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Cheesy Chili Mac Bake

A comforting and flavorful Cheesy Chili Mac Bake that combines the best of both worlds: hearty chili and cheesy macaroni and cheese. This dish is perfect for a family dinner or potluck and is sure to be a crowd-pleaser.

Prep Time
20 minutes
Cook Time
45 minutes
Servings
6-8
Ingredients
  • 1 lb Elbow Macaroni
  • 1 lb Ground Beef
  • 1 medium Onion
  • 1 medium Green Bell Pepper
  • 2 cloves Garlic
  • 28 oz Canned Diced Tomatoes
  • 15 oz Kidney Beans
  • 2 tbsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 cup Beef Broth
  • 2 cups Cheddar Cheese
  • 1 cup Monterey Jack Cheese

Prepare the Macaroni

Preheat oven to 375°F (190°C). Cook the macaroni according to package directions until al dente. Drain well and set aside.

Cook the Chili

In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess fat. Add the chopped onion and green bell pepper and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the diced tomatoes, kidney beans, chili powder, cumin, oregano, salt, and black pepper. Add the beef broth and bring to a simmer. Reduce heat and cook for 15 minutes, allowing the flavors to meld.

Combine and Bake

Add the cooked macaroni to the chili mixture and stir to combine. Pour the mixture into a greased 9x13 inch baking dish. Top with the shredded cheddar cheese and Monterey Jack cheese.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let stand for a few minutes before serving. Enjoy!

Nutrition Facts Estimated per 100g of product

Calories: 180, Protein: 12g, Fat: 8g, Carbohydrates: 15g. Please note that these values are estimates and may vary based on specific ingredients and preparation methods.

Other Considerations for Nutrition

To reduce the sodium content, use low-sodium beef broth and rinse the kidney beans before adding them. You can also substitute ground turkey or chicken for ground beef to lower the fat content. For a vegetarian option, use plant-based ground meat substitute.

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FAQ

  • Can I use a different type of cheese?

    Yes, you can use any type of cheese that melts well, such as Colby Jack, Pepper Jack, or a blend of your favorites.
  • Can I make this ahead of time?

    Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time when baking from cold.
  • Can I freeze this casserole?

    Yes, you can freeze the baked casserole. Let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.