Oven Baked 3-Ingredients Chili Mac Casserole

This 3-Ingredient Chili Mac Casserole is the ultimate “emergency dinner” that tastes like hours of effort. By combining the heartiness of beef chili with the comforting texture of macaroni and cheese, you create a dish that is thick, savory, and incredibly satisfying. Using a foil pan makes it a perfect “neighborly” meal for a potluck or a family in need, especially since cleanup is virtually nonexistent.

Oven Baked 3-Ingredients Chili Mac Casserole

Ingredients:

How To Make Oven Baked 3-Ingredients Chili Mac Casserole:

Step 1: Prep and Boil: Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Cook the elbow macaroni for 1/2 minutes less than the package instructions.

Tip: Aim for “barely al dente.” If the pasta is fully cooked now, it will become mushy after spending 30 minutes in the oven absorbing the chili juices.

Step 2: The Big Mix: Drain the pasta and return it to the pot. Stir in the 4 cups of chili and 2 cups of the shredded cheese. The residual heat from the pasta will start to melt the cheese, creating a thick, “saucy” binder.

Step 3: Layer the Pan: Pour the mixture into a 9×13-inch foil pan (place it on a baking sheet for stability). Spread it evenly and top with the remaining 1 cup of cheese.

Step 4: The Two-Stage Bake: Cover the pan loosely with foil (tenting it so the cheese doesn’t stick) and bake for 20 minutes. Remove the foil and bake for another 10/15 minutes until the cheese is bubbling and has golden-brown spots.

Step 5: The Rest: Let the casserole sit for 10 minutes before serving. This “setting” time is crucial; it allows the pasta to finish absorbing the sauce so you get a perfect scoop rather than a puddle of chili.