Chili Mac And Cheese Casserole – very quick and easy to make one pan dish, full of flavor, creamy, with a cheesy top, perfect to feed a crowd. Gluten-free and loaded with protein.

Chili Mac And Cheese Casserole




– 2 boxes Modern Table Sharp Cheddar Mac & Cheese – 1 tbsp oil – 1/4 cup heavy cream – 1 lb ground beef – 1 tbsp salt – 1/2 tsp black pepper – 1 tbsp chili powder – 1/2 tsp cumin – 1/2 tsp oregano – 1/2 tsp garlic powder – 1/2 tsp onion powder – 1 can diced tomatoes — 15 oz – 1/4 cup canned jalapeños — (optional, to add more heat) – 1 1/2 cup shredded Mexican cheese — or mozzarella

8 servings

30 mins

Step 1

Season ground beef with salt, pepper, cumin, chili powder, onion, garlic and oregano. Heat oil in a large skillet. Crumble ground beef into the skillet. Cook and stir constantly until browned for 7 minutes.

Step 2

Add tomatoes and cheese packets from the Modern Table Mac and Cheese box.  Add heavy cream. (Add other vegetables or jalapeños if you are using any. I did not).Stir.

Step 3

Bring 4 quarts of water to a boil. Add pasta and cook for 5 minutes. Drain. Add to the beef and tomatoes.

Step 4

Preheat oven to 400 F. Add cooked pasta to the skillet with beef. Stir to incorporate. Sprinkle with cheese on top.

Step 5

Bake for 10 minutes until the cheese is bubbly. Serve.