Why You’ll Love Chili Mac Casserole Recipe

This recipe hits all the right notes: it’s simple to prepare, uses familiar ingredients, and delivers serious comfort food vibes. The combination of seasoned beef and pasta with melted cheese on top makes it a crowd‑pleaser—perfect when you want a satisfying dinner without a lot of fuss. Plus, you can easily customize it (swap pasta shapes, add beans, change the cheese), and it reheats well—making it a smart choice for leftovers too.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup elbow macaroni (uncooked)
2 pounds ground beef
1 small onion, diced
1 tablespoon minced garlic
28 oz canned diced tomatoes
6 oz tomato paste
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon cumin
¼ teaspoon pepper
2 cups shredded Colby‑Jack cheese

Directions

Preheat the oven to 350°F (175°C) and prepare a 9 × 13‑inch casserole dish with nonstick cooking spray.
Cook the pasta according to package directions, then drain and set aside.
In a large pot, sauté the diced onion and minced garlic over lower heat for 1‑2 minutes (this helps prevent the garlic from burning). Then add the ground beef and cook until browned and crumbled.
Stir in the diced tomatoes and tomato paste, then season with chili powder, salt, cumin, and pepper.
Add the cooked and drained macaroni to the beef‑tomato mixture and stir well. Then mix in 1 cup of the shredded cheese until it melts into the mixture.
Transfer everything into the prepared casserole dish, then top with the remaining shredded cheese.
Bake for about 30 minutes, or until the cheese is melted and bubbly.

Servings and timing

Servings: 8
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

Add beans: If you’d like, stir in one drained and rinsed can of kidney beans or chili beans at the stage when you add the tomatoes.
Change the pasta shape: Use rotini, shells, or penne instead of elbow macaroni for a different texture.
Swap the cheese: Try cheddar, Monterey Jack, or a Mexican‑blend cheese for a twist.
Spice it up: Increase the chili powder or add a pinch of cayenne pepper for some heat.
Vegetarian version: Replace the ground beef with cooked lentils or a plant‑based crumbled substitute and use a vegetarian cheese.

Storage/Reheating

Refrigerator: Store leftovers in a covered container in the fridge for up to 7 days.
Reheating: Preheat the oven and reheat the casserole for about 20 minutes. If you like, add extra cheese on top before baking.
Freezing: This casserole freezes well. Place in an airtight freezer‑safe container and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator, then bake for about 30 minutes until heated through.

FAQs

What can I serve with this casserole?

Sides like garlic green beans, a crisp broccoli salad, or creamy corn complement this rich dish nicely.

Can I use a different ground meat?

Yes—you can substitute ground turkey, chicken, or even a plant‑based ground meat if you prefer.

What if I don’t have Colby‑Jack cheese?

No problem—cheddar, Monterey Jack, or any good melting cheese works fine.

Can I make this ahead of time?

Absolutely. You can prepare the mixture up to the point of baking, then refrigerate and bake when needed. Just adjust the bake time if it’s starting cold from the fridge.

Is this dish spicy?

As written, it’s mildly seasoned with chili powder and cumin. If you like more heat, increase the chili powder or add cayenne pepper to taste.

How do I know when it’s done baking?

It’s done when the cheese on top is fully melted and slightly bubbly. The internal mixture should be hot throughout.

Can I reduce the meat or increase the veggies?

Yes. You could use fewer pounds of beef and add cooked vegetables like bell peppers or mushrooms for a more veggie‑forward version.

What size casserole dish should I use?

A 9 × 13‑inch dish is recommended, but any similar‑sized baking dish will work.

Can I skip the baking step and just serve it from the pot?

Yes, you could skip the casserole dish and baking step, serving it straight from the pot once everything is combined and the cheese is melted—though the baked top adds extra texture.

Will it reheat well in the microwave?

Yes—though reheating in the oven preserves texture better (cheese stays melty and top stays crispier). If using a microwave, stir midway and cover to retain moisture.

Conclusion

This Chili Mac Casserole brings together simple ingredients into a flavorful and satisfying meal that ticks the boxes for comfort, ease, and crowd‑pleasing appeal. Whether you’re feeding a hungry family, prepping ahead for busy nights, or looking for a hearty dish that warms you up, this recipe is a smart go‑to. Enjoy!