Chili Mac

A Cozy Twist of Comfort

When I first made this Chili Mac, it was during a chilly evening when I couldn’t decide between chili or mac and cheese. I wanted something hearty, creamy, and satisfying. That’s when I thought—why not both? The first spoonful was pure comfort: the warmth of chili, the creaminess of macaroni, and that irresistible melted cheese all came together in one perfect bowl. Since then, this recipe has become one of my go-to family favorites. Every time I make it, the kitchen fills with the inviting aroma of spices, beef, and cheese—everyone knows dinner’s going to be something special.

Why You’ll Love This Recipe

You’ll love this Chili Mac because it blends two beloved classics—chili and macaroni and cheese—into one delightful dish. It’s bold, cheesy, and rich in flavor. The combination of tender beef, creamy cheese sauce, and perfectly cooked pasta makes it ideal for cozy nights, family dinners, or casual gatherings. Even picky eaters can’t resist its comforting texture and well-balanced spices.

Versatile

This recipe adapts beautifully to whatever you have on hand. You can use ground chicken or turkey instead of beef, or swap kidney beans for black beans. Want more spice? Add extra chili seasoning or a pinch of cayenne. For a milder version, reduce the seasoning slightly. It’s perfect for experimenting while keeping that delicious, creamy texture intact.

Budget-Friendly

Chili Mac is not just tasty—it’s affordable. Most ingredients are pantry staples: pasta, beans, broth, and basic seasonings. A single pot can easily feed a large family or serve as a crowd-pleasing option for gatherings. You can also make it ahead and reheat it without losing flavor, saving time and money in the process.

Ingredients for Chili Mac

• 1 lb ground beef (80% lean)

• 1 small onion, diced

• ½ cup bell pepper, diced

• 3 cloves garlic, diced

• 1.25 oz chili seasoning mix (or homemade mix)

• 1 tablespoon tomato paste

• 8 oz tomato sauce

• 14.5 oz can diced tomatoes (undrained)

• ½ cup chicken broth (or beef broth)

• 1 can kidney beans, drained (15 oz)

• 2 cups uncooked macaroni

• 2 tablespoons butter

• 2 tablespoons flour

• ½ cup heavy cream

• 1 cup milk

• ½ teaspoon mustard powder

• ¼ teaspoon onion powder

• ¼ teaspoon each salt and pepper

• ½ teaspoon hot sauce

• 3 cups cheddar cheese, shredded

• Fresh parsley, for garnish

  How to Make Chili Mac

  Step-by-Step Instructions for Making

  To make this creamy, flavorful Chili Mac, start by preparing a large pot or Dutch oven. Place it over medium-high heat and add the ground beef. As the beef begins to brown, break it apart using a wooden spoon. Once the meat starts to lose its pink color, add the diced onion and bell pepper. Stir frequently so that the vegetables soften evenly and release their aroma.

  Next, toss in the minced garlic. Let it cook for about 30 seconds until fragrant. At this stage, add the chili seasoning mix and tomato paste. Stir well to coat every piece of beef with seasoning. This step builds deep, rich flavor right from the beginning.

  Now, pour in the tomato sauce, diced tomatoes with their juice, and chicken broth. Mix until everything is well combined. Bring the mixture to a gentle simmer, then reduce the heat slightly. Allow it to cook uncovered for about 10 to 12 minutes. During this time, the flavors will meld, and the sauce will thicken beautifully.

  Add the drained kidney beans next and give everything a good stir. Let it simmer for another five minutes to warm the beans and absorb more flavor.

  While the chili mixture simmers, boil water in a separate pot for the macaroni. Add a pinch of salt and cook the pasta according to the package instructions until al dente. Drain it and set it aside.

  Now it’s time to prepare the cheese sauce. In a medium saucepan, melt the butter over low heat. Whisk in the flour until it forms a smooth paste. Cook this mixture for about a minute to remove the raw flour taste. Gradually add the milk and heavy cream, whisking constantly to prevent lumps.

  Once the sauce starts to thicken, season it with mustard powder, onion powder, salt, pepper, and hot sauce. Stir again until the sauce is smooth and creamy. Remove it from the heat and add the shredded cheddar cheese a handful at a time. Mix until the cheese is completely melted and the sauce turns velvety.

  Now comes the best part—combining everything. Gently fold the cooked macaroni into the chili mixture. Then, pour the cheese sauce over the top. Stir carefully until all ingredients are evenly coated and the entire dish looks creamy and rich. If the mixture seems too thick, you can add a splash of milk or broth to loosen it slightly.

  Allow the Chili Mac to cook on low heat for about 5 minutes, stirring occasionally. This final simmer ensures that the flavors blend perfectly and every bite has the right balance of cheesy and spicy notes.

  Once done, remove the pot from the heat and let it rest for a few minutes. The sauce will thicken a little as it cools. Sprinkle freshly chopped parsley over the top before serving for a touch of color and freshness.

