Servings: 6–8
Total Time: 45 minutes
Difficulty: Easy
Calories per Serving: ~520
Macros (approx.): 34g Protein | 45g Carbs | 24g Fat | 8g Fiber
A Hearty, Cheesy Comfort Classic
This High-Protein Baked Chili Mac Casserole is the perfect blend of two comfort food favorites: rich chili and cheesy baked macaroni. It’s hearty, satisfying, and packed with bold flavor from seasoned beef, beans, tomatoes, and spices.
Once everything is combined, it’s topped with a generous layer of melted cheddar and baked until golden and bubbly. The result is a comforting, crowd-pleasing dish that works just as well for weeknight dinners as it does for potlucks or meal prep.
Warm, cheesy, and full of protein — it’s the kind of meal everyone loves.
Look at the Recipe
- Savory chili and pasta baked together
- Thick, cheesy topping that melts beautifully
- Protein-packed comfort food in one dish
Ingredients Needed
Pasta
- 12 oz elbow macaroni (about 3 cups dry)
- 1 teaspoon salt (for boiling water)
Chili Mixture
- 1 lb ground beef
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes (with juices)
- 1 can (8 oz) tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon cayenne pepper for heat
Cheese Topping
- 2 cups shredded cheddar cheese
- ½ cup shredded mozzarella (optional, for extra melt)
- 2 tablespoons chopped parsley (optional garnish)
How to Make Our High-Protein Baked Chili Mac Casserole
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the elbow macaroni until just al dente.
Drain and set aside.
2. Prepare the Chili Base
In a large skillet over medium heat, cook the ground beef until browned.
Drain excess fat if necessary.
Add diced onion and cook 3–4 minutes until softened.
Stir in garlic and cook for 30 seconds until fragrant.
3. Build the Flavor
Add:
- Kidney beans
- Diced tomatoes
- Tomato sauce
- Tomato paste
Stir in chili powder, cumin, paprika, oregano, salt, pepper, and cayenne.
Simmer uncovered for 8–10 minutes until slightly thickened.
4. Combine Pasta and Chili
Preheat oven to 375°F (190°C).
In a large mixing bowl (or oven-safe skillet), combine cooked pasta with the chili mixture.
Stir until evenly coated.
5. Assemble and Bake
Transfer mixture into a greased 9×13 baking dish.
Sprinkle cheddar and mozzarella evenly over the top.
Bake uncovered for 15–20 minutes until cheese is melted and bubbly.
6. Rest and Serve
Let the casserole rest for 5 minutes before serving.
Garnish with chopped parsley if desired.
Storage & Serving Suggestions
Refrigerator:
Store leftovers in an airtight container for up to 4 days.
Freezer:
Freeze portions for up to 2 months.
Reheat:
Warm in oven at 325°F or microwave until heated through.
Serving Ideas
- Serve with a crisp green salad
- Add cornbread or garlic bread
- Top with sour cream or green onions
Tips & FAQs
Can I make it healthier?
Use lean ground beef (90/10) or substitute ground turkey.
Can I add more vegetables?
Yes. Bell peppers, corn, or carrots work well.
Can I make it spicier?
Increase cayenne pepper or add diced jalapeños.
Can I prepare it ahead?
Yes. Assemble the casserole, refrigerate, and bake when ready.
Final Thoughts
High-Protein Baked Chili Mac Casserole is everything a comfort meal should be: warm, hearty, cheesy, and deeply satisfying. It’s easy to make, feeds a crowd, and delivers bold chili flavor with the creamy goodness of baked pasta.
One pan. Big flavor. Total comfort.
