Baked Chili Mac Casserole
This baked chili mac casserole brings together two comfort food favorites in one hearty, satisfying dish. A rich, savory chili made with ground beef, beans, and warm spices coats every bite of tender macaroni, then everything is baked under a layer of melty cheese until bubbly and golden. It’s the kind of meal that’s perfect for feeding a crowd or enjoying as leftovers the next day.
Baked Chili Mac Casserole
Ingredients:
Pasta:
- 12 oz elbow macaroni
- 1 teaspoon salt (for boiling)
Chili Mixture:
- 1 lb ground beef
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes (with juices)
- 1 (8 oz) can tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 3 cloves garlic, minced
- 1 small onion, diced
- 1/4 teaspoon cayenne pepper (optional)
Cheese Topping:
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella (optional)
- 2 tablespoons fresh parsley, chopped
Directions:
- Cook the pasta: Preheat oven to 375°F. Boil macaroni in salted water until just al dente, then drain.
- Brown the beef: In a large skillet, cook the ground beef until browned. Drain excess fat, then add diced onion and cook until softened. Stir in garlic and cook briefly.
- Make the chili: Add beans, tomatoes, tomato sauce, tomato paste, and all seasonings. Let simmer uncovered for about 8–10 minutes to thicken and develop flavor.
- Combine: Stir the cooked macaroni into the chili mixture until evenly coated. Transfer to a greased 9×13-inch baking dish.
- Add cheese & bake: Sprinkle cheddar and mozzarella over the top. Bake uncovered for 15–20 minutes, until the cheese is melted and lightly golden.
- Rest & serve: Let sit for 5 minutes before serving to help everything set.
A cozy, cheesy, flavor-packed meal that’s easy to make and always a hit.
