2. Prepare the Chili Base
In a large skillet over medium heat, cook the ground beef until browned.
Drain excess fat if necessary.
Add diced onion and cook 3–4 minutes until softened.
Stir in garlic and cook for 30 seconds until fragrant.
3. Build the Flavor
Add:
- Kidney beans
- Diced tomatoes
- Tomato sauce
- Tomato paste
Stir in chili powder, cumin, paprika, oregano, salt, pepper, and cayenne.
Simmer uncovered for 8–10 minutes until slightly thickened.
4. Combine Pasta and Chili
Preheat oven to 375°F (190°C).
In a large mixing bowl (or oven-safe skillet), combine cooked pasta with the chili mixture.
Stir until evenly coated.
5. Assemble and Bake
Transfer mixture into a greased 9×13 baking dish.
Sprinkle cheddar and mozzarella evenly over the top.
Bake uncovered for 15–20 minutes until cheese is melted and bubbly.
6. Rest and Serve
Let the casserole rest for 5 minutes before serving.
Garnish with chopped parsley if desired.
Storage & Serving Suggestions
Refrigerator:
Store leftovers in an airtight container for up to 4 days.
Freezer:
Freeze portions for up to 2 months.
Reheat:
Warm in oven at 325°F or microwave until heated through.
Serving Ideas
- Serve with a crisp green salad
- Add cornbread or garlic bread
- Top with sour cream or green onions
Tips & FAQs
Can I make it healthier?
Use lean ground beef (90/10) or substitute ground turkey.
Can I add more vegetables?
Yes. Bell peppers, corn, or carrots work well.
Can I make it spicier?
Increase cayenne pepper or add diced jalapeños.
Can I prepare it ahead?
Yes. Assemble the casserole, refrigerate, and bake when ready.
Final Thoughts
High-Protein Baked Chili Mac Casserole is everything a comfort meal should be: warm, hearty, cheesy, and deeply satisfying. It’s easy to make, feeds a crowd, and delivers bold chili flavor with the creamy goodness of baked pasta.
