Chili mac brings a bubbling pot of beef-and-Bean Chili together with creamy macaroni and cheese for a cozy, filling dinner. The chili simmers while the pasta cooks, then everything is folded together and finished with melted cheddar in a 400°F oven. With a one-hour timeline and generous yield, this is a practical choice for a potluck, game-day table, or leftovers that reheat well.
Why this chili mac works
The recipe layers two familiar textures: a tomato-rich chili with tender beef, peppers, and kidney beans, plus a smooth cheese sauce that clings to al dente macaroni. Simmering the chili before combining it concentrates its flavor, while baking the final dish melts the topping without overcooking the pasta.
Ingredients
- 1 lb ground beef, 1 small onion, 1/2 cup bell pepper, and 3 cloves garlic
- 1.25 oz chili seasoning mix, 1 tablespoon tomato paste, 8 oz tomato sauce, 14.5 oz diced tomatoes, 1/2 cup broth, and 1 can kidney beans
- 2 cups macaroni, 2 tablespoons butter, 2 tablespoons flour, 1/2 cup heavy cream, and 1 cup milk
- Mustard powder, onion powder, salt, pepper, hot sauce, 3 cups shredded cheddar, and optional parsley
How to make chili mac
Start the chili in a large pot. Brown the beef, soften the onion, then add pepper, garlic, seasoning, and tomato paste. Stir in the tomatoes and broth, bring the mixture to a boil, and let it simmer partially covered. Add the drained beans during the final 10 minutes.
- Heat the oven to 400°F and cook the macaroni in salted water until just al dente.
- Make the cheese sauce by whisking flour into melted butter, then gradually stirring in cream and milk.
- Season the sauce, melt in cheddar, and fold in the drained macaroni.
- Gently combine the chili and macaroni mixture, top with cheddar, and bake for 5 minutes until the cheese is melted.
Serving, storage, and reheating
Serve Chili Mac hot with parsley, sliced green onions, or a crisp green salad. For a concrete use case, portion it into small bowls for a game-day buffet and keep the pan warm so the cheese stays creamy. Refrigerate leftovers in a covered container for up to 4 days. Reheat gently with a splash of milk or broth, stirring between short microwave intervals or warming in a covered skillet.
Tips and optional variation
Stop the macaroni at al dente because it continues absorbing sauce in the oven. If the chili seems loose, simmer it uncovered briefly before combining. Optional variation: replace some cheddar with Monterey Jack for a milder, extra-melty finish; keep the primary quantities unchanged when following the recipe.
Common questions about chili mac
Can I make it ahead?
Yes. Assemble it without the final bake, cover and chill, then warm until hot before baking with the cheese topping.
Why is my cheese sauce grainy?
Keep the heat low while adding cheese and stir gradually. Very high heat can make dairy separate.
Can I freeze chili mac?
Freeze cooled portions in airtight containers. Thaw overnight and reheat with a little milk or broth.
Serve this hearty chili mac while the cheese is glossy and the chili is bubbling around the pasta.
What chili mac tastes like
Chili mac is a cozy dinner built from a savory beef-and-bean chili and a creamy cheddar macaroni. The Tomato Sauce brings brightness, kidney beans add substance, and the cheese sauce rounds out the spice. Chicken broth keeps the chili fluid while it simmers, and salt and pepper sharpen both parts of the dish. Fresh parsley gives the finished pan a clean, herbal contrast.
Why this chili mac works
Cooking the chili and macaroni separately gives you control over texture. The pasta can stay just al dente, while the chili has time to thicken and develop flavor. The flour-and-butter base helps the cheddar sauce cling to every curve of the macaroni. A short uncovered bake melts the final cheese layer without drying out the center.
How to make chili mac step by step
Use a large pot for the chili and another pot for the cheese sauce so the two components can finish at nearly the same time. Keep the chili at a gentle bubble rather than a hard boil, and stir the cheese sauce over low heat once the dairy is hot.
- Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add onion and cook 5 minutes, until beef is browned and onion softened; drain grease.
- Add bell pepper and garlic; cook about 4 minutes. Stir in chili seasoning and tomato paste; cook 1 minute.
- Add tomato sauce, undrained diced tomatoes, and broth. Bring to a boil, reduce to a gentle bubble, partially cover, and simmer while making the macaroni and cheese. Add kidney beans during the final 10 minutes.
