Some nights, dinner just needs to be easy. This Vegetarian Baked Chili Mac & Cheese is exactly the kind of recipe I reach for on those low-brain-power evenings when I want something cozy and comforting without a lot of thinking. It’s simple and intuitive, comes together with ingredients I usually have on hand, and it’s a total crowd-pleaser, no meat required.
The bean-based chili layered over creamy mac and cheese makes this one both hearty and high in fiber, which is exactly my kind of comfort food. It’s warm and satisfying on colder nights, and it doubles easily if you’re feeding a bigger family or just want leftovers for the week (which, trust me, you will). This is one of those meals that feels like a treat but still leaves everyone full and happy.
Ingredients for Vegetarian Baked Chili Mac and Cheese (makes 4 servings)
- 8 oz macaroni, dry
- 2 Tbsp butter, divided
- 1/2 Tbsp flour
- 3/4 cup milk
- 1/2 to 3/4 tsp salt (to taste)
- Pinch of garlic powder
- 1 cup shredded cheese, divided
- 1 1/2 cups chili (canned or homemade, previously frozen works fine)
Instructions for Vegetarian Baked Chili Mac and Cheese
- Preheat oven to 400°F.
- Cook the macaroni 1 minute shy of package directions. Drain and toss with 1 Tbsp of the butter.
- In the same pot, heat the remaining 1 Tbsp butter over medium heat. Whisk in the flour, then slowly whisk in the milk. Add half of the shredded cheese, the salt, and the garlic powder, whisking until smooth. Remove from heat.
- In an 8×8 baking dish, add the cooked pasta and toss with the cheese sauce.
- Top with the chili and the remaining cheese.
- Cover and bake for 20 minutes, until hot and bubbly. Serve and enjoy.
Easy Vegetarian Baked Chili Mac and Cheese
Ingredients
Method
- Preheat oven to 400°F.
- Cook the macaroni 1 minute shy of package directions. Drain and toss with 1 Tbsp of the butter.
- In the same pot, heat the remaining 1 Tbsp butter over medium heat. Whisk in the flour, then slowly whisk in the milk. Add half of the shredded cheese, the salt, and the garlic powder, whisking until smooth. Remove from heat.
- In an 8×8 baking dish, add the cooked pasta and toss with the cheese sauce.
- Top with the chili and the remaining cheese.
- Cover and bake for 20 minutes, until hot and bubbly. Serve and enjoy.
Notes
Recipe Notes
- Cook the pasta just shy of al dente since it’ll finish cooking in the oven.
- Use a chili you already love. It carries a lot of the flavor here.
- A sprinkle of extra cheese on top gives you that irresistible golden, bubbly finish.
- This is a great clean-out-the-pantry meal. That half-container of chili in the freezer is perfect here.
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months.
- Reheat: Warm in the oven or microwave, adding a splash of milk to loosen the cheese sauce if needed.
Nutrition Info (per serving):
Per serving: 545 calories, 21 g fat (9 g saturated), 69 g carbs (8 g fiber, 0 g added sugar), 24 g protein
Note: Nutrition will vary depending on the chili you use. I calculated this with Amy’s 3 Bean & Vegetable Chili. Frozen or homemade chili both work great.
Why You’ll Love This Vegetarian Baked Chili Mac and Cheese
- Simple and intuitive, perfect for low-brain-power nights
- A cozy, crowd-pleasing comfort food without the meat
- High in fiber (8 g per serving) thanks to the bean-based chili
- 24 g of protein per serving
- Warm and satisfying for colder nights
- Easy to double for bigger families or leftovers
- Flexible with whatever chili you have, store-bought or homemade
FAQs
What chili works best?
Any bean-based chili works beautifully. I used my own homemade 3-bean chili when I made this, but a canned variety like Amy’s 3 Bean & Vegetable Chili or another favorite version will all work.
Can I make this with meat chili?
Absolutely. Use whatever chili your family loves. Just note the nutrition info will change depending on what you choose.
Can I make this ahead?
Yes. Assemble it up to the baking step, cover, and refrigerate. Add a few extra minutes in the oven since it’ll be starting cold.
Can I make it dairy-free?
You can experiment with a dairy-free butter, milk, and cheese. The cheese sauce won’t be quite the same, but the chili and pasta base hold up well. You can also find a dairy-free mac and cheese sauce from other recipes and use that, many use potatoes or cashews as a base.
What size pan should I use?
An 8×8 baking dish is perfect for this amount. If you double the recipe, use a 9×13.
Can I double it?
Definitely. This one scales up easily for a crowd or for leftovers. Use a 9×13 dish and add a few minutes to the bake time.
More Fiber-Rich, Kid-Friendly Dinners You’ll Love
- Crispy Sheet Pan Black Bean Tacos
- Easy Creamy Sun-Dried Tomato Gnocchi with Spinach (One Pot Meal!)
- Easy Roasted Garlic Tomato Soup (One Pot Meal)
- Creamy Baked Pasta Primavera (Easy One-Dish Dinner)
- Easy BBQ White Bean & Chicken Skillet Quesadilla
- Lentil & Beef Kofta (High-Protein Sheet Pan Dinner)
- Quick & Easy Tofu Fried Rice Recipe (One Pan, 10 Minutes)
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