Chili Macaroni Casserole
Chili Macaroni Casserole is the perfect blend of hearty chili and creamy, cheesy pasta, baked to perfection in one comforting dish. With bold flavors, melty cheese, and a rich, meaty sauce, it’s an easy-to-make, family-friendly meal that fills bellies.
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Making casseroles for dinner is an easy way to make a hearty supper for your family, often without having to dirty up the kitchen too much. My family enjoys cssseroles like this one and Chicken Broccoli Rice Casserole. This is like a homemade hamburger helper, quick dinner recipe that is perfect for the whole family, even those picky eaters.
Why You'll Love This One
This family favorite chili mac and cheese casserole is super simple to toss together and even easier to customize to suit your families tastebuds. Uses affordable and simple ingredients to make a classic dish. Think changing the spices, veggies, or protein used- so many options to try out. I also love that you can make this recipe ahead of time, making it a must make for anybody who needs to meal prep
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Let's Gather The Ingredients
- Elbow macaroni: Any short cut pasta will work.
- Ground beef: I prefer ground beef but ground turkey will also work.
- Vegetables: diced onion, diced red bell pepper, green chiles, and canned tomatoes with the juices.
- Spices and herbs: cumin, chili seasoning, smoked paprika, garlic powder, oregano, cayenne powder, salt, and minced garlic clove.s
- Beef stock: Use low sodium if you prefer.
- Tomato sauce: Adds depth in flavor.
- Kidney bean: you can use light kidney beans or dark red kidney beans
- Cheese: shredded cheddar cheese
How to Make this Casserole
- Step 1: Cook macaroni to al dente according to the directions on the box. Drain pasta and set aside. Start to brown ground beef in a deep, large skillet or Dutch oven.
- Step 2: Add bell pepper and diced onion. Continue to cook ground beef until no longer pink and the veggies have started to soften. Drain off any excess grease.
- Step 3: Add cumin, chili powder, garlic powder, oregano, cayenne pepper, salt, and minced garlic to the skillet. Stir and cook a bit longer.
- Step 4: Pour beef stock, tomato sauce, green chiles, kidney beans, and diced tomatoes into the skillet and simmer.
- Step 5: Add cooked pasta into the deep skillet. Add some of the shredded cheese to the mix. Stir everything altogether.
- Step 6: Top with remainder of the shredded cheese. Reduce heat and cover with lid and let sit for a few minutes so the shredded cheese can melt on top. Serve and enjoy.
Recipe Tips
- Use Different Cheeses: Instead of cheddar, try Monterey Jack, pepper jack, or a Mexican cheese blend for extra flavor.
- Make It Spicier : Add diced jalapeños, jalapeno slices, or hot sauce for a kick.
- Swap the Protein – Use ground turkey, chicken, or even black beans or chili beans for a meatless version.
- Top It Off – Sprinkle with crushed tortilla chips, green onions, or fresh cilantro for added texture and flavor.
- Leftover chili Mac casserole can be stored in an airtight container for up to 3-4 days when kept in the fridge.
Recipe Faq's
Yes, this is a lovely meal to make ahead for meal prep. Assemble the casserole, cover and place in the fridge until ready to bake later. When ready to bake, you may want to remove the baking dish from the fridge ahead of time to come to room temperature first or just add a few extra minutes of baking time if pulling it straight from the fridge and it’s still cold.
This easy, cheesy chili Mac casserole can be a full meal in itself, but I also like to serve with slices of crusty No Knead Artisan Bread or Cornbread. You can round out this meal with a big green salad and some steamed vegetables.
More Casserole Recipes
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Chili Macaroni Casserole
Ingredients
- 2 cups elbow macaroni
- 1 pound ground beef
- 1 cup onion diced
- 1 cup red bell pepper diced
- 2 teaspoons cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ¼ teaspoon cayenne powder
- 1 ½ teaspoon salt
- 5 cloves garlic minced
- 2 cups beef stock
- 1 15 ounce can tomato sauce
- 1 15 ounce kidney beans drained
- 4 ounces green chiles
- 1 15 ounce can tomatoes not drained
- 3 ½ cups cheddar cheese shredded divided
Instructions
- Cook the pasta to al dente according to the pkg directions. Drain and set aside.
- Heat a large pot or extra-deep skillet on medium-high heat. Add the ground beef and cook for 2-3 minutes. Then add the onion and red bell peppers and cook until browned. Drain any extra fat.
- Add in the cumin, chili powder, paprika, garlic powder oregano cayenne pepper, salt and minced garlic and cook for another minute.
- Add in the beef stock, tomato sauce, kidney beans, green chiles, and diced tomatoes, simmer on medium low for 10-15 minutes.
- Fold in the cooked pasta and 2 cups of the shredded cheese until everything is coated. Sprinkle the remaining cheese on top.
- Reduce the heat to low and Place a lid or aluminum foil over the top and let it sit 5 minutes for the cheese to melt.
- Serve with crusty bread or cornbread and enjoy!
