There’s something incredibly comforting about a big, cheesy pot of chili and pasta all mixed together. This Chili Mac Recipe hits that sweet spot between hearty chili and creamy macaroni, making it a satisfying meal everyone will ask for again.
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Why You'll Love This Recipe
I’ve made lots of chili and many types of mac and cheese, but this Chili Mac Recipe brings them together so effortlessly. It’s one pot, easy to customize, and perfect for busy weeknights when you want comfort without fuss.
- One-Pot Wonder: Everything cooks together, which means fewer dishes and more time to relax.
- Rich Flavors: The combination of smokey spices and sweet tomatoes creates a bold, satisfying taste.
- Creamy and Cheesy: Cream cheese melting into the chili base gives it that luscious, smooth texture.
- Customizable: You can easily swap ingredients to suit your taste or what you have on hand.
Ingredients & Why They Work
This Chili Mac Recipe calls for simple pantry staples that blend beautifully for a rich, hearty dish. Knowing a bit about the role each ingredient plays can help you nix any worries about substitutions.
- Olive oil: Great for sautéing without overpowering the other flavors.
- Yellow onion: Adds sweetness and depth when cooked down.
- Lean ground beef: Keeps it hearty but not greasy—plus, browning it well builds flavor.
- Red bell pepper: Optional but gives a nice pop of sweetness and texture.
- Garlic cloves: Powers up the savory notes—you can never have too much garlic!
- Chili powder: The backbone of chili flavor, brings warmth without overpowering.
- Smoked paprika & ground cumin: These add smoky earthiness that makes the dish sing.
- Salt, oregano, ground mustard, pepper: Enhance the seasoning complexity.
- Crushed tomatoes & fire-roasted diced tomatoes: Combine sweetness and a hint of char for robust tomato flavor.
- Kidney beans: Adds body and fiber—plus, they soak up the spice beautifully.
- Brown sugar: Just enough to balance acidity and spice.
- Mesquite liquid smoke (optional): For that additional smoky depth if you want it.
- Reduced sodium chicken broth: Keeps the liquid flavorful without salty overload.
- Uncooked elbow macaroni: Classic pasta choice—holds up well in stews and chili.
- Cream cheese: Makes the chili creamy and rich without heaviness.
- Sharp cheddar cheese: Provides that irresistible melty, tangy cheese topping.
- Fresh parsley (optional): Adds brightness and color when you’re ready to serve.
Make It Your Way
One of the best things about this Chili Mac Recipe? It’s perfectly suited for tweaking. I often add more spice or throw in extra veggies depending on what I have. Try it out and find your favorite version!
- Vegetarian Version: Swap the ground beef for plant-based crumbles or extra beans, and use vegetable broth for a meat-free comfort meal I also love.
- Spicy Kick: I sometimes add a dash of cayenne or a few dashes of hot sauce near the end – just enough to wake up your taste buds.
- Seasonal Veggies: Toss in corn, zucchini, or mushrooms to brighten up the mix and add some texture contrast.
- Cheese Alternatives: If you’re avoiding dairy, you can stir in vegan cream cheese and top with your favorite plant-based shredded cheese alternatives.
Step-by-Step: How I Make Chili Mac Recipe
Step 1: Sauté the Base with Flair
Start by heating olive oil in a large Dutch oven or heavy pot over medium-high heat. Toss in the diced onions and let them cook for about 3 minutes until they're soft and translucent—that little golden touch makes a huge difference. Then add the ground beef, breaking it apart as it browns evenly. Make sure you get a nice crust for a deeper flavor—don’t rush this part! When the beef is mostly browned, stir in the chopped red bell pepper, minced garlic, and all those delicious spices. Sauté another minute to release those aromatics—I love how my kitchen starts smelling at this point.
Step 2: Build the Chili Base
Next, pour in the crushed tomatoes, fire-roasted diced tomatoes (don’t drain them!), and the rinsed kidney beans. Sprinkle in the brown sugar and mesquite liquid smoke if you’re using it. Pour over the chicken broth, stir everything together, then cover and bring the pot to a gentle simmer. This is where all those flavors start marrying into something wonderful.
Step 3: Pasta Time—Simmer with Care
Add the uncooked elbow macaroni straight into the simmering chili. Cover and reduce the heat to maintain a low simmer. Stir frequently and carefully replace the lid to prevent the pasta from sticking and the bottom from burning. After about 5 minutes, take off the lid and continue stirring, tasting the pasta frequently until it’s just al dente, about a couple more minutes. This part requires your attention, but it really pays off with perfectly textured pasta.
Step 4: Cheese It Up and Bake
Turn off the heat but keep the pot on the burner. Quickly stir in the cubed cream cheese until it melts completely into the chili, making it creamy and smooth. Then gradually add 1 ½ cups of shredded sharp cheddar, stirring gently until melted. Taste and adjust seasoning with salt, pepper, or a pinch of cayenne for added heat. Finally, spread the remaining 1 cup of cheddar cheese evenly on top and pop the pot into a preheated 400°F oven for 5 minutes, or until the cheese topping bubbles and melts beautifully. Garnish with chopped fresh parsley if you like that bright contrast.
Top Tip
After years of making this Chili Mac Recipe, I’ve found a few tricks that keep this dish tasting fresh and perfect every time. Let me share the secrets that took me way too many batches to figure out!
- Brown the Beef Properly: Don’t crowd the pan; cook the beef in batches if needed to get a nice sear and avoid steaming.
- Frequent Stirring During Pasta Cooking: Pasta loves to stick, so stir often to keep everything nice and even without burning the bottom.
- Cream Cheese at the End: Adds creamy richness without overpowering; don’t skip softening it first for a smoother melt.
