Chili Mac Casserole: A Cozy, Cheesy Weeknight Favorite

If the words “comfort food” had a mascot, Chili Mac Casserole would be wearing the crown and waving from the top of a bubbling 9×13-inch dish. This one-pan wonder blends bold chili spices with cheesy pasta goodness, and it’s about as family-friendly as dinner gets. Whether you’re juggling after-school chaos, braving cold weather cravings, or simply too tired to deal with multiple pots and pans, this casserole shows up like the hero it is.

With ground beef, beans, and tender elbow macaroni, it’s hearty enough for dad, yet cheesy enough to win over the pickiest five-year-old. Bonus? It’s totally freezer-friendly, which means it can rescue you again next week. If your dinner routine feels stuck on repeat, Chili Mac Casserole might just be your new weeknight MVP.

Table of Contents

What is Chili Mac Casserole?

Chili Mac Casserole is like the cozy mash-up of two American favorites: chili and macaroni and cheese. It’s a one-dish meal that takes the flavor punch of a classic chili—beefy, tomato-rich, and spiced just right—and marries it with the soft, satisfying chew of elbow macaroni. Then, of course, it gets crowned with a generous blanket of melted cheddar cheese.

It’s comfort food with a no-fuss attitude, perfect for busy families who need dinner on the table without drama. Think of it as the casserole cousin of that boxed stuff you used to crave in college, just 100 times tastier (and far less neon). It’s baked until bubbly, spooned up in hearty scoops, and guaranteed to have everyone going back for seconds—even the “I don’t like beans” crowd.

Reasons to Try Chili Mac Casserole

First off, let’s be real: Chili Mac Casserole checks every box a weeknight dinner should. It’s affordable (hello, pantry staples), feeds a crowd, and makes amazing leftovers. But here’s the real kicker—everyone actually likes it.

No bartering bites of broccoli, no secret peanut butter sandwiches after dinner. Just real food, real flavor, and real full bellies. Plus, it’s versatile. Want to sneak in some veggies? Toss in bell peppers or corn. Prefer ground turkey? Totally works. Forgot to thaw the beef until 4:00 pm? You’re not alone—and this recipe forgives you. It’s also a great way to ease into meal prepping since it freezes and reheats like a champ. And if you’re cooking for picky eaters, chili mac feels familiar but exciting. Basically, it’s the casserole that has your back, even on the wildest Wednesday night.

Ingredients Needed to Make Chili Mac Casserole

• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 2 cups elbow macaroni, uncooked
• 2 cups shredded cheddar cheese
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups water

Instructions to Make Chili Mac Casserole

Cooking Chili Mac Casserole is much easier than it sounds, and this step-by-step guide will walk you through every single part with helpful tips to make sure it turns out just right. Whether you’re a busy mom trying to get dinner done between soccer practice and homework, or just someone craving a cheesy, cozy classic, follow these detailed directions to make it smooth sailing from prep to plate.

Step 1: Preheat Your Oven and Prep the Dish

Start by preheating your oven to 375°F (190°C). This is a great time to get your baking dish ready, too. Use a standard 9×13-inch baking dish, and grease it lightly with butter or a bit of oil to keep the pasta from sticking. If you’re unsure which baking dishes are best or want to stock your kitchen with a few essentials, check out our guide on bakeware basics for casseroles.

Step 2: Brown the Ground Beef with Onion and Garlic

In a large skillet over medium heat, cook 1 pound of ground beef until it starts to brown. Add in 1 diced onion and 2 cloves of minced garlic, then sauté everything together. Stir frequently to avoid burning the garlic and make sure the meat is fully browned and the onions turn soft and slightly golden. If you’re using a leaner meat like ground turkey or plant-based crumbles, just keep an eye on moisture—add a splash of olive oil if things get too dry. You can read about ground beef substitutions here if you’re looking for healthier or vegetarian options.

Step 3: Add in the Chili Base Ingredients

Once your beef mixture is cooked through, it’s time to turn up the flavor. Stir in the 15 oz can of kidney beans (drained), 15 oz diced tomatoes (with juice), and 8 oz tomato sauce. Now bring in the spice squad: 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon salt, and ½ teaspoon black pepper. Mix everything thoroughly so the seasoning coats all the beef and beans evenly. If you like it spicy, feel free to add a pinch of cayenne or some crushed red pepper flakes.

Step 4: Mix in Uncooked Macaroni and Water

Here’s where the magic happens. Stir in 2 cups of uncooked elbow macaroni and 2 cups of water directly into the skillet. No need to pre-boil the pasta (yes, really)—it’ll soak up all the rich flavors while baking. This shortcut saves time and dishes, and gives the casserole that perfectly soft, just-slightly-chewy pasta bite. If you want to experiment with other shapes, like shells or rotini, make sure they have a similar cook time. Check out our post on easy pasta swaps for guidance.

