Gotta tell ya, nothing beats a big bowl of chili mac on those crazy busy weeknights. This comfort food mashup has saved my dinner plans more times than I can count! The combo of zesty chili mixed with creamy mac and cheese is seriously addictive – my kids literally cheer when they smell it cooking. What makes this chili mac recipe so special is how the pasta soaks up all those amazing flavors while staying perfectly tender. The melty cheese pulls everything together into this incredible one-pot wonder that’s ready in under 30 minutes. Trust me, this isn’t your average pasta dish – keep reading to discover my secret ingredient that takes this chili mac to the next level!
Why You’ll Love This Chili Mac Recipe
Ever find yourself staring at the fridge at 5pm with no dinner plan? Been there so many times! This chili mac recipe has become my go-to lifesaver because it uses ingredients I always have on hand. Plus, it’s all made in one pot which means way less cleanup (who doesn’t need that?).
I first created this recipe when my picky eater nephew came to visit. He’s usually super hesitant to try new foods, but one bite of this chili mac and he was hooked! He even asked for the recipe to take home to his mom – total victory!
The best part about this chili mac is how flexible it is. Need to clean out the veggie drawer? Throw ’em in! Want it spicier or milder? Easy adjustments! Feeding vegetarians? I’ve got options for that too. You can even prep components ahead for those extra hectic days.
Now let’s get to the good stuff – exactly how to make the best chili mac you’ve ever tasted.
Ingredients for Perfect Homemade Chili Mac
The Basics
- 1 lb ground beef – I like using 85/15 lean-to-fat ratio for the best flavor, but you can use ground turkey or even plant-based crumbles if you prefer
- 1 medium onion, diced – yellow onions work best here but red or white are fine too
- 3 garlic cloves, minced – fresh is way better than jarred for this recipe
- 2 tbsp chili powder – this is what gives our chili mac its signature flavor, adjust up or down depending on your spice preference
- 1 tbsp cumin – adds that earthy depth that makes chili taste like chili
- 1 tsp oregano – dried works great here
- 1 can (14.5 oz) diced tomatoes – don’t drain them! The juice adds flavor
- 1 can (8 oz) tomato sauce – helps create the perfect saucy texture
- 2 cups beef broth – use low sodium if watching salt intake
- 2 cups elbow macaroni – uncooked, regular or whole grain both work
The Secret Ingredients
- 1 can (15 oz) kidney beans, drained – these add protein and that classic chili texture
- 1 bell pepper, diced – any color works, I often use red for sweetness
- 1 tbsp brown sugar – my secret weapon that balances the acidity of the tomatoes
- 1 tsp smoked paprika – adds amazing depth that regular paprika just can’t match
- 2 cups shredded cheese – I use a mix of cheddar and monterey jack
Optional Toppings
- Sour cream or greek yogurt
- Sliced green onions
- Avocado chunks
- Cilantro
- Crushed tortilla chips
- Hot sauce
If you’re dealing with dairy issues, you can sub in dairy-free cheese alternatives. For gluten-free diets, just swap in your fave gluten-free pasta (but watch the cooking time as it might differ).
How to Make Easy Chili Mac
Step 1: Prep the Base
- Grab your large pot or dutch oven and heat it over medium-high heat. Add a splash of oil and toss in your ground beef.
- Break up the meat with a wooden spoon and cook until it’s no longer pink, about 5 minutes.
- Add your diced onions and cook for another 3-4 minutes until they start to get translucent. You’ll know they’re ready when they start to smell sweet.
- Toss in the garlic and cook just for 30 seconds – careful not to burn it or it’ll get bitter!
Step 2: Build the Flavor
- Sprinkle in all your spices – chili powder, cumin, oregano, and smoked paprika. Stir everything around to coat the meat mixture. This blooms the spices and makes them way more flavorful.
- Add your diced bell pepper and cook for another 2 minutes until it starts to soften slightly.
