Get ready to fall in love with a bowlful of comfort—Chili Mac! This dish puts a fun twist on two beloved favorites: classic chili and creamy macaroni and cheese. Every bite delivers the perfect balance of chili-spiced beef, tender pasta, and a gooey cheddar sauce that just begs for seconds. Whether you’re feeding a hungry family or looking to impress friends at a potluck, Chili Mac has your back with big flavors and heartwarming nostalgia.

Ingredients You’ll Need

Chili Mac shines because of its easy-to-find, dependable ingredients. Each one is essential, bringing its own flavor, color, or texture to the table. Assemble these kitchen heroes and you’re well on your way to savory, cheesy bliss.

Ground beef (80% lean): The hearty base of the chili, adding richness and a satisfying bite.
Small onion (diced): Provides aromatic sweetness and depth that builds the chili’s base flavor.
Bell pepper (diced): Adds pops of color and a mild, fresh crunch to the chili.
Garlic (diced): Brings out savory notes that shine through every layer of flavor.
Chili seasoning mix: This little packet is a shortcut to big, bold chili flavor; homemade works great, too.
Tomato paste: Deepens the sauce and gives the chili extra body and richness.
Tomato sauce: Brings tangy tomato flavor and helps tie everything together.
Diced tomatoes (undrained): Adds juicy tomato chunks and vibrant color to the chili.
Chicken broth (or beef): Keeps everything juicy and helps meld the flavors; choose beef for an even heartier taste.
Kidney beans: Classic chili partners that add substance and creamy texture.
Macaroni (uncooked): The pasta of choice for soaking up all that cheesy sauce and hearty chili.
Butter: Kicks off the cheese sauce with creamy richness and a touch of luxury.
Flour: Thickens the cheese sauce, making it extra velvety and luscious.
Heavy cream: Elevates the creaminess factor, making the mac decadently smooth.
Milk: Lightens the cheese sauce without making it watery.
Mustard powder: Adds a subtle tang and enhances the cheddar’s flavor.
Onion powder: Boosts savory flavor and echoes the cooked onions in the chili.
Salt/pepper: Classic seasonings that round everything out.
Hot sauce: Brings a gentle kick that plays beautifully with the cheese and beef.
Cheddar cheese (shredded): Get two hefty portions—one melts into the sauce, the other tops your Chili Mac for a cheesy crust.
Fresh parsley: The perfect garnish for a pop of color and freshness.

How to Make Chili Mac

Step 1: Make the Chili

Start this flavor-packed journey by browning the ground beef in a large pot over medium-high heat. After a couple of minutes, toss in the diced onions and let everything cook together until the beef is nicely browned and the onions have softened up—about 5 minutes. Don’t forget to drain off any excess grease, so you don’t end up with an oily chili. Next up, add the diced bell pepper and garlic, cooking until your kitchen smells simply irresistible and the peppers are soft, usually 4 more minutes. Sprinkle in your chili seasoning and stir in the tomato paste to really wake up those spices. Pour in the tomato sauce, undrained diced tomatoes, and broth. Stir, bring it to a gentle simmer with the lid partially covering the pot, and let all those flavors blend while you prep the macaroni. For the final chili touch, toss in the drained kidney beans during the last 10 minutes of simmering.

Step 2: Start the Mac and Cheese

Preheat your oven to 400°F so it has time to get nice and hot. While the chili bubbles away, fill a pot with salted water and bring it up to a boil. While you’re waiting, you can jump right into making the cheese sauce (don’t worry, you’ll have time). Once your water’s rolling, add the macaroni and cook until it’s just al dente. Give it a quick drain when it’s ready. It will finish softening up in the cheesy sauce, keeping the perfect bite in every spoonful of Chili Mac.

Step 3: Make the Cheese Sauce

In a Dutch oven or large soup pot, melt the butter over medium heat until it starts to foam a bit. Sprinkle in the flour and whisk continuously for a couple of minutes—this step builds the base for your velvety sauce. Gradually pour in the heavy cream, whisking as you go to avoid those pesky lumps, then do the same with the milk. Bring the mixture up to a gentle boil, then drop the heat to a simmer. Stir in the hot sauce, dry mustard, onion powder, salt, and pepper, letting those subtle flavors blend. Reduce the heat to low, then slowly add in the shredded cheddar cheese by the handful, stirring constantly, until everything is smooth, bold, and fabulously cheesy.

Step 4: Add the Macaroni

Once your cheese sauce is smooth and dreamy, fold in the cooked macaroni until every piece is completely coated. If you love things extra cheesy, you can use a bit less pasta so the cheese sauce is even gooier. This is the core of your mac and cheese—creamy, tangy, and loaded with flavor, just waiting for the chili to join the party.

