Chili Mac

Why You’ll Love This Recipe

Chili Mac is the ultimate comfort food, combining two classic dishes into one bowl. It’s hearty, cheesy, and perfect for feeding a crowd. The combination of chili and macaroni pasta is simple yet so satisfying. Plus, it’s super versatile—you can add extra veggies, change up the protein, or make it spicier to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chili:

• 1 lb ground beef (or turkey, if preferred)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 can (15 oz) kidney beans (drained and rinsed) or black beans (optional)
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste

For the Mac:

• 1 1/2 cups elbow macaroni (or your favorite pasta shape)
• 2 cups shredded cheddar cheese (or a blend of your favorite cheeses)
• 1/2 cup milk (optional, for creaminess)
• 1 tablespoon butter (optional, for extra creaminess)

Optional Toppings:

• Sour cream
• Chopped green onions
• Sliced jalapeños
• Shredded cheese
• Crushed tortilla chips

Directions

1. Cook the Pasta:

• Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente.
• Drain the pasta and set it aside.

2. Make the Chili:

• While the pasta cooks, heat a large skillet or pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
• Stir in the chili powder, cumin, smoked paprika, oregano, cayenne (if using), and salt and pepper. Cook for a minute to let the spices bloom.
• Add the diced tomatoes, tomato sauce, and beans (if using) to the skillet. Stir everything together and let the chili simmer on low heat for about 10-15 minutes, allowing the flavors to meld together.

3. Combine the Chili and Mac:

• Once the chili is ready, stir in the cooked pasta. Mix well to combine, making sure the pasta is evenly coated with the chili sauce.
• Add the shredded cheddar cheese and stir until the cheese is melted and everything is creamy and combined. If you like a creamier texture, add 1/2 cup of milk and 1 tablespoon of butter, stirring until the sauce is smooth.

4. Serve:

• Serve the Chili Mac hot with your choice of toppings like sour cream, green onions, jalapeños, or extra cheese. If you like some crunch, top with crushed tortilla chips.

Servings and timing

This recipe makes about 4-6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Vegetarian Chili Mac: Skip the ground beef and add more beans (black beans, pinto beans, or chickpeas) and vegetables like bell peppers, zucchini, or corn.
• Spicy Chili Mac: Add diced jalapeños, hot sauce, or extra cayenne pepper to the chili for some extra heat.
• Cheesy Chili Mac: Mix in extra cheese, like Monterey Jack or pepper jack, to the sauce for a cheesy, creamy texture.
• Taco-inspired Chili Mac: Add taco seasoning to the chili mixture and top with diced tomatoes, shredded lettuce, and sour cream for a Tex-Mex twist.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat in the microwave or on the stovetop. Add a splash of milk if the dish looks too thick, and stir until creamy again.

FAQs

Can I make this ahead of time?

Yes, you can make Chili Mac ahead of time! You can prepare the chili and pasta in advance, then combine and add the cheese just before serving. Store it in the fridge for up to 3 days, or freeze it for up to 3 months. When ready to serve, reheat on the stovetop and add cheese.

Can I use a slow cooker for this?

Yes, you can make Chili Mac in a slow cooker! Brown the ground beef and onions in a skillet, then transfer them to a slow cooker. Add the remaining chili ingredients (tomatoes, spices, etc.) and cook on low for 4-6 hours. About 30 minutes before serving, cook the pasta separately and stir it into the slow cooker with the cheese and butter. Let it melt into the chili and serve.

Can I make Chili Mac without meat?

Yes, simply omit the ground beef and add extra beans, vegetables, or even plant-based protein (like crumbled tofu or tempeh). This will give you a delicious vegetarian version.

How do I make it spicier?

To increase the heat, add diced jalapeños, extra cayenne pepper, or hot sauce. You can also use a spicier chili powder or pepper jack cheese for an extra kick.

Conclusion

Chili Mac is the perfect combination of comforting chili and cheesy pasta, making it a go-to dish for any occasion. Whether you’re craving something cozy on a cold day or looking for a hearty meal to serve to a crowd, this dish has you covered. With endless customization options, it’s easy to adapt to your tastes and make it as cheesy, spicy, or veggie-filled as you like. Enjoy!

Chili Mac

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Chili Mac combines the rich flavors of chili and mac and cheese in one delicious, hearty dish. With seasoned ground beef, cheesy pasta, and savory tomato chili, it’s perfect for weeknights, potlucks, or any time you’re craving something warm and filling.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

• 1 lb ground beef (or turkey)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 can (15 oz) kidney beans (drained and rinsed) or black beans (optional)
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1 1/2 cups elbow macaroni
• 2 cups shredded cheddar cheese
• 1/2 cup milk (optional)
• 1 tbsp butter (optional)
• Optional Toppings:
• Sour cream
• Chopped green onions
• Sliced jalapeños
• Shredded cheese
• Crushed tortilla chips

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Instructions

1. Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside.
2. In a large skillet, brown the ground beef over medium heat, breaking it up with a spoon as it cooks. Add diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for another minute.
3. Stir in chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Let the spices bloom for 1 minute.
4. Add diced tomatoes, tomato sauce, and beans (if using) to the skillet. Stir to combine and let simmer on low heat for 10-15 minutes to let the flavors meld together.
5. Stir in the cooked macaroni and shredded cheddar cheese. Add milk and butter (if using) for a creamier texture. Stir until the cheese is melted and everything is combined.
6. Serve hot with your choice of toppings like sour cream, green onions, jalapeños, extra cheese, or crushed tortilla chips.

Notes

• You can easily make this recipe vegetarian by using more beans and vegetables instead of the ground beef.
• If you prefer a spicier version, increase the cayenne pepper or add diced jalapeños and hot sauce.
• For a cheesy boost, mix in additional cheeses like Monterey Jack or pepper jack.

Nutrition

• Serving Size: 1/6 of the recipe
• Calories: 450
• Sugar: 7g
• Sodium: 650mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 6g
• Protein: 25g
• Cholesterol: 50mg