This Chili Mac and Cheese Casserole is the kind of cozy, satisfying meal that makes everything better.
It’s cheesy, hearty, and loaded with flavor—like if chili and mac and cheese had a delicious baby.
I’ve made this on rainy nights, busy weeknights, and even for potlucks. It’s always a hit, and the leftovers might be even better the next day.
Why I Love This Recipe
This recipe reminds me of Sunday nights growing up. My mom used to pull together simple ingredients and somehow create a dinner that felt like a hug. I’ve made it so many times since, and it’s still a go-to when I want something cozy and satisfying with no fuss. It hits all the right notes — cheesy, hearty, and just a little spicy.
- One-pan comfort food — less cleanup!
- Super budget-friendly
- You can prep it ahead of time
- Feeds a crowd
- Just feels like home
What You’ll Need
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef (80/20)
- 2 tablespoons tomato paste
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups elbow macaroni, uncooked
- 2 cups beef broth
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 tablespoon unsalted butter
- Optional: chopped green onions or parsley for topping
Pro Tips
- Don’t overcook the pasta—it finishes in the oven
- Drain the beef to keep the casserole from getting greasy
- Mix the cheese in while it’s hot so it melts smoothly
- Let it rest 5–10 minutes before serving to help it set
- Add crushed tortilla chips on top before baking for crunch
Tools You’ll Need
- Large deep skillet
- Wooden spoon
- 9×13 casserole dish
- Box grater
- Measuring cups and spoons
- Cutting board and knife
Substitutions and Variations
- Ground turkey or plant-based crumbles instead of beef
- Black beans instead of kidney beans
- Add diced bell peppers with the onion
- Use pepper jack or Colby instead of cheddar
- Add a dash of hot sauce for more heat
Make Ahead Tips
You can cook the chili part (through adding the pasta and broth) up to a day ahead. Store in the fridge, then reheat and mix in cheese before baking.
Cooking Instructions
Step 1: Sauté onion and garlic
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 small diced yellow onion and sauté for 3 minutes until it softens. Stir in 2 minced garlic cloves and cook for another 30 seconds.
Step 2: Brown the beef
Add 1 pound ground beef to the skillet. Break it up with a spoon and cook until browned and no longer pink, about 5–7 minutes. Drain the excess grease.
Step 3: Add spices and tomato paste
Stir in 2 tablespoons tomato paste, 2 teaspoons chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, and a pinch of salt and pepper. Cook for 2 minutes to bloom the spices.
Step 4: Add tomatoes and beans
Pour in 1 (14.5 oz) can diced tomatoes and 1 (15 oz) can drained and rinsed kidney beans. Stir to combine and simmer for 5 minutes.
Step 5: Add macaroni and broth
Stir in 2 cups uncooked elbow macaroni and 2 cups beef broth. Bring to a simmer, cover, and cook for 10 minutes, stirring halfway, until the pasta is just tender.
Step 6: Stir in cheese and butter
Turn off the heat. Stir in 2 cups shredded sharp cheddar cheese, ½ cup shredded mozzarella, and 1 tablespoon butter until melted and creamy.
Step 7: Transfer to baking dish and bake
Pour the mixture into a greased 9×13 casserole dish. Sprinkle a little extra cheddar on top if you like. Bake at 375°F for 15 minutes until bubbly and golden on top.
Step 8: Garnish and serve
Let cool for 5 minutes. Top with chopped green onions or parsley if you want, then serve warm.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven. Add a splash of broth or water if it gets too thick. You can also freeze it for up to 2 months—just thaw and reheat when ready
Makes
6–8 servings
Time
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Macros (Per Serving – based on 8 servings)
Calories: 480
Protein: 28g
Fat: 23g
Carbs: 38g
Fiber: 6g
Sugar: 5g
Why This Recipe Works (Quick Science)
Simmering the pasta directly in the chili lets the noodles soak up all the flavor, and the starch from the pasta helps the sauce get thick and creamy. Adding the cheese off the heat keeps it from breaking or getting grainy.
Common Mistakes
- Overcooking the pasta – It’ll get mushy after baking if it’s too soft when added
- Not draining the beef – Too much grease makes it heavy
- Adding cheese on heat – Can cause clumping instead of smooth melt
- Forgetting to season – Don’t skip tasting before baking
What to Serve With
- Garlic bread or cornbread
- Simple green salad with ranch or vinaigrette
- Roasted broccoli or green beans
- Pickled jalapeños on the side for extra kick
FAQ
Can I make this meatless?
Yes! Use plant-based crumbles or extra beans instead of beef.
Can I use another pasta shape?
Sure—just use something small like shells or rotini so it cooks evenly.
Can I make this ahead of time?
Yes. You can prep the filling ahead, then bake it right before serving.
Is it spicy?
Mild! You can add more chili powder or hot sauce if you like heat.
Can I freeze it?
Yes, just cool completely before freezing in an airtight container.