Ever had one of those dishes that hug you from the inside out? That’s exactly what this Chili Mac Recipe does. It’s a cozy, flavorful, one-pot wonder that combines the comforting creaminess of mac and cheese with the robust, smoky kick of chili. Trust me, it’s a game changer for weeknight dinners or casual weekend meals.
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Why You'll Love This Recipe
This Chili Mac Recipe is one of those satisfying meals that feels substantial but cooks up quickly in just one pot—no stressful clean-up afterward. I find it perfect for feeding a hungry family or impressing friends without breaking a sweat.
- One Pot Wonder: You don’t need multiple pans; everything simmers together, saving time and keeping flavors melded beautifully.
- Balanced Flavor: Smoky spices and tangy tomatoes combine with sharp cheddar and cream cheese for richness you’ll want seconds of.
- Customizable: Adjust the spice, swap beans, or add veggies—you really can make this recipe your own with ease.
- Family-Friendly Comfort: It’s hearty and kid-approved, yet grown-up enough for dinner guests.
Ingredients & Why They Work
Each ingredient plays an important role here — from the savory beef and aromatic spices to the creamy cheese and tender macaroni. Slight tweaks can totally shift the character, so choosing fresh, quality options helps the final dish shine.
- Olive oil: Perfect for sautéing the onions and beef, adding a subtle fruity note.
- Yellow onion: Gives foundational sweetness and depth; don’t skip sautéing it well.
- Lean ground beef: Using lean helps keep the dish from getting greasy but still provides hearty flavor.
- Red bell pepper: Adds a gentle sweetness and lovely color; optional but I love the texture contrast.
- Garlic: Adds warmth and complexity—fresh minced is best.
- Chili powder, smoked paprika, ground cumin, oregano, mustard: This spice combo layers smoky, savory, and earthy flavors key to that chili taste.
- Crushed tomatoes & fire-roasted diced tomatoes: Bring tangy freshness and a slight charred depth courtesy of the fire roasting.
- Kidney beans: Nutty, creamy beans that bulk up the dish and provide fiber.
- Brown sugar: Balances acidity from the tomatoes with a hint of sweetness.
- Mesquite liquid smoke (optional): Adds an authentic smoky campfire flavor if you want to amp it up.
- Reduced sodium chicken broth: Keeps everything juicy and flavorful without overpowering the spices.
- Uncooked elbow macaroni: Classic pasta shape for clinging to the chili sauce with ease.
- Cream cheese: Melts into creamy richness, distinguishing this from your typical chili mac.
- Sharp cheddar cheese: Packed with bold flavor, both stirred in and melted on top for that irresistible cheesy crust.
- Fresh parsley (optional): A bright pop of freshness to finish the dish.
Make It Your Way
One of the things I love about this Chili Mac Recipe is how easy it is to personalize. Whether you want it spicier, veggie-packed, or gluten-free, the basic formula holds strong and lets you make it just right for you.
- Variation: I sometimes swap ground beef for ground turkey or turkey sausage when I want a leaner option. It works beautifully and keeps prep the same.
- Spice it up: Adding a dash of cayenne or some chopped jalapeño amps the heat if your household likes a kick.
- Vegetarian twist: Leave out the meat and double the beans or toss in crumbled tempeh for plant-based protein.
- Gluten-free: Use your favorite gluten-free pasta; just watch the cooking time as it might differ slightly.
Step-by-Step: How I Make Chili Mac Recipe
Step 1: Sauté the Aromatics and Brown the Meat
Heat the olive oil in a large Dutch oven over medium-high heat. Toss in diced onions and cook for about 3 minutes until they soften and start to turn translucent. Then, add the ground beef, breaking it up as you go. I like to let it sit a few seconds before stirring to get some nice browning—that adds so much flavor. Once it’s mostly cooked, toss in the chopped red bell pepper, minced garlic, and all the spices. Give it just a minute to toast those spices and wake up the garlic without burning it.
