If comfort food had a single best friend, it would be Chili Mac. This incredible mashup brings all the bold, hearty flavors of chili and folds them into a creamy, cheesy macaroni base that’s cozy and simply irresistible. Whether you’re feeding a crew on a chilly night or just craving that one-pot wonder, this dish delivers everything you love about two classics in every spoonful. Chili Mac is perfect for weeknights, game days, or whenever you need something both nostalgic and crowd-pleasing. Just try it once, and you’ll find yourself coming back for seconds—guaranteed!

Ingredients You’ll Need

Chili Mac keeps things refreshingly simple, needing just a few pantry staples and some fresh basics that really make the flavors sing. Each ingredient plays a crucial role, from the deeply savory beef to the velvety cheese sauce and just the right pops of spice.

Ground beef (1 lb, 80% lean): The heart of the dish, providing a meaty, satisfying base.
Small onion (diced): Adds sweetness and helps round out the chili’s flavor.
Bell pepper (½ cup, diced): Brings color and a subtle, fresh crunch to the mix.
Garlic (3 cloves, diced): Lends wonderful aroma and depth—don’t skip it!
Chili seasoning mix (1.25 oz. packet): The shortcut to big chili flavor; feel free to use homemade if you prefer.
Tomato paste (1 tablespoon): Intensifies the tomato notes and richens the sauce.
Tomato sauce (8 oz.): Helps make that irresistible chili base.
Diced tomatoes (14.5 oz. can, undrained): Juicy chunks that create texture and a punch of flavor.
Chicken broth (½ cup, can sub beef broth): Adds a savory backdrop and keeps things saucy but not watered down.
Kidney beans (1 – 15 oz. can, drained): Classic in chili, they give body and extra heartiness.
Macaroni (2 cups, uncooked): The essential pasta that soaks up all those amazing flavors.
Butter (2 tablespoons): The start of your dreamy cheese sauce.
Flour (2 tablespoons): Thickens your cheese sauce so it clings to every noodle.
Heavy cream (½ cup): For extra rich and creamy mac-and-cheese magic.
Milk (1 cup): Lightens up the sauce and keeps it silky smooth.
Mustard powder (½ teaspoon): A classic mac-and-cheese flavor booster!
Onion powder (¼ teaspoon): Subtle extra layer of savoriness.
Salt and pepper (¼ teaspoon each): Just enough to enhance every element.
Hot sauce (½ teaspoon): A gentle kick that ties all the flavors together—go spicier if you love heat!
Cheddar cheese (1 ½ cups shredded, plus 1 ½ cups for topping): Sharp, melty, and absolutely essential for that golden finish.
Fresh parsley (to garnish): Optional, but brightens the whole dish with a fresh green pop.

How to Make Chili Mac

Step 1: Make the Chili Base

Start by cooking and crumbling the ground beef in a large pot over medium-high heat—give it about two minutes, then toss in the diced onion. Keep things moving for five more minutes, until the beef is deeply browned and the onions are soft and fragrant. Drain off any extra grease to keep your Chili Mac from getting oily.

Step 2: Add Aromatics and Spices

Next, toss in the diced bell pepper and garlic. Stir everything together, letting them cook until the peppers are just tender—about four minutes is perfect. Sprinkle in your chili seasoning mix and dollop in the tomato paste. Stir it all up to coat, cooking for one more minute so the spices bloom and get really aromatic.

Step 3: Build the Sauce

Pour in your tomato sauce, undrained diced tomatoes, and chicken broth. Stir to combine, and then bring the pot up to a boil. Once it’s bubbling, reduce the heat so things simmer gently. Leave it partially covered and let it relax while you move on to the macaroni and cheese—this is when flavors get rich and concentrated. Don’t forget to stir in the kidney beans for the last 10 minutes so they warm through without falling apart.

Step 4: Make the Mac and Cheese

Preheat your oven to 400°F. While that’s happening, start boiling a big pot of salted water for the macaroni. Once boiling, add the macaroni and cook just until al dente—remember, they’ll cook more in the oven, so don’t overdo it. Drain the pasta and set aside.

Step 5: Make the Cheese Sauce

In a large Dutch oven or soup pot, melt the butter over medium heat until it foams. Whisk in the flour and keep stirring for two minutes—this cooks out that raw flour taste. Slowly add the heavy cream, stirring constantly, then add the milk in the same gradual way. Bring the mixture to a gentle boil, then lower the heat and stir in all your seasonings and hot sauce.

Step 6: Combine Cheese and Macaroni

Turn the heat to low and gradually sprinkle in the shredded cheddar cheese, stirring all the while until the sauce is completely smooth. Fold in the drained macaroni until every noodle is coated. For extra cheesy goodness, you can hold back a little pasta if you want the sauce-to-noodle ratio extra luscious.

Step 7: Combine Chili & Macaroni

Gently stir the finished chili into your perfectly cheesy macaroni. You can use all of it, or leave some chili aside if you like a more mac-heavy texture. Use a silicone spatula for this—a gentle hand will keep the dish creamy.

Step 8: Bake Your Chili Mac

Smooth the top, then shower on that extra 1 ½ cups of shredded cheddar cheese for an irresistible golden crust. Slide the pot (or a casserole dish) into your preheated oven and bake uncovered for about 5 minutes—just until the cheese melts. Sprinkle with fresh parsley for a bright finish and serve hot!

