Chili Mac Casserole Oven Baked 3-Ingredients

Chili Mac Casserole Oven Baked 3-Ingredients… My sweet neighbor brought this over when I felt yucky, and it warmed my tummy right up. Wow, only 3 things to make it! Yum!
This hearty casserole mixes chewy elbow noodles with spicy beef chili and lots of melty sharp cheddar. Bake it till bubbly and golden for ultimate comfort. Just three pantry staples make a family-sized dish that’s cozy, cheesy, and ready in under an hour. Perfect for sick days or potlucks—pure hug in a pan!

Serves: 6 people

What You Need

12 oz dry elbow noodles (like macaroni)
4 cups thick canned or leftover beef chili (with or without beans)
3 cups shredded sharp yellow cheese, split up

Chili Mac Casserole Oven Baked: Steps

Heat your oven to 375°F (that’s about 190°C). Put a rack in the middle. Use a throwaway 9×13 foil pan on a strong cookie sheet to make it easy.
Boil a big pot of salty water. Add noodles and cook them a tiny bit less than the box says (1-2 minutes early). They finish cooking in the oven. Drain them good.
Put drained noodles back in the warm pot. Mix in the chili and 2 cups cheese. Stir till cheese starts melting and it’s all gooey and wet. This keeps it juicy!
Pour mix into the foil pan. Spread even and push into corners.
Sprinkle last 1 cup cheese all over the top, edge to edge for a yummy cheesy lid.
Cover pan loose with more foil (like a tent so it doesn’t touch cheese). Bake 20 minutes till hot and bubbly on sides.
Take off top foil. Bake 10-15 more minutes till cheese melts, bubbles, and gets golden spots.
Let it sit 10 minutes. Sauce gets thicker and scoops easy. Eat warm from the pan! Cover for a friend and add a big spoon.