This Chili Mac recipe is a hearty fusion of rich, homemade chili and creamy macaroni and cheese. It's the kind of dish that brings comfort with every bite, making it a perfect choice for family dinners or game day gatherings.

Why You’ll Love This Recipe

I find this Chili Mac to be the ultimate comfort food. The combination of savory chili and cheesy macaroni creates a satisfying meal that's both filling and flavorful. It's a versatile dish that allows me to adjust the ratio of chili to macaroni based on my preference. Plus, it's a great make-ahead option, which is a lifesaver on busy days.

Ingredients

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

For the Chili:

1 lb ground beef (80% lean)
1 small onion, diced
½ cup bell pepper, diced
3 cloves garlic, diced
1.25 oz packet chili seasoning mix
1 tablespoon tomato paste
8 oz tomato sauce
14.5 oz can diced tomatoes, undrained
½ cup chicken broth (or beef broth)
15 oz can kidney beans, drained

For the Mac and Cheese:

2 cups macaroni, uncooked
2 tablespoons butter
2 tablespoons flour
½ cup heavy cream
1 cup milk
½ teaspoon mustard powder
¼ teaspoon onion powder
¼ teaspoon each: salt and pepper
½ teaspoon hot sauce
1½ cups cheddar cheese, shredded

For Baking:

1½ cups cheddar cheese, shredded
Fresh parsley, to garnish

Directions

Prepare the Chili: In a large pot, cook and crumble the ground beef and onions over medium-high heat until the beef is browned and the onions are softened. Drain the grease. Add bell peppers and garlic; cook until the peppers are softened. Stir in the chili seasoning and tomato paste; cook for 1 minute. Add tomato sauce, diced tomatoes, and chicken broth. Bring to a boil, then reduce to a simmer. Cover partially and let it simmer while preparing the macaroni and cheese. Add the drained kidney beans during the last 10 minutes of simmering.
Cook the Macaroni: Preheat the oven to 400°F (200°C). Boil salted water in a separate pot and cook the macaroni according to package instructions until just al dente. Drain and set aside.
Make the Cheese Sauce: In a large pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Gradually add heavy cream and milk, stirring continuously. Bring to a boil, then reduce to a simmer. Stir in mustard powder, onion powder, salt, pepper, and hot sauce. Reduce heat to low and gradually stir in shredded cheddar cheese until smooth.
Combine: Add the drained macaroni to the cheese sauce and stir to combine. Then, add the prepared chili and mix thoroughly.
Bake: Transfer the mixture to a baking dish if desired. Top with additional shredded cheddar cheese and bake uncovered for 5 minutes, or until the cheese is melted. Garnish with fresh parsley before serving.

Servings and Timing

Servings: Approximately 18 cups
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Spicy Kick: I like to add a pinch of cayenne pepper or use hot chili seasoning for an extra kick.
Different Cheeses: Sometimes, I mix in Monterey Jack or pepper jack cheese for a different flavor profile.
Vegetarian Option: I substitute the ground beef with plant-based meat alternatives and use vegetable broth instead of chicken broth.
Bean Swap: I occasionally use black beans or omit them entirely, depending on my preference.

Storage/Reheating

Refrigeration: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: This dish freezes well. I let it cool completely, then freeze in airtight containers for up to 3 months.
Reheating: When ready to eat, I thaw it overnight in the refrigerator if frozen, then reheat in the microwave or on the stovetop until heated through. I add a splash of broth or milk if it seems dry.

FAQs

How can I make this dish spicier?

I add extra hot sauce, diced jalapeños, or a pinch of cayenne pepper to increase the heat level.

Can I use a different type of pasta?

Yes, I sometimes use shells, penne, or rotini instead of macaroni. I just ensure the pasta is cooked al dente to prevent it from becoming mushy.

Is it possible to make this dish ahead of time?

Absolutely. I often prepare the chili a day or two in advance and store it in the refrigerator. When ready to serve, I reheat the chili, cook the macaroni, prepare the cheese sauce, and combine everything as directed.

What can I serve with Chili Mac?

I like to serve it with a side of cornbread, a green salad, or steamed vegetables for a complete meal.

Can I use pre-shredded cheese?

While pre-shredded cheese is convenient, I prefer shredding cheese from a block as it melts more smoothly and has a better texture.

Conclusion

Chili Mac is a comforting, hearty dish that combines the best of chili and macaroni and cheese. It's a versatile recipe that I can customize to suit my taste preferences, and it's always a hit with family and friends. Whether I'm preparing it for a weeknight dinner or a gathering, this dish never disappoints.

Chili Mac

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Author: Sue
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Approximately 18 cups
Category: Main Course
Method: Baking
Cuisine: American
Diet: Halal

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Description

A hearty fusion of rich, homemade chili and creamy macaroni and cheese, perfect for comfort food cravings, family dinners, or game day gatherings.

Instructions

In a large pot, cook and crumble ground beef and onions over medium-high heat until browned and softened. Drain grease.
Add bell peppers and garlic; cook until peppers are softened. Stir in chili seasoning and tomato paste; cook for 1 minute.
Add tomato sauce, diced tomatoes, and chicken broth. Bring to a boil, reduce to a simmer, and partially cover. Simmer while preparing macaroni and cheese. Add kidney beans during the last 10 minutes.
Preheat oven to 400°F (200°C). Cook macaroni in salted water until al dente. Drain and set aside.
In a large pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Gradually add heavy cream and milk, stirring constantly. Bring to a boil, then simmer.
Add mustard powder, onion powder, salt, pepper, and hot sauce. Reduce heat and stir in 1½ cups shredded cheddar cheese until smooth.
Add macaroni to the cheese sauce and stir. Then add chili and mix thoroughly.
Transfer to a baking dish. Top with remaining 1½ cups cheddar cheese. Bake uncovered for 5 minutes or until cheese is melted.
Garnish with fresh parsley and serve.