There are a handful of weeknight suppers that earn a permanent spot in the rotation — not because they are impressive or elaborate, but because they are reliably, completely satisfying in a way that keeps people coming back to them long after newer, flashier recipes have been forgotten. This chili macaroni casserole is that kind of dish. It takes the bold, warming flavors of a classic bowl of chili and combines them with the comforting creaminess of baked macaroni, all in a single baking dish that requires almost no active effort. The pasta cooks directly in the chili sauce as the casserole bakes, absorbing the smoky, spiced flavors throughout every bite. The result is something more cohesive and deeply flavored than either dish would be on its own, topped with melted cheddar and whatever toppings you would normally reach for on chili night.
The no-boil method is the key that makes this recipe so practical. Rather than cooking the macaroni separately on the stovetop and then combining it with the chili, the dry pasta goes directly into the baking dish with the chili and a measured amount of water. The pasta absorbs the liquid and chili flavors as it bakes under a tight foil seal, cooking through in the oven in the same time that the casserole sets and the cheese melts. One less pot to wash, and pasta that tastes like it was cooked inside the chili rather than added to it afterward.
Ingredients
- 2 cups dry elbow macaroni — uncooked, straight from the box
- 2 cans (15 ounces each) canned chili — use your preferred variety: with beans or without, mild or spicy. A higher-quality canned chili produces noticeably better results; look for one with a thick, flavorful sauce rather than a thin, watery one. If using chili with beans, no additional protein is needed; if using bean-free chili, consider adding a half cup of drained kidney or black beans for substance
- 1 cup water or beef broth — provides the liquid the pasta needs to cook through in the oven. Beef broth adds a slightly richer flavor than plain water
- 2 cups shredded sharp cheddar cheese, divided — use 1 and a half cups in the casserole and reserve half a cup for the final topping. Shredding your own from a block produces better melt than pre-shredded bags, which contain anti-caking agents that can make the cheese slightly grainy when baked
- Half a teaspoon garlic powder
- Half a teaspoon cumin
- Half a teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish with cooking spray or butter. Glass or ceramic is preferred — these materials distribute heat more evenly and gently than metal, which is important for no-boil pasta recipes where even heat distribution determines whether the pasta cooks through consistently or has firm spots in the center.
