This baked chili mac is a simple, one-pan weeknight dinner. Just combine the ingredients in a casserole dish and bake — a hearty, budget-friendly meal made from pantry staples.
I love this recipe because it’s straightforward and relies on ingredients I usually keep on hand. The mix of beans and pasta makes it filling and adds fiber and plant-based protein. If you want an extra protein boost, use a high-protein pasta, but even regular wheat pasta produces a satisfying casserole.
Ingredients & Substitutions
- Elbow macaroni: The pasta cooks directly in the sauce, so regular elbow pasta works best. I haven’t tested gluten-free or chickpea pasta in this method; they often need different liquid and cooking times. Barilla Protein+ or similar wheat-based protein pastas should be fine.
- Onion, garlic, and bell pepper: Finely dice so they soften while baking; no pre-sauté needed. Any bell pepper color is fine.
- Chili powder, cumin, paprika, and oregano: Classic chili spices. Add a pinch of cayenne or red pepper flakes if you prefer heat.
- Black beans and kidney beans: Two types of beans give the dish a true chili feel. Drain and rinse canned beans before using.
- Diced tomatoes and tomato sauce: Keep the juice from the diced tomatoes — it helps cook the pasta. For a thicker, richer sauce, stir in a tablespoon of tomato paste.
- Vegetable broth: This liquid cooks the pasta in the oven. Don’t replace it with plain water unless you’ll add extra salt and seasoning.
- Shredded cheese: Cheddar, mozzarella, or a blend. Cheddar adds flavor while mozzarella gives a gooey, melty top.
- Cilantro: Optional garnish. Green onions or a dollop of sour cream are good alternatives.
How to Make Dump and Bake Chili Mac
Tips for the Best Chili Mac Casserole
- Tomato-liquid slows pasta cooking: Acidity in tomatoes can make pasta take longer to soften than in plain water. If it needs the full 45 minutes, that’s normal.
- Cover tightly: A well-sealed foil layer traps steam so the pasta cooks. If the foil is loose too much liquid evaporates and the pasta may stay hard. If you don’t have foil, invert a sheet pan over the dish to cover it.
- Season at the end: The recipe includes a small amount of salt, but broths and canned tomatoes vary. Taste and adjust salt and spices after baking.
- Stir when you uncover: The pasta near the top cooks more slowly. Stirring at the 30-minute mark helps everything cook evenly; add a splash of broth if the dish looks dry.
Is chili mac just chili with mac and cheese?
In essence, yes. Chili mac combines chili ingredients and macaroni into one baked dish topped with cheese. This recipe simplifies the process by building everything in a single casserole, eliminating separate pots. It differs from American goulash, which usually uses ground beef, macaroni, and tomato sauce without beans or classic chili spices.
Can I use canned chili?
You can, but homemade-from-cans isn’t necessary here. The recipe’s beans, tomatoes, and spices create a simple vegetarian chili that’s inexpensive and flavorful. If you’re short on time, a can of vegetarian chili plus extra tomatoes and broth will work — but skip extra salt until you taste it.
Leftovers and Freezing
Store leftovers in the refrigerator for up to 4 days. The pasta will absorb sauce as it sits; when reheating, add a splash of broth or water to restore creaminess. This casserole freezes well: cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw in the fridge overnight and reheat in the microwave or a 350°F oven until warmed through.
More Dump and Bake Dinners
If you enjoy one-pan, dump-and-bake meals, try other casseroles that combine grains, beans, and veggies for easy prep and minimal cleanup. These recipes are great for busy weeknights and for cooking ahead.
Baked Chili Mac (Dump and Bake Recipe)
- Author: Liz Thomson
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 10 cups
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups (8 oz) uncooked elbow macaroni
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 bell pepper, diced (any color)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/4 teaspoon salt (adjust to taste)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with juices
- 1 can (8 oz) tomato sauce
- 2 cups vegetable broth
- 1 cup shredded cheddar and/or mozzarella cheese
- Cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish.
- Add the uncooked pasta, onion, garlic, bell pepper, spices, salt, beans, diced tomatoes (with their juice), tomato sauce, and vegetable broth to the dish. Stir until the pasta is submerged in the liquid.
- Cover the baking dish tightly with foil and bake for 30 minutes.
- Carefully uncover and stir. If it looks dry, add about 1/4 cup more broth. Check that the pasta is nearly tender, then sprinkle the cheese evenly over the top.
- Return the casserole to the oven, uncovered, and bake 10–15 minutes more until the pasta is tender and the cheese is melted and bubbly. Let rest 5 minutes, then garnish with cilantro and serve.
