Chili Mac Casserole
This was created on one of those nights I didn’t want to make something complicated but I still wanted to have something warm and filling on the table. I opened the pantry and stared at it for a minute like it would have suggestions. There was a box of elbow noodles, two cans of chili and some shredded cheese in the fridge. No plan, just random ingredients that looked like they might work somehow. So I went with that.
I boiled the pasta first and kept it simple, just enough to make it tender and not soft. I was starting to get that feeling that dinner was taking shape with very little effort as I was opening the chili while it was draining.
I tossed the hot pasta with the chili in the pot And the smell. It was immediate. Savory, a little smoky, the kind of comfort food smell that makes you forget you hadn’t planned ahead.
I poured it all into a baking dish, spread it around and topped it with cheese. At that point it already looked like supper. The oven took care of the rest. The cheese melted into the chili and pasta as it baked and the edges started to bubble a little. That whole kitchen full of that warm, familiar smell that normally gets people wandering in asking what’s cooking before I even call them.
When I took it out, the top looked golden and slightly gooey, and the inside remained thick and hearty. I didn’t bother to make it look fancy. I just ladled it into bowls and set it on the table. People ate quickly. Nobody asked for more than that. And it worked. “That’s kind of how I know I’ll make it again.”
Why It Works
Only 3 Ingredients
Easy and quick prep
Easy to wash
“Big enough for a whole meal
Best for busy weeknights
Ingredients
2 cans chili (beans optional) 1/2 tsp.
2 cups elbow macaroni noodles
2 cups shredded cheddar cheese
Directions
Step 1: Get your pasta ready
Cook macaroni in salted water until barely tender.
Eliminate excess moisture.
Step 2: Mix all the things
In a large skillet add the hot pasta and chili.
Stir until everything is blended evenly.
Step 3: Layer the casserole
Spoon the mixture into a greased baking pan.
Split evenly.
Sprinkle with cheese.
Step 4 Bake it
Bake at 375°F (190°C) for 15 to 20 minutes.
Watch for the cheese to melt and the edges to bubble.
5. Serve
Let it sit for a few minutes.
Scoop and serve while warm.
Kitchen Notes: Small
If you want it hotter, use spicy chili.
Finish with a spoon of sour cream for a creamier finish.
More flavor with sharp cheddar.
The leftovers are even better the next day.
The Final Words
This recipe is one I keep going back to because it keeps dinner simple without skimping on the comfort. It’s not difficult to make, but it still tastes like something that took time and care. And on a night like that, that’s exactly what I’m after.