Chili Mac is the ultimate comfort food mash-up that brings together the hearty flavor of chili with the creamy goodness of macaroni and cheese. Imagine tender macaroni noodles swimming in a rich, meaty chili sauce, all topped off with melted cheese that binds everything together. This dish is simple but packed with bold flavor that’s perfect for any day you want something warm and filling.
I love making Chili Mac because it’s such an easy crowd-pleaser—everyone seems to have a soft spot for it, and it’s great to have on hand for busy weeknights. One tip I always follow is to let it sit for a few minutes after cooking so the flavors really settle in, and the cheese gets perfectly gooey. It’s like a hug in a bowl, and somehow, it mixes the best of two favorites into one dish.
One of my favorite ways to serve Chili Mac is with a simple side salad or some crunchy garlic bread to scoop up every last bite. It’s perfect for chilly evenings when you want something that feels like home. Whenever I make it, it brings back cozy memories of family dinners where everyone gathers around the table, ready to dig in and enjoy.
Key Ingredients & Substitutions
Ground beef: This adds rich flavor and texture. For a lighter option, try ground turkey or chicken. To keep it vegetarian, use lentils or plant-based crumbles instead.
Kidney beans: These give body and nutrition. You can swap for black beans or pinto beans, depending on what you have or prefer.
Elbow macaroni: Classic for this dish, but any small pasta like shells or rotini works well. Whole wheat pasta is a good healthy swap.
Cheddar cheese: Sharp cheddar gives bold flavor. You could mix in Monterey Jack or mozzarella for a milder, creamier cheese pull.
How Can I Make Sure the Chili and Pasta Mix Well Without Getting Mushy?
The key is timing and stirring gently. Follow these tips:
- Cook the pasta just until al dente (still a bit firm). Overcooked pasta will become mushy when mixed with the chili sauce.
- Drain pasta well to avoid extra water diluting the chili.
- Add pasta to the chili while the sauce is still warm to help it soak in flavors.
- Stir gently to combine, so the pasta doesn’t break apart.
- Let the combined dish rest covered for a few minutes before serving. This lets the flavors blend and the cheese melt nicely.
Equipment You’ll Need
- Large skillet or saucepan – perfect for browning beef and simmering the chili sauce all in one pan.
- Medium pot – for boiling the macaroni until just tender without overcooking.
- Colander – helps drain the pasta quickly to keep it from getting soggy.
- Wooden spoon or spatula – great for stirring the chili and pasta gently to combine without breaking the noodles.
- Cheese grater – if you shred your own cheese, it melts better and tastes fresher.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten up the dish without losing flavor.
- Add diced jalapeños or a pinch of cayenne pepper if you want a spicier kick.
- Stir in corn kernels or chopped zucchini for some fresh veggie texture and color.
- Mix in black beans instead of kidney beans for a slightly different taste and creamier texture.
How to Make Chili Mac
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small red bell pepper, diced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth (or water)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 cups elbow macaroni
- 1 ½ cups shredded sharp cheddar cheese
- Sour cream, for garnish
- Fresh cilantro or parsley, chopped for garnish
How Much Time Will You Need?
This Chili Mac recipe takes about 10 minutes to prepare and 20 minutes to cook, totaling around 30 minutes. It’s a quick and easy meal that you can have on the table in half an hour!
Step-by-Step Instructions:
1. Cook the Beef and Veggies:
Heat olive oil in a large skillet or saucepan over medium-high heat. Add the ground beef, breaking it up as it cooks, until browned. Then add the chopped onion and garlic and cook for another 3 to 4 minutes until the onion becomes soft and clear.
2. Make the Chili Sauce:
Stir in the diced red bell pepper, kidney beans, diced tomatoes with their juice, tomato sauce, and beef broth. Add chili powder, cumin, paprika, salt, and pepper. Bring the mixture to a simmer, reduce the heat, and let it cook gently while you prepare the pasta.
3. Cook the Pasta and Combine:
Cook the elbow macaroni according to the package directions until al dente. Drain the pasta well. Add the cooked macaroni to the chili mixture and stir everything together.
4. Add Cheese and Serve:
Sprinkle the shredded cheddar cheese over the top of the skillet. Cover it and let the cheese melt for a few minutes. Serve the Chili Mac hot, garnished with a dollop of sour cream and a sprinkle of fresh cilantro or parsley. Enjoy!
Can I Use Frozen Ground Beef in This Recipe?
Yes, but make sure to thaw it completely before cooking. Thaw overnight in the fridge or place the sealed package in cold water to speed up the process. This helps the beef cook evenly and prevents excess moisture in the dish.
Can I Substitute Different Pasta for Elbow Macaroni?
Absolutely! Small pasta shapes like shells, rotini, or penne work great in Chili Mac. Just cook them until al dente and drain well to avoid a mushy texture.
Can I Make Chili Mac Ahead of Time?
Definitely! Prepare the chili and pasta separately, then combine and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth if it seems dry.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on low heat to maintain creaminess, stirring occasionally to warm evenly.
