Beefy Chili Mac

1 pound lean ground beef, browned and drained
1/2 C onion, chopped
2 cloves garlic, minced
2 tsp. salt, divided
1/2 tsp. pepper
2 Cups elbow macaroni, cooked and drained
1 can (14.5 oz) chili ready diced tomatoes
1 can (15 oz) chili beans in sauce
1 C beef stock or broth
2 TBS chili powder
2 tsp. ground cumin
2 C shredded cheddar
Preheat oven to 350°F. Spray a 9x13 baking dish with cooking spray. Bring a pot of water to a boil with 1 teaspoon of salt, add the macaroni and cook uncovered for 9 minutes. Drain, return to pot and set aside. Cook the ground beef with the onion and garlic, the remaining teaspoon of salt and the pepper until no longer pink. To the pot of cooked and drained macaroni, add the tomatoes, chili beans, beef stock or broth, and seasonings, mix together.  Add the cooked beef to the macaroni pot. Stir to combine all. Pour into the prepared baking dish and spread out evenly in the dish. Top with the shredded cheddar. Put into the heated oven and bake uncovered for 30 minutes.