Chili Mac

When I was a kid, my mom used to make the most comforting chili on cold nights, and my dad always insisted on pairing it with macaroni and cheese. It was only a matter of time before we started combining them into one dish. That’s how I fell in love with chili mac—a hearty, cheesy, and slightly spicy meal that feels like a hug in a bowl.

This recipe is perfect for beginner cooks because it’s simple, forgiving, and packed with bold flavors. With just a few pantry staples and easy-to-follow steps, you can create a delicious homemade meal that beats any boxed mac and cheese or canned chili. Whether you need a quick weeknight dinner, a crowd-pleaser for game day, or a comforting meal to meal-prep for the week, chili mac has got you covered.

Why This Recipe is Special

Chili mac is the ultimate comfort food mashup, combining the rich, meaty depth of chili with the creamy goodness of macaroni and cheese. Unlike some versions that simply top mac and cheese with chili, this recipe fully blends the two, ensuring every bite is infused with cheesy, spicy goodness.

What makes this recipe stand out:

• One-pot efficiency – Fewer dishes to wash and an easier cooking process.
• Customizable spice levels – Keep it mild or turn up the heat to your liking.
• Great for leftovers – This dish tastes even better the next day.
• Nutritious balance – Protein-packed chili meets calcium-rich cheese for a satisfying meal.

Now, let’s dive into what you’ll need to bring this dish to life.

Ingredients and Their Roles

This dish is made up of two main components: the chili and the mac and cheese. Each ingredient plays an important role, and I’ll also share some easy swaps for flexibility.

For the Chili:

• Ground beef – The heart of the dish, providing rich, meaty flavor. You can swap it for ground turkey, chicken, or even a plant-based alternative.
• Onion & garlic – These aromatics build the base of the chili’s depth and flavor.
• Bell peppers – Adds sweetness and a slight crunch. Red, yellow, or green all work well.
• Chili seasoning – A blend of chili powder, cumin, oregano, paprika, and a hint of cayenne for warmth.
• Tomato paste & sauce – Provides richness and a thick texture. The paste intensifies the umami flavors.
• Diced tomatoes – Adds acidity and texture. Fire-roasted tomatoes work best for extra smokiness.
• Chicken or beef broth – Helps create the perfect consistency.
• Kidney beans – Adds protein and fiber, but you can substitute with black beans or omit them altogether.

For the Mac and Cheese:

• Macaroni pasta – The classic choice, but shells or rotini work too.
• Butter & flour – These form the roux, which thickens the cheese sauce.
• Heavy cream & milk – Creates a rich and creamy base. Use whole milk or half-and-half as an alternative.
• Cheddar cheese – The key to a super cheesy mac. Always shred your own for the best melt.
• Hot sauce – Enhances flavor without making the dish spicy. You won’t even taste it!
• Mustard & onion powder – Small but mighty additions that deepen the flavor.

Step-by-Step Instructions

Step 1: Cook the Chili
In a large pot over medium-high heat, cook and crumble the ground beef until browned, about 5 minutes. Drain excess grease. Add the diced onions, garlic, and bell peppers, cooking for another 3-4 minutes until softened. Stir in the chili seasoning and tomato paste, cooking for 1 more minute to deepen the flavors.

Pour in the tomato sauce, diced tomatoes (with their juices), and broth. Stir well and bring to a simmer. Reduce the heat to low and let the chili cook for about 15 minutes. Stir in the kidney beans and cook for another 5 minutes.

Step 2: Make the Mac and Cheese
While the chili is simmering, bring a large pot of salted water to a boil and cook the macaroni until just al dente (slightly firm to the bite). Drain and set aside.

In the same pot, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly, until it turns a light golden color. Slowly add the heavy cream and milk, whisking continuously until smooth. Bring the mixture to a gentle simmer, then reduce the heat to low.

Gradually add the shredded cheddar cheese, stirring until fully melted and creamy. Stir in the hot sauce, mustard powder, onion powder, salt, and pepper.

Step 3: Combine and Bake
Add the drained macaroni to the cheese sauce and mix until fully coated. Then, pour in the chili and stir well to combine everything.

Transfer the mixture to a baking dish, sprinkle with extra cheddar cheese, and bake at 400°F for about 5 minutes, just until the cheese is melted. Garnish with fresh parsley and serve hot!

Beginner Tips and Notes

• Use freshly shredded cheese – Pre-shredded cheese has anti-caking agents that can make the sauce grainy.
• Adjust consistency – If the chili is too thick, add a splash of broth. If the cheese sauce is too thick, add more milk.
• Prevent mushy pasta – Slightly undercook the macaroni before adding it to the cheese sauce. It will continue absorbing liquid.
• Control the spice – Omit the cayenne if you prefer a milder flavor, or add more if you love heat.

Serving Suggestions

Chili mac is a meal on its own, but you can make it even better with these side options:

• Cornbread – The slightly sweet flavor pairs perfectly with the savory, cheesy chili.
• Garlic bread – A buttery, crunchy contrast to the creamy texture of the dish.
• Simple green salad – A fresh, crisp salad with a tangy vinaigrette balances out the richness.
• Pickled jalapeños – Adds a little zing for those who love extra spice.

For leftovers, store chili mac in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months—just thaw in the fridge overnight and reheat on the stovetop or microwave.

Try It and Share Your Thoughts

This easy chili mac recipe is proof that simple ingredients can create something truly delicious. If you’re new to cooking, this is a great dish to build confidence in the kitchen. Give it a try and let me know how it turned out! Drop a comment below with your favorite tweaks or share a photo on social media.

FAQ About Chili Mac

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