Description

A hearty, cheesy casserole combining spicy chili and tender pasta, perfect for feeding a crowd or enjoying leftovers. Versatile and customizable, it offers cheesy goodness in every bite.

Ingredients

Scale

2 cups elbow macaroni
1 lb ground beef
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 small onion, diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

Instructions

Step 1: Cook the elbow macaroni in boiling salted water according to package instructions until al dente. Drain and set aside.
Step 2: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until translucent, about 3 minutes.
Step 3: Add ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.
Step 4: Stir in chili powder, cumin, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Step 5: Add diced tomatoes and kidney beans to the skillet. Stir to combine and simmer for 5 minutes.
Step 6: Mix in the cooked pasta, stirring well to coat everything evenly.
Step 7: Transfer the mixture to a baking dish. Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the top.
Step 8: Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, until the cheese is melted and bubbly.
Step 9: Remove from oven and let rest for 5 minutes before serving.

Notes

Feel free to add chopped vegetables like bell peppers or corn for extra flavor. Adjust spice levels by adding hot sauce or diced jalapeños. Leftovers can be stored in an airtight container for up to 3 days and reheated in the microwave.

Prep Time: PT15M
Cook Time: PT30M
Category: Dinner
Cuisine: American

Keywords: Chili Mac Casserole: Cheesy, Savory Crowd-Pleaser Dish, easy recipes