By Bring Baked Cheesy Chili Mac to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Baked Cheesy Chili Mac captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Baked Cheesy Chili Mac becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 tablespoon (15 ml) olive oil
1 pound minced meat
1 large onion chopped
3 cloves garlic, minced
pinch of cayenne pepper
1 teaspoon (5 ml) cumin powder
1 tablespoon (15 ml) chili powder
1 teaspoon (5 ml) pepper
1 teaspoon (5 ml) salt
1 C black beans, drain & rinse
1 C red kidney beans, drain & rinse
26 ounces chopped tomatoes (1 can)
4 cups (1000 ml) chicken broth
10 ounces of uncooked pasta
2 cups (500 ml) shredded cheese
2 tsp chop parsley
How To Make Baked Cheesy Chili Mac
In a large saucepan, heat olive oil over medium-high heat. Add the minced meat and cook until the pink color disappears. Since I’m using lean ground beef, there’s no need to trim off the fat, but if you’re using larger ground beef, get rid of any fat.
Stirring in onion & garlic & cooking for 3 min
Add chili, cumin, chili powder, salt and pepper and mix. Add black beans, kidney beans, tomatoes, chicken broth, and elbow macaroni. Stir everything until it boils. Reduce the heat to a simmer, cover the pot and simmer for 9 to 12 minutes or until the pasta is tender.
Add a cup of shredded cheese and sprinkle the rest of the cheddar cheese on top. Cover the bowl for one minute until the cheese melts.
Garnish with fresh parsley and serve
PREPARATION STEPS
1
In a large saucepan, heat olive oil over medium-high heat
Add the minced meat and cook until the pink color disappears
Since I’m using lean ground beef, there’s no need to trim off the fat, but if you’re using larger ground beef, get rid of any fat.
Stirring in onion & garlic & cooking for 3 min
3
Add chili, cumin, chili powder, salt and pepper and mix
Add black beans, kidney beans, tomatoes, chicken broth, and elbow macaroni
Stir everything until it boils
Reduce the heat to a simmer, cover the pot and simmer for 9 to 12 minutes or until the pasta is tender.
Add a cup of shredded cheese and sprinkle the rest of the cheddar cheese on top. Cover the bowl for one minute until the cheese melts.
Garnish with fresh parsley and serve
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
