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Loaded Chili Mac and Cheese Bake

This Loaded Chili Mac and Cheese Bake is a hearty, cheesy, and comforting one-dish meal perfect for family dinners or meal prep.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 8 ounces elbow macaroni
  • 1 pound ground beef
  • 1 can (15 ounces) kidney beans drained and rinsed
  • 1 can (15 ounces) diced tomatoes with green chiles
  • 2 cups shredded cheese cheddar or a blend
  • 1 cup beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • salt and pepper to taste
  • 0.5 cup chopped green onions for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente, usually about 7 to 8 minutes. Drain and set aside.
  • While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked through, around 6 to 8 minutes. Drain any excess fat.
  • To the browned beef, add the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir well to evenly coat the meat in spices. Pour in the diced tomatoes with green chiles, kidney beans, and beef broth. Simmer for about 5 minutes so the flavors meld and the mixture thickens slightly.
  • Add the cooked macaroni to the skillet with the chili mixture. Stir thoroughly to combine every bite with delicious chili flavor.
  • Preheat your oven to 350°F (175°C). Transfer the chili mac mixture to a greased 9x13-inch baking dish. Sprinkle the shredded cheese evenly over the top.
  • Place the dish in the oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown around the edges.
  • Remove the bake from the oven and let it cool for a few minutes. Sprinkle the chopped green onions over the top for a fresh, vibrant finish. Serve hot and enjoy!

Equipment

  • Large Pot
  • Large Skillet
  • Mixing spoon or spatula
  • Measuring cups and spoons
  • Baking dish (about 9x13 inches)
  • Oven mitts
  • Cheese Grater

Notes

  • Substitute ground beef with ground turkey or chicken for a leaner option.
  • Use black beans or pinto beans instead of kidney beans for variety.
  • Try different cheese blends like pepper jack or Mexican cheese for unique flavors.
  • Store leftovers covered in the refrigerator for up to 3 days and reheat thoroughly before serving.
  • Freeze portions for up to 3 months; thaw overnight in the fridge before reheating.