Description
This Creamy Chili Mac and Cheese Casserole combines the comfort of mac and cheese with the bold flavors of chili, making it a perfect dish for family dinners or potlucks. It’s creamy, cheesy, and packed with protein!
Ingredients
8 oz elbow macaroni
1 lb ground beef (or turkey)
1 can (15 oz) chili beans, drained
1 can (10 oz) diced tomatoes with green chilies
1 can (10.5 oz) cream of mushroom soup
2 cups shredded cheddar cheese
1 cup milk
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Cook the elbow macaroni according to the package instructions. Drain and set aside.
3. In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
4. Add the chili beans, diced tomatoes, cream of mushroom soup, cooked macaroni, milk, garlic powder, onion powder, chili powder, salt, and pepper to the skillet. Stir until well combined.
5. Pour half of the mixture into a greased casserole dish. Sprinkle with half of the shredded cheddar cheese.
6. Layer the remaining mixture on top, followed by the rest of the cheese.
7. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
8. Let it cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
For a vegetarian option, substitute ground beef with sautéed mushrooms or lentils.
Feel free to add your favorite vegetables, such as bell peppers or corn, for extra flavor and nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chili, Mac and Cheese, Casserole