Chili Mac & Cheese Casserole combines all your favorite classics! Macaroni and cheese & chili in a casserole form — what more could you ask for? This dish includes tender ground beef, hearty kidney chili beans, and melted cheese for a meal that will leave you feeling full and happy. Make Chili Mac & Cheese Casserole for the perfect mixture of the best comfort and indulgence foods!
Ingredients
- 1 (16-ounce) box elbow pasta
- 2 pounds ground beef
- 1 medium yellow onion, diced
- 1 teaspoon garlic, minced
- 1 (28-ounce) can petite diced tomatoes, drained
- 2 (16-ounce) cans kidney chili beans in mild sauce
- 2 (1-ounce) packets chili seasoning
- salt, optional, to taste
- pepper, optional, to taste
- 2 cups cheddar cheese, shredded, divided
- fresh parsley, optional, to taste, chopped, for garnish
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Cook the pasta according to the package directions until al dente.
Step 3 –Drain the pasta and set it aside.
Step 4 –In a Dutch oven, brown the ground beef over medium-high heat, while crumbling, until no pink remains, about 5 minutes.
Step 5 –Transfer the beef to a plate and drain the Dutch oven of fat.
Step 6 –In the same pot, sauté the onions and the garlic until fragrant, about 2 minutes.
Step 7 –Add in the cooked beef, the tomatoes, the chili beans, and the chili seasoning.
Step 8 –Season with the salt and the pepper, as needed.
Step 9 –Reduce the heat to medium and simmer the tomato mixture for 5 minutes.
Step 10 –Add the cooked pasta and 1 cup of the cheddar cheese to the chili. Mix well.
Step 11 –Transfer the chili mixture to a 9×13-inch casserole dish.
Step 12 –Top with the remaining cheese.
Step 13 –Bake until the cheese has melted, about 10 minutes.
Step 14 –Serve topped with the chopped parsley.
