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Baked Chili Mac Casserole!!!

A hearty, cheesy comfort dish that combines the bold flavors of chili with the satisfying richness of baked pasta.

If you’re craving something warm, filling, and incredibly flavorful, Baked Chili Mac Casserole is the perfect dish. It brings together tender pasta, savory ground meat, rich tomato-based chili, and a generous layer of melted cheese—all baked to golden perfection. Whether for a family dinner, meal prep, or a cozy weekend treat, this dish never disappoints.

🧾 Ingredients

For the chili base:

500g ground beef (or turkey for a lighter option)
1 small onion, finely chopped
2 cloves garlic, minced
1 can (400g) diced tomatoes
2 tablespoons tomato paste
1 cup tomato sauce
1 can (400g) kidney beans, drained and rinsed
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon cumin
Salt and pepper to taste

For the pasta:

250g elbow macaroni (or any short pasta)
Water and salt for boiling

For the topping:

1½ to 2 cups shredded cheddar cheese
½ cup mozzarella cheese (optional for extra stretch)
Fresh parsley or green onions for garnish (optional)

🍳 Step-by-Step Method

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente (slightly firm).
Drain and set aside. Avoid overcooking since it will bake later.

2. Prepare the Chili Mixture

In a large skillet over medium heat:

Add a drizzle of oil and sauté the chopped onion until soft (about 3–4 minutes).
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the ground beef and cook until browned, breaking it apart with a spoon.

Once the meat is cooked:

Drain excess fat if necessary.
Stir in tomato paste, diced tomatoes, and tomato sauce.
Add kidney beans and all the spices (chili powder, paprika, cumin, salt, and pepper).

Let the mixture simmer for 10–15 minutes, allowing the flavors to blend and thicken.