Name: Baked Chili Mac Casserole Recipe
Prep time: 10 min
Cook time: 95 min
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (or use ground turkey for a lighter meal); 1 large onion (chopped); 2 jalapeno peppers (chopped); 1 small bell pepper (or sweet pepper, chopped); 1 spicy chili pepper (chopped); 4 cloves garlic chopped; 2 cans red kidney beans; 28 ounces fire roasted tomatoes ((2 14-ounce cans)); 3 tablespoons chili powder ((I love a mix of ancho powder and guajillo powder)); 1 tablespoon salt; 1 teaspoon freshly ground cumin; 1 teaspoon red chili flakes; 8 ounces dry weight elbow pasta noodles (or use macaroni or any other smaller noodles); 2 cups shredded Cheddar cheese (or use any melty cheese, like pepper jack, or a mixture of cheeses); FOR SERVING: Sliced roasted peppers (spicy chili flakes, fresh chopped parsley or cilantro)

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This baked chili mac casserole is easy to make and loaded with flavor, the perfect mix of comforting macaroni noodles, meaty chili, and lots of cheese. You'll also love my one-pot chili mac and cheese!

Baked Chili Mac and Cheese Casserole Recipe

Have you ever tried baked chili mac and cheese? If you haven't, you're in for the comfort food experience of your life. I make a lot of chili recipes in the Chili Pepper Madness kitchen.

I make big pots of the stuff so I can have leftover chili for lunch or dinner. The great thing about leftover chili is repurposing it into wonderful dishes like this.

It's a little bit decadent with all that cheese and noodles, but hey, everyone needs a little comfort food in their lives now and then, right? I know I do!

Let's talk about how to make baked chili mac casserole, shall we?

Baked Chili Mac Casserole Ingredients Needed

FOR THE CHILI
Olive Oil.
Ground Beef. Use ground turkey for a leaner version.
Onion and Garlic.
Chili Peppers. I'm using jalapeno pepper, serrano pepper, and bell pepper for substance. Use your favorites for a heat level you prefer.
Beans. Red kidney beans are great, though you can use pinto beans, black beans, or a mix.
Fire Roasted Tomatoes. Sub in fresh tomatoes, or use diced tomatoes, crushed tomatoes, or tomato sauce.
Chili Seasonings. Ancho powder and guajillo powder are two of my favorites, though you can use your favorite chili powder blend. Also, fresh ground cumin, salt and black pepper. And red chili flakes for some spiciness.
FOR THE BAKED CHILI MAC CASSEROLE
Elbow Pasta Noodles. Or use macaroni or any other smaller noodles.
Shredded Cheese. I'm using Cheddar cheese for my chili mac, but you can use any melty cheese, like pepper jack, Monterey jack, or a mixture of cheeses. Use your favorites.
For Serving. Sliced roasted peppers, spicy chili flakes, fresh chopped parsley or cilantro

How to Make Baked Chili Mac Casserole - the Recipe Method

First, make the chili by cooking down the ground beef, onion, peppers, and garlic. Then, add the tomatoes and cook to break them down.

Add the beans and spices, then simmer to develop the flavor.

Boil the noodles, mix them into the chili, then pour the mixture into a large casserole dish or baking dish. You can do this all in one oven-safe pot as well, like a Dutch oven.

Top with cheese and bake for 15 minutes until the cheese is melted. So good!

Mike spreading cheese onto his Baked Chili Mac Casserole

Garnish and serve!

Boom! That's it, my friends! Baked chili mac and cheese casserole is nice and cheesy and really it's some crazy awesome comfort food at its finest. Grab yourself a bowl! I love this stuff.

Baked Chili Mac Casserole, ready to serve

Recipe Heat Factor

You can make this casserole dish with any level of chili, from mild chili to extra hot and spicy chili. I include a lot of chili powders as well as spicy peppers in my homemade chili recipes, but you can adjust the heat to your own preferred level. No need to go TOO crazy.

