Step 2: Mix the Chili Base
In a large bowl, combine the two cans of chili, the water or beef broth, garlic powder, cumin, and smoked paprika. Stir well to combine. Taste the mixture and adjust seasoning — add salt, pepper, or additional spices to your preference. The mixture should taste well-seasoned, as the pasta will absorb and dilute the flavors slightly during baking.
Step 3: Assemble
Spread the dry, uncooked elbow macaroni in an even layer across the bottom of the prepared baking dish. Pour the chili mixture evenly over the macaroni, using the back of a spoon to nudge the sauce into the corners and down between the pasta pieces so as much of the macaroni as possible is submerged in liquid. Sprinkle 1 and a half cups of the shredded cheddar evenly over the top. Reserve the remaining half cup for after the covered baking phase.
Step 4: Bake Covered
Cover the baking dish tightly with aluminum foil — press the edges down firmly so no gaps remain. The steam trapped inside the foil is what cooks the dry pasta through; any escape of steam results in undercooked pasta in the center. Bake covered at 375°F for 45 to 55 minutes, until the pasta in the center of the dish is completely tender when tested with a fork and the sauce is visibly bubbling around the edges of the dish. Begin checking at 45 minutes — if the macaroni still has any firm resistance, recover and bake for another 5 to 10 minutes before checking again.
