The first time I made this chili mac and cheese recipe, the aroma alone was enough to pull everyone into the kitchen—just imagine bubbling cheese, smoky beef, and tender pasta all mingling together in one skillet. It’s the kind of meal that makes you want to dig in straight from the pan (no judgment here). Honestly, it’s been my go-to for chilly evenings when all I want is something hearty, cheesy, and downright comforting. There’s just something magical about a big pot of beefy pasta that brings people together and leaves you with happy, full bellies.
I stumbled onto this recipe years ago when I was craving chili and mac and cheese at the same time. Why choose, right? After a few kitchen experiments (some messier than others), I landed on this one-pot wonder. What I love most? You get all the bold, spicy flavors of chili with the creamy, dreamy comfort of mac and cheese—plus, it’s ready in about 30 minutes. Perfect for busy weeknights, lazy Sundays, or anytime you need a dinner that’ll please even the pickiest eaters.
This chili mac and cheese recipe isn’t just a family favorite; it’s a crowd-pleaser at potlucks, game nights, and cozy dinners with friends. As someone who’s made it more times than I can count (and tweaked every step for max flavor), trust me when I say you’ll want to add this to your regular meal rotation. Whether you’re feeding a hungry family or just looking for some old-fashioned comfort food, this easy, beefy pasta dish checks all the boxes—plus, cleanup is a breeze. Let’s face it, we could all use a little less fuss and a lot more flavor!
Why You’ll Love This Chili Mac and Cheese Recipe
- Quick & Easy: Dinner can be on the table in just 30 minutes—no fancy techniques, just real, satisfying food.
- Simple Ingredients: Everything you need is probably already in your pantry or fridge. No special grocery trips necessary!
- Perfect for Any Occasion: Whether it’s a weeknight dinner, a cozy meal after a cold day, or a casual get-together, this dish fits the bill.
- Crowd-Pleaser: Kids love the creamy mac and cheese, adults go wild for the hearty chili flavor—no leftovers, ever.
- Unbelievably Delicious: The combo of gooey cheese, seasoned beef, and just the right kick of spice is pure comfort in a bowl.
After making this chili mac and cheese recipe dozens of times (seriously, I could probably make it with my eyes closed), I can tell you it’s a true kitchen hero. Unlike other recipes, the secret here is browning the beef with onions and spices before simmering the pasta right in the sauce. That means every bite is infused with flavor—and you only need one pot. No bland bites, no watery sauce.
This recipe feels like a hug in a bowl. It’s the kind of dish that makes you sigh contentedly after the first forkful. I’ve brought it to school potlucks, served it to hungry teens, and it’s always the first thing gone. If you’re looking for something that’s not just easy but also memorable, this is it. Even on nights when I’m tired or short on time, I know this chili mac and cheese will deliver. It’s comfort food, upgraded but still so simple—honestly, that’s my favorite kind of recipe.
What Ingredients You Will Need
This chili mac and cheese recipe keeps things simple while delivering big flavor. Most ingredients are pantry staples, and you can easily make swaps to suit your preferences. Here’s what you’ll need:
- For the Beefy Chili Base:
- Ground beef (1 pound / 450g) – I like using 85% lean for the perfect balance of flavor and juiciness.
- Yellow onion (1 medium, diced) – Adds sweetness and depth.
- Garlic (2-3 cloves, minced) – Because garlic makes everything better.
- Red bell pepper (1 small, diced) – Optional, but I love the subtle sweetness and color.
- Chili powder (2 tablespoons / 16g) – For that classic chili kick. I use McCormick or Penzeys brands.
- Ground cumin (1 teaspoon / 2g) – Adds earthiness.
- Smoked paprika (1 teaspoon / 2g) – Optional, but it brings a lovely smoky note.
- Kosher salt (1 teaspoon / 6g), black pepper (1/2 teaspoon / 1g) – Adjust to taste.
- For the Sauce:
- Tomato sauce (1 can, 15 ounces / 425g) – Smooth and rich. I use Muir Glen or Hunt’s.
- Crushed tomatoes (1 can, 14.5 ounces / 411g) – Adds some texture and tang.
- Beef broth (2 cups / 480ml) – Low-sodium preferred. Chicken or veggie broth works in a pinch.
- Kidney beans (1 can, drained and rinsed, 15 ounces / 425g) – Or black beans for a twist.
