Altered this from the skillet version. This one uses no chicken broth, and I cook the pasta separately then bake the whole thing in the oven for 10-15 mins to melt the cheese. For low sodium, use low sodium tomatoes and reduce the amount of salt added. Also I need to find a larger casserole dish; my square casserole can't hold the entire recipe.

1/2 tablespoon olive oil x 2 1 medium carrot, chopped 1 green bell pepper, diced 1/2 onion, diced 1/4lb ground beef (I use one hamburger patty) 1 (14.5-ounce) can low sodium diced tomatoes, with liquid 1 can light red kidney beans, drained and rinsed 1 teaspoon chili powder 3/4 teaspoon cumin 1/2 teaspoon garlic powder 1/4 cup shredded cheddar cheese Kosher salt and freshly ground black pepper, to taste 1/2 cup elbow macaroni (uncooked) 1/3 cup shredded cheddar (or mexican blend) cheese

1. Preheat oven to 400F. Add a bit of olive oil or cooking spray to an oven-safe casserole dish and wipe it around the edges, so the cheese won't stick so bad. 2. Bring a pot of water to boil (for boiling the pasta). 3. Heat 1/2 tablespoon olive oil in a medium skillet over medium high heat. Cook hamburger meat until browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Remove hamburger to another bowl and drain excess fat from skillet. 4. Wipe grease out of skillet and add another 1/2 tablespoon of olive oil. Add onion, bell pepper and carrots; sautee until onions start to soften, about 3-5 minutes. 5. While the vegetables are cooking, cook the macaroni in the boiling water for 4-5 minutes or until al dente. Don't overcook as the pasta will cook more and soften in the oven. 6. Stir in tomatoes with liquid, beans, hamburger, chili powder and cumin; season with salt and pepper, to taste. 7. Stir in pasta and mix well. Add more pepper or garlic powder to taste. 8. Pour the mixture into the casserole dish. Top with shredded cheese. 9. Place the casserole dish in the oven and cook at 400F for about 10-13 minutes or until cheese is melted. 10. Remove from oven and serve!