Chili Mac

Chili Mac combines the best of two comfort food favorites — hearty chili and creamy macaroni and cheese — into one satisfying meal. It’s rich, meaty, a little spicy, and perfectly cheesy. This dish is ideal for busy weeknights, potlucks, or whenever you need a cozy, crowd-pleasing dinner that’s ready in under an hour.

This recipe came from one of those nights when I couldn’t decide between making chili or mac and cheese. I figured, why not both? The first time I made it, my kitchen smelled like a mix of smoky chili spices and bubbling cheese sauce, and by the end of dinner, there wasn’t a single bite left. It’s become a family favorite — simple, filling, and guaranteed to bring everyone to the table fast.

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Recipe Info

Cuisine: American Comfort Food
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: ~480 per serving

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Ingredients

For the Chili Base:

• 1 lb (450 g) ground beef (or turkey)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper to taste

For the Mac:

• 2 cups elbow macaroni (uncooked)
• 2 cups shredded cheddar cheese (plus more for topping)
• ½ cup milk
• 2 tbsp butter

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Instructions

1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook macaroni until just al dente, drain, and set aside.

2. Make the Chili
In a large skillet or pot, cook ground beef over medium heat until browned. Add onion and garlic and sauté until soft.
Stir in diced tomatoes, tomato sauce, beans, and seasonings. Simmer for about 10 minutes to let the flavors meld.

3. Combine Everything
Add cooked pasta, butter, milk, and shredded cheese to the chili. Stir until the cheese melts and everything is evenly coated.

4. Optional Step — Bake for Extra Flavor
Transfer the mixture to a baking dish, sprinkle extra cheese on top, and bake at 375°F (190°C) for 10 minutes until bubbly.

5. Serve and Enjoy
Serve hot, topped with extra cheese, green onions, or a dollop of sour cream.

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Pro Tips

• For extra heat, add diced jalapeños or a pinch of cayenne pepper.
• Want it creamier? Stir in a spoonful of cream cheese or heavy cream before serving.
• Use leftover chili for a shortcut version — just mix it with cooked macaroni and cheese.
• Try adding corn or bell peppers for extra texture and sweetness.

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Storage

• Refrigerate: Up to 4 days in an airtight container.
• Freeze: Up to 2 months. Thaw overnight and reheat gently on the stove with a splash of milk.

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FAQs

Q: Can I use other pasta shapes?
A: Absolutely. Shells, rotini, or penne work great — just cook until al dente.

Q: Can I make this vegetarian?
A: Yes, swap the ground beef for plant-based crumbles or extra beans.

Q: How can I make it spicier?
A: Add hot sauce, chili flakes, or spicy sausage for extra kick.

Q: Can I prepare it ahead of time?
A: Yes, assemble it up to a day ahead, refrigerate, and bake when ready to serve.

Q: What cheese works best?
A: Sharp cheddar adds great flavor, but you can mix in Monterey Jack or pepper jack for more creaminess and spice.