Baked Chili Mac Casserole

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

How To Make Baked Chili Mac Casserole

1. Cook the Pasta
2. Bring a large pot of salted water to a boil.
3. Cook macaroni until just al dente (slightly firm).
4. Drain and set aside.
5. Prepare the Chili Base
6. In a large skillet over medium heat, cook ground beef until browned.
7. Drain excess fat if needed.
8. Add diced onion and cook 3–4 minutes until softened.
9. Stir in garlic and cook 30 seconds.
10. Build the Flavor
11. Add kidney beans, diced tomatoes, tomato sauce, and tomato paste.
12. Stir in chili powder, cumin, paprika, oregano, salt, pepper, and cayenne.
13. Simmer uncovered for 8–10 minutes until slightly thickened.
14. Combine Pasta & Chili
15. Preheat oven to 375°F (190°C).
16. In a large mixing bowl (or directly in an oven-safe skillet), combine cooked pasta with the chili mixture.
17. Stir until evenly coated.
18. Assemble & Bake
19. Transfer mixture to a greased 9×13-inch baking dish.
20. Sprinkle cheddar and mozzarella evenly over the top.
21. Bake uncovered for 15–20 minutes, until cheese is melted and bubbly.
22. Rest & Serve
23. Let casserole sit for 5 minutes before serving.
24. Garnish with parsley if desired.