Prepare to dive into a flavor-packed adventure with this Creamy Pumpkin Chili Mac Casserole! This cozy dish is a delightful fusion of comforting chili, creamy pumpkin, and perfectly al dente macaroni, all baked to cheesy perfection. Whether you’re looking for a comforting family meal or a dish to impress your guests, this recipe is sure to become a new favorite.
Why You’ll Love This Creamy Pumpkin Chili Mac Casserole
This casserole is a true culinary masterpiece, blending bold, zesty flavors with a velvety, indulgent texture. The pumpkin puree adds a lush, creamy element that complements the hearty chili perfectly, while the melty cheese creates a satisfying, comforting layer. The al dente macaroni provides a delightful contrast, creating a dish that’s both cozy and craveable. Plus, it’s a great way to enjoy the flavors of fall all year round!
Ingredients
This recipe calls for a delicious combination of pantry staples and seasonal ingredients. You’ll need pumpkin puree, ground beef, onion, bell pepper, chili powder, cumin, macaroni, shredded cheddar cheese, and a few other simple ingredients to create this epic casserole.
- 1 (15 oz) can – Pumpkin puree
- 1 lb – Ground beef
- 1 medium – Onion, diced
- 1 medium – Bell pepper, diced
- 2 tablespoons – Chili powder
- 1 tablespoon – Ground cumin
- 8 oz – Macaroni, cooked al dente
- 2 cups – Shredded cheddar cheese
Ingredient Substitutions
- Ground Beef: Ground turkey or plant-based protein (for a healthier swap)
- Cheddar Cheese: Pepper jack or Monterey jack (for a different flavor profile)
How to Make Creamy Pumpkin Chili Mac Casserole
This cozy casserole comes together in just a few simple steps for a delicious, family-friendly meal.
Step 1: Prep Work
Begin by preheating your oven to 375°F and cooking the macaroni according to the package instructions. While the pasta is cooking, sauté the ground beef, onion, and bell pepper in a large skillet over medium-high heat until the meat is browned and the vegetables are tender.
Step 2: Main Cooking Process
Once the beef mixture is ready, stir in the pumpkin puree, chili powder, cumin, and a splash of the pasta cooking water to create a creamy, flavorful chili base. Fold in the cooked macaroni and half of the shredded cheese.
Step 3: Final Steps/Assembly
Transfer the chili mac mixture to a 9×13-inch baking dish and top with the remaining cheese. Bake the casserole for 20-25 minutes, or until the cheese is melted and bubbly.
Step 4: Finishing Touches
For an extra pop of flavor, you can top the casserole with a sprinkle of fresh cilantro or green onions just before serving.
Recipe Variations & Tips
- Smoky Twist: Add a pinch of smoked paprika for a hint of smoky warmth.
- Cheesy Goodness: Swap in a mix of Monterey jack and cheddar cheese for a gooier, more indulgent topping.
- Vegetarian Version: Replace the ground beef with sautéed mushrooms or lentils.
- Pasta Swaps: Use whole wheat or gluten-free macaroni to suit your dietary needs.
Serving & Storage
Serve with: A crisp green salad or garlic bread.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat: Reheat in the oven or microwave when you’re ready to enjoy them again.
Make-Ahead: This casserole can be assembled in advance and stored in the refrigerator, unbaked, for up to 2 days. Bake as directed when ready to serve.
Nutrition Information
This hearty casserole is a comforting, nutrient-dense dish that’s sure to satisfy. Each serving provides a balance of protein, carbohydrates, and healthy fats, making it a well-rounded meal. The pumpkin puree adds a boost of vitamins and minerals, while the cheese and macaroni provide a creamy, satisfying texture.
- Serving Size: 1/8 of casserole
- Calories: 375 kcal
- Protein: 22 g
- Carbs: 29 g
- Fat: 18 g
- Sodium: 660 mg
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! This casserole can be assembled in advance and stored in the refrigerator, unbaked, for up to 2 days. When ready to serve, simply bake as directed.
Can I use canned pumpkin instead of fresh?
Yes, you can definitely use canned pumpkin puree in this recipe. Just make sure to use 100% pure pumpkin, not pumpkin pie filling.
How can I make this dish spicier?
For a little extra kick, try adding a diced jalapeño or a pinch of cayenne pepper to the chili base. You can also top the casserole with a sprinkle of crushed red pepper flakes.
Can I freeze this casserole?
Yes, this Creamy Pumpkin Chili Mac Casserole freezes beautifully. Simply prepare the dish as directed, let it cool completely, and then wrap it tightly in foil or plastic wrap. It will keep in the freezer for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and then bake as usual.
Is this recipe gluten-free?
To make this recipe gluten-free, simply use a gluten-free macaroni or pasta of your choice. The rest of the ingredients are naturally gluten-free.
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Creamy Pumpkin Chili Mac Casserole
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: 🍲 Comfort Classics & Casseroles
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This creamy pumpkin chili mac casserole is a comforting blend of pasta, chili, and pumpkin puree, topped with cheese and baked to perfection. Perfect for cozy nights!
Ingredients
– 2 cups elbow macaroni
– 1 can (15 oz) pumpkin puree
– 1 can (15 oz) chili (with or without beans)
– 2 cups shredded cheese (cheddar or a cheese blend)
– 1 cup milk
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon chili powder
– Salt and pepper to taste
Instructions
1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. 3. In a large mixing bowl, combine the pumpkin puree, chili, milk, garlic powder, onion powder, chili powder, salt, and pepper. Mix well.
4. 4. Add the cooked macaroni to the pumpkin mixture and stir until fully combined.
5. 5. Transfer the mixture to a greased 9×13 inch baking dish.
6. 6. Top with shredded cheese evenly over the casserole.
7. 7. Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
8. 8. Remove from the oven and let cool for a few minutes before serving. Enjoy!
Notes
This casserole is great for meal prep! You can make it ahead of time and store it in the fridge for up to 3 days or freeze it for longer storage. Just reheat before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin, chili, mac, casserole, comfort food