This Chili Mac and Cheese is the ultimate comfort food mashup! It combines two classic favorites – hearty, flavorful chili and creamy, cheesy macaroni and cheese – into one incredibly satisfying dish. I love how this recipe is both easy to make and packed with flavor. It’s perfect for a weeknight dinner, a game-day gathering, or any time you’re craving a warm and comforting meal. Get ready for a dish that will have everyone asking for seconds!
Why You’ll Love This Chili Mac and Cheese
- Two Classics in One: Combines the best of chili and mac and cheese in a single, delicious dish.
- Creamy and Cheesy: The homemade cheese sauce is incredibly rich and creamy.
- Hearty and Flavorful: Packed with ground beef, beans, tomatoes, and spices, this chili mac is a satisfying and flavorful meal.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Crowd-Pleaser: This dish is always a hit with family and friends.
Ingredients for Chili Mac and Cheese
Here’s what you’ll need to make this comforting mashup. The full list with measurements is in the recipe card below.
Chili
- Ground beef (Meat)
- Onion, diced (Vegetable)
- Bell pepper, diced (Vegetable)
- Garlic, diced (Aromatic)
- Chili seasoning mix (Spice Blend) See notes for homemade seasoning in original recipe
- Tomato paste (Concentrate)
- Tomato sauce (Sauce)
- Diced tomatoes, undrained (Canned Vegetable)
- Chicken broth (can sub beef broth) (Liquid)
- Kidney beans, drained (Beans)
Mac and Cheese
- Macaroni, uncooked (Pasta)
- Butter (Fat)
- Flour (Thickener)
- Heavy cream (Dairy)
- Milk (Dairy)
- Mustard powder (Spice)
- Onion powder (Spice)
- Salt (Seasoning)
- Pepper (Spice)
- Hot sauce (Condiment)
- Cheddar cheese, shredded (Dairy)
For Baking
- Cheddar cheese, shredded (Dairy)
- Fresh Parsley, to garnish (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love this Chili Mac and Cheese as is, but here are a few ideas for variations:
- Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the chili or the cheese sauce.
- Different Meat: Use ground turkey, chicken, or Italian sausage instead of ground beef.
- Add More Vegetables: Toss in some corn, black beans, or diced jalapeños to the chili.
- Different Cheese: Use a blend of cheeses, such as Monterey Jack, pepper jack, or Colby Jack.
- Vegetarian: Make a vegetarian chili
How to Make Chili Mac and Cheese
Let me show you how to make this incredibly delicious Chili Mac and Cheese:
Make the Chili
- I cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes.
- I add the diced onions and cook for 5 more minutes, or until the beef is brown and the onions are softened. I drain off any excess grease.
- I add the diced bell peppers and the garlic and cook until the peppers are softened, about 4 minutes.
- I add the chili seasoning packet and tomato paste and stir to combine. I cook for 1 minute.
- I add the tomato sauce, undrained diced tomatoes, and chicken broth. I stir to combine.
- I bring the mixture to a boil, then reduce so that it’s bubbling gently. I cover it partially and let it simmer while I prepare the macaroni and cheese. The longer it simmers, the thicker and more concentrated it will get.
- I add the drained kidney beans during the last 10 minutes or so of simmering.
Make the Mac and Cheese
- I preheat my oven to 400°F (200°C).
- I begin boiling salted pasta water for the macaroni.
- I proceed with preparing the cheese sauce while it comes up to a boil.
- Once boiling, I add the macaroni and cook according to package instructions, until just al dente. (Don’t overcook it.)
- I drain the cooked macaroni once it’s done.
- I 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.
- I whisk in the flour and stir continuously for 2 minutes.
- I add the heavy cream in splashes, stirring continuously.
- I add the milk in the same manner.
- I bring to boil.
- I bring the mixture to a boil, then reduce it to a simmer.
- I add the hot sauce and seasonings and stir to combine.
- I reduce the heat to low.
- I gradually sprinkle in the shredded cheese, stirring continuously, until it’s well-combined and smooth.
- I add the drained macaroni and stir to combine. (For extra cheesy macaroni, add slightly less pasta as the noodles will continue to absorb the cheese sauce. My images show it with the full amount being added.)
Combine the Chili & Macaroni
- I 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, I top with 1 ½ cups of cheddar cheese.
- I bake uncovered for 5 minutes, or until the cheese is melted.
- I garnish with fresh parsley.
Tips and Tricks for the BEST Chili Mac
Here are my secrets for making this dish truly exceptional:
- Use Good Quality Ingredients: The flavor of the ingredients will really shine through, so use good quality ground beef, cheese, and tomatoes.
- Don’t Overcook the Pasta: Cook the macaroni just until it’s al dente, as it will continue to cook in the oven.
- Freshly Grated Cheese: Freshly grated cheese melts better and has a more intense flavor than pre-shredded cheese.
- Adjust Seasoning: Taste the chili and the cheese sauce and adjust the seasonings to your liking.
- Make it Ahead: You can make the chili and the mac and cheese separately ahead of time. Store them separately in the refrigerator and combine them just before baking.
How to Serve
This Chili Mac and Cheese is a complete meal on its own, but here are a few serving suggestions:
- Toppings: Top with sour cream, chopped green onions, avocado, or your favorite chili toppings.
- Side Salad: A simple green salad would complement the richness of the dish.
