This Chili Mac Casserole is one of those comfort meals I make when I want something that’s guaranteed to satisfy. It brings together everything I love in one dish, tender pasta, rich chili-seasoned beef, creamy sauce, and a thick blanket of melted cheddar cheese. As it bakes, the flavors deepen and the top turns beautifully golden and bubbly. Every bite is warm, savory, and filling, the kind of meal that feels nostalgic and comforting without being complicated. It is perfect for feeding a family, meal prepping, or bringing to the table when everyone is hungry and wants something familiar but bold.
Why You'll Love This Recipe
You will love this Chili Mac Casserole because it combines two comfort food favorites into one easy, satisfying dish. It is filling, cheesy, and packed with bold chili flavor while still being simple enough for a weeknight dinner. It reheats beautifully, feeds a crowd, and delivers that cozy homemade taste everyone craves.
Chili Mac Casserole
Ingredients
- 8 oz to 10 oz Elbow Macaroni
- 1 pound Ground Beef
- 2 cup Cheddar Cheese
- 1 Onion chopped
- 3 to 4 Garlic Cloves minced
- 1 - 14.5 oz canned Diced Tomatoes
- 1 - 8 oz canned Tomato Sauce
- 1 - 15 oz Kidney Beans drained and rinse
- 2 tablespoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Sazon Completa
- ½ teaspoon Black Pepper
- ½ cup Heavy Cream
- 2 tablespoon chopped Green Onion
Instructions
- Preheat your oven to 375°F, 190°C. Lightly grease a 9×13 inch baking dish and set aside.
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions. Drain and set aside.
- Heat a large skillet over medium heat with a drizzle of olive oil. Add the chopped onion and minced garlic. Cook for about 3 minutes until softened and fragrant.
- Add the ground beef to the skillet. Break it apart and cook for 5 to 7 minutes until fully browned. Drain excess grease if needed.
- Stir in chili powder, ground cumin, smoked paprika, sazon completa, and black pepper. Cook for 1 to 2 minutes to toast the spices.
- Add diced tomatoes, tomato sauce, and kidney beans to the skillet. Stir well and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally.
- Fold the cooked pasta into the chili mixture. Pour in the heavy cream and stir until everything is creamy and evenly coated.
- Transfer the chili mac mixture to the prepared baking dish and spread evenly. Sprinkle shredded cheddar cheese generously over the top.
- Bake uncovered for 15 to 20 minutes until the cheese is melted, bubbly, and lightly golden.
- Let the casserole rest for 5 minutes before serving. Garnish with chopped green onions if desired and enjoy warm.
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