Recipe Tips & Notes

Use Leftover Chili. This recipe is perfect for leftover chili. I always make an extra large pot of chili for me and Patty and save part of it for later in the week, or I freeze it. When we're ready to eat, I just mix up the leftover chili in a baking dish with cooked noodles, top it with melty cheese, then bake it up. Super easy meal for during the week, done in 30 minutes or less!

Baking Dish. Most of the time I use a casserole dish for this recipe, but it also works great in a Dutch oven or a large cast iron pan. Anything that is oven safe will work.

Storage & Leftovers

You can store any leftover baked chili mac casserole in a sealed container in the refrigerator for up to 5 days. To enjoy it again, simply reheat it over medium heat in a pot on the stovetop.

I do not recommend freezing it, as it can affect the texture of the noodles.

Try This With Some of My Popular Chili Recipes

Mike serving a scoop of Baked Chili Mac Casserole

Try my homemade nacho cheese, too!

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Baked Chili Mac Casserole Recipe

This baked chili mac casserole is easy to make and loaded with flavor, the perfect mix of comforting macaroni noodles, meaty chili, and lots of cheese.

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Course: Main Course

Cuisine: American

Keyword: chili, noodles, one pot, pasta, recipe, spicy

Prep Time: 10

Cook Time: 1 35

Calories: 353kcal

Author: Mike Hultquist

Servings:

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5 from 3 votes

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Ingredients

FOR THE CHILI

1 tablespoon olive oil
1 pound ground beef or use ground turkey for a lighter meal
1 large onion chopped
2 jalapeno peppers chopped
1 small bell pepper or sweet pepper, chopped
1 spicy chili pepper chopped
4 cloves garlic chopped
2 cans red kidney beans
28 ounces fire roasted tomatoes (2 14-ounce cans)
3 tablespoons chili powder (I love a mix of ancho powder and guajillo powder)
1 tablespoon salt
1 teaspoon freshly ground cumin
1 teaspoon red chili flakes

FOR THE BAKED CHILI MAC CASSEROLE

8 ounces dry weight elbow pasta noodles or use macaroni or any other smaller noodles
2 cups shredded Cheddar cheese or use any melty cheese, like pepper jack, or a mixture of cheeses
FOR SERVING: Sliced roasted peppers spicy chili flakes, fresh chopped parsley or cilantro

Instructions

FOR THE CHILI

First, heat the oil in a large pot and add the ground beef or turkey, onion and peppers. Cook them down about 10 minutes, or until the meat is cooked through and the vegetables are softened.
Add the garlic and cook another minute, stirring.
If using fresh tomatoes, chop them and add them to the pot. Cook about 10 minutes to let them break down. If using canned fire roasted tomatoes, just add them to the pot and go to the next step.
Add the kidney beans and seasonings and give it all a good stir.
Bring to a boil, then reduce the heat to a simmer. Cook the chili on low for at least 1 hour to let the flavors develop, stirring every now and then. Adjust for seasonings if you wish.

FOR THE CHILI MAC

Preheat oven to 350 degrees F (175 C)
Boil the noodles in lightly salted water until al dente. Drain.
Mix the noodles with the chili, then pour the mixture into a large baking dish or casserole dish.
Top with cheese and bake for 15 minutes until the cheeses are nice and melted.
Garnish and serve!

Notes

NOTE: This is an easy one-pot meal. I usually use a simple casserole dish for this recipe, but you can easily make it in a Dutch oven or any large oven-safe pan, like a cast iron pan.

CHILI POWDERS: If you have a hard time finding ancho and guajillo powders, use your favorite chili powder blend instead.

Nutrition Information

Calories: 353kcal Carbohydrates: 27g Protein: 18g Fat: 19g Saturated Fat: 9g Cholesterol: 56mg Sodium: 1111mg Potassium: 332mg Fiber: 3g Sugar: 5g Vitamin A: 2156IU Vitamin C: 28mg Calcium: 229mg Iron: 3mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.