- Heat oven to 400°F. Boil salted water, cook macaroni just to al dente according to package directions, and drain.
- Melt butter in a large pot over medium heat. Whisk in flour for 2 minutes. Add cream and milk gradually while stirring.
- Bring sauce to a boil, reduce to a simmer, stir in hot sauce, mustard powder, onion powder, salt, and pepper, then reduce heat to low.
- Gradually add shredded cheddar, stirring until smooth. Add drained macaroni and combine.
- Gently fold chili into the macaroni and cheese. Top with remaining cheddar and bake uncovered for 5 minutes, until melted. Garnish with parsley if desired.
Serving ideas for a cozy dinner
Spoon the chili mac into warmed bowls and add the parsley just before serving. A crisp green salad, steamed broccoli, or sliced fruit balances the rich cheddar sauce. For a concrete use case, keep the finished dish in a covered casserole for a game-day buffet and serve smaller portions with extra hot sauce at the table. The mixture is substantial enough to stand alone, but it also works beside roasted vegetables.
Tips and optional variation
Shred the cheddar yourself when possible because it melts more smoothly than heavily coated pre-shredded cheese. Watch the pasta closely and drain it as soon as it reaches al dente; it will continue cooking during the bake. If the chili is loose, let it simmer uncovered for a few minutes before combining. Optional variation: replace part of the cheddar with Monterey Jack for a milder, extra-melty finish while keeping the primary quantities and method unchanged.
Storage and reheating
Cool leftovers promptly, then refrigerate them in a covered container for up to 4 days. Reheat individual portions with a splash of milk or chicken broth, stirring halfway through so the sauce loosens evenly. For a larger portion, cover the dish and warm it gently in the oven, then uncover briefly to restore the melted-cheese surface. Avoid high heat, which can make the dairy sauce separate.
Search answers about chili mac
Can chili mac be made ahead?
Yes. Prepare the chili and cheese macaroni, combine them in a baking dish, cover, and refrigerate. Warm the dish through before adding the final cheese and baking.
What bean is best in chili mac?
Kidney beans hold their shape well, but drained pinto or black beans can be used in the same quantity.
How do you keep chili mac creamy?
Keep the cheese sauce at low heat after adding cheddar and loosen leftovers with milk or broth when reheating.
FAQ: frequently asked questions
Chili Mac
Ingredients
Ingredients
- 1 lb ground beef 80% lean
- 1 small onion diced
- 1/2 cup bell pepper diced
- 3 cloves garlic diced
- 1.25 oz packet chili seasoning mix or homemade seasoning
- 1 tablespoon tomato paste
- 8 oz tomato sauce
- 14.5 oz can diced tomatoes undrained
- 1/2 cup chicken broth beef broth may be substituted
- 1 15 oz can kidney beans drained
- 2 cups macaroni uncooked
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup heavy cream
- 1 cup milk
- 1/2 teaspoon mustard powder
- 1/4 teaspoon each salt and pepper
- 1/2 teaspoon hot sauce
- 3 cups cheddar cheese shredded, divided
- 1 pinch fresh parsley to garnish
Instructions
Instructions
- Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add onion and cook 5 minutes, until beef is browned and onion softened; drain grease.
- Add bell pepper and garlic; cook about 4 minutes. Stir in chili seasoning and tomato paste; cook 1 minute.
- Add tomato sauce, undrained diced tomatoes, and broth. Bring to a boil, reduce to a gentle bubble, partially cover, and simmer while making the macaroni and cheese. Add kidney beans during the final 10 minutes.
- Heat oven to 400°F. Boil salted water, cook macaroni just to al dente according to package directions, and drain.
- Melt butter in a large pot over medium heat. Whisk in flour for 2 minutes. Add cream and milk gradually while stirring.
- Bring sauce to a boil, reduce to a simmer, stir in hot sauce, mustard powder, onion powder, salt, and pepper, then reduce heat to low.
- Gradually add shredded cheddar, stirring until smooth. Add drained macaroni and combine.
- Gently fold chili into the macaroni and cheese. Top with remaining cheddar and bake uncovered for 5 minutes, until melted. Garnish with parsley if desired.
