Description

Chili Mac Casserole is a mouthwatering, comforting fusion of two classic favorites—chili and macaroni and cheese—baked together in one delicious dish. Tender elbow macaroni is mixed with a hearty, flavorful chili made from ground beef (or turkey), beans, tomatoes, and a blend of spices. Topped with melted cheese and baked until bubbly and golden, this casserole offers a perfect balance of savory, spicy, and cheesy goodness. It’s a crowd-pleasing, one-pan meal that’s perfect for family dinners or casual gatherings, packing all the flavor of chili and macaroni in every bite.

Ingredients

Scale

1 lb ground beef: Ground beef is the traditional choice for this dish, but you can also use ground turkey, chicken, or even a plant-based meat substitute for a lighter or vegetarian version.
1 medium onion, diced: Adds a savory base flavor to the chili.
2 cloves garlic, minced: For aromatic depth.
1 can (15 oz) kidney beans, drained and rinsed: Adds heartiness and fiber to the dish.
1 can (15 oz) diced tomatoes: Provides a rich, tomato-based base for the chili.
1 packet chili seasoning mix: For a quick and easy flavor boost. You can also use homemade chili seasoning if preferred.
2 cups elbow macaroni: The pasta base that holds all the delicious chili and cheese together. You can substitute with any pasta you like.
1 cup beef or chicken broth: Helps to create a more liquid base for the chili and keeps the casserole moist while baking.
1 cup shredded cheddar cheese: A must for a cheesy, gooey topping.
1 cup shredded mozzarella cheese: Mozzarella adds a stretchy, melty texture when baked.
1 teaspoon salt: Essential for seasoning.
1/2 teaspoon black pepper: Adds balance to the flavor.

Optional Ingredients:

1 can (4 oz) green chilies: For a mild heat and extra flavor.
1 tablespoon hot sauce: Adds extra spice if you like things hot.
1/2 cup sour cream: Stirred into the casserole for extra creaminess (optional).
Chopped green onions: For garnish and a touch of freshness.
Cilantro: Fresh cilantro can be sprinkled on top for added flavor and color.
Sliced jalapeños: For extra heat and flavor.

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Instructions

STEP 1: PREHEAT THE OVEN

Preheat your oven to 375°F (190°C). This ensures that the casserole bakes evenly and the cheese gets bubbly and golden on top.

STEP 2: COOK THE PASTA

In a large pot, bring salted water to a boil and cook the elbow macaroni according to the package directions until al dente, about 7-8 minutes. Drain the pasta and set it aside.

STEP 3: BROWN THE GROUND BEEF

In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Once the beef is browned, drain any excess fat. Add the diced onion and minced garlic to the skillet, and cook for 2-3 minutes, until softened and fragrant.

STEP 4: ADD THE CHILI BASE

To the skillet with the ground beef, add the diced tomatoes, kidney beans, chili seasoning mix, beef broth, salt, and pepper. Stir to combine and bring the mixture to a simmer. Let it cook for 5-7 minutes, allowing the flavors to meld together and the sauce to thicken slightly. If you’re adding optional ingredients like green chilies or hot sauce, add them at this stage.

STEP 5: COMBINE PASTA AND CHILI MIXTURE

Add the cooked elbow macaroni to the skillet with the chili mixture. Stir everything together until the pasta is well-coated with the chili sauce. If you’re using sour cream, you can stir it in at this point for a creamier consistency.

STEP 6: ASSEMBLE THE CASSEROLE

Transfer the chili mac mixture into a greased 9×13-inch baking dish. Spread it out evenly. Then, sprinkle the shredded cheddar and mozzarella cheeses on top, covering the casserole in an even layer.

STEP 7: BAKE

Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden. If you like your cheese extra crispy, you can broil it for the last 2-3 minutes, but keep a close eye on it to prevent burning.

STEP 8: REST AND SERVE

Remove the casserole from the oven and let it sit for about 5 minutes before serving. This allows the casserole to set and makes it easier to slice. Garnish with fresh cilantro, chopped green onions, or sliced jalapeños if desired. Serve hot and enjoy!

Prep Time: 20 minutes
Cook Time: 40 minutes

Nutrition

Calories: 450 kcal
Fat: 15g
Carbohydrates: 50g
Protein: 30g