Baked Cheesy Chili Mac

Ahhhh, chili mac. We just love it when two comfort foods come together and join as one, don’t you? And with chili mac, you’ve got the hearty spiciness of chili and the warming cheesiness of mac and cheese. It’s all good stuff. Our mom always made chili mac in a quick, stovetop fashion, and it was comforting and tasty as can be… but we’ve taken it one step further.

See, with this chili mac, we’ve taken our inspiration from a true baked mac and cheese (which we’ve always had an affinity for) and we’ve come up with one satisfying, scrumptious Baked Cheesy Chili Mac. And if you ask us, it’s basically happiness in a casserole dish.

We’ve used penne instead of true macaroni because we like the denser bite it lends to the dish, but you can always use macaroni if you prefer. The chili mixture is just a quickly-cooked blend of ground beef, onion, garlic, some canned tomatoes and green chilies, and a touch of cumin and chili powder. That is all mixed together with some sour cream and a generous helping of cheese so you can be sure that you’re still getting a good dose of creaminess alongside the zestiness of the chili flavors.

Another dusting of cheese over the top finishes it off (because if you’re going to do a pasta bake, do it right), and the whole thing gets hot and gooey in the oven. This kind of dish brings that satisfaction that only childhood comfort food can. It’s a little bit spicy, a whole lot cheesy, and chock full of goodness.

Why You’ll Love This Recipe

This Baked Cheesy Chili Mac is sure to become a family favorite. It combines the best of both worlds: the rich, cheesy goodness of mac and cheese with the bold, spicy flavors of chili. It’s the perfect meal for a cozy night in, and it’s easy enough to whip up on a busy weeknight.

Kitchen Equipment You’ll Need

• Large pot for cooking pasta
• Large heavy-bottomed pot for cooking beef and chili mixture
• 9×12-inch baking dish
• Nonstick cooking spray
• Wooden spoon or spatula for stirring

Ingredients

• 2 lbs ground beef
• 1 lb (16 oz) penne pasta
• 2 1/2 cups Mexican cheese blend, grated and divided
• 2 cups (16 oz) sour cream
• 1 can (10 oz) diced tomatoes and green chilies
• 1 can (14 oz) crushed tomatoes, undrained
• 1 small onion, chopped
• 1-2 cloves garlic, minced
• 2 tablespoons chili powder
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground pepper, to taste

Step-by-Step Instructions

1. Preheat your oven to 350°F and lightly grease a 9×12-inch baking dish with nonstick cooking spray. Set aside.
2. Bring a large pot of salted water to a boil and cook the pasta 2 minutes less than the package directions indicate. Drain well.
3. Meanwhile, in a large heavy-bottomed pot, cook the ground beef and onion over medium heat until the beef is no longer pink, about 8 minutes. Add garlic and cook for 2 more minutes.
4. Stir in the crushed tomatoes, diced tomatoes and green chilies, chili powder, and cumin. Season liberally with salt and pepper.
5. Add in the drained pasta, as well as the sour cream and 1 1/2 cups of the cheese. Stir to combine everything well.
6. Transfer the mixture into the prepared baking dish and top with the remaining cheese.
7. Bake until bubbly and the cheese is melted, about 20 minutes. Let it sit for 5 minutes before serving. Enjoy!

Tips for Success

Make sure to slightly undercook the pasta before baking. This prevents it from becoming too mushy after baking. You can adjust the level of spice by adding more or less chili powder. If you like a bit more heat, consider adding a chopped jalapeño to the chili mixture.

Additional Tips or Variations

Feel free to experiment with different types of cheese, such as sharp cheddar or pepper jack, for a different flavor profile. You can also add a can of black beans or corn for extra heartiness and texture.

Nutritional Highlights (Per Serving)

Calories: 450
Protein: 30g
Carbohydrates: 45g
Fat: 20g
Fiber: 5g
Sugar: 6g

Frequently Asked Questions (FAQ)

Can I make this dish ahead of time?
Yes, you can prepare the chili mac mixture and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze leftovers?
Absolutely! This dish freezes well. Just store it in an airtight container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Conclusion

We hope you enjoy making and devouring this Baked Cheesy Chili Mac as much as we do! It’s a deliciously comforting meal that’s perfect for any occasion. If you give it a try, we’d love to hear how it turned out for you. Feel free to leave a comment below or share your photos and experiences with us. Happy cooking!