How to Serve Chili Mac

Garnishes

The finishing touches make Chili Mac extra memorable! A sprinkle of chopped fresh parsley brings color, but you can also go bold with diced green onions, a dollop of sour cream, or even jalapeño slices for a little fresh heat. A handful of crushed tortilla chips adds crunch if you’re feeling adventurous.

Side Dishes

Because Chili Mac is robust and filling, it pairs beautifully with something simple alongside, like a crisp green salad or warm, buttery cornbread. You can also serve it with roasted veggies or even a bright tomato-cucumber salad to lighten up your plate.

Creative Ways to Present

Individual ramekins make this dish feel extra special for a dinner party, or serve Chili Mac scooped into bell pepper halves for a colorful, fun twist. Leftovers also make excellent stuffed burritos or can be warmed and enjoyed over nachos with all your favorite toppings!

Make Ahead and Storage

Storing Leftovers

Chili Mac stores like a champ! Let it cool to room temperature, then transfer it to airtight containers. It’ll stay fresh in the refrigerator for up to four days. If you’ve baked it in a Dutch oven, simply pop the lid on and store it as is.

Freezing

For longer storage, divide cooled Chili Mac into freezer-safe containers or zip-top bags. Label and freeze for up to three months. For best results, freeze in individual portions so you can grab a quick, comforting meal anytime.

Reheating

Reheat leftovers in the microwave in 1-minute bursts, stirring in between for even heating. For larger portions, use an oven-safe dish, cover loosely with foil, and bake at 350°F until heated through. Add a splash of broth or milk if the Chili Mac has thickened up too much.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Feel free to swap the ground beef for ground turkey or chicken. The flavors remain delicious, and you’ll get a lighter, leaner version of Chili Mac without compromising taste or texture.

How spicy is this Chili Mac?

It has a gentle kick thanks to the chili seasoning and hot sauce, but it’s definitely family-friendly. If you prefer more heat, add a chopped jalapeño or extra hot sauce, or dial back for the little ones.

Can I make Chili Mac ahead of time?

Yes, you can assemble Chili Mac a day in advance. Just stop right before baking, cover tightly, refrigerate, and then bake it off (adding a few extra minutes) when you’re ready to serve. It’s a real timesaver!

What’s the best cheese for topping?

Sharp cheddar’s classic, but feel free to mix in pepper jack, Monterey Jack, or a touch of mozzarella for extra meltiness. Just make sure it’s a cheese that melts well for that signature gooey finish.

Is Chili Mac freezer-friendly?

Definitely! Cooled portions freeze beautifully and reheat without losing that creamy texture. Just thaw overnight in the refrigerator for best results before reheating.

Final Thoughts

Whether you’re new to the world of comfort food mashups or Chili Mac is already a staple in your home, I can’t recommend this recipe enough. It’s nostalgic, deeply satisfying, and almost guaranteed to bring lots of smiles to your table. Give it a try—you just might discover your new go-to family favorite!

Chili Mac Recipe

★★★★★

5 from 19 reviews

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

Print Recipe

Description

Chili Mac is a hearty and comforting dish that combines the flavors of chili with creamy macaroni and cheese. This recipe is perfect for a cozy family dinner or a casual gathering with friends.

Instructions

Make the Chili
Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add the onions and cook for 5 more minutes, or until the beef is brown and the onions are softened. Drain grease.
Add the bell peppers and the garlic and cook until the peppers are softened, about 4 minutes. Add the seasoning and tomato paste and stir to combine. Cook for 1 minute.
Add the tomato sauce, undrained diced tomatoes, and chicken broth. Stir to combine. Bring to a boil, then reduce so that it’s bubbling gently. Cover partially and let it simmer while you prepare the macaroni and cheese. The longer it simmers, the thicker and more concentrated it will get. Add the drained kidney beans during the last 10 minutes or so.
Make the Mac and Cheese
Preheat oven to 400° F.
Begin boiling salted pasta water for the macaroni. Proceed with preparing the cheese sauce while it comes up to a boil. Once boiling, add the macaroni and cook according to package instructions, until just al dente. (Don’t overcook it.) Drain once cooked.
Melt the butter in a 4 ½ quart Dutch oven or large soup pot over medium heat and wait for it to begin to foam slightly. Whisk in the flour and stir continuously for 2 minutes. Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner.
Bring to a boil, then reduce to a simmer. Add the hot sauce and seasonings and stir to combine. Reduce heat to low.
Gradually sprinkle in the shredded cheese, stirring continuously, until well-combined and smooth.
Add the drained macaroni and stir to combine.
Add the chili to the macaroni and use a silicone spatula to gently stir to combine. You may choose to add all of it, (as shown in the images), or some of it, the ratio of mac and cheese to chili is up to you! You can always freeze any excess chili.
Bake
Once combined, top with 1 ½ cups cheddar cheese and bake uncovered for 5 minutes, or until the cheese is melted. Garnish with parsley if desired and serve!

Notes

You can customize the level of spiciness by adjusting the amount of chili seasoning and hot sauce.
Feel free to add your favorite toppings such as sour cream, diced onions, or jalapeños.

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