- Watch the Pasta Doneness: Pasta can go from perfectly al dente to mushy quickly, so taste early and often once it nears the end.
How to Serve Chili Mac Recipe
Garnishes
I like topping mine with fresh parsley just for a pop of green and slight freshness, but chopped scallions, sliced jalapeños, or a dollop of sour cream also bring a nice cooling contrast to the spicy richness.
Side Dishes
Since this Chili Mac is so filling, I usually stick to simple sides like a crisp green salad or some crunchy garlic bread. Sometimes, I’ll serve steamed broccoli or roasted vegetables if I want to sneak in extra nutrients.
Creative Ways to Present
For gatherings, I love baking the cheese topping in individual ramekins—that way, everyone gets their own cheesy crust. It also looks super charming for dinner parties or game day snacks plated with colorful bowls and extra garnishes.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it keeps wonderfully for up to 4 days. The flavors actually get better over time, but I recommend reheating gently to avoid drying out the pasta.
Freezing
Freezing Chili Mac works, though the texture of the pasta softens a bit. I usually freeze portions without the cheese topping and add fresh shredded cheddar upon reheating for the best cheese melt.
Reheating
Reheat on the stovetop over low heat with a splash of broth or water, stirring frequently until warm. This helps restore creaminess and prevents sticking. If you’re in a hurry, the microwave works too—cover to trap moisture and stir midway.
Frequently Asked Questions:
Absolutely! While elbow macaroni is classic, penne, shells, or rotini also work well. Just adjust cooking time as needed since pasta shapes vary in size and thickness.
Yes! Simply substitute the elbow macaroni with your favorite gluten-free pasta. Make sure to check the broth and other ingredients for hidden gluten to keep it safe.
Definitely. You can add cayenne pepper, hot sauce, or chopped fresh jalapeños when cooking the chili base or as a topping. I like to adjust the heat right before serving, so everyone can customize.
Stir frequently while simmering, and don’t forget to replace the lid gently to avoid condensation dripping and burning the bottom. Also, cook at a low simmer rather than a rolling boil.
Final Thoughts
This Chili Mac Recipe has earned a permanent spot in my dinner rotation because it’s just so darn reliable and crowd-pleasing. I hope when you make it, you enjoy the same cozy, cheesy satisfaction I do—it's like a warm hug in a bowl. Don’t hesitate to make it your own, and have fun sharing it with family and friends!
Print
Chili Mac Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This delicious one-pot Chili Mac recipe combines hearty ground beef, spices, tomatoes, beans, and macaroni for a comforting and flavorful meal. Topped with melted cheddar cheese and baked to perfection, it's a perfect dinner option that is easy to prepare and sure to please the whole family.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 pound lean ground beef
- 1 red bell pepper, chopped (optional)
- 4-6 garlic cloves, minced
- 1 ½ tablespoons chili powder
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon ground mustard
- ¼ teaspoon pepper
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can fire roasted diced tomatoes, not drained
- 1 15 oz. can kidney beans, rinsed and drained
- 1 tablespoon brown sugar
- 1 teaspoon mesquite liquid smoke (optional)
- 3 ½ cups reduced sodium chicken broth
- 12 ounces uncooked elbow macaroni
Add Later
- 2 oz. block cream cheese, cubed, very soft
- 2 ½ cups freshly shredded sharp cheddar cheese, divided
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F to prepare for the final baking step.
- Sauté Aromatics and Meat: Heat olive oil in a large Dutch oven over medium-high heat. Add diced onions and cook for 3 minutes until softened. Add ground beef and cook until browned, breaking it up as you go. Stir in chopped red bell pepper (if using), minced garlic, chili powder, smoked paprika, ground cumin, salt, oregano, ground mustard, and pepper. Sauté for 1 additional minute to release the spices' flavors.
- Add Tomatoes and Beans: Stir in crushed tomatoes, fire roasted diced tomatoes with their juice, kidney beans, brown sugar, and mesquite liquid smoke if using. Mix thoroughly to combine all ingredients.
- Add Broth and Pasta: Pour in the reduced sodium chicken broth. Cover the pot and bring it to a gentle simmer. Add the uncooked elbow macaroni to the simmering mixture. Keep covered and simmer for 5 minutes, stirring frequently and replacing the lid to prevent sticking or burning on the bottom.
- Simmer Pasta: Remove the lid and continue to simmer for a few more minutes, stirring often, until the pasta is al dente. Taste frequently to avoid overcooking.
- Add Cheese: Turn off the stove but keep the pot on the burner. Stir in the soft cream cheese until fully melted and incorporated. Then, gradually add 1 ½ cups of the shredded sharp cheddar cheese in small handfuls, stirring until melted and creamy. Adjust the seasoning with salt, pepper, cayenne, or hot sauce to desired heat.
- Bake: Evenly top the chili mac with the remaining 1 cup of shredded cheddar cheese. Place the uncovered pot in the preheated oven and bake for 5 minutes, until the cheese is melted and bubbly.
- Serve: Garnish with fresh parsley if desired and serve immediately, enjoying this hearty and flavorful dish.
Notes
- For a vegetarian version, substitute the ground beef with plant-based meat or extra beans and use vegetable broth.
- If you prefer a spicier chili mac, add cayenne pepper or hot sauce when seasoning.
- Be cautious when simmering the pasta to avoid overcooking; frequently taste to ensure perfect texture.
- Using reduced sodium chicken broth helps control salt levels but adjust salt to taste at the end.
- Opt for freshly shredded cheddar cheese for better melting and creaminess compared to pre-shredded cheese.
- The optional mesquite liquid smoke adds a smoky depth but can be omitted if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
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