My busy neighbor dropped this off when I was sick, and it is pure comfort food. Can’t believe it’s just 3 ingredients.

 

Oven-Baked 3-Ingredient Chili Mac Casserole

This is the ultimate comfort‑food shortcut. It combines the savory, spiced depth of beef chili with the classic appeal of macaroni and cheese. By par‑boiling the macaroni just shy of al dente, the pasta finishes cooking in the oven, where it soaks up all the chili’s flavorful juices. The result is a hearty, unified dish topped with a sharp cheddar crust that adds a salty, crispy contrast to the tender pasta underneath.

Ingredients

• 4 cups beef chili (canned or leftover)

• 12 oz dry elbow macaroni

• 3 cups sharp cheddar cheese, shredded (divided)

Step‑by‑Step Directions

1. Par‑boil the macaroni
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the macaroni for 1–2 minutes less than the package directions.

Why this matters: If you cook the pasta fully on the stove, it will become mushy after 30–35 minutes in the oven. Keeping it firm ensures it holds its shape against the heavy chili and cheese.

2. Mix everything in the pot
Drain the macaroni and return it to the warm pot. Stir in all the chili and 2 cups of the shredded cheddar cheese until the mixture is glossy and the cheese begins to melt.

Texture rule: If the mixture looks too dry, add a small splash of water or beef broth. You want it “saucy” because the pasta will continue to absorb liquid as it bakes.

3. Transfer to a baking dish
Pour the mixture into a 9×13‑inch baking pan (a disposable foil pan works great for easy cleanup). Spread it evenly into the corners, then top with the remaining 1 cup of cheese.

4. Bake covered, then uncovered
Cover the pan loosely with foil (tent it so the foil doesn’t touch the cheese). Bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is melted and develops small, toasted brown spots.

Why this matters: Removing the foil for the final 10–15 minutes is essential for caramelization. Those brown spots mean deep, nutty flavor.

5. Rest before serving
Remove the casserole from the oven and let it sit for 10 minutes before serving.

Why this matters: This rest allows the starches in the pasta to bond with the fats in the cheese and chili. Slicing in too early will make the chili run to the bottom; waiting 10 minutes ensures a cohesive, scoopable meal.

Enjoy your easy, cheesy, chili‑packed casserole!