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