This Baked Chili Mac Casserole is the ultimate comfort food mashup—tender pasta tossed in hearty, beefy chili and baked under a blanket of melty, golden cheese. It’s rich, cozy, and packed with bold flavor in every bite. Perfect for busy weeknights, potlucks, or feeding a hungry crowd, this easy casserole is guaranteed to become a family favorite.
Servings: 8
Ingredients
Pasta
- 12 oz elbow macaroni about 3 cups dry
- 1 tsp salt for boiling water
Chili Mixture
- 1 lb 450g ground beef
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz diced tomatoes (with juices)
- 1 can 8 oz tomato sauce
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp dried oregano
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- Optional: ¼ tsp cayenne pepper for heat
Cheese Topping
- 2 cups shredded cheddar cheese
- ½ cup shredded mozzarella optional for extra melt
- 2 tbsp chopped parsley optional garnish
Instructions
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Cook the Pasta
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Bring a large pot of salted water to a boil.
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Cook macaroni until just al dente (slightly firm).
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Drain and set aside.
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Prepare the Chili Base
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In a large skillet over medium heat, cook ground beef until browned.
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Drain excess fat if needed.
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Add diced onion and cook 3–4 minutes until softened.
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Stir in garlic and cook 30 seconds.
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Build the Flavor
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Add kidney beans, diced tomatoes, tomato sauce, and tomato paste.
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Stir in chili powder, cumin, paprika, oregano, salt, pepper, and cayenne.
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Simmer uncovered for 8–10 minutes until slightly thickened.
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Combine Pasta & Chili
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Preheat oven to 375°F (190°C).
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In a large mixing bowl (or directly in an oven-safe skillet), combine cooked pasta with the chili mixture.
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Stir until evenly coated.
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Assemble & Bake
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Transfer mixture to a greased 9×13-inch baking dish.
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Sprinkle cheddar and mozzarella evenly over the top.
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Bake uncovered for 15–20 minutes, until cheese is melted and bubbly.
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Rest & Serve
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Let casserole sit for 5 minutes before serving.
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Garnish with parsley if desired.