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:

1. Cook the pasta: Preheat oven to 375°F. Boil macaroni in salted water until just al dente, then drain.
2. 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.
3. 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.
4. Combine: Stir the cooked macaroni into the chili mixture until evenly coated. Transfer to a greased 9×13-inch baking dish.
5. Add cheese & bake: Sprinkle cheddar and mozzarella over the top. Bake uncovered for 15–20 minutes, until the cheese is melted and lightly golden.
6. 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.