This baked chili mac is an easy weeknight recipe! You just dump all the ingredients in the pan and bake it. It’s perfect for a healthy meal made with budget friendly pantry staples.

dump and bake
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I love this recipe because it’s so simple and it relies heavily on things I usually have in my pantry. It’s also a great source of protein and fiber thanks to all the beans! If you want even more protein, swap in your favorite protein pasta, but even with regular pasta, this casserole will keep you full.

Ingredients & Substitutions

  • Elbow macaroni: It cooks right in the sauce. Regular elbows work best here. I haven’t tested this with gluten-free or chickpea pasta, and those tend to cook differently, so I’d stick with wheat pasta for this one. But the Barilla Protein+ pasta should work just fine.
  • Onion, garlic, and bell pepper: Dice them small so they soften in the oven without a sauté. Any color pepper is fine.
  • Chili powder, cumin, paprika, and oregano: Standard chili seasoning. Add a pinch of cayenne if you like heat.
  • Black beans and kidney beans: Two kinds of beans make it feel like real chili. Drain and rinse them.
  • Diced tomatoes and tomato sauce: Keep the juice from the tomatoes, you need the liquid. If you want a richer, thicker sauce, stir in a tablespoon of tomato paste with the tomato sauce.
  • Vegetable broth: This is what actually cooks the pasta, so don’t skip it or swap it for water without adding salt.
  • Shredded cheese: Cheddar, mozzarella, or a mix. Cheddar for flavor, mozzarella for the stretchy top. I’ve done both.
  • Cilantro: For garnish. Green onions or a spoonful of sour cream are great too.

How to Make Dump and Bake Chili Mac

Preheat the oven to 400°F and grease a 9×13 dish. Add everything except the cheese and cilantro to the dish.
Stir well so the pasta is submerged in the liquid. Cover tightly with foil and bake for 30 minutes. Uncover and stir.
Sprinkle the cheese on top and bake uncovered for another 10 to 15 minutes, until the pasta is tender and the cheese is melted and bubbly.

Tips for the Best Chili Mac Casserole

  • Elbows cook slower in tomato liquid than in water. The acid in the tomatoes slows things down, so if your pasta needs the full 45 minutes, that’s normal, not a mistake.
  • Cover it tightly. If the foil is loose, too much liquid evaporates, and the pasta won’t cook through. Crimp it down around the edges. If you don’t have foil, you can put a sheet pan over the casserole to cover it.
  • Taste before serving. The recipe has 1/4 teaspoon of salt, but broths vary a lot. Add more salt at the end if it tastes flat.
  • Stir when you uncover it. The pasta on top cooks slower than the pasta underneath, so a quick stir at the 30-minute mark evens everything out.
Chili Mac Dump and Bake

Is chili mac just chili with mac and cheese?

Pretty much, yes. Chili mac is chili and macaroni cooked together and topped with cheese. This version skips the separate pots and builds it all in one casserole dish instead. It’s also different from American goulash, which is usually ground beef, macaroni, and tomato sauce without the beans or chili spices. But if you’re looking for something like that, try my vegan goulash!

Can I use canned chili?

You can, but I wouldn’t for this recipe. The beans, tomatoes, and spices here are basically a from-scratch vegetarian chili that costs about the same as two cans and tastes a lot better. If you’re in a hurry, a can of vegetarian chili plus the tomatoes and broth would work, but skip the added salt.

Leftovers and Freezing

Leftovers keep in the fridge for 4 days. The pasta soaks up the sauce as it sits, so add a splash of broth or water when you reheat it. This casserole freezes well, too. Let it cool, portion it into freezer-safe containers, and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or a 350°F oven.

More Dump and Bake Dinners

If you’re looking for more dump and bake recipes, try my quinoa enchilada casserole, my rice and beans casserole, or my stuffed pepper casserole!

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dump and bake

Baked Chili Mac (Dump and Bake Recipe)

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 10 cups 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Ingredients

Units Scale
  • 2 cups (8oz) uncooked elbow macaroni
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 1 bell pepper, diced (any color)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1/4 teaspoon salt
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes with their juices
  • 1 can (8 oz) tomato sauce
  • 2 cups vegetable broth
  • 1 cup shredded cheddar and/or mozzarella cheese

  • Cilantro for garnish

Instructions

  1. Preheat the oven to 400°F. Grease a 9×13 baking dish.
  2. Add the uncooked pasta, onion, garlic, bell pepper, chili powder, cumin, paprika, oregano, salt, black beans, kidney beans, diced tomatoes, tomato sauce, and vegetable broth to the dish. Stir well so the pasta is submerged.
  3. Cover tightly with foil and bake for 30 minutes.
  4. Uncover, stir (this is the moment to add 1/4 cup more broth if it looks dry), and check that the pasta is nearly tender. Sprinkle the cheese on top.
  5. Bake uncovered for 10-15 more minutes, until the pasta is tender and the cheese is melted. Let it sit 5 minutes before serving, then top with cilantro.