This oven baked 3-ingredient chili mac casserole is one of those happy accidents that turns into a weeknight regular. My neighbor brought a pan of this to a neighborhood potluck, and I watched it disappear before I even made it through the line. When she told me it was just pasta, canned chili, and cheese, I honestly didn’t believe her. It’s pure Midwest comfort food: cozy, budget-friendly, and so simple you can throw it together after work without thinking. Everything bakes together in one dish, the pasta soaks up the chili, and the cheese melts into a bubbly, golden blanket on top.
Serve this chili mac casserole straight from the oven with a simple green salad or some steamed veggies to balance the richness. Cornbread or garlic bread is a nice extra if you want to stretch the meal for more people. It also pairs well with a dollop of sour cream, a sprinkle of chopped green onions, or some hot sauce on the side so everyone can customize their own bowl. For potlucks, I like to bring tortilla chips too—people inevitably start scooping the cheesy chili mac like a dip once it’s been on the table for a bit.
Oven Baked 3-Ingredient Chili Mac CasseroleServings: 6
Ingredients
12 ounces elbow macaroni (or other short pasta)
3 cans (15 ounces each) prepared chili with beans
2 cups shredded cheddar cheese (about 8 ounces)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish with cooking spray or a little oil so the pasta doesn’t stick.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 2–3 minutes less than the package directions for al dente (the pasta will finish cooking in the oven). Drain the pasta well.
While the pasta drains, pour the canned chili into the same pot you used for the pasta (no need to wash it). Warm it over low heat for 2–3 minutes, just until it’s loosened and easier to mix.
Add the drained pasta into the pot with the warmed chili and stir until every piece of pasta is well coated. This helps the casserole bake up creamy and prevents dry spots.
Pour the chili-pasta mixture into the prepared 9x13-inch glass baking dish, spreading it into an even layer all the way to the corners.
Sprinkle the shredded cheddar cheese evenly over the top, covering the surface from edge to edge so you get that full, melted cheese layer.
Cover the baking dish tightly with foil and bake at 375°F (190°C) for 15 minutes to let the pasta finish cooking and the flavors meld.
Remove the foil and return the dish to the oven. Bake uncovered for another 10–15 minutes, or until the cheese is fully melted, bubbly around the edges, and just starting to turn golden in spots.
Let the casserole rest for 5–10 minutes on the counter before serving. This helps it set up a bit so you can scoop neat, hearty portions with plenty of cheesy chili and pasta in each spoonful.
Variations & Tips
You can easily tweak this 3-ingredient base without making it complicated. If you like extra heat, use a spicy canned chili or stir in a pinch of chili powder or crushed red pepper before baking. Swap the cheddar for a Mexican blend or pepper jack for a slightly different flavor and extra meltiness. Any short pasta works—shells, rotini, or penne all hold the chili really well. For a thicker, heartier casserole, use an extra half can of chili; for a looser, saucier texture, add a splash of water or broth when you mix the chili and pasta. If you’d like a crispy top, broil the casserole for 1–2 minutes at the end, watching closely so the cheese doesn’t burn. This recipe also reheats nicely for lunches—just add a tiny splash of water before microwaving to keep the pasta from drying out. And if you’re feeding a crowd at a potluck, you can double the recipe and bake it in two 9x13 dishes, or assemble it earlier in the day, refrigerate, and add 5–10 extra minutes of covered bake time to heat it through.