- For the Mac and Cheese:
- Elbow macaroni (2 cups dry / about 225g) – Any short pasta works, but classic elbows are my favorite.
- Sharp cheddar cheese (2 cups shredded / 225g) – I recommend freshly shredded for the best melt.
- Monterey Jack cheese (1 cup shredded / 112g) – Optional, but it adds extra creaminess.
- Whole milk (1/2 cup / 120ml) – For a silky sauce. Use 2% or a non-dairy alternative if you prefer.
- Optional Toppings:
- Sliced green onions
- Diced jalapeños
- Dollops of sour cream or Greek yogurt
- Extra shredded cheese
- Fresh cilantro
Ingredient Tips: If you’re out of ground beef, swap in ground turkey or even a plant-based crumble for a vegetarian spin. Want it spicier? Toss in a pinch of cayenne or swap half the cheddar for pepper jack. If you need this to be gluten-free, just use your favorite gluten-free pasta (I’ve tried Barilla and Jovial with great results). Honestly, this recipe is super forgiving—use what you have!
Equipment Needed
- Large, heavy-bottomed skillet or Dutch oven: A 5-6 quart size is perfect. I love my Lodge cast iron Dutch oven, but any deep, wide pan with a lid will do.
- Wooden spoon or spatula: For browning beef and stirring the pasta. Silicone is great for nonstick pans.
- Box grater: If you’re shredding cheese from a block—trust me, it melts way better than pre-shredded.
- Colander: For draining beans and rinsing pasta if you make it separately (though this is a one-pot recipe!).
- Measuring cups and spoons: For accuracy and repeatable results.
If you don’t have a Dutch oven, any deep skillet with a tight-fitting lid works. I’ve even made this in a slow cooker (just brown the beef first in a skillet!). Cast iron is my go-to—it holds heat so well and cleans up easily (just remember to dry it thoroughly to prevent rust). Budget tip: You can often find great cast iron pans at thrift stores—just give them a good scrub and season with a little oil. With regular use and a bit of care, these tools will last a lifetime.
How to Make Chili Mac and Cheese – Step by Step
-
Brown the Beef and Veggies (5-7 minutes):
Heat your large skillet or Dutch oven over medium-high heat. Add the ground beef and break it up with your spoon. Cook until it just starts to brown, about 3 minutes. Add the diced onion and bell pepper, cooking another 2-3 minutes until softened. Stir in the minced garlic, and cook for 30 seconds until fragrant.
Tip: Don’t overcrowd the pan—let the beef brown instead of steaming. If there’s excess grease, drain it off. -
Season Everything (1 minute):
Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir to coat the beef and veggies evenly, letting the spices toast lightly for extra flavor. -
Add Tomatoes, Beans, and Broth (2 minutes):
Pour in the tomato sauce, crushed tomatoes, drained beans, and beef broth. Stir until everything is well combined. Bring to a gentle simmer. -
Add the Pasta (10-12 minutes):
Stir in the dry macaroni. Cover, reduce heat to medium-low, and let the pasta cook right in the sauce, stirring every couple of minutes so it doesn’t stick. Cook until pasta is just tender and most of the liquid is absorbed, about 10-12 minutes.
Warning: If you notice the mixture getting too thick before the pasta is done, add a splash more broth or water. -
Make It Cheesy (2 minutes):
Once the pasta is cooked, stir in the milk and both cheeses. Keep stirring until the cheese is completely melted and the sauce is creamy and smooth. Taste and adjust seasoning if needed.
Sensory cue: The chili mac should look glossy and gooey, with the cheese pulling in silky ribbons as you stir. -
Rest and Serve (2-3 minutes):
Turn off the heat and let the chili mac sit, covered, for a couple of minutes. This allows the flavors to meld and the sauce to thicken up a bit. -
Top and Enjoy:
Spoon into bowls and add your favorite toppings—extra cheese, green onions, jalapeños, or a little sour cream. Serve hot and dig in!
Troubleshooting Tips: If your pasta isn’t cooking evenly, make sure to stir often and keep the lid on. If the sauce is too thin, simmer uncovered for a few extra minutes. Too thick? Add a bit more broth. I like to taste as I go, adding extra chili powder or a pinch of salt if it needs more punch. Don’t be afraid to tweak!