- Cornbread: Serve with a side of warm cornbread.
Make Ahead and Storage
Leftover chili mac and cheese can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
FAQs about Chili Mac and Cheese
- Can I use a different type of pasta?
- Yes, you can use any type of short pasta, such as shells, rotini, or cavatappi.
- Can I make this without the beans?
- Yes, you can omit the kidney beans if you prefer.
- Can I freeze this chili mac and cheese?
- Yes, you can.
Enjoy this incredibly delicious and comforting Chili Mac and Cheese! It’s a perfect meal for any night of the week.
Print
Chili Mac and Cheese
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8–10 1x
- Category: Main Course, Casserole, Pasta
- Cuisine: American
Description
This Chili Mac is the ultimate comfort food mashup! It combines creamy, cheesy macaroni and cheese with hearty, flavorful chili for a satisfying one-pot meal.
Ingredients
Scale
For the Chili:
- 1 pound ground beef (80% lean recommended)
- 1 small yellow onion, diced
- 1/2 cup diced bell pepper (any color)
- 3 cloves garlic, minced
- 1 (1.25-ounce) packet chili seasoning mix (or see notes for homemade seasoning)
- 1 tablespoon tomato paste
- 8 ounces tomato sauce
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 cup chicken broth (or beef broth)
- 1 (15-ounce) can kidney beans, drained
For the Mac and Cheese:
- 2 cups uncooked elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1 cup milk (whole, 2%, or skim)
- 1/2 teaspoon mustard powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon hot sauce (such as Frank’s RedHot)
- 1 1/2 cups shredded cheddar cheese
For Baking:
- 1 1/2 cups shredded cheddar cheese
- Fresh parsley, chopped (for garnish, optional)
Instructions
1. Make the Chili:
- Brown Beef: In a large pot or Dutch oven over medium-high heat, cook and crumble the ground beef for about 2 minutes.
- Add Onion and Pepper: Add the diced onion and bell pepper to the pot with the beef. Continue to cook, stirring occasionally, for another 5 minutes, or until the beef is browned and the onions are softened. Drain off any excess grease.
- Add Garlic, Seasoning, and Tomato Paste: Add the minced garlic, chili seasoning packet (or homemade seasoning), and tomato paste to the pot. Stir well to combine and cook for 1 minute, stirring constantly.
- Add Remaining Chili Ingredients: Add the tomato sauce, undrained diced tomatoes, and chicken broth (or beef broth). Stir to combine.
- Simmer Chili: Bring the chili mixture to a boil, then reduce the heat to low, partially cover the pot, and simmer while you prepare the macaroni and cheese. The longer it simmers, the thicker and more flavorful it will become.
- Add Beans: Add the drained kidney beans to the chili during the last 10 minutes of simmering time.
2. Make the Mac and Cheese:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Cook Macaroni: While the chili is simmering, cook the macaroni according to package directions until just al dente (slightly firm to the bite). Do not overcook. Drain the cooked macaroni well and set aside.
- Melt Butter: In a 4 1/2-quart Dutch oven or large soup pot, melt the butter over medium heat. Once the butter is melted and starts to foam slightly, proceed to the next step.
- Make Roux: Whisk in the flour and stir continuously for 2 minutes to create a roux (a paste of butter and flour).
- Add Liquids: Gradually add the heavy cream, whisking constantly to prevent lumps. Then, gradually add the milk, whisking continuously, until smooth.
- Simmer: Bring the mixture to a boil, then reduce the heat to a simmer.
- Add Seasonings: Add the hot sauce, mustard powder, onion powder, salt, and pepper to the sauce. Stir well to combine.
- Add Cheese: Reduce the heat to low. Gradually sprinkle in the 1 1/2 cups of shredded cheddar cheese, stirring continuously, until the cheese is completely melted and the sauce is smooth and creamy.
- Combine Macaroni and Cheese Sauce: Add the drained, cooked macaroni to the cheese sauce. Stir gently to combine and coat the pasta evenly. Note: For extra cheesy macaroni, you can use slightly less pasta, as the noodles will continue to absorb the sauce.
3. Combine Chili and Mac and Cheese:
- Add the prepared chili to the pot with the mac and cheese. Use a silicone spatula or wooden spoon to gently stir and combine the two. You can add all of the chili or just some of it, depending on your preference for the ratio of chili to mac and cheese. You can freeze any leftover chili.
4. Bake:
- Optional Transfer If using an oven-safe pot continue to bake it in it, if not, transfer combined mixture to a baking dish
- Top with Cheese: Sprinkle the remaining 1 1/2 cups of shredded cheddar cheese evenly over the top of the chili mac.
- Bake: Bake, uncovered, for 5 minutes, or until the cheese is melted and bubbly.
- Garnish (Optional): Garnish with chopped fresh parsley, if desired.
- Serve
Notes
- Chili Seasoning: You can use a store-bought chili seasoning packet, or make your own by combining chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper.
- Pasta: Elbow macaroni is classic, but you can use other short pasta shapes.
- Cheese: Sharp cheddar cheese is recommended, but you can use other types of cheese. Freshly shredded cheese melts better than pre-shredded.
- Make-Ahead: You can make the chili and the mac and cheese separately ahead of time and store them in the refrigerator. Combine and bake when ready to serve.
- Storage: Leftovers can be stored in the fridge for up to 4 days