Chili Mac Casserole

"The original of this somewhat spicy mac-&-cheese -- now slightly tweaked -- was found in the 2006 cookbook, Taste of Home Everyday Light Meals."
 
Download
photo by Tamaradunn photo by Tamaradunn
photo by Tamaradunn
photo by loof751 photo by loof751
photo by KateL photo by KateL
photo by KateL photo by KateL
photo by TheGrumpyChef photo by TheGrumpyChef
Ready In:
1hr
Ingredients:
13
Serves:
10
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. Made this for Zaar Alphabet Soup tag game and DH and I really like this. I did cut it down for the two of us, used more pasta per some reviews, used a can of rotel tomatoes (which I liked the spice of) and used some adzuki beans which I had leftover from cooking them up the other day. Otherwise I followed the recipe. Next time I will add some corn but we really enjoyed this for dinner with a green salad and some french bread. Thank you for posting.
     
  3. I doubled this recipe and used two 9 x 13 pans . I skipped the chilis and the tomato paste by seasoning to taste. From kids to adults it was greatly loved and will be made again.
     
  4. Multi-generational winner! Yes, it could be spicier, but this tasted great as written, and can be enjoyed by kids and elderly on medicines as well. This differed from my treasured Chili Mac in a can, but it was BETTER! Please refer to my full-pan photo to see how much room is left of a 9x13 pan. ( If you need more, I recommend doubling the recipe and using a disposable pan (14x11 1/2x2) for a buffet and cook for 30-35 minutes before adding cheese and cooking 10 minutes more.) This has the minimum amount of macaroni for this recipe, so it can be stretched further by using more pasta if desired. One to repeat, and share. Thanks for sharing this recipe. Made for Zaar Stars Tag.
     
  5. This was a excellent receipe, followed the receipe word for word, came out great!! Will make this receipe again, Thanks
     
Advertisement

Tweaks

  1. I made this instead of my usual go to chili mac. This was easy to put together and a tastey casserole. I used more macaroni, closer to 3 cups of large elbow and less hamburger closer to 1 pound. I subbed a can of ranch style beans for the kidney beans and a quart of home canned toms for the diced tomatoes. I also used chipotle chili powder, which gave this a little zing. I always add a can each of corn and olives to these types of dishes, so I added those. This recipe is very forgiving and works up quickly for a nice casserole. Thank you Sydney Mike for posting this nice dish.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes