Chili Mac Casserole

READY IN: 1hr
Recipe by Sydney Mike

The original of this somewhat spicy mac-&-cheese -- now slightly tweaked -- was found in the 2006 cookbook, Taste of Home Everyday Light Meals.

Top Review by RachelB-KY

This was really good. I didn't use elbow macaroni I used rotelle instead and more than 1 cup. I also only used a 14.5oz can of tomatoes, used chili beans and no tomato paste or chilies. I think it needed a little more salt and a lot more cheese. But, I also love salt and cheese.

Ingredients Nutrition

Directions

  1. Cook macaroni according to package directions.
  2. Meanwhile, in a large nonstick skillet, cook beef, onion & garlic over medium heat until meat is no longer pink, then drain.
  3. Preheat oven to 375 degrees F & coat a 13"x9" baking dish with nonstick cooking spray.
  4. Add tomatoes, beans, tomato paste, chilies & seasonings to beef mixture & stir to combine.
  5. Drain macaroni, then add it to the beef mixture, stirring to combine.
  6. Pour beef & macaroni mixture into the prepared baking dish, then cover & bake for 25-30 minutes or until bubbly.
  7. Uncover & sprinkle with the shredded cheese, then return to oven & bake another 5-8 minutes longer or until cheese is melted.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a