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Chili Mac Casserole

A delightful dish bringing together the comforting flavors of chili and mac and cheese, perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef You can use turkey or plant-based protein for a lighter option.
  • 1 can (15 oz) kidney beans Can be swapped for black beans if desired.
  • 1 can (15 oz) diced tomatoes Choose fire-roasted for extra smoky flavor.
  • 1 can (8 oz) tomato sauce Look for low-sodium options.
  • 1 cup elbow macaroni Can be substituted with whole grain or gluten-free pasta.
  • 1 cup shredded cheddar cheese Mozzarella or pepper jack could also work.
  • 1 tablespoon chili powder Add more for a spicier touch.
  • to taste Salt and pepper Essential for enhancing all flavors.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet over medium heat, brown the ground beef.
  3. Once browned, drain excess fat and return the skillet to heat.
  4. Stir in the kidney beans, diced tomatoes, tomato sauce, chili powder, salt, and pepper. Allow the mixture to simmer for about 5 minutes.
  5. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
  6. Combine the cooked macaroni with the chili mixture in the skillet, stirring to combine all flavors.
  7. Transfer everything to a greased baking dish and sprinkle the shredded cheddar cheese on top.
  8. Bake in the preheated oven for about 20 minutes or until the cheese is melted and bubbling.
  9. Let it cool for a few minutes before serving.

Notes

Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat in the oven or microwave.