Cooking Tips & Techniques for Foolproof Chili Mac
- Brown the Beef Properly: Letting your beef get a nice sear before adding the other ingredients adds so much flavor. I used to rush this step, but giving it an extra minute or two really makes a difference.
- Toast Your Spices: Tossing the chili powder and cumin into the hot pan for a bit brings out their natural oils and amps up the aroma—your kitchen will smell amazing.
- Stir the Pasta Often: When cooking pasta right in the sauce, don’t just set it and forget it. Stir every couple of minutes to prevent sticking and ensure even cooking.
- Cheese Matters: Freshly shredded cheese melts smoother than bagged pre-shredded, which can get clumpy due to added starches. It’s worth the extra minute with the grater.
- Balance the Liquid: If you notice the sauce getting too thick before your pasta is fully cooked, add a splash of broth. Too thin? Simmer with the lid off for a couple more minutes.
- Taste as You Go: I’ve learned to never skip this step. Every batch of chili powder is a little different—sometimes you want more spice, sometimes less. Start with less and add more if needed.
- Don’t Overcook: The pasta will continue to soak up liquid as it sits, so stop cooking when it’s just tender. If you wait until it’s totally soft, you might end up with mushy noodles.
I’ll be honest, I’ve made every mistake with this recipe—adding too much liquid, forgetting to stir, using cheese that wouldn’t melt. But every “oops” taught me something! The biggest lesson? Don’t overthink it. This is comfort food, not a science experiment. A little improvisation is part of the fun. And hey, even my wonkiest versions still disappeared fast.
Variations & Adaptations
- Vegetarian Chili Mac: Swap the ground beef for plant-based crumbles, crumbled tempeh, or extra beans (like black or pinto). Use veggie broth instead of beef.
- Extra-Spicy Version: Add diced jalapeños with the onions, toss in a chipotle pepper, or use pepper jack cheese for more heat. A dash of hot sauce at the end doesn’t hurt either.
- Low-Carb or Gluten-Free: Use chickpea pasta, lentil pasta, or your favorite gluten-free brand. You can even try spiralized zucchini for a lighter, veggie-packed twist (just reduce the broth a bit).
- Cheesy Toppings Galore: Mix in a little cream cheese for extra richness, or sprinkle crushed tortilla chips on top for crunch.
- Alternative Cooking Methods: Make it in a slow cooker—just brown the beef and onions first, then dump everything (except cheese and milk) in and cook on low for 3-4 hours. Stir in the cheese just before serving.
- Personal Favorite: Sometimes I stir in a handful of frozen corn or chopped spinach for a little color and sweetness—my kids don’t even notice!
If you need to adjust for allergies, swap out the dairy for your favorite vegan cheeses and plant milks. For a tomato-free version, use roasted red pepper puree and a splash of broth instead of tomato products. The beauty of this chili mac and cheese recipe is how easy it is to make your own—don’t be afraid to get creative!
Serving & Storage Suggestions
I love serving this chili mac and cheese piping hot, straight from the skillet into big, cozy bowls. Top with a sprinkle of fresh herbs, extra cheese, or a dollop of sour cream for that “just like a diner” look. Sometimes I bring the whole skillet to the table (less dishes, more fun!).
This dish is hearty enough on its own, but if you want to round out the meal, serve it with a crisp green salad, garlic bread, or roasted veggies. For drinks, a cold glass of milk or a tangy lemonade pairs perfectly with the bold flavors.
Leftovers keep well in an airtight container in the fridge for up to 4 days. To reheat, add a splash of broth or milk and warm gently on the stove or in the microwave, stirring halfway through. You can also freeze portions for up to 2 months—just thaw overnight in the fridge and reheat as above. Honestly, the flavors get even better the next day (if you have any left, that is!).
Nutritional Information & Benefits
This chili mac and cheese recipe makes about 6 generous servings. Each serving (without toppings) provides roughly:
- Calories: 490
- Protein: 28g
- Carbohydrates: 48g
- Fat: 20g
- Fiber: 7g
- Sodium: 840mg
Key ingredients like lean ground beef, beans, and cheese provide a balanced mix of protein, fiber, and calcium. If you go with whole grain or legume pasta, you’ll boost the fiber even more. This recipe can be made gluten-free (use GF pasta) or dairy-free (swap in vegan cheese and milk) as needed. Allergens to watch for: wheat/gluten, dairy, and possibly soy depending on ingredient brands.
