Chili Mac Recipe | Hearty, Cheesy One-Pot Comfort Meal
I just made this Chili Mac, and I have to tell you—it’s one of those comfort-food mashups that makes me want to hug my plate. The hearty chili flavors with creamy macaroni and cheese inside really hit the spot.
I’ve always been a fan of the separate pots method, but combining them fully gave me extra satisfaction. Every bite has cheesy richness, a little spice, and the kind of warmth you only get from home cooking.
If you love dishes like Cajun Shrimp and Crab Mac and Cheese, this Chili Mac will feel like the perfect next recipe to try. Once you taste it, I promise you’ll want to make it again (and maybe again!).
Ingredients
Here are all the ingredients I used, with amounts and pro tips on why they matter.
Chili Section
- 1 lb ground beef, 80% lean — this gives me good flavor without too much grease; leaner meat tends to dry out.
- 1 small onion, diced — onion adds sweetness and depth; fresh is best.
- ½ cup bell pepper, diced — I like red or green; bell pepper gives texture and balance.
- 3 cloves garlic, diced — fresh garlic gives a sharper aroma than garlic powder.
- ~1.25 oz packet chili seasoning mix (or homemade) — it’s key to the chili flavor; homemade lets you control salt and heat.
- 1 tablespoon tomato paste — adds richness and a concentrated tomato flavor.
- 8 oz tomato sauce — gives body and saucy moisture to the chili.
- 14.5 oz can diced tomatoes, undrained — the juice helps make the chili saucy; undrained keeps it juicy.
- ½ cup chicken broth (or beef broth) — for thinning and to build layers of flavor.
- 1 15-oz can kidney beans, drained — adds protein plus texture; beans make it more filling.
Mac and Cheese Section
- 2 cups macaroni, uncooked — I used elbow macaroni; cook just until al dente so it holds up later.
- 2 tablespoons butter — butter starts the roux; gives richness.
- 2 tablespoons flour — helps thicken cheese sauce; don’t let it brown too much.
- ½ cup heavy cream — for extra creaminess; makes a more luxurious sauce.
- 1 cup milk — lightens up the cream; gives enough liquid without making it runny.
- ½ teaspoon mustard powder — adds a subtle tang; boosts cheesy flavor.
- ¼ teaspoon onion powder — complements the fresh onions without overwhelming.
- ¼ teaspoon salt & ¼ teaspoon pepper — essential seasoning; I often adjust to taste.
- ½ teaspoon hot sauce — just a flavor booster; doesn’t necessarily make it “hot.”
- 1½ cups cheddar cheese, shredded — freshly shredded melts smoother and tastes sharper.
For Baking / Garnish
- 1½ cups cheddar cheese, shredded — reserved for topping; melts and browns nicely.
- Fresh parsley — for garnish; adds color and a fresh note.
Note: several servings — this recipe makes about 18 cups of Chili Mac.
Variations
Here are ways you can tweak the recipe if you need dairy-free, want to reduce sugar, or just mix up flavors:
- Swap out cheddar cheese with a dairy-free cheese alternative and use plant-based milk + cream to make it dairy-free.
- Use ground turkey or chicken instead of beef for a lighter option; or go vegetarian by omitting meat and doubling beans.
- Replace kidney beans with black beans, pinto beans, or even no beans if you prefer.
- Use smoked paprika or chipotle powder to deepen the heat instead of adding more hot sauce; or mild green chilis for a milder twist.
- For a grain-free version, substitute macaroni with gluten-free pasta or even zucchini noodles (though texture will differ).
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Equipment You Need
Here are the tools I used and what they helped me do:
- Large pot or Dutch oven — for making the chili and later combining with mac & cheese.
- Saucepan or pot for boiling pasta — to cook macaroni until just al dente.
- Whisk — essential for making a smooth roux and cheese sauce without lumps.
- Cheese grater (box or flat) — to shred cheese fresh; beats pre-shredded bags in melt-quality.
- Baking dish or oven-proof pot — for final bake to melt and brown the top cheese.
How to Make Chili Mac Recipe
Make the Chili
I start by browning ground beef with diced onion over medium-high heat for a few minutes until the meat is no longer pink and onions are softened. Then I drain off excess fat. I add diced bell pepper and garlic, cooking until softened.
Next, I stir in the chili seasoning mix and tomato paste for about a minute so the spices bloom. After that I pour in tomato sauce, undrained diced tomatoes, and broth, bring it to a boil, then reduce to a simmer; while simmering I partially cover the pot and add kidney beans in the last 10 minutes.
Make the Mac and Cheese
While the chili is simmering, I cook pasta in salted boiling water until just al dente so it won’t fall apart later. I melt butter in a pot, whisk in flour and cook the roux for about 2 minutes.
Then I add cream and milk gradually, stir in mustard powder, onion powder, salt, pepper, and hot sauce. Once it’s smooth, I fold in the freshly shredded cheddar cheese until everything is melted and silky. Finally I stir the pasta in.
