Savory Chili Mac Bake: A Crowd-Pleasing Comfort Dish

Ingredients

• A package of elbow macaroni weighing 16 ounces
• Lean ground beef totaling 2 pounds
• Finely chopped onion, measuring ½ cup
• Two cans of tomato sauce, each weighing 8 ounces
• Diced tomatoes in a can of 14.5 ounces
• Whole kernel corn from a can weighing 14 ounces, drained
• Kidney beans from a can of 15 ounces, rinsed and drained
• A packet of taco seasoning mix weighing 1.25 ounces
• Another packet of chili seasoning mix, also 1.25 ounces
• Condensed cheddar cheese soup in a can of 10.75 ounces
• Milk in a can of 10.75 ounces
• Shredded Cheddar cheese, 1 cup
• Optionally, sour cream measuring ½ cup
• Garlic powder, 1 ½ teaspoons
• Salt, ½ teaspoon
• Black pepper, ½ teaspoon
• More shredded Cheddar cheese, another cup
• Crushed tortilla chips, 1 cup
• Optionally, sour cream measuring ½ cup

Step 1

To kick things off, preheat your oven to a toasty 350 degrees F (175 degrees C).

Step 2

Next up, grab a large pot and fill it with water seasoned lightly with salt. Crank up the heat until it's bubbling and boiling like a lively cauldron. Toss in the macaroni, let it dance in the water, and cook it until it's just right - firm but tender, usually around 8 minutes. Drain it well in a colander, giving it a little shower under the faucet.

Step 3

Meanwhile, in a spacious skillet over medium heat, cook up the ground beef with some onion until it's all nice and browned, which should take about 10 minutes. While it sizzles, break it into tasty crumbles and bid farewell to any excess grease. Once it's ready, stir in the tomato sauce, diced tomatoes, corn, kidney beans, taco seasoning, and chili seasoning. Let it all simmer and mingle for about 20 minutes, stirring every now and then.

Step 4

In a separate saucepan, work some magic by whisking together Cheddar cheese soup and milk until it's velvety smooth. Let it gently simmer over medium-low heat. Then, toss in a cup of shredded Cheddar cheese, half a cup of sour cream, a dash of garlic powder, and season it with salt and pepper to your liking.

Step 5

Now, grab a 10x15-inch baking dish and spread out the cooked macaroni at the bottom. Pour in the cheesy soup mixture and give it a good mix. Top it off with the beefy chili, sprinkle on another cup of shredded Cheddar cheese, and some crushed tortilla chips for that extra crunch.

Step 6

Pop the whole shebang into the preheated oven and let it bake until it's hot, bubbly, and the cheese is gloriously melted, usually 20 to 30 minutes. Serve it up with dollops of sour cream on top for that finishing touch. Enjoy your delicious creation!