Baked Chili Mac Casserole

Baked Chili Mac Casserole is a comforting dish that combines the heartiness of macaroni and cheese with the bold flavors of chili. This one-pan meal is a favorite for families, perfect for weeknight dinners or gatherings. It’s easy to make and always satisfying!

Why Make This Recipe

This recipe is great for a few reasons. It’s simple and quick to prepare, making it a perfect choice for busy nights. The ingredients are commonly found in most kitchens, and it’s a great way to use up pantry staples. Plus, this casserole is packed with protein and cheesy goodness, making it a hearty meal everyone will love.

How to Make Baked Chili Mac Casserole

Ingredients

• 12 oz elbow macaroni
• 1.5 pounds ground beef
• 1 cup diced yellow onion
• 3 garlic cloves, minced
• 15 oz kidney beans, drained and rinsed
• 14.5 oz diced tomatoes, undrained
• 15 oz tomato sauce
• 2 tablespoons tomato paste
• 0.5 cup beef broth
• 2 cups shredded cheddar cheese
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

1. Preheat the oven to 375 degrees F and lightly grease a 9×13 inch baking dish.
2. Cook the elbow macaroni in salted boiling water for about 2 minutes less than the package directions. Drain thoroughly.
3. In a large skillet, brown the ground beef and onion until the beef is fully cooked and the onion is tender. Drain excess grease.
4. Add the minced garlic to the skillet and cook for 30 seconds.
5. Stir in the chili powder, cumin, paprika, salt, and black pepper.
6. Add the diced tomatoes, tomato sauce, tomato paste, beef broth, and kidney beans. Simmer for 8 to 10 minutes, stirring occasionally.
7. Add the cooked macaroni to the skillet and stir until evenly coated.
8. Transfer the mixture to the prepared baking dish.
9. Sprinkle the shredded cheddar evenly over the top.
10. Bake uncovered for 20 to 25 minutes, until hot and bubbling and the cheese is completely melted.
11. Let the casserole rest for 5 to 10 minutes before serving.

How to Serve Baked Chili Mac Casserole

Serve the casserole warm, straight from the oven. It goes great with a side salad or some crusty bread. For extra flavor, you can top it with sour cream, chopped green onions, or sliced jalapeños.

How to Store Baked Chili Mac Casserole

If you have leftovers, let the casserole cool completely and then store it in an airtight container in the refrigerator. It will last for about 3 to 4 days. You can also freeze it for up to 2 months. To reheat, bake in the oven until warmed through.

Tips to Make Baked Chili Mac Casserole

• Feel free to use ground turkey or chicken instead of beef for a lighter option.
• You can add more vegetables like bell peppers or corn for extra nutrition.
• If you like it spicy, add more chili powder or some diced green chilies.

Variation

Try using different types of cheese, like pepper jack or mozzarella, for a unique twist. You can also substitute the kidney beans with black beans or pinto beans according to your preference.

FAQs

1. Can I make this casserole ahead of time?
Yes, you can prepare the casserole ahead of time and refrigerate it until you’re ready to bake.

2. Is it possible to make this dish vegetarian?
Yes, you can substitute the ground beef with a vegetarian meat alternative and use vegetable broth instead of beef broth.

3. Can I use different pasta shapes?
Absolutely! You can use any pasta shape you prefer, such as shells or penne, as long as it’s a similar size to elbow macaroni.

Baked Chili Mac Casserole

A comforting dish that combines the heartiness of macaroni and cheese with the bold flavors of chili, perfect for busy weeknight dinners!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

  

Pasta and Proteins

• 12 oz elbow macaroni Cook according to package instructions.
• 1.5 pounds ground beef Can substitute with ground turkey or chicken.

Vegetables and Legumes

• 1 cup diced yellow onion
• 3 cloves garlic, minced
• 15 oz kidney beans, drained and rinsed Can substitute with black beans or pinto beans.
• 14.5 oz diced tomatoes, undrained

Liquids and Sauces

• 15 oz tomato sauce
• 2 tablespoons tomato paste
• 0.5 cup beef broth Can use vegetable broth for vegetarian option.

Cheese and Seasonings

• 2 cups shredded cheddar cheese Different cheese can be used for variation.
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Method

 

Preparation

1. Preheat the oven to 375 degrees F and lightly grease a 9x13 inch baking dish.
2. Cook the elbow macaroni in salted boiling water for about 2 minutes less than the package directions. Drain thoroughly.
3. In a large skillet, brown the ground beef and onion until the beef is fully cooked and the onion is tender. Drain excess grease.
4. Add the minced garlic to the skillet and cook for 30 seconds.
5. Stir in the chili powder, cumin, paprika, salt, and black pepper.

Cooking

1. Add the diced tomatoes, tomato sauce, tomato paste, beef broth, and kidney beans. Simmer for 8 to 10 minutes, stirring occasionally.
2. Add the cooked macaroni to the skillet and stir until evenly coated.
3. Transfer the mixture to the prepared baking dish.
4. Sprinkle the shredded cheddar evenly over the top.
5. Bake uncovered for 20 to 25 minutes, until hot and bubbling and the cheese is completely melted.
6. Let the casserole rest for 5 to 10 minutes before serving.

Notes

Serve warm with a side salad or crusty bread. Top with sour cream, chopped green onions, or sliced jalapeños for extra flavor. Leftovers can be stored in the refrigerator for about 3 to 4 days or frozen for up to 2 months.