A chili mac casserole with few ingredients that comes together in just 15 minutes. Perfect for camping or for dinner any night of the week!
If there's any food that's sure to please both kids and adults, it has to be pasta. I have yet to come across arguments at mealtime when pasta is served!
This recipe was recently developed for my family's RV trip out west. I found that it was very easy to make with a camping stove and made enough for lunch the next day.
My husband might have even asked for it for breakfast.
What Do I need to make Chili Mac Casserole?
- 16 oz. box elbow noodles
- 38 oz. can of chili (with or without beans)
- 2 cups shredded cheddar cheese
- water
How to make Chili Mac Casserole
- Add chili, water, and dry pasta into a large skillet or pot. Cover.
- Bring to a boil, then turn the heat down and let simmer for 10 minutes, or until pasta is softened
- Turn heat off
- Gently stir in 1 cup of shredded cheese
- Sprinkle the second cup of cheese on top, cover.
- Serve once the cheese has melted!
I find one of the most useful tools to bring camping is a cast-iron skillet. They are so versatile and heavyweight to hold up to the rigors of outdoor cooking!
Chili Mac Casserole
To get started, add the chili, dry pasta, and water to your skillet. Cover with a lid and bring to a boil. Once boiling, turn the heat down to keep a simmer. Let cook about 8 minutes or until pasta is softened.
Once the pasta is softened, remove the cover and turn off the heat. Gently stir in half of the shredded cheese.
Stirring some cheese directly into the chili mac casserole makes it super cheesy and delicious. If you'd like to save calories, go ahead and skip this step.
Take the second cup of shredded cheese and sprinkle it on top. Cover and let melt. 
Once the cheese is melted, you're ready for dinner!
Chili Mac Casserole pares well with a big salad and a slice of watermelon, which are all the best when eaten outdoors!
Pro Tip: Use care when moving the hot cast iron skillet to your table. Bring enough potholders or kitchen towels to protect your table cloth &/or the picnic table.
I've seen many tables with round rings burned into them from hot pans! Don't ruin your pan - or a table. 🙂
Check out more great camping recipes here!
Ingredients
- 16 oz. box elbow noodles
- 38 oz. can of chili with or without beans
- 2 cups shredded cheddar cheese
- 3 cups of water
Instructions
- Add chili, water, and dry pasta into a large skillet or pot. Cover.
- Bring to a boil, then turn heat down and let simmer for 10 minutes, or until pasta is softened
- Turn heat off
- Gently stir in 1 cup of shredded cheese
- Sprinkle the second cup of cheese on top, cover.
- Serve once the cheese has melted!
Paige says
I made this at home before camping to try it out. It really is easy and my kids loved it! Thanks for the recipe.
Angie says
The taste was good. Mine came out more like a soup vs a casserole texture. I did use broth instead of water. Maybe water would have boiled away. I will ty it again using water as the recipe called for.