I discovered this creamy Chili Mac and it's one of my favorite takes on a comfort food mash-up—thick, flavorful homemade chili fully combined with creamy macaroni and cheese.

Why You’ll Love This Recipe

I adore how this dish merges hearty chili and gooey mac and cheese into one satisfying meal. It tastes indulgent without being complicated, and it’s perfect for potlucks, family dinners, or game day. The fact that I can prep components ahead of time just adds to its appeal.

Ingredients

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

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 (or homemade blend)
1 tablespoon tomato paste
8 oz tomato sauce
14.5 oz can diced tomatoes, undrained
½ cup chicken broth
1 15‑oz can kidney beans, drained

Mac and Cheese

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

For Baking

1½ cups shredded cheddar cheese
Fresh parsley, to garnish

Directions

Make the chili
I cook and crumble the beef and onions until browned, then drain. I add peppers and garlic, and cook until soft. Next, I stir in the seasoning mix and tomato paste, then add the tomato sauce, diced tomatoes, and broth. I simmer until thickened, adding beans in the last 10 minutes.
Make the mac and cheese
While pasta water heats, I melt butter, whisk in flour, then slowly whisk in cream and milk until smooth. I add seasonings and hot sauce, reduce heat, then stir in cheese until creamy. Finally, I fold in drained macaroni.
Combine and bake
I stir the chili into the macaroni and cheese. Then I top it with cheddar and bake at 400°F for 5 minutes until the cheese melts. I finish with a parsley garnish.

Servings and timing

Servings: 8–10
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

I switch kidney beans with black beans or omit beans entirely.
Monterey Jack cheese adds creaminess alongside cheddar.
I sometimes add a dash of hot sauce for extra flavor without making it spicy.
For a one-pot shortcut, the chili and the mac and cheese can be cooked separately and combined just before baking.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. For freezing, I make sure the macaroni isn’t overcooked, then freeze in portions. When ready, I thaw overnight and reheat on the stovetop or in the microwave until warmed through.

FAQs

Can I make this ahead of time?

Yes—I often make the chili 1–2 days in advance. Then when I’m ready, I reheat it, prepare the mac and cheese, combine, and bake.

Can I freeze it?

Absolutely. Just be mindful not to overcook the macaroni so it remains tender after reheating.

How spicy is this dish?

The hot sauce is more of a flavor enhancer than heat—in my experience, it doesn’t make the dish spicy but lifts the overall taste.

Can I make it meatless?

Yes—I’ve replaced the beef with plant-based crumbles or omitted meat entirely, then added extra beans or veggies.

What sides go well with Chili Mac?

I enjoy it with cornbread, Cheddar Bay Biscuits, or a fresh green salad to balance the richness.

Conclusion

I love how this Chili Mac brings together two classics into one unforgettable comfort food meal. It's easy to make, customizable, and perfect whether I’m feeding a crowd or meal-prepping for the week. I hope you enjoy making it as much as I do!

Chili Mac Recipe

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Author: Sue
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8–10 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Halal

Print Recipe

Description

A hearty and creamy mash-up of homemade chili and macaroni and cheese, baked with melted cheddar on top. Perfect for comforting dinners, potlucks, or game day gatherings.

Instructions

Cook and crumble the ground beef with diced onion in a large skillet over medium heat until browned. Drain excess grease.
Add bell pepper and garlic to the skillet and cook until softened, about 3–5 minutes.
Stir in chili seasoning and tomato paste. Add tomato sauce, diced tomatoes with juice, and chicken broth. Stir well and simmer uncovered for 25–30 minutes, stirring occasionally. Add kidney beans in the last 10 minutes of simmering.
Meanwhile, cook macaroni in salted water according to package directions. Drain and set aside.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly whisk in heavy cream and milk until smooth.
Add mustard powder, onion powder, salt, pepper, and hot sauce. Reduce heat to low and stir in shredded cheddar cheese until melted and creamy.
Fold cooked macaroni into the cheese sauce until fully combined.
Preheat oven to 400°F. Stir chili into the macaroni and cheese mixture. Transfer to a greased baking dish.
Top with additional shredded cheddar cheese and bake for 5 minutes or until cheese is melted and bubbly.
Garnish with fresh parsley before serving.