Crushed tomatoes, mustard and a measured amount of cider vinegar make a coating for browned beef and small elbows. A little cheddar finishes the top without turning the whole filling into a cheese sauce.

Jump to ingredients

Hand-drawn beef, baked-bean and macaroni hotdish with a little melted cheddar.

Read what is in the beans

Choose plain canned baked beans in tomato sauce, not a heavily sweet barbecue version. The full contents of the cans go into the filling; these beans are not drained. Some products include pork, mustard or other seasonings, so the label matters even before you brown the beef. The canned beans are already cooked and can be warmed according to the method. This is not a shortcut for cooking dried beans or an instruction to add raw kidney beans to a casserole. Keep the can size and weight clear when shopping.

Let acidity sharpen, not dominate

Cider vinegar and prepared mustard cut the sweet bean sauce in small measured amounts. Add them after the beef has browned and the tomatoes have simmered briefly. Taste only the fully cooked filling, then keep the base quantities rather than automatically reaching for ketchup or brown sugar. Those would move the sauce in the opposite direction. The pasta is boiled two minutes short of its packet time and folded into a still-moist filling. It will take up some sauce in the oven, so do not reduce the skillet mixture until it becomes dry.

Keep the serving practical

The beans and beef make this a substantial main dish, with the macaroni already providing starch. A crisp cabbage side is a useful contrast if you want one, but it is outside the measured recipe. Spread the pan evenly so the heavier beans do not all settle at one end. After the short rest, use a broad spoon and reach through the full depth. For a shared meal, bring the bean and stock labels along with the ingredient list. A familiar pantry name can hide different seasoning and allergen choices between brands.

Ingredients

  • 7 oz dry elbow macaroni (200 g)
  • 10 cups water (2.4 L), for pasta
  • 1 teaspoon neutral oil (5 ml)
  • 1 medium onion, finely chopped (150 g)
  • 1 lb lean ground beef (450 g)
  • 2 cans plain baked beans in tomato sauce, undrained (14 oz/400 g each; 800 g total)
  • 1 can crushed tomatoes with juice (14 oz/400 g)
  • 1 tablespoon cider vinegar (15 ml)
  • 1 tablespoon prepared yellow mustard (15 g)
  • 1 teaspoon mild smoked paprika (2 g)
  • 1/4 teaspoon black pepper
  • 3 oz cheddar, grated (85 g)

Set out

Oven, 9×13 in (23×33 cm) baking dish, at least 3.5 qt/3.3 L, Large pasta saucepan, 12-in/30-cm deep skillet, Colander, Rimmed baking sheet, Food thermometer

Allergens

Wheat, Milk, Mustard; check baked-bean labels for pork, soy, celery or other ingredients relevant to eaters. Check labels and substitutions.

Make it

  1. Heat oven to 375°F (190°C). Set the dish on a rimmed sheet and bring pasta water to a boil.
  2. Heat oil in the skillet over medium heat. Cook onion 6–8 minutes until soft. Add beef, raise heat to medium-high and cook 8–10 minutes, breaking it up, until several places reach 160°F (71°C). Safely drain excess fat if needed.
  3. Stir in both cans of beans with their sauce, tomatoes, vinegar, mustard, paprika and pepper. Simmer uncovered 8–10 minutes, stirring, until hot and lightly thickened but still moist.
  4. Meanwhile boil macaroni 2 minutes short of its packet time and drain. Fold into the hot filling, spread in the dish and scatter cheddar. Bake 20–25 minutes until lightly golden and the center and several other spots reach 165°F (74°C).
  5. Rest 5 minutes and divide into six portions.

Keep the tomato distinction clear

The crushed tomatoes supply a sharper, less sweet sauce alongside the beans’ prepared sauce. Replacing them with a second can of sweet baked beans would change both the balance and the pasta coating.

A useful detail

The 85-minute total allows chopping, the full skillet stage, overlapping macaroni cooking and the oven finish. The base has no extra salt or sugar because the baked-bean sauce, mustard and cheese already season it.

Another way

  • Use 450 g ground pork instead of beef, cooking it to 160°F (71°C) before adding the beans. The finished casserole still reaches 165°F (74°C).

Keep it well

Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3 days or an earlier ingredient deadline. Reheat to 165°F (74°C), adding a little water if the pasta has absorbed the sauce. Freeze promptly cooled portions for up to 1 month for quality and thaw in the refrigerator.