Go Back

Chili Macaroni Casserole

A comforting and hearty dish featuring layers of chili and cheesy macaroni, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups elbow macaroni The classic choice for that perfect bite and texture.
  • 1 pound ground beef (or turkey) Adds a savory depth; choose lean meat for a healthier option.
  • 1 can (15 oz) kidney beans Drained and rinsed; feel free to swap with black beans.
  • 1 can (14 oz) diced tomatoes Adds juicy flavor that complements the spices beautifully.
  • 2 cups shredded cheddar cheese Opt for a sharp variety for an extra kick!
  • 1 packet (1 oz) chili seasoning Provides that warm, spicy profile—homemade blends work too!
  • 1 cup sour cream Can substitute with Greek yogurt for a lighter option.
  • to taste salt & pepper Essential for balancing flavors.

Method
 

Preparation
  1. In a large pot, bring salted water to a boil and cook the elbow macaroni al dente according to package instructions. Drain and set aside.
  2. In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it into crumbles.
  3. Stir in the diced tomatoes, kidney beans, chili seasoning, salt, and pepper. Let this mixture simmer for about 5-7 minutes.
  4. Add the cooked macaroni and sour cream to the skillet, stirring gently until all ingredients are well combined.
  5. Transfer the mixture into a greased baking dish and sprinkle the shredded cheddar cheese generously on top.
Baking
  1. Place the dish in a preheated oven (350°F) and bake for 20-25 minutes or until the cheese is melted and bubbling.
  2. Once out of the oven, let it cool for a few minutes before serving.

Notes

Tips: Add jalapeños for a spicy kick or substitute meat with lentils for a vegetarian version. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.