"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chili Mac Casserole Recipe

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This recipe for Chili Mac Casserole, by , is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marj Moritz


1 cup uncooked elbow macaroni
2 pounds lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes, undrained
1 (16 ounce) kidney beans, undrained
6 ounces tomato paste
1 (4 ounce) can chopped green chilies
2 teaspoons salt
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon black pepper
2 cups Mexican cheese blend, shredded

1. Preheat oven to 375.
2. Cook macaroni according to package directions.
3. In a large skillet, cook the beef, onion and garlic until meat is no longer pink.
4. Stir in the tomatoes, beans, tomato paste, chilies and seasonings.
5. Drain macaroni; add to beef mixture.
6. Transfer to a 9x13-inch baking dish.
7. Cover with foil and bake 25 to 30 minutes or until bubbly.
8. Uncover; sprinkle with cheese.
9. Bake 5-8 minutes or until cheese is melted.

Personal Notes:
Personal Notes:
This hearty casserole is packed with protein with a little splurge of pasta and cheese. It may be hearty in flavor but easy on the waist. Potlucks, elderly friends, lunch or dinner this versatile casserole is perfect anytime.




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