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1
Preheat the oven to 400 degrees.
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2
Bring 4 quarts water to a boil in a large pot over high heat.
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3
Stir in 1 tablespoon salt and add dry macaroni; cook until al dente.
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4
Reserve 3/4 cup pasta water and drain pasta.
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5
Transfer to a large bowl and set aside.
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6
Using the same large pot, wipe dry and heat over medium heat.
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7
Add 1 tablespoon oil and heat until shimmering.
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8
Add ground beef and break it up in pieces to brown.
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9
Once browned, remove from pot and discard drippings.
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10
Set beef aside.
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11
Add remaining oil to the same large pot and return to medium heat until shimmering.
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12
Add onions, garlic, red pepper, chili powder, and cumin; cook, stirring occasionally, until vegetables are softened and begin to brown.
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13
Add the crushed tomatoes, diced tomatoes, brown sugar, reserved 3/4 cup pasta water and beef to the pot.
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14
Bring to a simmer and cook for 20 minutes, stirring occasionally until flavors have blended.
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15
Stir in the cooked pasta, 1/2 cup of shredded cheese and season with salt and pepper to taste.
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16
Transfer mixture to a 9x13 baking dish and smooth over with a spatula.
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17
Bake in the preheated oven for 30-35 minutes or until the mixture is hot and bubbling.
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18
Remove from oven and sprinkle the top of the dish with the remaining shredded cheese.
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19
Return the dish once again in the oven and bake for 5-10 minutes until the cheese begins to melt and brown.
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20
Cool for 10 minutes before serving.
