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Chili Mac Pasta Bake

This Chili Mac Pasta Bake is SO EASY! A cheesy, hearty casserole blending chili flavors with baked macaroni for the ultimate comfort meal.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 8 ounces elbow macaroni the perfect pasta shape to hold onto all the chili flavors
  • 1 pound ground beef or turkey a lean protein base; turkey is a lighter option
  • 1 can (15 ounces) kidney beans drained and rinsed – adds fiber and texture
  • 1 can (15 ounces) black beans drained and rinsed – boosts the protein and color
  • 1 can (15 ounces) diced tomatoes with green chilies for that subtle kick
  • 1 tablespoon chili powder the star spice of this dish
  • 1 teaspoon cumin adds earthy warmth
  • 1 teaspoon garlic powder for savory depth
  • 1 teaspoon onion powder rounds out the flavor profile
  • 1 cup shredded cheddar cheese sharp and melty
  • 1 cup shredded Monterey Jack cheese creamy and mild, balances cheddar
  • salt and pepper to taste – essential seasonings
  • 2 tablespoons olive oil for browning the meat
  • 1 cup beef or chicken broth keeps the pasta moist and flavorful
  • fresh cilantro for garnish (optional) – adds a fresh herbal note

Instructions

Chili Mac Pasta Bake Cooking Guide

  • Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7-8 minutes. Drain the pasta and set it aside.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground beef or turkey. Break it up with a spoon as it cooks. Season with salt, pepper, chili powder, cumin, garlic powder, and onion powder. Continue cooking until the meat is browned and cooked through, about 5-7 minutes.
  • Stir in the drained kidney beans, black beans, and the can of diced tomatoes with green chilies. Pour in 1 cup of beef or chicken broth to create a saucy base. Simmer everything together for about 5 minutes so the flavors meld and the liquid reduces slightly.
  • Remove the skillet from heat. Add the cooked pasta to the chili mixture and stir until everything is well combined.
  • Preheat your oven to 375°F (190°C). Transfer the pasta and chili mixture into a 9x13-inch baking dish. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top.
  • Bake uncovered for 20-25 minutes or until the cheese is melted, bubbly, and golden brown on top. For an extra crispy cheese topping, switch your oven to broil for the last 2 minutes—just watch carefully to avoid burning.
  • Once out of the oven, let the bake rest for 5 minutes. Garnish with fresh cilantro if desired. Serve warm and enjoy a dish that’s both hearty and comforting.

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • 9x13 inch Baking Dish
  • Mixing spoon or spatula
  • Measuring spoons and cups
  • Colander
  • Oven mitts

Notes

  • Don’t overcook the pasta; it should be just al dente before baking to avoid mushiness.
  • Drain and rinse beans to reduce sodium and prevent excess sauce.
  • Adjust seasoning carefully since diced tomatoes with green chilies add salt and spice.
  • Watch cheese closely during broiling to avoid burning.
  • This dish can be made vegetarian by omitting meat and adding extra beans or vegetables.