Can I make chili mac ahead of time?

Yes! You can prepare the chili and macaroni separately, store them in the fridge, and combine them before serving. You can also fully assemble the dish, refrigerate it, and bake it when ready to eat.

What can I use instead of ground beef?

You can substitute ground beef with ground turkey, chicken, or a plant-based alternative like lentils or textured vegetable protein for a vegetarian version.

How can I make this dish spicier or milder?

For more heat, add extra cayenne pepper, diced jalapeños, or a splash of hot sauce. To make it milder, use less chili powder and omit the cayenne.

Can I freeze chili mac?

Yes! Store it in an airtight container and freeze for up to 3 months. Let it thaw in the fridge overnight before reheating on the stovetop or in the microwave.

Chili Mac

Name: Chili Mac
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 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 (or homemade blend); 1 tablespoon tomato paste; 8 oz tomato sauce; 14.5 oz can diced tomatoes, undrained; ½ cup chicken broth (or beef broth); 1 (15 oz) 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 each salt and black pepper; ½ teaspoon hot sauce; 1 ½ cups shredded cheddar cheese; 1 ½ cups shredded cheddar cheese; Fresh parsley for garnish

Ingredients

Scale

For the 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 (or homemade blend)
1 tablespoon tomato paste
8 oz tomato sauce
14.5 oz can diced tomatoes, undrained
½ cup chicken broth (or beef broth)
1 (15 oz) can kidney beans, drained

For the Mac and Cheese

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 each salt and black pepper
½ teaspoon hot sauce
1 ½ cups shredded cheddar cheese

For Baking

1 ½ cups shredded cheddar cheese
Fresh parsley for garnish

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Instructions

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, then add the diced onions, garlic, and bell peppers. Sauté until softened, about 3-4 minutes. Stir in the chili seasoning and tomato paste, cooking for another minute to enhance the flavors. Pour in the tomato sauce, diced tomatoes with their juices, and broth. Stir well and bring to a simmer. Reduce the heat and let the chili cook for about 15 minutes, stirring occasionally. Stir in the kidney beans and cook for another 5 minutes before removing from heat.
Prepare the Mac and Cheese: In a separate pot, bring salted water to a boil and cook the macaroni until just al dente. Drain and set aside. In the same pot, melt the butter over medium heat, then whisk in the flour and cook for 2 minutes, stirring continuously until golden. Slowly add the heavy cream and milk, whisking constantly to create a smooth sauce. Bring to a gentle simmer, then lower the heat. Gradually add the shredded cheddar cheese, stirring until fully melted and creamy. Stir in the mustard powder, onion powder, salt, pepper, and hot sauce.
Combine and Bake: Add the drained macaroni to the cheese sauce, stirring to coat evenly. Pour the prepared chili into the mac and cheese and mix thoroughly. Transfer the mixture to a baking dish and sprinkle with extra shredded cheddar. Bake at 400°F for about 5 minutes, just until the cheese is melted. Garnish with fresh parsley and serve hot.

Notes

Freshly shredded cheese melts better than pre-packaged shredded cheese.
Adjust the chili’s thickness by adding more broth if needed.
Slightly undercook the macaroni to prevent it from becoming mushy when mixed with the cheese sauce.
For a smoky twist, use fire-roasted diced tomatoes.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Author: Ashely
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop + Baking
Cuisine: American

Nutrition

Serving Size: 1 ½ cups
Calories: 460 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 42 g
Fiber: 6 g
Protein: 24 g
Cholesterol: 65 mg