Step 5: Combine the Chili & Macaroni

Now for the magic moment! Gently add the simmered chili into your cheesy macaroni. How much you add is totally up to you—some folks love an even 50/50 split, while others prefer more chili or more mac. Stir everything together gently with a silicone spatula. The marriage of spicy, savory chili and smooth, golden cheese sauce is what makes this Chili Mac unforgettable. If you’ve got extra chili, feel free to save or freeze it for another round.

Step 6: Bake

Once thoroughly mixed, smooth out that glorious Chili Mac, and sprinkle the remaining shredded cheddar right over the top. Slide your dish into the oven and bake uncovered for about 5 minutes, just until the cheese is bubbling and melted into a golden crown. Pull it out, garnish with a sprinkle of fresh parsley, and serve up the comfort!

How to Serve Chili Mac

Garnishes

The finishing touches really take Chili Mac over the top. Brighten each serving with a sprinkle of freshly chopped parsley, or add green onions, a dollop of sour cream, or even a few jalapeño slices if you want some extra zing. These little pops of color and flavor make each bowl just a bit more special.

Side Dishes

Chili Mac is hearty enough to stand alone, but if you’re building a table, try a side of garlic bread, a crisp green salad, or roasted vegetables. Cornbread is another classic companion that plays up the southern comfort factor, soaking up every last drop of saucy goodness.

Creative Ways to Present

For a casual night, scoop generous helpings into big bowls for a rustic feel. Hosting friends? Try serving Chili Mac from a cast iron skillet, or divide it into individual ramekins for adorable single servings. Leftovers also shine as stuffed peppers or baked potatoes—get creative and let those flavors shine in new forms!

Make Ahead and Storage

Storing Leftovers

Chili Mac holds up beautifully in the fridge. Once cooled, transfer leftovers into airtight containers and refrigerate for up to four days. The flavors continue to meld, making each reheated bite even more crave-worthy!

Freezing

If you want to plan ahead (or made a double batch), Chili Mac freezes well. Portion it into freezer-safe containers, allow it to cool completely, and store for up to three months. Thaw overnight in the fridge before reheating for best texture.

Reheating

To reheat, microwave individual portions on medium power until warmed through, stirring halfway. For larger amounts, warm gently on the stovetop over low heat, adding a splash of milk or broth to keep things creamy and moist.

FAQs

Can I use a different type of ground meat for Chili Mac?

Absolutely! While ground beef brings classic flavor, ground turkey or chicken work well for a lighter take. Just be sure to add a bit of extra seasoning, since lean meats can be milder in taste.

Is Chili Mac spicy?

Not inherently! The chili seasoning mix and hot sauce add flavor with gentle heat, but you can easily adjust the spiciness by using mild chili powder, less hot sauce, or omitting spicy garnishes.

What cheese works best in Chili Mac?

Cheddar cheese is the star for its meltability and bold taste, but you can blend in Monterey Jack, Colby, or Pepper Jack for extra creaminess and flavor twists. Pre-shredded cheese is handy, but freshly shredded always melts the best.

How do I keep the macaroni from getting mushy?

Cook the pasta just until al dente so it finishes softening in the cheese sauce and oven. Avoid overbaking, and only reheat until just warmed to keep those noodles perfectly tender.

Can I make Chili Mac vegetarian?

Definitely! Swap the ground beef for plant-based meat or extra beans, use vegetable broth, and enjoy the same comforting flavors without any meat.

Final Thoughts

Once you’ve tried this Chili Mac, you’ll see exactly why it has a spot on every comfort food lover’s table. Creamy, cheesy, bold, and just a little bit nostalgic, it’s the ultimate crowd-pleaser. Give it a go, make it your own with your favorite garnishes, and don’t be surprised when everyone comes back for seconds!

Chili Mac Recipe

★★★★★

4.9 from 21 reviews

Author: Mariam
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A comforting and hearty dish that combines the flavors of chili and macaroni and cheese into one delicious meal. Perfect for cozy nights in or feeding a crowd.

Instructions

Make the Chili – Cook and crumble the ground beef. Add onions, bell peppers, and garlic. Stir in seasoning and tomato paste. Add tomato sauce, diced tomatoes, and chicken broth. Simmer.
Make the Mac and Cheese – Cook macaroni. Prepare cheese sauce. Combine cooked macaroni with cheese sauce.
Combine the Chili & Macaroni – Mix chili with macaroni.
Bake – Top with cheddar cheese and bake until melted. Garnish with parsley.

Notes

You can customize the level of spice in the chili by adjusting the amount of chili seasoning or adding extra hot sauce.
Feel free to add your favorite toppings such as sour cream, sliced jalapenos, or avocado slices when serving.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking, Stovetop
Cuisine: American