If you are craving a comforting meal that checks all the boxes of hearty, cheesy, and full of bold flavors, then this Chili Mac and Cheese Casserole Recipe will quickly become your new go-to. This dish brilliantly combines the satisfying richness of creamy mac and cheese with the spicy, meaty goodness of chili, all baked together into one irresistible casserole. Perfect for feeding a crowd or enjoying leftovers that taste just as amazing the next day, it’s a true crowd-pleaser that warms both the belly and the heart.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this comforting casserole. Each element plays an essential role, whether it’s giving the dish its creamy texture, smoky depth, or vibrant color that makes this Chili Mac and Cheese Casserole Recipe so inviting.
- Ground beef (80% lean): Provides the savory, meaty foundation critical for authentic chili flavor and satisfying protein.
- Small onion, diced: Adds sweetness and a gentle crunch that balances the richness perfectly.
- Bell pepper, diced: Brings a subtle sweetness and fresh bite to lighten the hearty chili.
- Garlic, diced: Infuses the dish with aromatic depth and warmth.
- Chili seasoning mix (1.25 oz. packet): The magical blend of spices that transforms the beef into flavorful chili—homemade or store-bought work great.
- Tomato paste (1 tbsp): Concentrates the tomatoey richness for a luscious chili base.
- Tomato sauce (8 oz.): Adds moisture and enhances the saucy texture of the casserole.
- Diced tomatoes (14.5 oz. can, undrained): Adds chunks of juicy tomato and acidity that brighten the dish.
- Chicken broth (½ cup): Keeps the chili saucy and prevents it from drying out—beef broth is a nice alternative too.
- Kidney beans (1 can, drained): Brings creaminess and fiber, making the chili heartier.
- Uncooked macaroni (2 cups): The classic pasta choice that holds up beautifully under layers of cheese and chili.
- Butter (2 tbsp): The key to a silky cheese sauce with depth.
- Flour (2 tbsp): Helps thicken the cheese sauce for the perfect creamy coating.
- Heavy cream (½ cup): Adds luscious creaminess that makes the mac and cheese irresistibly smooth.
- Milk (1 cup): Balances the cream and provides the ideal consistency for the sauce.
- Mustard powder (½ tsp): Offers a subtle tang that elevates the cheesy flavor.
- Onion powder (¼ tsp): Builds on the savory profile without overpowering.
- Salt and pepper (¼ tsp each): Classic seasonings to ensure every bite bursts with balanced flavor.
- Hot sauce (½ tsp): Adds just the right kick to complement the chili spices without overwhelming.
- Cheddar cheese, shredded (3 cups total): The star of the mac and cheese segment, melted until gooey and perfectly stretchy.
- Fresh parsley: A bright, fresh garnish that adds a splash of color and a hint of herbal freshness.
How to Make Chili Mac and Cheese Casserole Recipe
Step 1: Make the Chili
Start by browning the ground beef with diced onion, bell pepper, and garlic in a large skillet. As these ingredients cook together, their flavors meld and build the rich foundation of your chili. Sprinkle in the chili seasoning mix, then stir in tomato paste, tomato sauce, diced tomatoes with their juices, and chicken broth. Let this simmer gently so the flavors deepen and the sauce thickens up nicely. Finally, stir in the drained kidney beans for that classic chili creaminess and texture.
Step 2: Prepare the Mac and Cheese
While your chili simmers, boil the macaroni according to package instructions until just tender. Drain and set aside. In a separate saucepan, melt butter and whisk in flour to create a roux, which will thicken your cheese sauce. Slowly add the heavy cream and milk while stirring constantly, then season with mustard powder, onion powder, salt, pepper, and a dash of hot sauce. Melt in two cups of shredded cheddar cheese until silky and smooth. Toss the cooked macaroni into this creamy sauce so every noodle is gloriously coated.
Step 3: Combine the Chili and Macaroni
Fold the rich chili into the creamy macaroni mixture gently but thoroughly. This combination brings together spicy, hearty chili and ooey-gooey mac and cheese in each delicious bite. Be careful to maintain a good balance without overly stirring, so you get pockets of chili and cheese throughout.
Step 4: Bake to Perfection
Transfer the combined mixture to a casserole dish and sprinkle the remaining cheddar cheese evenly on top. Bake in a preheated oven until the cheese is melted, bubbly, and starting to turn golden. This final step melds all the incredible flavors and textures together and gives the casserole a gorgeous, inviting crust.
How to Serve Chili Mac and Cheese Casserole Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a touch of herbal brightness and vibrant green color that visually elevates this comforting casserole. For an extra splash of flavor, a dollop of sour cream or sliced jalapeños can add creaminess or heat to suit your mood perfectly.
Side Dishes
This casserole pairs wonderfully with a light green salad tossed in a tangy vinaigrette to balance the richness. Cornbread or warm crusty bread are fantastic companions too—they soak up every bit of cheesy chili sauce you can’t get enough of.
