Combine two ultimate comfort foods into one effortless weeknight dinner with Sheet Pan Chili Mac. Rich, smoky beef chili and tender elbow macaroni are tossed together, spread across a sheet pan, smothered in sharp cheddar and Monterey Jack, and baked until bubbly with crispy, caramelized cheese edges.
The secret to sheet pan pasta is Undercooking the Elbow Macaroni by 2 Minutes and Roasting at High Heat (425°F / 220°C). Spreading the cheesy pasta mixture flat maximizes the surface area, giving you double the browned, crunchy cheese corners that a deep casserole dish misses while keeping the pasta perfectly al dente.
Why You’ll Love This Baked Pasta
- Double the Crispy Corners: Every bite gets those golden, crunchy cheese edges that everyone fights over in a traditional bake.
- Effortless Skillet-to-Pan Meal: Stovetop chili and boiled pasta combine on one sheet pan for a fast oven finish.
- Family-Friendly Comfort: Blends warm chili spices with classic, gooey mac and cheese.
- Great for Leftovers: Holds its shape beautifully for easy reheating or packing in lunchboxes.
Key Ingredients Overview
- Pasta: 8 oz elbow macaroni (or cavatappi), boiled 2 minutes under package directions.
- Beef & Veggies: 1 lb lean ground beef (or turkey), 1 small diced yellow onion, 1 diced bell pepper, and 2 minced garlic cloves.
- Chili Base: 1 can (15 oz) diced tomatoes, 1 can (15 oz) dark red kidney beans (drained and rinsed), 2 tablespoons tomato paste, and ½ cup beef broth.
- Chili Spice Blend: 1½ tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, salt, and black pepper.
- Cheese: 2 cups freshly shredded cheese (1 cup Sharp Cheddar and 1 cup Monterey Jack).
- Toppings: Sliced green onions, pickled jalapeños, and sour cream.
Step-by-Step Instructions
1.Prep Oven & Boil Pasta:3 min.
Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil lightly sprayed with oil. Boil 8 oz elbow macaroni in salted water until 2 minutes shy of al dente (about 5–6 minutes); drain well.
2.Cook Ground Beef & Chili Base:7 min.
In a large skillet over medium-high heat, brown 1 lb ground beef with diced onion, bell pepper, and garlic until no longer pink (drain excess grease). Stir in tomato paste, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Add diced tomatoes, drained kidney beans, and beef broth; simmer for 3 minutes.
3.Combine & Spread on Pan:2 min.
Remove skillet from heat, add the drained macaroni and 1 cup of shredded cheese directly into the warm chili mixture, and stir until coated. Pour onto the prepared sheet pan and spread into a thin, even layer.
4.Top with Cheese & Bake:12 min.
Scatter the remaining 1 cup of shredded cheese evenly over the top. Bake at 425°F (220°C) for 10 to 12 minutes until the cheese is melted, bubbly, and the outer edges turn golden and crispy.
5.Garnish & Serve Warm:1 min.
Garnish with sliced green onions and pickled jalapeños. Serve hot with a dollop of sour cream!
Expert Tips for Success
- Undercook the Pasta: Because the pasta bakes in hot sauce on the sheet pan, cooking it al dente initially prevents it from becoming soft or mushy.
- Grate Your Own Cheese: Block cheddar melts infinitely better than pre-shredded bag cheese, creating that stretchy, bubbly layer with golden edges.
- Don’t Over-Layer: Spread the mixture thinly across the whole sheet pan so the top and edges crisp up rather than steaming like a deep casserole.
The Recipe Card
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 to 6 Servings
Ingredients:
- 8 oz Elbow Macaroni
- 1 lb Ground Beef (85/15 or Lean)
- 1 Small Yellow Onion & 1 Bell Pepper (diced)
- 2 Garlic Cloves (minced)
- 1 can (15 oz) Diced Tomatoes & 1 can (15 oz) Kidney Beans (drained)
- 2 tbsp Tomato Paste & ½ cup Beef Broth
- Spices: 1½ tbsp Chili Powder, 1 tsp Cumin, 1 tsp Garlic Powder, ½ tsp Smoked Paprika, 1 tsp Salt, ½ tsp Black Pepper
- 2 cups Shredded Cheese (Cheddar & Monterey Jack)
- Green Onions, Pickled Jalapeños & Sour Cream for serving
Instructions:
Preheat oven to 425°F (220°C) and line a sheet pan. Boil pasta 2 minutes shy of package directions; drain. Brown ground beef, onion, pepper, and garlic in a skillet. Stir in tomato paste, spices, diced tomatoes, kidney beans, and broth; simmer 3 minutes. Mix pasta and 1 cup cheese into the chili, spread evenly onto the sheet pan, and top with remaining cheese. Bake for 10–12 minutes until bubbly and crisp on the edges. Garnish and serve!
