🍲 Baked Chili Mac Casserole

A hearty, cheesy, and comforting baked pasta dish that combines rich beef chili
with tender macaroni and melted cheese. Perfect for family dinners, potlucks,
or easy meal prep!

Ingredients

• 12 oz (340 g) elbow macaroni
• 1 lb (450 g) ground beef
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil

Instructions

1. Preheat the Oven: Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook the Pasta: Boil salted water and cook macaroni until al dente. Drain and set aside.
3. Prepare the Chili Base: Heat olive oil in a skillet over medium heat.
   Add onion and cook 3–4 minutes until softened.
   Stir in garlic and cook 30 seconds.
4. Brown the Beef: Add ground beef and cook until browned, breaking apart as it cooks. Drain excess fat.
5. Add Seasonings & Tomatoes: Stir in chili powder, cumin, paprika, oregano, salt, and pepper.
   Add tomato paste, tomato sauce, diced tomatoes, kidney beans, and beef broth.
   Simmer 10–15 minutes until slightly thickened.
6. Combine Pasta and Chili: In a large bowl, mix cooked macaroni with the chili mixture until evenly coated.
7. Assemble the Casserole: Pour mixture into prepared baking dish.
   Sprinkle cheddar and mozzarella evenly over the top.
8. Bake: Bake uncovered for 20–25 minutes until cheese is melted and bubbly.
9. Rest & Serve: Let rest 5 minutes before serving. Garnish with parsley or green onions if desired.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze for up to 2 months.
• Reheat at 350°F (175°C) or microwave until heated through.