- Pour in the diced tomatoes, tomato sauce, beef broth, and add the brown sugar. Give everything a good stir to combine.
- Add the drained kidney beans and bring the mixture to a simmer.
Step 3: Add the Pasta
- Once simmering, add your uncooked macaroni directly to the pot. Stir well to make sure all pasta is submerged in liquid.
- Reduce heat to medium-low, cover the pot, and let it cook for about 8-10 minutes, stirring occasionally to prevent sticking.
- The pasta is done when it’s tender but still has a slight bite (al dente). If the mixture seems too thick, add a splash more broth. If it’s too thin, cook uncovered for a few more minutes.
Step 4: Cheese it Up
- When the pasta is cooked, turn the heat to low and add about 1½ cups of the shredded cheese. Stir until it’s melted and everything looks creamy and delicious.
- Sprinkle the remaining cheese on top and cover for just a minute to let it melt.
- Remove from heat and let it sit for about 5 minutes before serving – this helps everything thicken up to the perfect consistency.
Your chili mac is ready to go! Serve it up in bowls with your choice of toppings. I always put out a bunch of options so everyone can customize their own bowl.
Tasty Variations of Classic Chili Mac
Spicy Southwest Chili Mac
Kick things up by adding 1 diced jalapeño with the bell pepper and swap half the beef for Mexican chorizo. Add a can of corn kernels and top with crumbled cotija cheese instead of cheddar. The heat level on this one is amazing!
Veggie-Loaded Chili Mac
For those trying to get more veggies in their diet, add 1 cup diced zucchini, 1 cup chopped mushrooms, and 1 cup baby spinach during the last few minutes of cooking. The veggies blend right in and even veggie-skeptic kids usually gobble this up.
White Chili Mac
Replace the beef with ground chicken or turkey, use white beans instead of kidney beans, and swap the tomato sauce for a can of mild green chilies and 1 cup of chicken broth. Use monterey jack or pepper jack cheese for topping. This version is lighter but still super satisfying.
BBQ Chili Mac
Add ¼ cup of your favorite BBQ sauce with the tomato sauce and top with crispy fried onions. This gives a sweet and tangy twist that’s great for summer cookouts.
Buffalo Chicken Chili Mac
Sub ground chicken for the beef, add ⅓ cup buffalo sauce, and use blue cheese instead of cheddar. Top with chopped celery and a drizzle of ranch dressing for a game day favorite that tastes like wings in pasta form!
Italian-Style Chili Mac
Add 1 tsp Italian seasoning, swap the kidney beans for cannellini beans, and use Italian sausage instead of ground beef. Top with parmesan cheese and fresh basil for a Mediterranean twist on chili mac.
Chili Mac FAQs (People Also Ask)
Can I make chili mac ahead of time?
Totally! You can prep everything through Step 2 a day ahead and refrigerate. When ready to eat, reheat the mixture, add a splash more broth if needed, then continue with adding the pasta. Or make the whole thing and reheat – just add a bit of liquid when reheating as the pasta tends to absorb it all.
How do I store leftover chili mac?
Leftovers keep great in the fridge for up to 4 days in an airtight container. The pasta might absorb more liquid as it sits, so add a splash of broth when reheating. I actually think chili mac tastes even better the next day!
Can I freeze chili mac with pasta?
Yes but the texture changes a bit. For best results, freeze just the chili part without the pasta, then cook fresh pasta when you reheat it. If you do freeze the complete dish, thaw overnight in the fridge and reheat slowly with added liquid to prevent mushiness.
What’s the best pasta shape for chili mac?
Classic elbow macaroni is traditional, but medium shells, rotini, or small penne work great too. The key is choosing a shape with nooks that trap the sauce. Avoid long pasta like spaghetti which doesn’t mix as well with the chunky chili.
How do I make chili mac in a slow cooker?
