Chili Mac and Cheese is a hearty fusion of two comfort food classics—spicy, beefy chili and creamy macaroni and cheese. This one-pot wonder is flavorful, filling, and perfect for cozy dinners or game-day meals.
Why You’ll Love This Recipe
- Combines the richness of mac and cheese with the spice of chili
- One-pot recipe with easy cleanup
- Ready in about 30 minutes—great for busy weeknights
- Customizable with different proteins or spice levels
- Kid-friendly and crowd-pleasing
- Excellent for meal prep or leftovers
- Comforting and hearty
- Budget-friendly pantry meal
- Freezes and reheats well
- Endless topping options—cheese, jalapeños, sour cream
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef or turkey
- Olive oil
- Onion, chopped
- Garlic, minced
- Chili powder
- Cumin
- Paprika
- Diced tomatoes
- Tomato sauce
- Kidney or pinto beans
- Elbow macaroni
- Beef or chicken broth
- Cheddar cheese, shredded
- Optional: cream cheese, green chilies, hot sauce, cilantro
Directions
- Heat oil in a large pot. Sauté onion and garlic until soft.
- Add ground meat and brown it. Stir in chili powder, cumin, and paprika.
- Mix in diced tomatoes, tomato sauce, beans, broth, and uncooked macaroni.
- Bring to a boil, then reduce heat and simmer, stirring occasionally, for 10–15 minutes until pasta is cooked.
- Turn off heat and stir in shredded cheese until melted. Add cream cheese if using for extra creaminess.
- Serve hot, topped with extra cheese, green onions, or jalapeños.
Servings and timing
- Servings: 5–6
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Use ground chicken or plant-based meat
- Swap cheddar for pepper jack or Monterey Jack
- Make it vegetarian by skipping meat and using more beans
- Add diced bell peppers or corn for extra texture
- Bake with a cheese topping for a crusty finish
Storage/reheating
- Store in an airtight container in the fridge for up to 3 days
- Freeze for up to 3 months
- Reheat on the stove or in the microwave, adding a splash of broth or milk to loosen
FAQs
Can I use another type of pasta?
Yes, small shells, penne, or rotini also work well.
Can I skip the beans?
Absolutely, for a more traditional mac and cheese feel.
Is it very spicy?
Not as written—add hot sauce or cayenne for more heat.
Can I make it in advance?
Yes, it stores and reheats well, just stir in liquid when warming.
What cheese works best?
Sharp cheddar melts well and adds flavor. Mix with others for variety.
Can I use canned chili instead?
Yes, just adjust the spices and reduce the broth amount.
How do I thicken it?
Let it simmer uncovered a few extra minutes or add a bit of cream cheese.
Can I make it gluten-free?
Yes, use gluten-free pasta and check that broth and other ingredients are GF.
What sides go well with this?
Try a green salad, garlic bread, or roasted veggies.
Can I double the recipe?
Yes, just use a large pot and stir frequently to cook evenly.
Conclusion
Chili Mac and Cheese is a comforting, easy-to-make dinner that brings together bold chili spices and creamy pasta. Whether you’re feeding a family or meal prepping for the week, this dish is sure to be a hit—rich, cheesy, and endlessly satisfying.
PrintChili Mac and Cheese
A comforting, cheesy pasta bake combining the bold flavors of chili with creamy mac ’n’ cheese, perfect for a hearty family meal.
- Prep Time: 15 mins
- Cook Time: 45 mins (including bake)
- Total Time: 1 hr
- Yield: 6 servings 1x
- Category: Casserole
- Method: Stovetop & Bake
- Cuisine: American
- Diet: Low Fat
Ingredients
- 300 g elbow macaroni or small pasta shells
- 500 g ground beef or turkey
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 400 g canned diced tomatoes
- 400 g canned kidney beans or black beans, drained and rinsed
- 240 ml beef or chicken broth
- 2 tbsp tomato paste
- Salt and pepper to taste
- 200 g sharp cheddar cheese, grated (plus extra for topping)
- 120 ml milk (whole or low-fat)
- 2 tbsp flour
- 2 tbsp butter
- Optional toppings: sliced jalapeños, chopped cilantro, sour cream
Instructions
- Preheat oven to 180 °C (350 °F). Cook macaroni according to package directions until just al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add ground meat, season with salt and pepper, and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Add chopped onion and cook 4–5 minutes until softened. Stir in garlic, chili powder, cumin, and smoked paprika; cook 1–2 minutes until fragrant.
- Stir in diced tomatoes, beans, broth, and tomato paste. Bring to a simmer and cook 5–7 minutes to thicken slightly.
- In a separate saucepan, melt butter over medium heat. Whisk in flour to make a roux and cook 1 minute. Gradually whisk in milk until smooth and thickened. Stir in grated cheddar until melted and sauce is creamy. Season with salt and pepper.
- Combine cooked pasta, chili mixture, and cheese sauce in a large bowl or casserole dish; stir gently to coat.
- Transfer mixture to a baking dish. Sprinkle extra cheddar on top.
- Bake for 20–25 minutes until cheese is bubbly and golden brown.
- Let rest 5 minutes before serving. Top with jalapeños, cilantro, or sour cream as desired.
Notes
- Use ground turkey or a meat substitute for a lighter or vegan version.
- Make it ahead: assemble and refrigerate, then bake when ready.
- Stir in chopped bell pepper or corn for extra veggies.
- Store leftovers covered in the fridge for up to 4 days or freeze in portions.
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 75 mg