Loaded Pumpkin Chili Mac & Cheese

This hearty casserole brings together the comforting flavors of spicy chili, creamy pumpkin, and cheesy mac & cheese in one satisfying dish. Perfect for a cozy fall evening or a crowd-plepleasing potluck.

Prep

25 min

Cook

45 min

Total

1 hr 10 min

Makes

8-10

Ingredients

Check off each one as you gather it.

• 1 tablespoon olive oil
• 1 pound ground beef (80/20 lean)
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can pumpkin puree (not pie filling)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 16 ounces elbow macaroni
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups (16 ounces) sharp cheddar cheese, shredded and divided
• 2 cups (8 ounces) Monterey Jack cheese, shredded and divided
• 1/2 cup panko breadcrumbs
• 2 tablespoons chopped fresh cilantro, for garnish

Instructions

1. 01

   Preheat oven to 375°F (190°C). In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.

2. 02

   Add chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.

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Recipes and images on Devin’s Kitchen are created with the help of AI tools. Images are illustrations, and recipes are not individually kitchen-tested, so read through before you start and check labels for allergens. More about how recipes are made.