Step 2: Add the Tomatoes, Beans, and Broth
Stir in the crushed tomatoes and fire-roasted diced tomatoes, including the juice for that extra rich sauce. Add the kidney beans, brown sugar, and if you’re using it, mesquite liquid smoke. Pour in the chicken broth and give everything a good stir. Turn the heat to medium low, cover and let it gently simmer to marry the flavors.
Step 3: Cook the Pasta in the Chili Sauce
This part is where the magic happens—you’ll add the uncooked elbow macaroni right into the pot. Keep the lid on and simmer for 5 minutes, stirring often to keep the pasta from sticking. Then, remove the lid and simmer a few more minutes, stirring frequently, until the pasta reaches al dente. Taste as you go—overcooked pasta can turn mushy fast, so keeping an eye on it here pays off.
Step 4: Stir in the Cream Cheese and Cheddar
Turn off the heat but leave the pot on the burner. Add the soft cream cheese cubes and stir until melted and creamy. Then mix in 1½ cups of shredded sharp cheddar cheese, adding it bit by bit until melted and smooth. Taste here and adjust salt, pepper, or add cayenne or hot sauce if you want more heat.
Step 5: Bake Until Melty and Gooey
Evenly sprinkle the remaining 1 cup of cheddar on top, pop the pot into your 400°F oven, and bake uncovered for 5 minutes. The cheese will melt into a golden bubbly layer that’s downright irresistible. Garnish with fresh parsley if you like and serve immediately.
Top Tip
In making this Chili Mac Recipe a few times, I picked up some handy hacks that make the whole process smoother and tastier. These little secrets are absolutely worth trying.
- Brown the meat well: Let the beef brown properly without moving it too much to develop deeper flavor.
- Stir frequently when cooking pasta: This keeps the noodles from sticking and burning on the pot bottom, which can ruin the dish.
- Use room temperature cream cheese: Softened cream cheese melts more smoothly and integrates better into the sauce.
- Keep tasting: Pasta can quickly go from perfectly al dente to mushy — tasting as you go helps you catch that perfect moment.
How to Serve Chili Mac Recipe
Garnishes
I usually finish this with a sprinkle of fresh chopped parsley for a hint of color and freshness—plus a dollop of sour cream if you’re feeling indulgent. Some crushed tortilla chips or scallions add a great crunch and extra zing when you want it.
Side Dishes
Pair this Chili Mac with a simple green salad tossed lightly with lemon vinaigrette for balance. Cornbread on the side is always a crowd-pleaser and soaks up leftover sauce beautifully.
Creative Ways to Present
For a fun twist, I’ve served this Chili Mac scooped into mini cast iron skillets for individual portions—I love how the cheese crisps up around the edges. It’s perfect for casual dinner parties or game day gatherings!
Make Ahead and Storage
Storing Leftovers
I let leftovers cool completely before transferring them to airtight containers. Stored in the fridge, Chili Mac stays delicious for 3 to 4 days. The flavors even deepen overnight, making it great for next-day lunches.
Freezing
This recipe freezes pretty well! I portion it into freezer-safe containers and freeze for up to 3 months. When ready, I thaw overnight in the fridge before reheating to preserve the creamy texture.
Reheating
To reheat, I slow-warm it on the stovetop over low heat, stirring frequently and adding a splash of broth or water to keep it creamy. Microwaving works too—just cover and heat in short bursts stirring in between for even heating.
Frequently Asked Questions:
Absolutely! Ground turkey or even chicken sausage works well and makes the dish a bit leaner while still packing plenty of flavor with the spices. Just brown it thoroughly in step one.
Yes! That’s one of the best parts about this recipe. Cooking the elbow macaroni in the sauce lets it soak up all those delicious flavors. Just be sure to stir frequently to prevent the pasta from sticking or burning.
Definitely! Just skip the ground beef and add more beans or your favorite meat substitute like tempeh, tofu, or a plant-based crumble. You might also want to boost the spices slightly to make sure the flavor stays bold.
