Chili mac brings two cozy favorites together: a gently spiced beef-and-bean chili and creamy macaroni and cheese. This chili mac recipe uses one hearty pot, a smooth cheddar sauce, and a short bake to make a bubbling dinner that works for family meals, potlucks, or game day. The chili develops savory flavor from browned beef, onion, pepper, tomatoes, and beans, while the macaroni brings a creamy, familiar finish. It is a practical recipe for a busy evening because the two parts overlap instead of requiring a separate complicated side dish.
What makes chili mac work
The chili simmers while the pasta cooks, so the tomato, pepper, and seasoning flavors deepen before they meet the cheese sauce. Cooking the macaroni just to al dente keeps it from turning soft after the final bake.
Why this chili mac is practical
Brown the beef well before adding the vegetables so the finished chili has a deeper savory base. The tomato paste cooks briefly with the seasoning, which removes its raw edge and helps it coat the meat. Keep the simmer gentle: a rapid boil can reduce the liquid too quickly before the beans and pasta are ready.
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- ½ cup bell pepper, diced
- 3 cloves garlic, diced
- 1 packet chili seasoning mix
- 1 tablespoon tomato paste
- 8 ounces tomato sauce
- 14.5 ounces diced tomatoes, undrained
- ½ cup chicken broth
- 1 15-ounce can kidney beans, drained
- 2 cups macaroni, uncooked
- 2 tablespoons butter
- 2 tablespoons flour
- ½ cup heavy cream
- 1 cup milk
- ½ teaspoon mustard powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon hot sauce
- 3 cups cheddar cheese, shredded
- fresh parsley, to garnish
How to make chili mac
Start the chili in a large pot and let it simmer gently while you prepare the macaroni and cheese. The finished dish should be thick enough for the sauce and chili to cling to the pasta.
- Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add the onion and cook 5 minutes, until the beef is browned and the onion softens. Drain excess grease.
- Add bell pepper and garlic; cook about 4 minutes. Stir in chili seasoning and tomato paste and cook 1 minute.
- Add tomato sauce, undrained tomatoes, and broth. Bring to a boil, reduce to a gentle bubble, partially cover, and simmer while making the macaroni. Add kidney beans during the last 10 minutes.
- Preheat the oven to 400°F. Boil salted water, cook macaroni until just al dente, and drain.
- Melt butter in a large oven-safe pot. Whisk in flour for 2 minutes, then gradually whisk in cream and milk. Bring to a boil, reduce to a simmer, add hot sauce and seasonings, then lower heat.
- Gradually stir in 1½ cups cheddar until smooth. Add macaroni and stir.
- Gently fold in the chili. Top with the remaining 1½ cups cheddar and bake uncovered 5 minutes, until melted. Garnish with parsley.
Serving ideas
Serve chili mac hot with parsley, sliced green onions, or a crisp green salad. It is substantial enough for dinner, and a small bowl makes a practical game-day serving alongside crunchy vegetables.
Tips and an optional variation
For the smoothest cheese sauce, add the cheddar gradually over low heat rather than boiling it. As an optional variation, use ground turkey in place of beef; the chili will be milder, so adjust the hot sauce to taste.
Make-ahead planning
The chili can be made a day ahead and chilled separately. When you are ready to serve, cook the macaroni and make the cheese sauce, then warm the chili until steaming before combining everything. This keeps the pasta from absorbing all the sauce while it sits overnight. If preparing the whole casserole ahead, undercook the macaroni by a minute and add a few extra minutes to the covered bake.
Storage and reheating
Cool leftovers promptly and refrigerate them in a covered container for up to three days. Reheat gently on the stovetop or in the microwave with a splash of milk or broth to loosen the sauce.
Recipe troubleshooting
If the mixture seems loose, let it stand for five minutes after baking; the sauce thickens as it cools slightly. If it seems too thick, stir in warm broth a tablespoon at a time. For a less spicy bowl, use half the hot sauce and add more only at the table. These small adjustments preserve the chili and cheese balance without changing the main recipe.
Search answers
Can chili mac be made ahead? Yes. Prepare the chili and cheese sauce, combine them with slightly undercooked macaroni, cover, and refrigerate. Bake until hot, allowing extra time if chilled.
How do you keep chili mac creamy? Avoid overcooking the pasta and reheat slowly with a little milk or broth.
What goes with chili mac? A green salad, steamed vegetables, or simple fruit balances the rich, cheesy main dish.
FAQs
With rich chili, tender pasta, and a creamy cheddar finish, chili mac is a practical comfort-food dinner that makes a generous batch and reheats well.
Chili Mac
Ingredients
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- ½ cup bell pepper, diced
- 3 cloves garlic, diced
- 1 packet chili seasoning mix
- 1 tablespoon tomato paste
- 8 ounces tomato sauce
- 14.5 ounces diced tomatoes, undrained
- ½ cup chicken broth
- 1 15-ounce can kidney beans, drained
- 2 cups macaroni, uncooked
- 2 tablespoons butter
- 2 tablespoons flour
- ½ cup heavy cream
- 1 cup milk
- ½ teaspoon mustard powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon hot sauce
- 3 cups cheddar cheese, shredded
- fresh parsley, to garnish
Instructions
Instructions
- Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add the onion and cook 5 minutes, until the beef is browned and the onion softens. Drain excess grease.
- Add bell pepper and garlic; cook about 4 minutes. Stir in chili seasoning and tomato paste and cook 1 minute.
- Add tomato sauce, undrained tomatoes, and broth. Bring to a boil, reduce to a gentle bubble, partially cover, and simmer while making the macaroni. Add kidney beans during the last 10 minutes.
- Preheat the oven to 400°F. Boil salted water, cook macaroni until just al dente, and drain.
- Melt butter in a large oven-safe pot. Whisk in flour for 2 minutes, then gradually whisk in cream and milk. Bring to a boil, reduce to a simmer, add hot sauce and seasonings, then lower heat.
- Gradually stir in 1½ cups cheddar until smooth. Add macaroni and stir.
- Gently fold in the chili. Top with the remaining 1½ cups cheddar and bake uncovered 5 minutes, until melted. Garnish with parsley.
