Name: Chili Mac and Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 8 ounces elbow macaroni pasta, uncooked, dry; 1 pound lean ground beef; 1 medium yellow onion, diced; 2 garlic cloves, minced; 1½ tablespoons chili powder; 1 teaspoon ground cumin; ¼ teaspoon cayenne (optional); 1 teaspoon smoked paprika; ½ teaspoon salt; 22 ounces crushed tomatoes (whole can, juice and all); 8 ounces tomato sauce; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; ¾ cup beef broth (or stock); 1 teaspoon hot sauce; 30 ounces kidney beans (about 2 cans), rinsed and drained; 8 ounces shredded cheese for serving

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A hearty and comforting recipe that brings together the bold flavors of chili and the creamy satisfaction of macaroni and cheese. This easy one-pan meal comes together in about 30 minutes, making it the perfect dinner option when I want something warm, filling, and totally satisfying without spending hours in the kitchen.

Why You’ll Love This Recipe

I love how this Chili Mac and Cheese blends the best of two classic comfort foods into one mouthwatering dish. The spiced chili base is rich and flavorful, while the cheesy pasta brings that irresistible creamy texture I crave. It’s quick to make, kid-friendly, and perfect for meal prep or freezing. Whether I’m serving it for a weeknight dinner or warming up leftovers for lunch, it never disappoints.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 ounces elbow macaroni pasta, uncooked, dry
1 pound lean ground beef
1 medium yellow onion, diced
2 garlic cloves, minced
1½ tablespoons chili powder
1 teaspoon ground cumin
¼ teaspoon cayenne (optional)
1 teaspoon smoked paprika
½ teaspoon salt
22 ounces crushed tomatoes (whole can, juice and all)
8 ounces tomato sauce
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
¾ cup beef broth (or stock)
1 teaspoon hot sauce
30 ounces kidney beans (about 2 cans), rinsed and drained
8 ounces shredded cheese for serving

directions

I start by cooking the macaroni according to the package directions until al dente. Then I drain it and set it aside.
While the pasta is cooking, I brown the ground beef in a large skillet or Dutch oven over medium heat until it's mostly cooked through.
I add the diced onion and cook until it’s translucent, then stir in the garlic and cook for about a minute.
I mix in the chili powder, cumin, smoked paprika, cayenne (if I’m using it), and salt, stirring to coat the beef mixture evenly with the spices.
Next, I add the crushed tomatoes, tomato sauce, tomato paste, Worcestershire sauce, beef broth, hot sauce, and kidney beans.
I bring it all to a boil, reduce the heat, and let it simmer for about 15 minutes, or until the chili has thickened nicely.
Once it’s ready, I stir in the cooked macaroni and taste to adjust seasoning with salt and pepper.
I sprinkle the shredded cheese over the top, cover it with a lid to let it melt, or broil it briefly until the cheese is bubbly and golden.
I serve it hot with optional toppings like green onions, jalapeños, or fresh cilantro for an extra flavor boost.

Servings and timing

This recipe yields 8 generous servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I like switching things up depending on what I have on hand. Sometimes I use different pasta shapes like shells or rotini. I’ve also swapped out kidney beans for black beans or pinto beans for a slightly different taste and texture. If I’m out of crushed tomatoes, diced tomatoes work just fine. For an easy one-pot version, I increase the broth to 4 cups and cook the pasta right in the chili base—less cleanup and just as tasty.

storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. When I reheat it, I add a splash of beef broth or water to loosen it up a bit before warming on the stove or in the microwave. To freeze, I let it cool to room temperature, then store it in a freezer-safe container for up to 3 months. I thaw it overnight in the fridge and reheat as needed, again adding a bit of liquid if the texture thickens too much.

FAQs

How spicy is this chili mac?

It has a mild to medium heat depending on the hot sauce and whether I include the cayenne. I can easily adjust the spice level to my liking by adding more or less of those ingredients.

Can I make this recipe vegetarian?

Yes, I can skip the beef and use a meat substitute or simply load up on beans and veggies like bell peppers or zucchini. I just make sure to use vegetable broth instead of beef broth.

What type of cheese works best?

I usually use sharp cheddar for its strong flavor, but a blend of cheddar and Monterey Jack also melts beautifully and adds extra creaminess.

Can I make this ahead of time?

Absolutely. I often make it the night before, store it in the fridge, and reheat it for an even richer flavor the next day. It’s great for meal prepping lunches too.

What toppings go well with chili mac?

Some of my favorites are sliced green onions, jalapeños, sour cream, crushed tortilla chips, or a handful of fresh cilantro. These toppings add great texture and flavor contrast.

Conclusion

This Chili Mac and Cheese is my go-to comfort dish when I want something hearty, cheesy, and satisfying without a lot of fuss. With just one pan and a handful of pantry staples, I can pull together a meal that feeds a crowd or makes excellent leftovers. Whether it’s a chilly night or I just need a cozy bowl of goodness, this dish always hits the spot.

Chili Mac and Cheese

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Author: Sue
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 servings
Category: Main Dish / Pasta / Comfort Food
Method: Stovetop
Cuisine: American
Diet: Halal

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Description

A hearty and comforting recipe combining classic chili and macaroni & cheese that’s ready in about 30 minutes.

Instructions

Cook macaroni according to package directions until al dente. Drain and set aside.
While macaroni is cooking, brown the ground beef in a dutch oven or large deep skillet over medium heat until mostly cooked through.
Add diced onion and cook until translucent. Then add minced garlic and cook for another minute.
Stir in chili powder, cumin, smoked paprika, cayenne (if using), and salt until well combined.
Add crushed tomatoes, tomato sauce, tomato paste, Worcestershire sauce, beef broth, hot sauce, and kidney beans.
Bring to a boil, reduce heat, and let simmer for about 15 minutes or until chili has thickened.
Stir in the cooked macaroni. Season with salt and pepper as needed.
Top with shredded cheese. Cover with a lid to melt cheese, or place under broiler for a few minutes until cheese is melted and bubbling.
Serve with optional toppings like green onions, jalapeños, cilantro, etc.

Notes

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Freezer: Cool to room temperature, transfer to freezer‑safe container; freeze up to 3 months. Thaw overnight in refrigerator and rewarm. You may need to add additional beef broth or stock to loosen texture.
Variations: Use different pasta shapes; swap kidney beans for black or pinto beans; use diced tomatoes instead of crushed; make it one‑pot by increasing broth to 4 cups and cooking pasta directly in chili.