Chili Macaroni Casserole

Homade chili mac on a cast iron skillet.

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.

Course Entrees

Cuisine American

Keyword casserole, chili mac, chili macaroni

Prep Time 10

Cook Time 45

Servings servings

Calories 574kcal

Author Wendie

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!

Notes

Any cheese will work; use your favorite.

Leftover chili Mac casserole can be stored in an airtight container for up to 3-4 days when kept in the fridge.

Nutrition