Pumpkin Chili Mac & Cheese Bake

This comforting bake combines creamy pumpkin mac and cheese with a hearty chili layer, topped with a golden, bubbly cheese crust. It’s the ultimate fall casserole for a satisfying family meal.

Prep

25 min

Cook

50 min

Total

1 hr 15 min

Makes

8-10

Ingredients

Check off each one as you gather it.

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can pumpkin puree (not pie filling)
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 pound elbow macaroni
• 1/2 cup (113 g) unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk, warmed
• 4 cups (450 g) shredded sharp cheddar cheese, divided
• 2 cups (225 g) shredded Monterey Jack cheese, divided
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg

Instructions

1. 01

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

2. 02

   For the chili: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.

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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.