This oven-baked 5-ingredient chili mac is the kind of cozy, no-fuss dinner I lean on during busy weeknights. Everything starts right in a deep glass baking dish by scattering dry elbow macaroni on the bottom and crumbling raw ground beef over the top, then mixing in just three pantry staples to bring it all together. It bakes up into a hearty, saucy, cheesy casserole that feels like a hug in a dish and is always a yes in my house, especially on chilly Midwestern evenings.
Serve this chili mac bake straight from the oven with a simple green salad or steamed green beans to balance the richness. Warm dinner rolls or garlic bread are great for soaking up the extra sauce. For a little brightness, add a spoonful of sour cream and a sprinkle of chopped green onions on top of each serving. If you’re feeding a crowd, pair it with a big fruit salad and a tray of raw veggies with ranch for an easy, family-friendly spread.
5-Ingredient Oven Chili Mac BakeServings: 6
Ingredients
2 cups dry elbow macaroni
1 pound ground beef (80–90% lean)
1 can (24–26 ounces) chunky tomato pasta sauce with onion and garlic
1 can (10–15 ounces) chili beans in sauce, undrained
2 cups shredded cheddar cheese, divided
Directions
Preheat your oven to 375°F (190°C). Lightly grease a deep 9x13-inch glass baking dish or a similar deep glass casserole dish.
Spread the dry elbow macaroni evenly over the bottom of the deep glass dish, making sure it’s in a fairly even layer so it cooks uniformly.
In a medium bowl, stir together the chunky tomato pasta sauce, the can of chili beans with all their sauce, and 1 cup of the shredded cheddar cheese until well combined. This is your saucy mixture that will cook the pasta and flavor the beef.
Pour the sauce and bean mixture evenly over the dry macaroni in the glass dish. Use a spoon to gently stir and nudge the macaroni around so most of it is coated and submerged in the sauce. It’s okay if a few pieces peek out on top.
With clean hands, crumble the raw ground beef evenly over the top of the saucy macaroni layer, breaking it into small, pea- to marble-sized pieces so it cooks through and seasons the whole dish. Try to cover most of the surface without packing the meat down.
Cover the glass dish tightly with foil, making sure to tent it slightly so it doesn’t press directly on the beef and cheese mixture. Place the dish on the middle rack of the preheated oven.
Bake covered for 35–40 minutes, until the pasta is mostly tender and the beef is cooked through. Carefully remove the foil, avoiding the hot steam.
Gently stir the casserole, folding the crumbled beef down into the macaroni and sauce so everything is well combined and the meat is in bite-size pieces throughout. Smooth the top a bit.
Sprinkle the remaining 1 cup shredded cheddar cheese evenly over the top of the casserole. Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and starting to brown around the edges and the pasta is fully tender.
Remove from the oven and let the chili mac bake rest for 5–10 minutes before serving so it can set up slightly and cool to a comfortable eating temperature. Scoop into bowls or onto plates and enjoy warm.
Variations & Tips
For milder palates or picky eaters, choose a plain tomato pasta sauce instead of one with extra garlic or heat, and use mild cheddar cheese. If your family likes things spicier, pick a spicy pasta sauce, use hot chili beans, or add a pinch of crushed red pepper or chili powder into the sauce mixture before baking. You can also swap half of the ground beef for ground turkey to lighten it up a bit, or use a plant-based ground for a meatless version (just keep an eye on the baking time and moisture). If you prefer a creamier texture, stir in 1/2 cup of milk or beef broth with the sauce and beans to create a looser sauce that the pasta can soak up. For extra veggies, mix in a cup of frozen corn or peas with the dry macaroni before adding the sauce, or scatter finely chopped bell peppers over the pasta before crumbling on the beef. Leftovers reheat well in the microwave with a splash of water or broth to loosen the sauce, and you can tuck the warmed chili mac into tortillas for quick next-day burritos.