Store leftover Chili Mac in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop stirring often and add a little broth if needed to keep it creamy. You can also microwave in short intervals, stirring between. For longer storage, freeze in portions and thaw overnight before reheating.
Final Thoughts
This Chili Mac Recipe has become a staple for me when I want something quick but comforting with layers of flavor that make every bite satisfying. It’s like a big, warm hug after a long day. I’m sure once you try it, it’ll find a cozy spot in your family’s favorites list too—give it a go and enjoy every cheesy, smoky bite!
Print
Chili Mac Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Chili Mac is a hearty one-pot meal combining pasta, ground beef, beans, and a flavorful chili-spiced tomato sauce, topped with creamy cheeses and baked to melty perfection. This easy-to-make dish balances the comforting warmth of chili with the satisfying texture of macaroni, perfect for a family dinner.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 pound lean ground beef
- 1 red bell pepper, chopped (optional)
- 4-6 garlic cloves, minced
- 1 ½ tablespoons chili powder
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon ground mustard
- ¼ teaspoon pepper
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can fire roasted diced tomatoes, not drained
- 1 15 oz. can kidney beans, rinsed and drained
- 1 tablespoon brown sugar
- 1 teaspoon mesquite liquid smoke (optional)
- 3 ½ cups reduced sodium chicken broth
- 12 ounces uncooked elbow macaroni
Add Later
- 2 oz. block cream cheese, cubed, very soft
- 2 ½ cups freshly shredded sharp cheddar cheese, divided
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven. Preheat your oven to 400 degrees Fahrenheit to prepare for melting the cheese topping later.
- Sauté Aromatics and Meat. Heat olive oil in a large Dutch oven over medium-high heat. Add diced onions and cook for 3 minutes until softened. Add ground beef and cook until browned, breaking it apart as it cooks. Then add the chopped red bell pepper, minced garlic, chili powder, smoked paprika, ground cumin, salt, dried oregano, ground mustard, and pepper. Sauté everything together for 1 minute to bloom the spices.
- Add Tomatoes and Beans. Stir in the crushed tomatoes, fire roasted diced tomatoes with their juices, kidney beans, brown sugar, and mesquite liquid smoke if using. Mix thoroughly.
- Add Broth and Pasta; Simmer. Pour in the reduced sodium chicken broth and bring the mixture to a simmer, covered. Once simmering, add the uncooked elbow macaroni, cover again, and cook for 5 minutes, stirring frequently and replacing the lid to prevent sticking and burning on the bottom.
- Finish Pasta Cooking. Remove the lid and continue to simmer for a few more minutes, stirring often, until the pasta is al dente. Taste frequently to avoid overcooking.
- Stir in Cream Cheese and Cheddar. Turn off the heat but leave the pot on the burner. Stir in the cubed soft cream cheese until melted. Then gradually add 1 ½ cups of the shredded sharp cheddar cheese in handfuls, stirring until melted and creamy. Adjust seasoning with salt, pepper, cayenne, or hot sauce to taste.
- Add Remaining Cheese and Bake. Evenly spread the remaining 1 cup of shredded cheddar cheese over the top of the pasta. Place the Dutch oven uncovered in the preheated oven and bake for 5 minutes or until the cheese topping is melted and bubbly.
- Garnish and Serve. Remove from oven and garnish with fresh parsley if desired. Serve immediately while hot and cheesy.
Notes
- Use lean ground beef to reduce excess grease and keep the dish healthier.
- If you prefer a vegetarian version, substitute the ground beef with plant-based meat alternatives or extra beans and skip the broth for vegetable broth.
- Liquid smoke is optional but adds a nice smoky depth—omit if unavailable.
- Stirring frequently while the pasta cooks prevents it from sticking and burning on the pot bottom.
- Adjust seasoning to your taste, especially salt and spice levels, to suit your preference.
- Let the cream cheese come to room temperature and soften before adding for easier melting and creamier texture.
- Leftovers store well and can be reheated gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
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