Creative Ways to Present
For a fun twist, serve the Chili Mac and Cheese Casserole Recipe in individual ramekins, topped with crushed tortilla chips or crispy fried onions. You can even add a swirl of guacamole or salsa on top for a festive Tex-Mex flair that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
This chili mac and cheese casserole keeps beautifully in an airtight container in the refrigerator for up to four days. Just make sure it’s cooled completely before storing to maintain the best texture.
Freezing
Feel free to freeze portions in freezer-safe containers for up to two months. Thaw overnight in the fridge before reheating to ensure even warming and creamy consistency retained.
Reheating
Reheat leftovers gently in the oven or microwave until warmed through. If the casserole seems a little dry, splash a bit of milk or cream before reheating to bring back that creamy, cheesy magic.
FAQs
Can I use ground turkey instead of beef in this recipe?
Absolutely! Ground turkey works well as a leaner alternative and still pairs beautifully with the chili seasoning and cheese sauce. Just brown it the same way as beef and expect a slightly milder flavor.
Is this recipe very spicy?
The heat level is mild to moderate, thanks to the chili seasoning mix and a touch of hot sauce. You can easily adjust the spiciness by increasing or decreasing the hot sauce or adding fresh jalapeños to suit your taste.
Can I make the chili and mac and cheese parts ahead of time separately?
Yes! Both components can be prepped ahead and stored in the fridge separately. When you’re ready to bake, combine them, add the cheese topping, and bake as usual for fresh-from-the-oven goodness.
What type of cheese works best for the mac and cheese?
Sharp cheddar is ideal because it melts smoothly and offers a wonderful flavor punch. You can mix in some Monterey Jack or Colby for extra creaminess if you like.
Is this recipe freezer friendly once baked?
It’s best to freeze before baking to maintain the texture and flavor. Freeze the uncooked combined casserole and then bake directly from frozen, adding extra baking time until bubbling and heated through.
Final Thoughts
This Chili Mac and Cheese Casserole Recipe is truly a labor of love that brings together the best of two classic comfort foods into one unforgettable dish. Whip it up for a family dinner, game day, or a potluck and watch it disappear in no time. I can’t wait for you to try it and make it your own cozy favorite!
Print
Chili Mac and Cheese Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 18 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This hearty Chili Mac recipe combines flavorful ground beef chili with creamy macaroni and cheese for a comforting and satisfying meal. Perfect for feeding a crowd, it features a rich mix of seasoned beef, tomatoes, kidney beans, tender macaroni, a creamy cheddar cheese sauce, and a baked cheesy topping garnished with fresh parsley.
Ingredients
Chili Ingredients
- 1 lbs. ground beef (80% lean)
- 1 small onion, diced
- ½ cup bell pepper, diced
- 3 cloves garlic, diced
- 1.25 oz. packet chili seasoning mix (or homemade chili seasoning)
- 1 tablespoon tomato paste
- 8 oz. tomato sauce
- 14.5 oz. can diced tomatoes, undrained
- ½ cup chicken broth (can substitute beef broth)
- 1 (15 oz.) can kidney beans, drained
Mac and Cheese Ingredients
- 2 cups macaroni, uncooked
- 2 tablespoons butter
- 2 tablespoons flour
- ½ cup heavy cream
- 1 cup milk
- ½ teaspoon mustard powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon hot sauce
- 1 ½ cups cheddar cheese, shredded (divided: 1 cup for sauce, ½ cup for topping)
Garnish
- Fresh parsley, chopped
Instructions
- Make the Chili: In a large skillet or pot, cook and crumble the ground beef over medium heat until browned. Drain any excess fat. Add the diced onion, bell pepper, and garlic; sauté until vegetables are softened, about 5 minutes. Stir in the chili seasoning mix, tomato paste, tomato sauce, undrained diced tomatoes, and chicken broth. Bring to a simmer, then add the drained kidney beans. Let the chili simmer gently for 20-25 minutes to develop flavors.
- Cook the Macaroni: While the chili simmers, cook the macaroni in boiling salted water according to package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly. Slowly whisk in the heavy cream and milk, ensuring no lumps form. Stir in mustard powder, onion powder, salt, pepper, and hot sauce. Continue to cook and whisk until the sauce thickens, about 3-5 minutes. Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and smooth.
- Combine Macaroni and Cheese Sauce: Add the cooked macaroni to the cheese sauce, stirring gently to coat all the pasta evenly.
- Mix Chili with Mac and Cheese: Gently fold the prepared chili into the macaroni and cheese mixture until well combined.
- Bake: Transfer the chili mac mixture to a baking dish. Sprinkle the remaining ½ cup shredded cheddar cheese evenly on top. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and sprinkle with freshly chopped parsley. Serve warm and enjoy!
Notes
- You can make your own chili seasoning mix using chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper for a homemade touch.
- Substitute the ground beef with ground turkey or a plant-based meat alternative to make it lighter or vegetarian (though then not beef chili).
- Use low-fat milk and light cream to reduce the fat content if desired.
- Adjust the amount of hot sauce according to your preferred spice level.
