Chili Macaroni Casserole

why make this recipe

Chili Macaroni Casserole is warm, simple, and filling. It uses common pantry items and cooks fast. It feeds a family and tastes good the next day. It is a one-dish meal that saves time and dishes.

introduction

This casserole mixes chili flavors with macaroni and cheese. You can make it on weeknights or bring it to a potluck. It is easy to change with what you have on hand. For another simple casserole idea, see Slow Cooker Cowboy Casserole.

how to make Chili Macaroni Casserole

1. Brown the beef with onion and garlic. Drain fat.
2. Add beans, tomatoes, tomato sauce, spices, and water. Simmer briefly.
3. Cook the macaroni and drain.
4. Mix macaroni and chili. Put in a greased baking dish.
5. Top with cheese and bake until bubbly.
6. Let cool a few minutes, then serve.

Ingredients :

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 2 cups elbow macaroni
• 1 cup shredded cheddar cheese
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup water

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, brown the ground beef with the chopped onion and minced garlic until the meat is cooked through. Drain excess fat.
3. Stir in the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper. Simmer for about 5 minutes.
4. In a large pot, cook the elbow macaroni according to package instructions. Drain and set aside.
5. Combine the cooked macaroni with the chili mixture and mix well.
6. Pour the mixture into a greased baking dish and top with shredded cheddar cheese.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. Let cool for a few minutes before serving.

how to serve Chili Macaroni Casserole

Serve hot from the oven. Add a side salad or steamed vegetables. Top with chopped green onions, sour cream, or extra cheese. For a different touch, try serving with crusty bread. You can also pair it with other comfort casseroles like Slow Cooker Cowboy Casserole at a family meal.

how to store Chili Macaroni Casserole

• Cool the casserole to room temperature.
• Cover tightly with foil or put in an airtight container.
• Store in the fridge for up to 3-4 days.
• To freeze, place in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
• Reheat in the oven at 350°F (175°C) until hot, or microwave in a covered dish.

tips to make Chili Macaroni Casserole

• Brown the beef well for extra flavor.
• Drain the cooked pasta well so the casserole is not watery.
• Use mild or hot chili powder to match your taste.
• Add a splash of beef broth instead of water for richer flavor.
• If you like a crisp top, broil the cheese for 1-2 minutes at the end (watch closely).

variation (if any)

• Make it with ground turkey or chicken instead of beef.
• Use black beans or pinto beans in place of kidney beans.
• Stir in corn or bell peppers for more vegetables.
• Mix in some cream cheese for a creamier texture.
• Top with crushed tortilla chips for crunch.

FAQs

Q: Can I make this without meat?
A: Yes. Use extra beans, lentils, or a meat substitute. Cook them the same way.

Q: Can I use a different pasta?
A: Yes. Small pasta like rotini or shells works well. Adjust cooking time to package instructions.

Q: How can I make it less spicy?
A: Use less chili powder and leave out hot peppers. Add a little sugar or milk to soften the heat.

Q: Can I prepare this ahead of time?
A: Yes. Mix the cooked pasta and chili, cover, and chill. Bake when ready, adding a few extra minutes if cold.

Conclusion

For another take on chili-mac style dishes, see this Chili Mac and Cheese Recipe.

Chili Macaroni Casserole

Chili Macaroni Casserole is a warm, simple, and filling one-dish meal that combines chili flavors with macaroni and cheese, perfect for weeknights or potlucks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 2 cups elbow macaroni
• 1 cup shredded cheddar cheese
• 1 teaspoon chili powder adjust for spice preference
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup water

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, brown the ground beef with the chopped onion and minced garlic until the meat is cooked through. Drain excess fat.
3. Stir in the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper. Simmer for about 5 minutes.
4. In a large pot, cook the elbow macaroni according to package instructions. Drain and set aside.
5. Combine the cooked macaroni with the chili mixture and mix well.

Baking

1. Pour the mixture into a greased baking dish and top with shredded cheddar cheese.
2. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
3. Let cool for a few minutes before serving.

Notes

Serve hot with a side salad or steamed vegetables. Top with chopped green onions, sour cream, or extra cheese. Consider pairing with crusty bread.