A creamy, comforting mash-up of thick homemade chili and rich macaroni and cheese—perfect for cozy family dinners or game-day gatherings.

Chili Mac Recipe

Why You’ll Love This Recipe

I love how this dish seamlessly combines the best of two comfort-food classics. The chili simmers until deep and flavorful, while the mac and cheese brings creamy, cheesy goodness. I can customize how much chili and cheese I mix—whether I go all-in or keep them separate for variety. Plus, it’s make-ahead friendly and freezes beautifully for later enjoyment.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chili

1 lb ground beef (80% lean)
1 small onion, diced
½ cup bell pepper, diced
3 cloves garlic, minced
1.25‑oz packet chili seasoning mix (or homemade)
1 Tbsp tomato paste
8 oz tomato sauce
14.5‑oz can diced tomatoes, undrained
½ cup chicken broth (or beef broth)
15‑oz can kidney beans, drained

Mac and Cheese

2 cups uncooked macaroni
2 Tbsp butter
2 Tbsp flour
½ cup heavy cream
1 cup milk
½ tsp mustard powder
¼ tsp onion powder
¼ tsp salt
¼ tsp pepper
½ tsp hot sauce
1½ cups shredded cheddar cheese

For Baking

1½ cups shredded cheddar cheese
Fresh parsley for garnish

Directions

I start by making the chili. I brown the beef and onions, drain any excess fat, then add the peppers and garlic. I stir in the seasoning and tomato paste, cooking briefly. Next, I add the tomato sauce, diced tomatoes (with juice), and broth. I let it simmer and fold in the beans during the final 10 minutes.
While the chili simmers, I prepare the mac and cheese. I cook the macaroni al dente, then in a separate pot, I melt the butter and whisk in the flour. I add the cream and milk, bring it to a simmer, then stir in hot sauce, mustard, onion powder, salt, and pepper. I gradually add the cheddar until smooth, then mix in the cooked macaroni.
I combine the chili with the mac and cheese, transfer to a baking dish, top with extra cheddar, and bake at 400 °F for 5 minutes until the cheese is melted. I garnish with parsley and serve hot.

Servings and timing

Servings: About 6 hearty portions
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

I swap kidney beans for black beans or leave them out entirely.
I mix in Monterey Jack with cheddar for extra creaminess.
I use hot sauce like Frank’s or Texas Pete for added flavor.
I pair it with cornbread, cheddar bay biscuits, or no‑knead bread for a full meal.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I freeze it, I let it cool completely and portion it out. It reheats well without getting soggy, especially if I avoid overcooking the pasta initially. I reheat on the stove or in the oven until warmed through; if frozen, I thaw it first for even results.

FAQs

What if I don’t have canned beans?

I just skip them—or I use black beans. It’s still hearty and full-flavored.

Can I make the chili ahead of time?

Absolutely. I often make it a day or two ahead and refrigerate it. It makes assembling the dish even quicker.

Can I assemble in advance without baking?

Yes. I mix the chili and mac together, refrigerate it, then when I’m ready, I top with cheese and bake it.

What cheese melts best?

I shred sharp cheddar from a block. For extra creaminess, I sometimes mix in Monterey Jack.

Can I freeze leftovers?

Definitely. I portion it into containers and freeze it. When I’m ready to eat, I thaw and reheat gently to keep the pasta texture just right.

Conclusion

I love how this Chili Mac brings together two classic comfort foods into one irresistible dish. It’s hearty, cheesy, easy to make, and feeds a crowd. Whether I’m serving it fresh or reheating from the freezer, it always hits the spot.