Nothing beats the cozy, comforting hug of this Chili Mac Recipe on a busy weeknight. It’s hearty, cheesy, and packed with bold chili flavors all melted together with creamy macaroni—trust me, once you try this, it might just become your go-to comfort food.
Why You’ll Love This Recipe
- Hearty and comforting: This one-pot dish combines the best of chili and mac & cheese for a filling meal that satisfies every craving.
- Crowd-pleaser: My family goes crazy for this dish, and it’s perfect for gatherings or weeknight dinners alike.
- Easy to customize: Whether you want it spicier, meatier, or vegetarian, this recipe adapts beautifully.
- Freezer-friendly: You can make it ahead and freeze leftovers without losing any of that comforting flavor and cheesy goodness.
Ingredients You’ll Need
The magic of this Chili Mac Recipe comes from using simple, fresh ingredients that bring out tons of flavor without fuss. I always recommend fresh garlic and real cheese for the best results—you’ll taste the difference.
- Ground beef: Choose 80% lean for juicy but not greasy chili.
- Onion: Adds sweetness and depth; yellow or white works well.
- Bell pepper: For a subtle crunch and sweetness; green or red, your choice.
- Garlic: Fresh is best—adds that soul-warming aroma.
- Chili seasoning mix: Using a packet is easy, but I’ll share my homemade blend below.
- Tomato paste: Boosts richness and deep tomato flavor.
- Tomato sauce and diced tomatoes: Base of the chili, packing in comforting tomatoey goodness.
- Chicken broth: Adds subtle savory layers; beef broth is a good swap.
- Kidney beans: Give texture and heartiness; you can sub black beans if you prefer.
- Macaroni: Elbow pasta or any small shape that holds onto the cheesy sauce.
- Butter and flour: For making the creamy roux base of the cheese sauce.
- Heavy cream and milk: Create the smooth, luscious cheese sauce you’ll love.
- Mustard powder and onion powder: Secret flavor enhancers that add depth to the cheese sauce.
- Salt, pepper, hot sauce: Seasonings that bring balance and a gentle kick.
- Cheddar cheese: Sharp cheddar shredded fresh from the block shines here.
- Fresh parsley: For garnish and a pop of fresh color.
Variations
What I really love about this Chili Mac Recipe is how flexible it is. Feel free to give it your own spin—whether that means turning up the heat, going meatless, or mixing in different cheeses.
- Spicy Boost: I like adding extra cayenne or a splash of chipotle hot sauce when I’m craving some heat—it really wakes up the flavors.
- Vegetarian Version: Swap ground beef for textured vegetable protein or extra beans; it’s hearty and just as satisfying.
- Cheese Twists: Monterey Jack blends wonderfully with cheddar for a creamy, melty cheese sauce.
- No Beans: Some folks prefer chili without beans, so just skip them and maybe add more veggies like corn or zucchini.
How to Make Chili Mac Recipe
Step 1: Brown the Beef and Build Your Chili Base
Start by cooking your ground beef in a large pot over medium-high. I like to break it up as it browns so you get nice little crumbles. Once the beef starts turning color after about 2 minutes, toss in diced onions and cook until everything is soft and the beef is fully browned—usually around 5 more minutes. Don’t skip draining the grease here; too much fat can make your chili heavy.
Step 2: Add Veggies and Seasonings
Next, stir in the diced bell pepper and garlic. Let them soften up for about 4 minutes while releasing their fabulous aromas. Add the chili seasoning mix and tomato paste, mixing everything well, and cook for another minute. The tomato paste really adds concentration here, so don’t skip it!
Step 3: Simmer the Chili
Pour in the tomato sauce, undrained diced tomatoes, and chicken broth. Bring the pot to a boil, then lower the heat so it’s just bubbling gently. Partially cover the pot and let it simmer while you work on the mac and cheese. The longer you simmer, the thicker and more flavorful your chili gets—I usually let it go for about 30 to 40 minutes. Add the drained kidney beans about 10 minutes before you’re ready to combine everything.
