Baked Chili Mac

This was really good and extremely kid-friendly but there are a few things to point out. Having read a few reviews that said was dry, I only cooked it for about 20 minutes.

Everything in it is cooked already, all you really need it for it to heat through. Also, sour cream is a fantastic addition and we felt it really made the dish. It should really be part of the ingredient list.

Next time I’ll probably double the recipe since we barely have leftovers for one night, my husband had seconds!

Ahhhh, chili mac. We just love it when two comfort foods come together and join as one, don’t you? And with chili mac, you’ve got the hearty spiciness of chili and the warming cheesiness of mac and cheese. It’s all good stuff. Our mom always made chili mac in a quick, stovetop fashion, and it was comforting and tasty as can be… but we’ve taken it one step further.

See, with this chili mac, we’ve taken our inspiration from a true baked mac and cheese (which we’ve always had an affinity for) and we’ve come up with one satisfying, scrumptious Baked Cheesy Chili Mac. And if you ask us, it’s basically happiness in a casserole dish.

Never would have thought that something so simple would be so tasty. I did add about 2 tbs sour cream to the mixture and I chopped the bell pepper very fine. I liked it but I thought it needed a bit of seasoning, hubby wasn’t too crazy about it. I think if I make it again I will add 1/2 lb of ground meat and that might be what will make hubby happy!



  • 2 lbs ground beef
  • 1 lb (16 oz) penne pasta

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