  Quick and Easy

  Despite the layers of flavor, this dish comes together surprisingly quickly. Using one main pot for the chili and a second for the pasta helps streamline the process. From start to finish, it takes about one hour, but most of that time involves simmering and blending flavors. Cleanup is also easy since you only need a few pots and utensils.

  Customizable

  This recipe is incredibly flexible. You can make it creamier by adding more cheese or substitute the cheddar with Monterey Jack for a milder taste. If you prefer a bit more heat, a small spoon of chili flakes or jalapeños can turn it into a spicy delight. For a lighter version, use low-fat milk or substitute ground beef with ground turkey. You can even make it vegetarian by skipping the meat and doubling the beans.

  Crowd-Pleasing

  Chili Mac never fails to impress. Its creamy texture and hearty flavor appeal to kids and adults alike. It’s perfect for potlucks, family dinners, or even game-day gatherings. You can prepare it ahead of time and reheat it without losing its rich taste. Each serving is filling, flavorful, and comforting—just what everyone craves after a long day.

  Whether served in bowls with extra cheese on top or baked briefly for a crispy crust, this dish brings warmth and satisfaction in every bite.

  FAQs

  1. Can I make Chili Mac ahead of time?
  Yes, you can prepare Chili Mac in advance. Simply cook it as directed, let it cool completely, and store it in an airtight container in the refrigerator for up to three days. When ready to serve, reheat it on the stove over low heat with a splash of milk or broth to bring back the creamy texture.

  2. Can I freeze this recipe?
  Absolutely! Chili Mac freezes well. Allow it to cool, then place portions in freezer-safe containers or bags. It will keep for up to two months. To reheat, thaw it overnight in the refrigerator and warm it gently on the stove or in the microwave, adding a bit of milk if it thickens too much.

  3. How can I make this recipe spicier?
  If you enjoy heat, add extra chili seasoning, a pinch of cayenne pepper, or diced jalapeños to the beef mixture while cooking. You can also serve it with hot sauce on the side so everyone can adjust the spice level to their taste.

  4. Can I use a different type of cheese?
  Yes. While cheddar provides a sharp, rich flavor, you can use mozzarella for extra creaminess or Monterey Jack for a milder taste. Mixing two types of cheese can also enhance the overall texture and flavor.

  5. How do I keep the pasta from getting mushy?
  The secret is to cook the macaroni until it’s just al dente and add it to the chili mixture near the end. Avoid overcooking, as the pasta will continue to absorb sauce as it rests.

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  Chili Mac

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  This Chili Mac combines hearty beef chili with creamy, cheesy macaroni for the ultimate comfort meal. It’s rich, flavorful, and easy to make. Perfect for weeknight dinners, potlucks, or game days, this one-pot dish will quickly become a family favorite.

  • Total Time: 60 minutes
  • Yield: 18 cups (serves about 18 portions) 1x

  Ingredients

  Scale 1x2x3x

  • 1 lb ground beef (80% lean)

  • 1 small onion, diced

  • ½ cup bell pepper, diced

  • 3 cloves garlic, diced

  • 1.25 oz chili seasoning mix (or homemade)

  • 1 tablespoon tomato paste

  • 8 oz tomato sauce

  • 14.5 oz can diced tomatoes (undrained)

  • ½ cup chicken broth (or beef broth)

  • 1 can kidney beans (15 oz), drained

  • 2 cups uncooked macaroni

  • 2 tablespoons butter

  • 2 tablespoons flour

  • ½ cup heavy cream

  • 1 cup milk

  • ½ teaspoon mustard powder

  • ¼ teaspoon onion powder

  • ¼ teaspoon each salt and pepper

  • ½ teaspoon hot sauce

  • 3 cups cheddar cheese, shredded

  • Fresh parsley, for garnish

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  Instructions

  • In a large pot, brown the ground beef over medium-high heat.

  • Add diced onion and bell pepper; cook until softened.

  • Stir in garlic, chili seasoning, and tomato paste; cook for 1 minute.

  • Pour in tomato sauce, diced tomatoes, and chicken broth. Stir to combine.

  • Simmer uncovered for 10–12 minutes until slightly thickened.

  • Add drained kidney beans and cook for 5 more minutes.

  • In a separate pot, cook macaroni until al dente, drain, and set aside.

  • In another saucepan, melt butter and whisk in flour to form a roux.

  • Slowly add milk and cream while whisking to avoid lumps.

  • Stir in mustard powder, onion powder, salt, pepper, and hot sauce.

  • Remove from heat and add shredded cheese gradually, stirring until melted.

  • Fold cooked macaroni into the chili mixture.

  • Pour cheese sauce over it and stir gently to combine.

  • Simmer for 5 minutes on low heat, stirring occasionally.

  • Garnish with chopped parsley before serving.

  Notes

  • For a lighter version, substitute ground turkey or chicken for beef.

  • Add more cheese for extra creaminess or adjust the chili seasoning for desired spice.

  • Store leftovers in the fridge for up to three days or freeze for up to two months.

  • Author: Layla
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes