This Chili Mac recipe brings together the hearty flavors of homemade chili with the creamy comfort of macaroni and cheese. It’s a satisfying dish that’s perfect for family dinners, potlucks, or game day gatherings.

Why I Love This Recipe

I love how this recipe combines two of my favorite comfort foods into one delicious meal. The rich, meaty chili pairs perfectly with the creamy macaroni and cheese, creating a dish that’s both hearty and indulgent. It’s also versatile and can be made ahead of time, making it a convenient option for busy weeknights.

Ingredients

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

For the Chili:

1 lb. ground beef (80% lean)
1 small onion, diced
½ cup bell pepper, diced
3 cloves garlic, diced
1.25 oz. packet chili seasoning mix
1 tablespoon 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

For the Mac and Cheese:

2 cups uncooked macaroni
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 pepper
½ teaspoon hot sauce
1½ cups shredded cheddar cheese

For Baking:

1½ cups shredded cheddar cheese
Fresh parsley, for garnish

Directions

Prepare the Chili:
- In a large pot over medium-high heat, cook and crumble the ground beef and onions until the beef is browned and the onions are softened (about 7 minutes). Drain the grease.
- Add the diced bell peppers and garlic; cook until the peppers are softened (about 4 minutes).
- Stir in the chili seasoning mix and tomato paste; cook for 1 minute.
- Add the tomato sauce, undrained diced tomatoes, and chicken broth. Stir to combine.
- Bring to a boil, then reduce the heat to a gentle simmer. Partially cover and let it simmer while preparing the macaroni and cheese. Add the drained kidney beans during the last 10 minutes of simmering.
Prepare the Mac and Cheese:
- Preheat the oven to 400°F (200°C).
- In a separate pot, bring salted water to a boil. Add the macaroni and cook until just al dente according to package instructions. Drain and set aside.
- In a large Dutch oven or soup pot, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring continuously.
- Gradually add the heavy cream and milk in splashes, stirring continuously to avoid lumps.
- Bring the mixture to a boil, then reduce to a simmer. Stir in the mustard powder, onion powder, salt, pepper, and hot sauce.
- Reduce the heat to low and gradually add the shredded cheddar cheese, stirring until the sauce is smooth and well combined.
- Add the drained macaroni to the cheese sauce and stir to combine.
Combine and Bake:
- Stir the prepared chili into the macaroni and cheese mixture until well combined.
- Top with the additional 1½ cups of shredded cheddar cheese.
- Bake in the preheated oven for 5 minutes, or until the cheese is melted.
- Garnish with fresh parsley before serving.

Servings and Timing

Servings: Approximately 18 cups
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Cheese Options: I sometimes mix in Monterey Jack cheese with the cheddar for a different flavor profile.
Beans: If I prefer, I can omit the beans or substitute with black beans.
Spice Level: Adjust the amount of hot sauce to control the heat level to my liking.
Make-Ahead: I can prepare the chili 1-2 days in advance and store it in the fridge. When ready to serve, I reheat the chili, cook the macaroni, and combine as directed.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Leftovers can be frozen. To prevent the macaroni from becoming mushy upon reheating, I make sure not to overcook it initially.
Reheating: Reheat on the stovetop over medium heat until warmed through, stirring occasionally. If the mixture is too thick, I add a splash of milk or broth to loosen it.

FAQs

How can I make this recipe vegetarian?

I can substitute the ground beef with plant-based meat alternatives and use vegetable broth instead of chicken broth. Additionally, I can omit the cheese or use dairy-free cheese alternatives to make it vegan.

Can I use a different type of pasta?

Yes, I can use other short pasta shapes like penne, shells, or rotini. Just ensure to cook them until just al dente to prevent overcooking when baking.

Is it necessary to bake the dish after combining the chili and mac and cheese?

Baking helps melt the cheese topping and meld the flavors together. However, if I’m short on time, I can skip the baking step and serve it directly after combining.

Can I make this dish spicier?

To increase the heat, I can add more hot sauce, include diced jalapeños, or use a spicier chili seasoning mix.

What sides go well with Chili Mac?

I like to serve Chili Mac with a side of cornbread, a green salad, or steamed vegetables to balance the richness of the dish.

Conclusion

This Chili Mac recipe is a hearty and comforting meal that combines the best of chili and macaroni and cheese. It’s perfect for feeding a crowd or enjoying as leftovers throughout the week. I love how versatile and satisfying it is, making it a staple in my recipe collection.