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Chili Mac casserole recipe

bowls full of chili Mac casserole - delicious vegan and vegetarian chili Mac and cheese recipe
Picture this: a steaming hot casserole dish, brimming with tender macaroni, bathed in a rich, zesty chili sauce, and crowned with a bubbling blanket of golden, melted cheddar cheese. Each mouthful is an explosion of comfort, a symphony of flavors that dance on your taste buds. That's just what this chili mac recipe is. We're talking a family favorite cooked pasta chili recipe - a cheesy chili mac casserole for the whole family! Made with simple ingredients this easy recipe is everyone’s favorite vegetarian chili mac. 
With easy cooking instructions for the oven, air fryer, crockpot, and Instant Pot:
Simone - Munchyesta.com
Prep Time 10 minutes
Cook Time 25 minutes
Serving Size 4 people

Ingredients

Ingredients:

  • 2 cups (400g) elbow macaroni pasta use gluten free elbow pasta if needed
  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 bell pepper diced
  • 3-4 cloves garlic minced
  • 1 can (15oz/425g) Kidney Beans drained and rinsed
  • 1 can (15oz/425g) Black Beans drained and rinsed
  • 1 can (14oz/400g) diced tomatoes
  • 1 can (8oz/225g) tomato sauce
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon Salt more to taste if needed
  • 1/3 teaspoon Ground Black Pepper more to taste if needed
  • 2 cups (200g) shredded cheddar cheese regular or vegan cheese

Instructions

How to make spicy southern Mac and cheese casserole Instructions:

    Chili Mac casserole recipe - Oven Method:

    • Preheat your oven to 375°F (190°C).
    • Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
    • In a large skillet, heat the olive oil over medium heat. Add diced onion, bell pepper, and minced garlic. Sauté until they become soft and translucent.
    • Stir in kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, salt, and pepper. Let it simmer for 5-7 minutes.
    • Combine the cooked macaroni with the chili mixture. Transfer everything to a greased casserole dish.
    • Sprinkle shredded cheddar cheese evenly on top.
    • Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden brown.

    Air fryer Mac and cheese - Air Fryer Method:

    • Follow steps 1-4 from the oven method.
    • Preheat your air fryer to 375°F (190°C).
    • Transfer the chili mac mixture to an air fryer-safe dish.
    • Sprinkle shredded cheddar cheese on top.
    • Air fry for 10-15 minutes or until the cheese is melted and the top is crispy.

    Southern Crock pot Mac and cheese - Crockpot Method:

    • Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
    • In a skillet, sauté onion, bell pepper, and garlic as in step 3 from the oven method.
    • In a slow cooker, combine sautéed vegetables, kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, salt, and pepper. Stir in the cooked macaroni.
    • Cook on low for 2-3 hours.
    • Sprinkle shredded cheddar cheese on top before serving.

    Instant pot Mac and cheese - Instant Pot Method:

    • Set your Instant Pot to Sauté mode. Heat olive oil, then sauté onion, bell pepper, and garlic until soft.
    • Stir in kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, cumin, paprika, salt, pepper, and macaroni.
    • Close the Instant Pot lid, set it to Manual/Pressure Cook mode, and cook for 5 minutes.
    • Perform a quick release of pressure.
    • Sprinkle shredded cheddar cheese on top and serve.
    • Enjoy your delicious Vegetarian Chili Mac Casserole prepared in your preferred cooking method! Top it with a drizzle of authentic Mexican red chili sauce for extra spicy deliciousness.

    Notes

    Authentic mexican red chili sauce recipe

    Here's a recipe for authentic Mexican red sauce that is perfect for drizzling on top of Mac and cheese to give it extra spice:

    Authentic Mexican red chili sauce Ingredients:

    - 2 dried guajillo chili peppers (about 20g)
    - 2 dried ancho chili peppers (about 20g)
    - 2 cloves garlic, minced
    - 1/2 onion, chopped
    - 1 teaspoon ground cumin (about 2g)
    - 1/2 teaspoon dried oregano (about 1g)
    - 1/2 teaspoon salt (about 2.5g)
    - 1/4 teaspoon black pepper (about 1g)
    - 1 tablespoon vegetable oil (about 15g)
    - 2 cups (475ml) water

    How to make Authentic Mexican red chili sauce recipe Instructions:

    1. Start by removing the stems and seeds from the dried guajillo and ancho chili peppers. You can do this by cutting them open and shaking out the seeds.
    2. Heat a skillet or pan over medium-high heat and toast the dried chili peppers for a minute or two on each side until they become fragrant. Be careful not to burn them.
    3. Place the toasted chili peppers in a bowl and cover them with hot water. Let them soak for about 15-20 minutes or until they become soft.
    4. While the chili peppers are soaking, heat the vegetable oil in a separate skillet over medium heat.
    5. Add minced garlic and chopped onion to the skillet and sauté until the onion becomes translucent.
    6. Once the chili peppers are soft, drain them but save the soaking liquid.
    7. Place the soaked chili peppers, sautéed garlic and onion, ground cumin, dried oregano, salt, and black pepper in a blender or food processor.
    8. Begin blending the mixture, adding the 2 cups (475ml) of the reserved soaking liquid gradually until you achieve your desired sauce consistency. You may not need all the liquid, so add it incrementally.
    9. Blend until the sauce is smooth and has a vibrant red color.
    10. Taste the sauce and adjust the seasoning, adding more salt or spices if needed.
    Your authentic Mexican red chili sauce is now ready to use in your favorite Mexican recipes, such as enchiladas, tamales, or as a condiment for tacos. Enjoy!