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Easy Vegetarian Baked Chili Mac and Cheese

This Vegetarian Baked Chili Mac & Cheese is a cozy, meatless comfort food that's high in fiber and so easy to throw together. Perfect for low-brain-power nights and feeding a crowd.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 400°F.
  2. Cook the macaroni 1 minute shy of package directions. Drain and toss with 1 Tbsp of the butter.
  3. 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.
  4. In an 8x8 baking dish, add the cooked pasta and toss with the cheese sauce.
  5. Top with the chili and the remaining cheese.
  6. 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.