This hearty chili mac recipe is the ultimate comfort food for busy weeknights. Combining the rich, spicy flavors of chili with the creamy, cheesy goodness of mac and cheese, this one-pot wonder is a family favorite you’ll turn to again and again.
The first time I made this easy chili mac, I was looking for something quick, filling, and crowd-pleasing and it did not disappoint. My family loved how the bold spices paired perfectly with the tender pasta and gooey melted cheese.
Plus, with everything coming together in a single pot, cleanup was a breeze. Whether you’re feeding a hungry crew or just craving something cozy, this recipe is sure to hit the spot.
What’s Inside This Recipe?
Ingredients For Chili Mac Recipe
This Chili Mac Recipe uses simple, everyday ingredients you may already have in your kitchen. Here’s what you’ll need:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 red bell pepper, chopped
- 1 lb ground beef (lean preferred)
- 28 oz canned crushed tomatoes
- 14 oz canned red kidney beans, drained
- 2 ½ cups (625 ml) beef broth (chicken broth works too)
- 8 oz elbow macaroni pasta, uncooked
- 2 cups (200g) shredded cheese (cheddar, Monterey Jack, or your favorite blend)
- ¼ cup cilantro, finely chopped (optional, for garnish)
Spices (Homemade Chili Powder):
- ½ tsp cayenne pepper (adjust to taste)
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1 ½ tsp onion powder (or use garlic powder)
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 ¼ tsp salt
How to Make Easy Chili Mac
This one-pot Chili Mac Recipe is so simple to make, you’ll have dinner on the table in just 30 minutes. Let me walk you through it step by step.
1. Sauté the aromatics
Heat the olive oil in a large pot over high heat. Add the minced garlic and chopped onion, cooking for about a minute. Then toss in the diced bell pepper and cook until the onion becomes translucent.
2. Cook the beef
Add the ground beef to the pot, breaking it up with a spoon as it cooks. Stir occasionally until the beef turns brown and is no longer pink.
3. Add remaining ingredients
Stir in the crushed tomatoes, kidney beans, beef broth, uncooked macaroni, and all the spices. Give it a good mix to combine everything. Bring the mixture to a simmer, then reduce the heat to medium.
4. Cook the pasta
Cover the pot and let everything cook for about 12 minutes, or until the macaroni is al dente. You want the pasta to be tender but still have a slight bite. By this point, the mixture will be thick, saucy, and fragrant.
5. Add the cheese
Turn off the heat but leave the pot on the stove. Stir in half of the shredded cheese until it melts and creates a creamy, cheesy base. Adjust the seasoning with more salt and pepper if needed.
6. Melt and serve
Sprinkle the remaining cheese over the top, cover the pot, and let it sit for about 2 minutes until the cheese is fully melted. Garnish with fresh cilantro if you like, and serve immediately while it’s warm and gooey.
How to Serve Your Chili Mac Recipe
- This chili mac is a complete meal on its own, but you can pair it with a side salad or some warm crusty bread if you’re feeling fancy.
- It’s perfect for game nights, potlucks, or casual family dinners.
- For a fun twist, top it with sour cream, diced avocado, or a sprinkle of crushed tortilla chips for added texture.
Storing and Enjoying Leftovers
- Got leftovers? Lucky you! Store any remaining chili mac in an airtight container in the refrigerator for up to 3 days.
- To reheat, simply warm it on the stove over low heat, adding a splash of water or broth if it’s thickened too much.
- You can also freeze it for up to 2 months. Just thaw overnight in the fridge before reheating.
Top Tips for Customizing Your Chili Mac Recipe
- Spice level: If you’re cooking for kids or prefer a milder dish, reduce or skip the cayenne pepper entirely. For extra heat, add a pinch of red pepper flakes.
- Protein swap: Ground turkey or chicken works beautifully in place of beef. You can even make it vegetarian by omitting the meat and adding extra beans or veggies like zucchini or corn.
- Cheese options: While cheddar and Monterey Jack are classics, feel free to experiment with pepper jack or even gouda for a gourmet twist.
- Pasta shapes: Elbow macaroni is traditional, but small shells or rotini are great substitutes if that’s what you have on hand.
Your Questions About Chili Mac Recipe Answered
Can I make this recipe gluten-free?
Yes! Swap the elbow macaroni for your favorite gluten-free pasta. Just be sure to adjust the cooking time based on the package instructions, as gluten-free pasta can cook faster.
Can I double the recipe for a crowd?
Absolutely! Use a larger pot and double all the ingredients. This recipe scales up easily, making it perfect for feeding a crowd or meal prepping for the week.
What’s the best cheese for chili mac?
Cheddar is a classic choice because it melts beautifully, but any good melting cheese like Monterey Jack, Colby, or even mozzarella will work. A blend of cheeses adds extra depth of flavor.
How do I make it less saucy?
If you prefer a drier chili mac, simply reduce the broth slightly. Keep an eye on the pasta as it cooks, and add a splash of broth only if needed.
Can I make this in advance?
Yes! Chili mac reheats wonderfully, so you can make it ahead of time and store it in the fridge. Add a little extra broth when reheating to bring back its creamy texture.
Let’s Get Cooking!
There’s nothing quite like a warm bowl of Chili Mac Recipe to satisfy your cravings and bring the family together around the dinner table. I know you’re going to love how easy and versatile this recipe is.
Whether you’re whipping it up for a quick weeknight dinner or serving it at your next gathering, it’s sure to be a hit.
If you give this recipe a try, I’d love to hear all about it! Leave a comment below, or share your creation on social media and tag WandaRecipes.com. And don’t forget to check out more easy comfort food recipes while you’re here.
Happy cooking!
Chili Mac Recipe
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 onion finely chopped
- 1 red bell pepper chopped
- 1 lb ground beef lean preferred
- 28 oz canned crushed tomatoes
- 14 oz canned red kidney beans drained
- 2 ½ cups 625 ml beef broth (chicken broth works too)
- 8 oz elbow macaroni pasta uncooked
- 2 cups 200g shredded cheese (cheddar, Monterey Jack, or your favorite blend)
- ¼ cup cilantro finely chopped (optional, for garnish)
Spices (Homemade Chili Powder):
- ½ tsp cayenne pepper adjust to taste
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1 ½ tsp onion powder or use garlic powder
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 ¼ tsp salt
Instructions
Sauté the aromatics
- Heat the olive oil in a large pot over high heat. Add the minced garlic and chopped onion, cooking for about a minute. Then toss in the diced bell pepper and cook until the onion becomes translucent.
Cook the beef
- Add the ground beef to the pot, breaking it up with a spoon as it cooks. Stir occasionally until the beef turns brown and is no longer pink.
Add remaining ingredients
- Stir in the crushed tomatoes, kidney beans, beef broth, uncooked macaroni, and all the spices. Give it a good mix to combine everything. Bring the mixture to a simmer, then reduce the heat to medium.
Cook the pasta
- Cover the pot and let everything cook for about 12 minutes, or until the macaroni is al dente. You want the pasta to be tender but still have a slight bite. By this point, the mixture will be thick, saucy, and fragrant.
Add the cheese
- Turn off the heat but leave the pot on the stove. Stir in half of the shredded cheese until it melts and creates a creamy, cheesy base. Adjust the seasoning with more salt and pepper if needed.
Melt and serve
- Sprinkle the remaining cheese over the top, cover the pot, and let it sit for about 2 minutes until the cheese is fully melted. Garnish with fresh cilantro if you like, and serve immediately while it’s warm and gooey.