Brown your meat and onions first, then add everything except pasta and cheese to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. During the last 30 minutes, stir in the pasta and check occasionally until pasta is tender. Add cheese just before serving. Super convenient for busy days!
Is chili mac spicy?
The recipe as written is mild to medium spicy – kid-friendly but not bland. The great thing is you can easily adjust the heat level! For milder chili mac, cut the chili powder in half. For spicier, add a diced jalapeño or a pinch of cayenne pepper. You can also put hot sauce on the table so everyone can customize their own bowl.
Can I make vegetarian chili mac?
Absolutely! Skip the beef and double the beans, or use a plant-based ground meat substitute. Use vegetable broth instead of beef broth. The rest stays the same! I’ve made this for my vegetarian friends and they couldn’t stop eating it – it’s that good even without meat.
Why This Chili Mac Recipe Will Become Your Family Favorite
There’s something magical that happens when you combine two comfort food classics into one amazing dish. This chili mac has saved countless dinners at my house, turning potential takeout nights into cozy family meals.
I still remember making this for my dad, who’s usually pretty traditional about his chili (no beans, just meat!). He was skeptical when I put a bowl in front of him, but after one bite, he looked up and said “You gotta give this recipe to your mom.” Highest praise possible!
What I love most about this chili mac is that while it follows a recipe, it’s really more of a framework. Make it your own, adjust it to what your family loves, and don’t be afraid to experiment. Some of the best versions have come from happy accidents in my kitchen.
So grab that pot, gather those ingredients, and get ready for your new go-to weeknight dinner. This chili mac doesn’t just feed the body – it creates those around-the-table moments that make meals special.
If you enjoyed this recipe, be sure to check out my One Pot French Onion Pasta for another easy weeknight winner!
Homemade Chili Mac
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Chef’s knife
- Cutting board
Ingredients
The Basics
- 1 lb ground beef 85/15 lean-to-fat ratio
- 1 medium onion diced
- 3 garlic cloves minced
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- 1 can 14.5 oz diced tomatoes, undrained
- 1 can 8 oz tomato sauce
- 2 cups beef broth
- 2 cups elbow macaroni uncooked
The Secret Ingredients
- 1 can 15 oz kidney beans, drained
- 1 bell pepper diced
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 2 cups shredded cheese mix of cheddar and monterey jack
Optional Toppings
- Sour cream or greek yogurt
- Sliced green onions
- Avocado chunks
- Cilantro
- Crushed tortilla chips
- Hot sauce
Instructions
- Heat a large pot or dutch oven over medium-high heat. Add a splash of oil and the ground beef. Break up the meat with a wooden spoon and cook until no longer pink, about 5 minutes.
- Add diced onions and cook for another 3-4 minutes until translucent.
- Add garlic and cook for 30 seconds, being careful not to burn it.
- Sprinkle in chili powder, cumin, oregano, and smoked paprika. Stir to coat the meat mixture.
- Add diced bell pepper and cook for another 2 minutes until slightly softened.
- Pour in diced tomatoes with their juice, tomato sauce, beef broth, and add brown sugar. Stir to combine.
- Add drained kidney beans and bring mixture to a simmer.
- Add uncooked macaroni to the pot, stirring well to ensure all pasta is submerged.
- Reduce heat to medium-low, cover pot, and cook for 8-10 minutes, stirring occasionally to prevent sticking.
- When pasta is al dente, turn heat to low and add 1½ cups of shredded cheese. Stir until melted and creamy.
- Sprinkle remaining cheese on top and cover for 1 minute to melt.
- Remove from heat and let stand for 5 minutes before serving to thicken.
- Serve in bowls with desired toppings.
Notes
This recipe can be made vegetarian by replacing the beef with an extra can of beans or plant-based meat substitute, and using vegetable broth.
Leftovers keep well in the refrigerator for up to 4 days. Add a splash of broth when reheating.
For meal prep, prepare through Step 6, refrigerate, then complete when ready to serve.