A comforting casserole featuring macaroni, chili, and cheese for the perfect cozy meal.

1 pound ground beef

1 onion, chopped

1 packet chili seasoning

1 can (15 ounces) tomato sauce

1 can (15 ounces) kidney beans, drained and rinsed

1 cup elbow macaroni

2 cups shredded cheddar cheese

1 cup shredded mozzarella cheese

Salt and pepper to taste

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 tablespoon olive oil

1/2 cup water

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Preheat the oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes, or until softened.
Add the ground beef to the skillet and cook until browned. Drain any excess fat.
Stir in the chili seasoning, garlic powder, onion powder, tomato sauce, kidney beans, and water. Let the mixture simmer for 10 minutes, stirring occasionally.
Meanwhile, cook the elbow macaroni according to the package instructions. Drain and set aside.
In a large casserole dish, combine the cooked macaroni and chili mixture. Stir to combine evenly.
Top the casserole with shredded cheddar and mozzarella cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for a few minutes before serving.

You can substitute ground turkey or chicken for ground beef for a leaner option.
Feel free to add extra veggies, like bell peppers or zucchini, for more nutrients.
This dish stores well in the refrigerator for up to 3 days; reheat before serving.