Combining beefy, spicy chili with creamy, melty mac and cheese seems like pure indulgence, and the Chili-Mac Casserole is certainly decadent. But it’s also a filling, satisfying, and flavorful main course that you can put together in an hour or less, making it perfect for hectic weeknights. The balance of savory heat and gooey cheese means that every bite is dynamic and delicious. Serve your completed Chili-Mac Casserole with a leafy salad or green beans for a touch of freshness with your meal.
Ingredients• 4 cups chili, homemade or canned • 8 ounces elbow macaroni • 1/2 cup ketchup • 8 ounces Monterey jack cheese, shredded • 8 ounces cheddar cheese, shredded • jalapeno peppers, optional, sliced
Preheat the oven to 350 degrees F.
In a medium saucepan, simmer the chili on the stovetop on medium heat until heated through.
Fill a separate pot with water on the stovetop and bring it to a boil.
Cook the macaroni according to package instructions.
Drain the cooked macaroni in a colander and set aside.
Grease a deep 8-quart casserole dish.
Spoon 1 cup of the chili evenly on the bottom of the dish.
Layer half of the macaroni on top of the chili in the casserole dish.
Drizzle half of the ketchup, 1 1/2 cups of the remaining chili, and half of the Monterey jack and cheddar cheeses.
Repeat this layering process with the remaining macaroni, remaining 1/4 cup of the ketchup, the remaining 1 1/2 cups of the chili, and remaining Monterey jack and cheddar cheeses.
Top with the slices of the jalapeno.
Cover the baking dish with aluminum foil and bake in the oven for 30 minutes. Remove the cover and bake until the casserole is heated through and the cheese is bubbly, about 10 minutes more.
Spoon the casserole onto plates and serve immediately.