Step 4: Cook the Macaroni and Make that Creamy Cheese Sauce
While your chili simmers, preheat your oven to 400°F. Boil salted water and cook the macaroni just until al dente (don’t overcook since they’ll bake later). Drain well. In a large pot or Dutch oven, melt the butter and whisk in flour, stirring for about 2 minutes to make a roux. Slowly add the heavy cream and milk in splashes, whisking continuously until smooth. Bring this to a boil then simmer, adding seasoning powders, salt, pepper, and hot sauce for that subtle tang.
Now comes the best part: gradually add shredded cheddar, stirring until your sauce is silky and gooey. Fold the cooked macaroni in—if you want extra cheesy, use a little less pasta because noodles soak up sauce over time.
Step 5: Combine and Bake
Pour the chili mixture right into the cheesy macaroni and gently stir to mix. The ratio is totally up to you—sometimes I like just a little chili stirred in, other times I go all out for that chili mac overload! Top everything with more shredded cheddar, then bake uncovered for 5 minutes, just long enough for the cheese to melt and bubble gloriously. Garnish with fresh parsley and voilà—dinner is served!
Pro Tips for Making Chili Mac Recipe
- Fresh shredded cheese: I always shred my own cheese from blocks for better melting and richer flavor—packaged shredded cheese just doesn’t have the same texture.
- Simmer for flavor: Allow the chili to simmer at least 30 minutes to really deepen those tomato and spice flavors.
- Don’t overcook pasta: The macaroni finishes baking in the oven, so cook it just shy of al dente to avoid mushy noodles.
- Balance your spice: The hot sauce in the cheese sauce is just a flavor enhancer—you won’t get a spicy kick, but you can always add more if you like it hotter.
How to Serve Chili Mac Recipe
Garnishes
I love topping my Chili Mac with freshly chopped parsley for a pop of green and freshness. Sometimes a dollop of sour cream adds a cool creamy contrast that my family really enjoys. A sprinkle of sliced green onions or even a few jalapeño slices can add flair and a little bite!
Side Dishes
Cornbread is my favorite side—and honestly, it’s almost required! The sweet crumbly texture balances the savory chili mac perfectly. For something lighter, a crisp green salad or roasted veggies pair nicely and add some brightness to the meal.
Creative Ways to Present
One fun way I’ve served this at casual dinner parties is scooping Chili Mac into mini cast-iron skillets, topped with extra cheese and fresh herbs. It makes the dish feel extra special and perfect for sharing. Plus, it stays warm longer—a win all around!
Make Ahead and Storage
Storing Leftovers
I keep leftover Chili Mac in airtight containers in the fridge, and it stays great for about 3 days. Just be sure to let it cool to room temp before sealing to avoid sogginess. I find the flavors actually taste even better the next day!
Freezing
This recipe freezes beautifully. I like to freeze the chili and macaroni separately if possible, so the pasta doesn’t get mushy. If freezing combined, undercook the macaroni slightly. When thawing, do so in the fridge overnight for best texture.
Reheating
Reheat leftovers on the stovetop over low heat with a splash of milk or broth to bring back creaminess. Avoid microwaving straight from frozen if you can—it often dries out the pasta or cheese sauce. Finish with a quick oven bake if you want to refresh that melty cheese topping.
FAQs
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Can I make this Chili Mac Recipe vegetarian?
Absolutely! Simply swap out ground beef for plant-based protein crumbles, lentils, or extra beans like black beans or pinto beans. You can boost the veggies with corn or mushrooms for added texture and flavor. The homemade chili seasoning works just as well here to keep that rich, smoky taste.
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What’s the best cheese to use for this recipe?
Sharp cheddar is my go-to because it melts well and has great flavor. I like shredding it fresh from a block—makes a big difference! For a creamier, milder taste, try mixing in Monterey Jack or even Colby. Avoid pre-shredded cheeses with anti-caking agents—they don’t melt as smoothly.
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Can I prepare this recipe ahead of time?
Yes! You can make the chili 1-2 days ahead and store it in the fridge. Just reheat before combining with fresh macaroni and cheese sauce. Alternatively, assemble the entire dish without the cheese topping, refrigerate, and then bake with cheese just before serving.
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Is this dish freezer-friendly?
Definitely. Freeze chili and pasta separately when possible to maintain pasta texture. If freezing combined, undercook the pasta slightly. Thaw slowly in the fridge and reheat gently for best results.
