Chili Mac

Chili Mac is one of those comforting, one-pot meals I always turn to when I want something hearty, cheesy, and full of bold flavor. It brings together two classics — chili and macaroni and cheese — into one satisfying dish that never lasts long at my table. It’s easy to make, budget-friendly, and perfect for busy nights when I want to feed a crowd without a fuss.

Why You’ll Love This Recipe

I love Chili Mac because it’s fast, filling, and hits all the right notes — meaty, cheesy, and just the right amount of spice. Everything cooks in one pot, which means less cleanup for me. Whether I’m cooking for my family or prepping leftovers for lunch, this dish is always a winner. Plus, it’s super customizable based on what I have on hand.

Ingredients

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

• Ground beef (or ground turkey)

• Onion, chopped

• Garlic, minced

• Elbow macaroni (or any short pasta)

• Diced tomatoes (canned)

• Tomato sauce

• Beef broth (or water with bouillon)

• Kidney beans or black beans (drained and rinsed)

• Chili powder

• Ground cumin

• Paprika

• Salt and black pepper

• Shredded cheddar cheese

• Optional: red pepper flakes, hot sauce, chopped green onions, or sour cream for topping

Directions

1. I start by browning the ground beef in a large pot or Dutch oven over medium heat. Once it’s cooked through, I drain any excess grease.

2. I add the chopped onions and garlic, cooking until they’re soft and fragrant.

3. I stir in the chili powder, cumin, paprika, salt, and pepper to season the meat mixture.

4. Then I add the diced tomatoes, tomato sauce, broth, and beans. I bring everything to a simmer.

5. Once simmering, I stir in the dry pasta, cover the pot, and cook over medium-low heat, stirring occasionally, until the pasta is tender — about 10–12 minutes.

6. When the pasta is done, I stir in shredded cheddar cheese until melted and creamy.

7. I serve it hot, with extra toppings like green onions, sour cream, or even jalapeños if I want more heat.

Servings and timing

This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

When I want to lighten things up, I use ground turkey or even lentils for a meatless version. I sometimes mix in corn or bell peppers for extra veggies. For a Tex-Mex spin, I add taco seasoning and top it with crushed tortilla chips. I’ve also made a baked version — just pour it into a casserole dish, top with cheese, and broil until bubbly.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove or in the microwave with a splash of broth or water to loosen it up. It also freezes well — I let it cool completely, freeze in individual portions, and thaw overnight before reheating.

FAQs

Can I use different pasta shapes?

Yes, I often use shells, rotini, or penne depending on what’s in my pantry. I just adjust the cook time if needed.

Is this dish spicy?

It’s mildly spiced, but I can easily make it hotter by adding jalapeños, hot sauce, or extra chili powder.

Can I make it ahead of time?

Definitely. I usually make it a day ahead — the flavors get even better overnight. I just reheat gently before serving.

What kind of cheese works best?

I prefer sharp cheddar for its flavor, but I’ve also used a mix of Monterey Jack and cheddar or even pepper jack for some extra kick.

Can I make this vegetarian?

Yes, I skip the meat and double the beans or use plant-based crumbles. It still turns out delicious and hearty.

Conclusion

Chili Mac is the kind of no-fuss comfort food I keep in regular rotation. It’s quick to make, full of flavor, and completely satisfying. Whether I’m feeding a crowd, making weeknight dinner, or meal prepping lunches, this cheesy, meaty pasta dish always delivers that cozy, homemade taste I crave.