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Cozy Leftover Chili Mac Casserole with Cheesy Crisp Topping

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A comforting casserole that transforms leftover chili and pasta into a cheesy, crispy, and hearty meal perfect for busy weeknights or lazy Sundays.

Ingredients

Scale
  • 3 cups leftover chili (homemade or store-bought; hearty with beans and ground meat works best)
  • 2 cups dry macaroni pasta (about 200g) – elbow macaroni or small shells; cooked al dente
  • 1 ½ cups shredded cheddar cheese (about 170g) – sharp or mild
  • ½ cup grated Parmesan cheese (about 50g)
  • 2 tablespoons unsalted butter, melted
  • ½ cup milk (whole or 2%, room temperature) (120ml)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • Fresh parsley (optional, chopped) for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add 2 cups (200g) of macaroni pasta and cook until al dente, about 7-8 minutes. Drain well and set aside.
  3. In a large mixing bowl, combine 3 cups of leftover chili and the cooked macaroni. Pour in ½ cup (120ml) of milk and 2 tablespoons of melted butter. Stir gently to combine.
  4. Season the mixture with ½ teaspoon garlic powder, ½ teaspoon onion powder, and salt and pepper to taste. Mix until evenly distributed.
  5. Fold in 1 cup (about 110g) of shredded sharp cheddar cheese into the chili and pasta mixture.
  6. Spoon the mixture into a greased 9×9 inch casserole dish, spreading it evenly.
  7. In a small bowl, mix the remaining ½ cup (about 60g) shredded cheddar with ½ cup (50g) grated Parmesan cheese. Sprinkle this evenly over the casserole’s surface.
  8. Bake uncovered in the preheated oven for 20-25 minutes until the cheese topping is golden brown and bubbling.
  9. Let the casserole rest for 5 minutes after baking to set up for easier slicing.
  10. Garnish with chopped fresh parsley if desired and serve warm.

Notes

If leftover chili is thick, add a splash more milk before mixing. If too runny, drain excess liquid to prevent sogginess. Watch the cheese topping closely during baking to avoid burning; tent with foil if browning too fast. Let casserole rest after baking for easier slicing. Can be made a day ahead; add 5 extra minutes to baking time if cold from fridge. For gluten-free, use gluten-free pasta and confirm chili is gluten-free. For vegetarian, use bean-based or meatless chili. Slow cooker method possible: cook on low 2-3 hours, add cheese topping and broil at end.

Nutrition

Keywords: chili mac casserole, leftover chili recipe, cheesy casserole, comfort food, easy weeknight dinner, cheesy crisp topping

Find it online: https://cooksybite.com/cozy-leftover-chili-mac-casserole-recipe-with-cheesy-crisp-topping-made-easy/