Chili Mac and Cheese is a mashup of two of my favorite foods – homemade chili plus creamy mac and cheese! Ready in just 30 minutes, this one pot meal is perfect for game day or cozy weeknight dinners.
It’s a little bit chili, a little bit mac and cheese, and better than both!
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Whenever I make it, I can’t help but get excited. The cheesy goodness of the macaroni blends seamlessly with the bold, meaty flavors of the chili. The result? A dish that warms my heart and satisfies my cravings.
Whether I’m serving it to friends or enjoying it solo, chili mac and cheese is always a hit. It’s comfort food at its finest!
Recipe Ingredients
Don’t let the long list fool you! All the ingredients I use are simple and accessible. Many are probably hiding in your cupboard right now.
Here’s what you’ll need:
Onion & Garlic: While white and sweet onions work, I prefer yellow onions. Also, stick to fresh garlic instead of garlic powder to make the chili more aromatic.
Bell Pepper: The ideal veggie for homemade chili mac! It adds nutrients, texture, and that earthy bell pepper flavor. I use red bell peppers to blend in, but any color is fine.
Ground Beef: For a heartier, more savory dish. For less fat, use lean ground beef.
Spices: For this recipe, I use a blend of chili powder, ground cumin, and smoked paprika. Plus, salt and pepper, of course. They add complexity, depth, and a nice, medium heat. For extra spice, add cayenne pepper or a dash of hot sauce.
Crushed Tomatoes: Some people prefer diced tomatoes, but I think crushed ones work best. They have an even consistency and make the chili bold and robust.
Tomato Sauce: For that saucy goodness! Use any store-bought brand you like, or opt for homemade tomato sauce.
Kidney Beans: Drained kidney beans are a convenient and affordable way to amp up the protein. Black beans or red beans make good alternatives.
Beef Broth: For cooking and adding savory depths to the pasta. For a slightly lighter flavor, you could use chicken broth instead.
Macaroni: I like elbow macaroni because it’s inexpensive and filling. Plus, I always have some on hand, and it puts the “mac” in this one pot chili mac! If you don’t have elbow macaroni, substitute with another small, sturdy pasta.
Mozzarella & Cheddar Cheeses: Freshly shredded cheddar cheese gives the dish an authentic mac and cheese feel. Mozzarella makes it extra creamy and cheesy. If I’m feeling creative, I’ll substitute Monterey jack and pepper jack.
How to Make Chili Mac
You can make this one pot chili mac recipe in just 30 minutes! So it’s ideal for weeknights when you have hungry mouths to feed. Just follow these basic steps:
- SAUTE VEGGIES. Heat olive oil in a large pot. Cook the onion until soft, then add the garlic and bell pepper, cooking until fragrant. 2. BROWN GROUND BEEF. Add the ground beef. Cook, breaking it up with a wooden spoon, until browned. Add the spices and cook for another 1 to 2 minutes. 3. ADD OTHER INGREDIENTS. Mix in the crushed tomatoes, tomato sauce, kidney beans, beef broth, and elbow macaroni. Bring to a simmer, cover, and reduce the heat. Cook for 10-12 minutes. 4. ADD CHEESE. Remove the pot from the heat. Add 1/2 cup cheddar and 3/4 cup mozzarella and stir well. Adjust seasonings, as needed, and add the remaining cheese on top. Cover and sit for about 2 minutes until the cheese melts. 5. SERVE. If needed, season once more with salt and pepper. Serve, add any desired toppings, and enjoy!
Tips for Success
Chili mac and cheese is an easy one pot recipe that hits all the right comfort food notes.
Still, I have some tips to ensure you get the best results!
Swap out the beef. You don’t have to stick to ground beef. You can substitute it with ground turkey, ground chicken, or even plant-based meat crumbles.
Grate the cheese yourself. Freshly grated cheese melts much better than the pre-shredded packages. Those contain additives and anti-caking agents. Using freshly shredded cheese is an extra step, but it’s worth the effort.
Cook the pasta al dente. As the chili mac sits, the pasta will absorb more of the sauce. So, if you’re not eating right away, make the pasta al dente. It will soften as it sits.
Top it off right. You can’t call anything chili without the toppings! I love a good dollop of sour cream. Avocado, fresh herbs, corn chips, and green onions are some other ideas.
How to Store
Whenever I make chili mac, I always make extra. It freezes well, making it great to have on hand for a quick reheat meal. Just note the pasta will absorb the sauce and become softer. To make it ahead, I recommend cooking the pasta al dente.
Either way, here’s how to store and reheat it:
To Store: Transfer the leftovers to an airtight container. Refrigerate for up to 5 days. To Freeze: Place the chili mac in a freezer-friendly container or bag. Freeze it for up to 3 months. To Reheat: Warm it on the stove on medium-low heat. Add stock or water if needed. You can also microwave it until warm. Be sure to thaw it in the fridge overnight if frozen.
More One Pot Recipes
Easy One Pot Spaghetti and Meatballs One Pot Beef Stroganoff One Pot American Goulash One Pot Cheeseburger Macaroni
Easy Chili Mac
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Chili Mac combines classic chili with the creamy, cheesy goodness of macaroni. It’s a one pot meal that comes together in just 30 minutes.
Ingredients
- For the Chili
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 pound ground beef
- 1-2 tablespoons chili powder, to taste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 (28-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 1 (14-ounce) can kidney beans, drained and rinsed
- For the Mac
- 1 cup beef broth
- 8 ounces uncooked elbow macaroni
- 1 cup shredded cheddar cheese (or Monterey Jack), divided
- 1 cup shredded mozzarella cheese, divided
- salt and pepper, to taste
Instructions
- Warm the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion and cook until soft. Add the garlic and chopped pepper. Cook until fragrant.
- Add the ground beef. Cook until browned, breaking it up with a wooden spoon. Add the chili powder, cumin, and paprika. Cook for 1-2 minutes, stirring constantly.
- Turn the heat to medium-high. Mix in the crushed tomatoes, tomato sauce, kidney beans, and beef broth. Bring to a boil, and add the uncooked elbow macaroni. Stir and reduce the heat to medium. Simmer for 10-12 minutes, stirring occasionally, or until the pasta is al dente.
- When the sauce has thickened and the pasta is cooked, remove the pot from the heat. Add 1/2 cup cheddar cheese and 3/4 cup mozzarella. Add only a little at a time, stirring well between each addition until melted. Adjust seasonings, then sprinkle the remaining cheese on top. Cover with a lid for 2 minutes until the cheese melts.
- Season with salt and pepper, if needed and serve with desired toppings. Enjoy!
Notes
- I sometimes add 1 tablespoon of hot sauce or red pepper flakes to the pot for extra spice.
- Substitute the ground beef for ground turkey or vegetarian crumbles.
- Feel free to use other types of beans, like black beans or pinto beans.
Nutrition
Total number of serves: 6
Calories: 614kcal
Fat: 29g
Saturated Fat: 12g
Cholesterol: 87mg
Sodium: 1183mg
Potassium: 1124mg
Carbohydrates: 54g
Fiber: 9g
Sugar: 11g
Protein: 33g
Vitamin A: 1948IU
Vitamin C: 42mg
Calcium: 337mg
Iron: 5mg
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