For me, this chili mac and cheese is the perfect balance of comfort and nutrition—a real “stick to your ribs” meal that keeps everyone satisfied. Pair it with veggies for an even healthier dinner!
Conclusion
If you’re hunting for a dinner that’s easy, satisfying, and guaranteed to bring smiles, this chili mac and cheese recipe is your answer. It’s the kind of meal I turn to when I need a little extra comfort or want to impress friends without breaking a sweat. I love how adaptable it is—every time I make it, I find a new favorite twist.
Feel free to make it your own: more spice, extra veggies, whatever your crew loves most. That’s the beauty of recipes like this—they’re meant for sharing, tweaking, and enjoying together. I hope this chili mac and cheese brings as much joy to your table as it does to mine.
If you give it a try, leave a comment below with your favorite variation—or tag me on Pinterest so I can see your cozy creations! Here’s to more nights filled with cheesy, beefy, pasta goodness. Happy cooking!
FAQs – Chili Mac and Cheese Recipe
Can I use different types of pasta for chili mac and cheese?
Absolutely! While elbow macaroni is classic, any short pasta like shells, penne, or rotini will work. Just keep an eye on cooking times, as some shapes take longer to soften.
What if I don’t have ground beef?
No worries—ground turkey, chicken, or plant-based crumbles all work well. You can even use extra beans for a vegetarian version that’s still hearty and delicious.
How spicy is this chili mac recipe?
It’s mild to medium as written, but you can make it spicier by adding jalapeños, more chili powder, or a dash of hot sauce. Start with less spice and add more to taste!
Can I make chili mac and cheese ahead of time?
Yes! You can make it a day in advance—just store in the fridge and reheat with a splash of broth or milk to keep it creamy. It actually tastes even better the next day.
Is this chili mac and cheese recipe freezer-friendly?
Definitely. Let it cool completely, then transfer to airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
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Chili Mac and Cheese Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This easy, one-pot chili mac and cheese combines the bold, spicy flavors of chili with the creamy comfort of mac and cheese. Ready in just 30 minutes, it’s a hearty, cheesy beef pasta dinner perfect for busy weeknights or cozy gatherings.
Ingredients
- 1 pound ground beef (85% lean preferred)
- 1 medium yellow onion, diced
- 2–3 cloves garlic, minced
- 1 small red bell pepper, diced (optional)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) crushed tomatoes
- 2 cups beef broth (low-sodium preferred)
- 1 can (15 ounces) kidney beans, drained and rinsed
- 2 cups dry elbow macaroni (about 8 ounces)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese (optional)
- 1/2 cup whole milk
- Optional toppings: sliced green onions, diced jalapeños, sour cream or Greek yogurt, extra shredded cheese, fresh cilantro
Instructions
- Heat a large skillet or Dutch oven over medium-high heat. Add ground beef and break it up with a spoon. Cook until just starting to brown, about 3 minutes.
- Add diced onion and bell pepper. Cook another 2-3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant. Drain excess grease if needed.
- Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Stir to coat beef and veggies, toasting spices for about 1 minute.
- Pour in tomato sauce, crushed tomatoes, drained beans, and beef broth. Stir to combine and bring to a gentle simmer.
- Stir in dry macaroni. Cover, reduce heat to medium-low, and cook, stirring every couple of minutes, until pasta is just tender and most liquid is absorbed, about 10-12 minutes. Add more broth or water if mixture gets too thick before pasta is done.
- Stir in milk, cheddar cheese, and Monterey Jack cheese. Mix until cheese is melted and sauce is creamy. Taste and adjust seasoning as needed.
- Turn off heat, cover, and let sit for 2-3 minutes to allow flavors to meld and sauce to thicken.
- Serve hot in bowls with desired toppings such as extra cheese, green onions, jalapeños, sour cream, or cilantro.
Notes
For a vegetarian version, use plant-based crumbles or extra beans and vegetable broth. To make it gluten-free, substitute with gluten-free pasta. Stir pasta often to prevent sticking, and use freshly shredded cheese for the smoothest melt. Adjust spice level to taste. Leftovers keep well and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 490
- Sugar: 7
- Sodium: 840
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 48
- Fiber: 7
- Protein: 28
Keywords: chili mac and cheese, beef pasta, one pot dinner, comfort food, easy weeknight meal, cheesy pasta, skillet recipe, family dinner
