Oven Baked 3-Ingredients Chili Mac Casserole

Oven Baked 3-Ingredients Chili Mac Casserole

This oven baked 3-ingredients chili mac casserole is exactly the kind of thing neighbors bring when the porch light is off and the house is too quiet. Around here in the rural Midwest, we’ve always believed a warm pan of something cheesy can do as much good as any medicine.

This little casserole is pure comfort food and almost embarrassingly simple: just elbow macaroni, hearty beef chili, and a blanket of sharp cheddar cheese. It bakes up bubbly and golden in a disposable foil pan, easy to deliver to a friend or tuck into the oven on a long, exhausting day.

Serve this chili mac casserole piping hot with a simple green salad, sliced cucumbers, warm cornbread, dinner rolls, or buttered toast for soaking up the extra sauce around the edges.

Servings

6 servings

Ingredients

• 12 oz dry elbow macaroni
• 4 cups hearty canned or leftover beef chili (with or without beans)
• 3 cups shredded sharp cheddar cheese, divided

Directions

1. Preheat your oven to 375°F (190°C). Place a rack in the center of the oven and set a disposable 9×13-inch foil pan on a sturdy baking sheet for easier handling.
2. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just barely al dente, about 1–2 minutes less than the package directions. Drain well.

3. Return the drained macaroni to the warm pot. Stir in the beef chili and 2 cups of the shredded cheddar cheese until evenly combined and slightly melty.
4. Pour the chili mac mixture into the foil baking pan and spread into an even layer.

5. Sprinkle the remaining 1 cup of shredded sharp cheddar cheese evenly across the top.
6. Cover loosely with foil, tenting it slightly so it doesn’t stick to the cheese.
7. Bake for 20 minutes, until hot and bubbling around the edges.

8. Remove the top foil and continue baking uncovered for another 10–15 minutes, or until the cheese is melted, bubbling, and lightly golden brown.
9. Let the casserole rest for about 10 minutes before serving so the sauce thickens slightly and scoops neatly.

Variations & Tips

For extra heat, use spicy chili or stir in a pinch of crushed red pepper flakes before baking.

Any thick canned or homemade beef chili works well here, with or without beans. Just avoid overly thin chili so the casserole stays hearty and rich.

You can substitute part of the sharp cheddar with pepper jack, Monterey Jack, or Colby cheese for a slightly different flavor profile.

For a creamier texture, reserve a splash of pasta cooking water and stir it into the chili mixture before baking.

This casserole also freezes beautifully. Divide the mixture between two smaller foil pans, bake one now, and freeze the other tightly wrapped for another busy day.

Store leftovers covered in the refrigerator for up to 4 days and reheat in the oven or microwave until hot throughout.