Servings: 6–8
Total Time: 45 minutes
Difficulty: Easy
Calories per Serving: ~520
Macros (approx.): 34g Protein | 45g Carbs | 24g Fat | 8g Fiber
A Hearty, Cheesy Comfort Classic
This High-Protein Baked Chili Mac Casserole is the perfect blend of two comfort food favorites: rich chili and cheesy baked macaroni. It’s hearty, satisfying, and packed with bold flavor from seasoned beef, beans, tomatoes, and spices.
Once everything is combined, it’s topped with a generous layer of melted cheddar and baked until golden and bubbly. The result is a comforting, crowd-pleasing dish that works just as well for weeknight dinners as it does for potlucks or meal prep.
Warm, cheesy, and full of protein — it’s the kind of meal everyone loves.
Look at the Recipe
- Savory chili and pasta baked together
- Thick, cheesy topping that melts beautifully
- Protein-packed comfort food in one dish
Ingredients Needed
Pasta
- 12 oz elbow macaroni (about 3 cups dry)
- 1 teaspoon salt (for boiling water)
Chili Mixture
- 1 lb ground beef
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes (with juices)
- 1 can (8 oz) tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon cayenne pepper for heat
Cheese Topping
- 2 cups shredded cheddar cheese
- ½ cup shredded mozzarella (optional, for extra melt)
- 2 tablespoons chopped parsley (optional garnish)
How to Make Our High-Protein Baked Chili Mac Casserole
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the elbow macaroni until just al dente.
Drain and set aside.
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