Chili Mac

5 from 3 votes

Chili Mac Casserole, an Easy Comfort Food Dinner, combines two comfort-food favorites, chili and macaroni and cheese. Instead of serving chili on its own, you combine it with cooked pasta, tomato sauce, cheese, and seasonings, then bake it into a hearty casserole that the whole family will love!

Course Main Course, pasta

Cuisine American

Keyword casserole, chili, mac

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 427kcal

Author Debi

Ingredients

2 cups small elbow macaroni uncooked
1 can chili 15 ounce or 2 cups homemade chili
1 can tomato sauce or crushed tomatoes, or condensed tomato soup, or jarred spaghetti sauce (from 11-15 ounces)
1 cup shredded cheddar cheese
½ teaspoon Italian seasonings or a mixture of basil and oregano
6 ounces canned crispy fried onions

Instructions

Preheat oven to 350° F.
Cook pasta according to package directions until al dente. Drain well.
Add the cooked and drained macaroni, chili, tomato sauce, cheddar cheese, Italian seasoning, and half of the crispy fried onions to a casserole dish. Stir until well combined. Cover and bake at 350°F for 30 minutes, or until heated through.
Carefully remove the casserole from the oven. Remove the lid/cover and top with the remaining fried onions. Bake uncovered for about 5 minutes, or until the onions are golden and crisp. Let cool for a few minutes before serving.

Video

Notes

Use about 2 cups of homemade chili or one 15-ounce can of chili. Vegetarian chili, beef chili, bean chili, or chili without beans can all be used.

Small elbow macaroni is my favorite, but other short pasta shapes can be substituted. Cook the pasta just to al dente so it doesn't become too soft while baking.

I prefer plain tomato sauce, but crushed tomatoes can also be used. Spaghetti sauce works in a pinch, although it will change the flavor.

Half of the fried onions are mixed into the casserole and the remaining onions are added near the end of baking for a crispy topping.

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in airtight containers up to 2-3 months.

Reheat individual portions in the microwave until hot, or reheat a larger portion covered in the oven at 350° F until heated through.

The fried onion topping will soften after refrigeration. For a crispier topping, add a few fresh fried onions before reheating or after reheating.

You can assemble the casserole ahead of time, cover it, and refrigerate it until you're ready to bake. If the casserole is very cold from the refrigerator, it may need a little additional baking time. Bake until heated through.

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