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Baked Chili Mac Casserole served in a dish with cheese and herbs

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
Cook Time 40 minutes
Total Time 55 minutes
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.