Combine & Bake
Next I gently stir the chili into the mac & cheese (or vice versa) using a silicone spatula—how much chili you add is up to your preference. I pour into a baking dish if not already in an oven-proof pot.
Then I top with extra shredded cheddar and bake in a 400 °F oven for about 5 minutes until the cheese is melted and just starting to golden. Garnish with fresh parsley.
Additional Tips for Making this Recipe Better
Based on my cooking experience, here are some tweaks I’ve learned make a difference:
- I always shred the cheese fresh from a block because pre-shredded cheese often has anti-caking agents that affect the texture and melt.
- I make the chili a little ahead of time—it lets the flavors deepen and makes the final dish richer.
- I don’t overcook the macaroni; if it’s a little under al dente, it holds up better after baking or reheating.
- I taste and adjust during the chili simmer—if it’s too acidic, a pinch of sugar helps; if weak, more seasoning or chili powder boosts it.
How to Serve Chili Mac Recipe
After I’m done baking, presentation matters. I serve this Chili Mac in wide, shallow bowls so you get a cheesy top and chili swirl in each forkful. Garnish with a sprinkle of fresh parsley or chives for color.
A dollop of sour cream or a few sliced green onions adds freshness and cuts through richness. For crispy contrast, I’ll serve with crusty bread, cornbread, or even garlic bread on the side.
If you enjoy hearty baked pasta dishes, you might also love Baked Ziti with Sausage for another crowd-pleasing dinner.
Nutritional Information
Here are approximate nutrition facts per one cup serving:
- Calories: ~247 kcal
- Protein: ~15 g
- Carbohydrates: ~20 g
- Fat: ~12 g
Make Ahead and Storage
Storage Guidelines
I store leftovers in an airtight container in the fridge; this Chili Mac keeps well for up to 3 days.
Freezing
You can freeze portions once cooled. I usually freeze without the top cheese layer so the texture holds up better. Freezes nicely for several weeks (up to ~2-3 months).
Reheating
To reheat, I thaw in the fridge (if frozen), then warm on the stovetop over low to medium heat, stirring gently so the sauce doesn’t separate. If I want the cheese topping again, I’ll transfer to an oven-safe dish and bake at ~350 °F until heated through, 20-25 minutes depending on quantity.
Why You’ll Love This Recipe
Here are four reasons I think this Chili Mac is a winner:
- Comforting & familiar flavors – You get chili + mac & cheese in one pot; it feels homey, warm, and satisfying.
- Versatile for taste preferences – You can adjust chili spice, amount of cheese, bean type, or even make it vegetarian or dairy-free.
- Great for feeding a crowd or leftovers – It makes a large batch (about 18 cups), so ideal for family dinners or potlucks; leftovers are excellent.
- Easy to customize or prep ahead – You can make the chili part ahead or assemble ahead and bake later; helps when you’re short on time.
- Layered textures and flavors – Creaminess from cheese sauce, savory chili, texture from beans & veggies, crisp cheese on top—all in one dish.
For another comforting Italian-style pasta, you can also enjoy Baked Mostaccioli when you’re craving a traditional baked pasta night.
Chili Mac Recipe
Ingredients
Method
- I start by browning ground beef with diced onion over medium-high heat for a few minutes until the meat is no longer pink and onions are softened. Then I drain off excess fat. I add diced bell pepper and garlic, cooking until softened. Next, I stir in the chili seasoning mix and tomato paste for about a minute so the spices bloom. After that I pour in tomato sauce, undrained diced tomatoes, and broth, bring it to a boil, then reduce to a simmer; while simmering I partially cover the pot and add kidney beans in the last 10 minutes.
- While the chili is simmering, I cook pasta in salted boiling water until just al dente so it won’t fall apart later. I melt butter in a pot, whisk in flour and cook the roux for about 2 minutes. Then I add cream and milk gradually, stir in mustard powder, onion powder, salt, pepper, and hot sauce. Once it’s smooth, I fold in the freshly shredded cheddar cheese until everything is melted and silky. Finally I stir the pasta in.
- Next I gently stir the chili into the mac & cheese (or vice versa) using a silicone spatula—how much chili you add is up to your preference. I pour into a baking dish if not already in an oven-proof pot. Then I top with extra shredded cheddar and bake in a 400 °F oven for about 5 minutes until the cheese is melted and just starting to golden. Garnish with fresh parsley.
Notes
- I always shred the cheese fresh from a block because pre-shredded cheese often has anti-caking agents that affect the texture and melt.
- I make the chili a little ahead of time—it lets the flavors deepen and makes the final dish richer.
- I don’t overcook the macaroni; if it’s a little under al dente, it holds up better after baking or reheating.
- I taste and adjust during the chili simmer—if it’s too acidic, a pinch of sugar helps; if weak, more seasoning or chili powder boosts it.
