Chili Mac Casserole

Four ingredients. That’s all this casserole asks for. Elbow macaroni, canned chili beans, crushed tomatoes, and a pile of cheddar cheese. Mix it up, pour it in a dish, and stash it in the fridge or freezer until dinner rolls around.

The beauty of this one is the make-ahead factor. Assemble the whole thing, top it with cheese, and freeze it flat. When you’re ready, it goes straight from cold storage into a hot oven. The cheese on top gets bubbly and golden while the beans and tomatoes heat into a thick, saucy base underneath.

Half the cheese goes INTO the mac mixture so every bite is gooey. The other half sits on top for that crusty, browned layer everyone fights over.

Kitchen Tips

• Use chili beans that come already seasoned in sauce. They bring the spice so you don’t need to add any.
• Drain the macaroni well. Excess water makes the casserole soupy instead of thick.
• If baking from frozen, cover with foil for the first 20 minutes, then uncover to let the cheese brown. Expect about 40 minutes total from frozen.

Variations

• Meaty version: Brown ground beef or turkey with some chili powder and layer it in with the beans.
• Spicy kick: Stir in diced jalapeños or use pepper jack cheese instead of cheddar.