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Chili Macaroni

Everyone needs kicked-up dishes like this Chili Macaroni in their recipe file. It’s the best of both worlds combining cheesy macaroni and chili into one hearty dish.

Chili Macaroni

Easy Chili Macaroni Recipe

The homemade chili that smothers the macaroni is cooked on the stovetop with chocked full of sweet onion., diced tomatoes and kidney beans and just the right seasoning blend. Mixed with cooked elbow macaroni and plenty of cheddar cheese, of course. Bake it until bubbly then it’s ready to serve with a dollop of sour cream or any of your favorite fiesta toppings. How to make Chili Macaroni: (Scroll down for full printable recipe.)

  • Prepare the Dish – Preheat the oven to 350°F and spray a 13×9 inch baking dish with cooking spray.
  • Macaroni – Cook the elbow macaroni per the package directions until al dente. Drain well.
  • Vegetables – Cook the diced onion and poblano pepper in a couple of drizzles of olive oil until softened. Season with seasoned salt and black pepper to taste.Add the minced garlic and saute for 1 minute.
  • Ground Beef – Cook the beef until no pink remains. Adjust the seasoned salt and black pepper to your taste. Drain any excess fat from the pan.
  • Season – To the skillet add chili powder, cumin, Mexican oregano, lemon pepper and ancho or chipotle chili. Stir well.
  • Tomatoes and Beans – Add the tomatoes and kidney beans. Simmer for 10 minutes, then remove from the heat.
  • Combine – Add the cooked elbow macaroni, 1 cup of shredded cheese and the cilantro. Stir until combined.
  • Transfer to Dish – Pour into the baking dish. Sprinkle the remaining shredded cheese on top.
  • Bake for 30 minutes or until golden and bubbly.
  • Garnish with additional cilantro.
  • Serve with chopped green onions, shredded cheese and sour cream, jalapenos black olives, if desired.
Chili Macaroni

How to Make the BEST Chili Macaroni Recipe

This is the kind of pasta casserole I turn to on busy weekdays, or when I need to stretch a meal to serve a crowd.

  • Ingredients you’ll need to make homemade Chili Macaroni: 8 ounces dry elbow macaroni, onion, poblano pepper, garlic, olive oil, seasoned salt and black pepper, lean ground beef, dark chili powder, cumin, Mexican oregano, lemon pepper, ground ancho or chipotle pepper, chili seasoned diced tomatoes, light red kidney beans, shredded colby-jack cheese, chopped cilantro.
  • Toppings: Sliced green onions shredded cheese, sour cream, jalapenos, black
  • Kitchen tools you’ll need: 13×9 inch baking dish, large skillet, pasta cooker, sharp knife and cutting board, cheese grater, measuring cups and spoons.
  • You can fully assemble this casserole one day in advance and chill it in the fridge until baking.
  • If you don’t care for cilantro use parsley in its place.
  • It’s also a mouthwatering way to serve chili for your game day eats. Set up a toppings bar with sour cream, sliced green onion, salsa, black olives and cheese and let everyone dress their chili macaroni their way.
  • To serve it as a main course add a steamed veggie or a salad and a big basket of homestyle garlic herb bread, and it turns dinner time into a family feast.
  • Store baked Chili Macaroni chilled in the refrigerator for up to 3 days.
  • Reheat in single servings in the microwave.
Chili Macaroni

More Easy Ground Beef Recipes to Make

baked chili mac recipe

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Chili Macaroni

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Southern
Keyword: best-chili-recipes, chili-mac, chili-macaroni
Servings: 12 servings
Calories: 318kcal
Author: Melissa Sperka

Ingredients

  • 8 oz elbow macaroni
  • 1 medium onion diced
  • 1 medium poblano pepper diced and seeded
  • 4 clove garlic minced
  • olive oil
  • seasoned salt and black pepper
  • 1 1/2 lb extra lean ground beef
  • 1/4 cup dark chili powder
  • 1 1/2 Tbsp cumin
  • 2 tsp Mexican oregano
  • 1/2 tsp lemon pepper
  • 1/4 tsp ground ancho or chipotle pepper [more or less to taste]
  • 2 14.5 oz cans chili seasoned diced tomatoes
  • 1 16 oz can light red kidney beans drained
  • 2 cup shredded colby-jack cheese
  • 1/4 cup chopped cilantro
  • Toppings: sliced green onions shredded cheese, sour cream, jalapenos, black olives

Instructions

  • Preheat the oven to 350°F and spray a 13×9 inch baking dish with cooking spray.
  • Cook the elbow macaroni per the package directions until al dente. Drain well and set aside.
  • Meanwhile, in a large skillet over medium high heat cook the diced onion and poblano pepper in a couple of drizzles of olive oil for 3-4 minutes until softened. Season with seasoned salt and black pepper to taste. Add the minced garlic and saute for 1 minute.
  • To the skillet add the ground beef and cook until no pink remains. Adjust the seasoned salt and black pepper to your taste. Drain any excess fat from the pan.
  • Add to the skillet the chili powder, cumin, Mexican oregano, lemon pepper and ancho or chipotle chili. Stir well.
  • Add the tomatoes and kidney beans. Simmer for 10 minutes, then remove from the heat.
  • Next, add the cooked elbow macaroni, 1 cup of shredded cheese and the cilantro. Stir until combined. Pour into the baking dish. Sprinkle the top with the remaining shredded cheese.
  • Bake for 30 minutes or until golden and bubbly.
  • Garnish with additional cilantro. Serve with chopped green onions, shredded cheese and sour cream, jalapenos black olives, if desired.

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 30g | Protein: 23g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 553mg | Potassium: 617mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1760IU | Vitamin C: 9mg | Calcium: 198mg | Iron: 4mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

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