Final Thoughts
I absolutely love how this Chili Mac Recipe turns out every single time—it’s like a warm hug in a bowl that brings smiles all around my table. I still remember the first time I made it for friends, and they begged me for the recipe! I hope you enjoy making it as much as I do, whether it becomes a weeknight staple or a cozy weekend treat. Give it a go—you won’t regret it!
Print
Chili Mac Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 18 cups 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A hearty and comforting Chili Mac recipe combining flavorful chili with creamy macaroni and cheese, baked with a cheesy topping and garnished with fresh parsley. Perfect for a satisfying main course that can be made ahead and enjoyed as leftovers.
Ingredients
Chili
- 1 lbs. ground beef, 80% lean
- 1 small onion, diced
- ½ cup bell pepper, diced
- 3 cloves garlic, diced
- 1.25 oz. packet chili seasoning mix
- 1 tablespoon tomato paste
- 8 oz. tomato sauce
- 14.5 oz. can diced tomatoes, undrained
- ½ cup chicken broth (can substitute beef broth)
- 1 15 oz. can kidney beans, drained
Mac and Cheese
- 2 cups macaroni, uncooked
- 2 tablespoons butter
- 2 tablespoons flour
- ½ cup heavy cream
- 1 cup milk
- ½ teaspoon mustard powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon hot sauce
- 1 ½ cups cheddar cheese, shredded
For Baking
- 1 ½ cups cheddar cheese, shredded
- Fresh parsley, to garnish
Instructions
- Make the Chili: Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add the diced onions and cook for an additional 5 minutes, until the beef is browned and onions are softened. Drain excess grease. Add diced bell peppers and garlic, cooking until the peppers are softened, about 4 minutes. Stir in the chili seasoning mix and tomato paste, cooking for 1 minute. Add tomato sauce, undrained diced tomatoes, and chicken broth, stir to combine. Bring to a boil, then reduce heat to a gentle simmer. Partially cover and let simmer while preparing macaroni and cheese. Add drained kidney beans during the last 10 minutes of simmering.
- Make the Mac and Cheese: Preheat the oven to 400° F. Begin boiling salted water for the macaroni. Meanwhile, melt butter in a large Dutch oven or soup pot over medium heat until foaming. Whisk in flour and stir continuously for 2 minutes to create a roux. Gradually whisk in heavy cream and milk in splashes, bringing to a boil, then reduce to a simmer. Add hot sauce, mustard powder, onion powder, salt, and pepper, stirring well. Reduce heat to low, and slowly add shredded cheddar cheese, stirring until smooth and fully incorporated. Cook macaroni in boiling water until just al dente according to package instructions, drain well. Stir drained macaroni into the cheese sauce.
- Combine the Chili and Macaroni: Add the prepared chili to the macaroni and cheese in the pot. Gently fold together using a silicone spatula until well combined. Adjust the ratio of chili to macaroni as desired.
- Bake: Transfer combined chili mac to an oven-safe dish if needed. Top evenly with 1 ½ cups shredded cheddar cheese. Bake uncovered in the preheated oven for 5 minutes, or until the cheese topping is melted and bubbly. Garnish with fresh parsley and serve immediately.
Notes
- Shred cheese from a block for better melting and flavor; Cracker Barrel Sharp Yellow Cheese is recommended.
- Monterey Jack cheese can be added to cheddar for a milder, creamier taste.
- Beans can be omitted or black beans rinsed and drained can be substituted for kidney beans.
- The hot sauce enhances flavor but is not spicy; Texas Pete Hot Sauce is preferred, with Frank’s Hot Sauce as a backup.
- Cornbread or chili cornbread casserole pairs excellently as a side dish.
- Make chili 1-2 days ahead and store refrigerated; reheat on stovetop before combining with macaroni.
- You can assemble the entire dish without baking by storing it refrigerated and baking topped with cheese when ready to serve.
- Store leftovers in airtight containers in the fridge for up to 3 days or freeze for longer storage.
- Be careful not to overcook macaroni to prevent mushy texture when reheated.
- Homemade chili seasoning mix: 2 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, ½ tsp paprika, ½ tsp salt, ¼ tsp pepper, pinch of cayenne.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 50 mg