Step 5: Transfer Everything to Your Baking Dish

Carefully pour the combined mixture into your greased baking dish. Spread it out with a spatula so it’s evenly distributed. Cover the dish tightly with aluminum foil—this traps in the steam and helps the pasta cook through. Don’t worry if it looks a little soupy right now; it will thicken beautifully in the oven.

Step 6: Bake Covered for 45 Minutes

Place the dish in your preheated oven and bake, covered, for 45 minutes. During this time, the pasta will absorb the water, the flavors will mingle, and the casserole will come together into one cozy, hearty masterpiece. If you’ve made any additions like bell peppers, zucchini, or mushrooms, this is when they’ll get tender and release their natural sweetness into the mix.

Step 7: Add Cheese and Finish Baking

Once the 45 minutes are up, remove the foil (careful—it’s hot and steamy!). Sprinkle 2 cups of shredded cheddar cheese generously across the top. Return the dish to the oven uncovered and bake for another 15 minutes, or until the cheese is bubbly and golden-brown in spots. Want to mix it up? Try using Colby Jack, pepper jack, or mozzarella for a different cheese profile. For more tips on melting cheeses and flavor combos, check out our cheesy casserole collection.

Step 8: Let It Rest Before Serving

Once out of the oven, don’t dive in just yet. Let the casserole rest for 5 minutes. This helps it firm up a bit and makes it easier to scoop and serve without falling apart. Trust me—it’s worth the short wait. Serve it with a side salad or some crusty garlic bread and you’ve got a full meal with barely any fuss.

What to Serve with Chili Mac Casserole

This dish is basically a whole meal, but if you’re feeling fancy (or need to stretch it for guests), a simple green side salad adds a fresh crunch. Something like a quick chopped romaine salad or even slaw with a vinegary tang cuts through the richness nicely. For bread lovers, a slice of warm, crusty garlic bread is the perfect mop for any leftover sauce. And if you’ve got a few minutes, make some roasted broccoli or corn on the cob. Want more cozy comfort? Try pairing it with our cheesy mac and cheese meatloaf casserole—yes, it’s carb-heavy, but oh-so-satisfying.

Key Tips for Making Chili Mac Casserole

• Don’t pre-cook the pasta. It may feel wrong, but trust the process—the uncooked macaroni absorbs the flavorful liquid as it bakes.
• Use freshly shredded cheese for the best melt and texture. Pre-shredded works, but it’s coated in anti-caking agents that can mess with the creaminess.
• Customize with add-ins like corn, green chilies, or bell peppers to sneak in extra veggies.
• Make it spicy by adding jalapeños or a pinch of cayenne if your crowd can handle heat.
• Double the batch and freeze one! Future You will be thrilled.

Storage and Reheating Tips for Chili Mac Casserole

Got leftovers? Lucky you! Chili Mac Casserole keeps beautifully. Let it cool completely, then transfer to airtight containers. Store in the fridge for up to 4 days. For freezing, divide into meal-size portions and store in freezer-safe containers or zip-top bags for up to 3 months. To reheat, microwave individual servings (covered with a damp paper towel) for 2-3 minutes, stirring halfway through. For larger portions, bake at 350°F for about 20-25 minutes until heated through. If it looks dry, add a splash of broth or water before reheating. And hey, it makes an awesome next-day lunch—maybe even better than the first round.

FAQs

Can I make this with ground turkey or chicken?
Absolutely. Ground turkey or chicken works just fine. Just don’t skip the spices—they carry the flavor.

Can I make it vegetarian?
Yes! Swap the ground beef for more beans or a plant-based crumble. Lentils also work in a pinch.

Will gluten-free pasta hold up?
It can, but watch your bake time. Gluten-free pasta sometimes cooks quicker and can get mushy.

Can I prep this ahead of time?
You sure can. Assemble everything (up to the cheese step), refrigerate it, then bake when ready.

What if I don’t have cheddar?
No problem—Monterey Jack, Colby, or even a little pepper jack can work in a pinch.

Final Thoughts

If your weeknight dinner lineup needs a dependable sidekick, Chili Mac Casserole is ready for the job. It’s fast, filling, budget-friendly, and straight-up comforting. Whether you’re feeding a big family or just want to cozy up with a bowl and a good show, this dish brings all the nostalgic vibes without a lot of work. And once you’ve tried it, don’t be surprised if it becomes a regular in your rotation. For more no-fuss family favorites, check out our easy dump and bake casseroles and hearty beef pasta bakes on the blog.

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