A warm and hearty mashup of creamy macaroni and cheese and flavorful homemade chili—this Chili Mac is comfort food at its finest, baked to gooey perfection and topped with melted cheddar.

Why You’ll Love This Recipe

I love that this recipe brings together two family favorites into one satisfying dish. The combination of tender macaroni bathed in rich cheese sauce and meaty chili makes every bite deeply comforting. It’s great for game days, potlucks, or cozy weeknight dinners—plus, it reheats beautifully and even freezes well for meal prep.

ingredients

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

Chili ingredients:

Ground beef
Onion, bell pepper, garlic
Chili seasoning, tomato paste, tomato sauce, diced tomatoes, chicken broth
Kidney beans

Mac and cheese ingredients:

Elbow macaroni
Butter, flour, heavy cream, milk
Mustard powder, onion powder, salt, pepper, hot sauce
Cheddar cheese

Topping and garnish:

Additional shredded cheddar
Fresh parsley

directions

Cook the ground beef with chopped onions until browned. Drain any excess grease.
Add diced bell peppers, minced garlic, chili seasoning, tomato paste, tomato sauce, diced tomatoes, and chicken broth. Simmer the mixture until it thickens. Stir in the kidney beans near the end.
Boil the elbow macaroni until al dente.
In a separate saucepan, melt butter, then whisk in flour to form a roux. Slowly add heavy cream and milk, stirring constantly until smooth.
Season the sauce with mustard powder, onion powder, salt, pepper, and a dash of hot sauce. Stir in shredded cheddar until the cheese is fully melted and the sauce is creamy.
Combine the cheese sauce with the cooked macaroni, then stir in the prepared chili. Mix well.
Transfer the mixture to a baking dish, top with additional shredded cheddar, and bake at 400°F for about 5 minutes, or until the cheese is melted.
Garnish with chopped parsley before serving.

Servings and timing

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: About 9–10

Variations

I like swapping kidney beans with black beans or pinto beans for a different texture.
Mixing cheddar with Monterey Jack or Pepper Jack gives a nice twist on the cheesy flavor.
Ground turkey or sausage can be used instead of beef for variety or a leaner option.
I sometimes stir in chopped jalapeños or add extra hot sauce when I want more heat.
For a stovetop version, I skip the baking step and just serve it straight from the pot.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stove or in the microwave with a splash of milk or cream to loosen the sauce. It also freezes well—just leave off the cheese topping, freeze in individual portions, and add fresh cheese when reheating.

FAQs

How long does Chili Mac last in the fridge?

I keep it in the fridge for up to 3 days in a sealed container.

Can I freeze Chili Mac?

Yes, I freeze it in airtight containers without the cheese topping. I thaw it completely before reheating and add cheese just before serving.

Should I undercook the pasta?

I cook it just al dente since it softens more when baked or reheated.

Can I prepare it in advance?

Yes, I often make the chili and cheese sauce ahead of time, then combine and bake right before serving.

What sides go well with Chili Mac?

I like serving it with cornbread, garlic bread, or a crisp green salad for a complete meal.

Conclusion

This Chili Mac is pure comfort food—creamy, cheesy, and full of bold, hearty flavor. I love how easy it is to make and how adaptable it can be. Whether I’m feeding a hungry family or prepping meals for the week, this dish always hits the spot.

Chili Mac

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Author: Sue
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 9–10 servings
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Halal

Print Recipe

Description

A comforting and hearty fusion of creamy macaroni and cheese with flavorful homemade chili, baked to gooey perfection and topped with melted cheddar.

Instructions

Preheat oven to 400°F (200°C).
Cook ground beef with chopped onion in a large skillet over medium heat until browned. Drain excess fat.
Add bell pepper and garlic; cook for 2-3 minutes until softened.
Stir in chili seasoning, tomato paste, tomato sauce, diced tomatoes, and chicken broth. Simmer for 20 minutes until thickened. Add kidney beans and stir to combine.
Meanwhile, cook elbow macaroni until al dente according to package directions. Drain and set aside.
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Gradually whisk in heavy cream and milk. Bring to a simmer, then add mustard powder, onion powder, salt, pepper, and hot sauce if using. Stir in cheddar cheese until melted and smooth.
Combine the cheese sauce with the cooked macaroni and mix well.
Fold the chili into the mac and cheese, adjusting the ratio as preferred.
Transfer to a greased baking dish. Top with additional shredded cheddar.
Bake for 5 minutes or until cheese is melted and bubbly.
Garnish with fresh parsley and serve warm.

Notes

Use black beans instead of kidney beans or omit beans entirely for a different flavor.
Mix in Monterey Jack cheese for a creamier texture.
Add more hot sauce or cayenne for extra heat.
Can substitute ground turkey or sausage for a twist.
Reheats well with a splash of cream or broth.
Freeze portions without cheese topping for future meals.

Nutrition

Serving Size: 1.8 cups
Calories: 520
Sugar: 6g
Sodium: 780mg
Fat: 29g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 5g
Protein: 28g
Cholesterol: 95mg