This baked bacon chili mac is a hearty and delicious dinner filled with a bacon chili and creamy, cheesy mac and cheese. It screams comfort food and decadence! It’s easy enough to make for a weeknight dinner and perfect for weekend dinner too.
I love this dish in the fall and winter because it warms up the house and makes it smell like a warm night in.
This recipe makes enough to serve a large group of 8 but it also makes for great leftovers. Like any chili the flavors taste even better the next day. If you are serving a smaller group you can cut the recipe in half fairly easily.
What you need to make baked bacon chili mac:
Serves 8
- 14.5 ounce can of chopped tomatoes – juice included
- 1 cup yellow onion – diced
- 4 ounce can fire roasted green chilies
- 1 cup bacon pieces – cooked
- 1 – 15 ounce can chili pinto beans – the seasoned one, liquid included
- 1 – 15 ounce can red kidney beans – drained
- 1/2 teaspoon chili powder – of you don’t want spice reduce to 1/4 teaspoon
- 16 ounces macaroni noodles
- 1/4 cup salted butter
- 3 cups cheddar cheese – shredded
- 4 cups milk
- 1/2 cup sour cream
- 1 teaspoon salt
- 2 tablespoons cornstarch
For topping:
- 1 cup cheddar cheese – shredded
- 1 cup bacon pieces
Instructions
- Preheat oven to 350 F.
- In a medium pot, add tomatoes, diced onion, and fire roasted chilies and bring to a boil and simmer for 5 minutes.
- Add the bacon pieces, chili seasoned pinto beans, drained kidney beans and chili powder, simmer for 3 minutes.
- In a large stock pot, boil your macaroni noodles until al dente, drain and return to pot.
- In a bowl, whisk cornstarch with milk, sour cream and salt.
- Add butter and cheddar cheese to noodles, followed by the milk mixture.
- Bring mixture to a boil while you stir, stir until cheese sauce begins to thicken.
- Add in chili to macaroni and stir together.
- Pour mixture into a deep 9 x 13 baking casserole dish.
- Sprinkle the top with cheese and bacon and bake for 30 minutes.
- You may need to place a cookie sheet under the dish in case it boils over, if you have a deep enough pan you should be fine.
- Let it cool for 15 minutes before serving.
Here are a few other recipes you may love:
- Cheesy Biscuit Pot Pie RECIPE HERE
- Chicken Artichoke Pasta RECIPE HERE
- Chicken Parmigiana Chicken Bake RECIPE HERE
Baked Bacon Chili Mac
This delicious baked chili mac is filled with a bacon based chili and creamy cheesy mac and cheese.
Servings: 8 people
Ingredients
- 14.5 ounce can of chopped tomatoes – juice included
- 1 cup yellow onion – diced
- 4 ounce can fire roasted green chilies
- 1 cup bacon pieces – cooked
- 1 – 15 ounce can chili pinto beans – the seasoned one liquid included
- 1 – 15 ounce can red kidney beans – drained
- 1/2 teaspoon chili powder – of you don’t want spice reduce to 1/4 teaspoon
- 16 ounces macaroni noodles
- 1/4 cup salted butter
- 3 cups cheddar cheese – shredded
- 4 cups milk
- 1/2 cup sour cream
- 1 teaspoon salt
- 2 tablespoons cornstarch
- For toppings:
- 1 cup cheddar cheese – shredded
- 1 cup bacon pieces
Instructions
- Preheat oven to 350 F.
- In a medium pot, add tomatoes, diced onion, and fire roasted chilies and bring to a boil and simmer for 5 minutes.
- Add the bacon pieces, chili seasoned pinto beans, drained kidney beans and chili powder, simmer for 3 minutes.
- In a large stock pot, boil your macaroni noodles until al dente, drain and return to pot.
- In a bowl, whisk cornstarch with milk, sour cream and salt.
- Add butter and cheddar cheese to noodles, followed by the milk mixture.
- Bring mixture to a boil while you stir, stir until cheese sauce begins to thicken.
- Add in chili to macaroni and stir together.
- Pour mixture into a deep 9 x 13 baking casserole dish.
- Sprinkle the top with cheese and bacon and bake for 30 minutes.
- You may need to place a cookie sheet under the dish in case it boils over, if you have a deep enough pan you should be fine.
- Let it cool for 15 minutes before serving.