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This Chili Mac and Cheese recipe brings together the comfort of gooey macaroni and cheese with the rich flavors of homemade chili. It is the kind of hearty meal that works on busy weeknights as well as for a lively game day or a crowd-pleasing potluck. Every bite gives you creamy cheese, juicy beef, and that satisfying chili kick.
I first made this for a chilly football Sunday and everyone practically scraped their bowls clean. Now it is my go-to whenever I want something both easy and impressive that the kids and adults will dive into.
Ingredients
- Ground beef 80 percent lean: keeps the chili hearty but not greasy Look for fresh beef with a bright red color
- Diced onion: for a flavor base choose firm onions with dry skins
- Bell pepper: adds subtle sweetness use any color but red or yellow are my favorite
- Garlic: for depth and an aromatic punch
- Chili seasoning packet: brings classic spice though homemade is even better
- Tomato paste: gives body and richness
- Tomato sauce and undrained diced tomatoes: adds tang and moisture look for low sodium if you want to control salt
- Chicken broth or beef broth: for savory depth homemade or boxed low sodium works well
- Kidney beans: for hearty texture canned and drained well
- Macaroni elbows or shells: both work well buy a brand that holds its shape after boiling
- Butter and flour: for classic roux ensuring a rich and creamy sauce
- Heavy cream and milk: create the creamy base whole milk gives the best texture
- Mustard powder, onion powder, salt, pepper, hot sauce: add layers of flavor
- Cheddar cheese: shredded from a block for best melt and taste Always use fresh cheddar for creamiest results
- Fresh parsley: brightens the final dish and adds freshness
Ingredient Tips
Always select cheese blocks over pre-shredded cheese for the smoothest melt. Fresh garlic makes all the difference in the chili’s base.
Step-by-Step Instructions
- Brown the Beef and Onions:
- Cook your ground beef in a large pot over medium high heat for about two minutes until it starts browning. Add diced onions and keep cooking about five minutes until the beef is fully brown and the onion is softened. Drain off extra grease.
- Build Chili Flavor:
- Add bell pepper and garlic and stir well. Cook for about four minutes until the pepper softens and the garlic smells amazing. Sprinkle in your chili seasoning and stir in the tomato paste. Let this all cook for one minute to bring out the spice.
- Simmer the Chili:
- Pour in tomato sauce diced tomatoes and chicken broth. Stir everything so there are no bits stuck on the bottom. Bring the mixture up to a gentle boil then lower the heat until it is just bubbling. Leave it partially covered to simmer while you start the macaroni. Thicker chili just means deeper flavor. Towards the end of your simmering about ten minutes before you finish add in the drained kidney beans.
- Boil the Pasta:
- While the chili simmers preheat your oven to 400 degrees. Get a pot of salted water boiling and add the macaroni. Cook it until just al dente according to the package instructions. Do not overcook since it will bake later. Drain the pasta and set aside.
- Make Cheese Sauce:
- Melt butter in a large Dutch oven or deep pot over medium heat. When it starts foaming sprinkle in the flour. Stir and cook for about two minutes to lose any raw flour taste. Now slowly whisk in heavy cream then milk adding just a little at a time for the smoothest sauce.
- Flavor and Finish the Cheese Sauce:
- Bring the sauce up to a simmer gently. Sprinkle in mustard powder onion powder salt pepper and a dash of hot sauce. Lower the heat and gradually add shredded cheddar cheese stirring until it is fully melted and silky.
- Combine Macaroni with Cheese Sauce:
- Stir the drained macaroni into your hot cheese sauce. Make sure each piece is coated and luscious. You can add a pinch less pasta for extra cheesy goodness.
- Combine Chili and Macaroni:
- Use a silicone spatula to gently fold the chili mixture into your macaroni and cheese. Add as much chili as you like to get your perfect balance of creamy and hearty. Leftover chili can always be frozen for another meal.
- Final Bake with Cheese Topping:
- Spread the mixture into a baking dish and sprinkle the remaining cheddar cheese on top. Bake uncovered in your preheated oven for about five minutes or until the cheese is bubbling and melted. Garnish with fresh parsley and serve hot.
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My absolute favorite part is the extra cheese broiled on top I remember making this with my youngest who insisted on sprinkling the cheese herself That gooey bubbling crust always brings our family right to the table
Storage Tips
Store leftovers in a sealed container in the refrigerator up to three days. If you want to freeze portions let them cool completely before sealing in freezer bags or containers. Macaroni stays firm if you avoid overcooking before baking.
Ingredient Substitutions
Swap ground turkey for beef if you want a lighter dish. For vegetarian style leave out beef and add more beans plus some diced zucchini. Black beans work as a swap for kidney beans. If you run out of cheddar Monterey Jack or mozzarella melts beautifully.
Serving Suggestions
Serve with cornbread or a simple green salad to round out the meal. A dollop of sour cream or sliced jalapenos makes every bowl feel a little special. This recipe is also great for meal prepping lunches as it tastes even better the next day.
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Cultural and Historical Context
Chili mac became popular in the United States as an economical filling dish, especially in cafeterias and diners. Recipes often appeared in home economics books as a creative way to stretch budget ingredients. Combining chili and macaroni is pure American comfort food ingenuity.
Frequently Asked Questions
- → Can I use different types of beans?
Yes, kidney beans can be replaced with black beans, or left out entirely based on your preference.
- → Is it possible to make this dish ahead?
Absolutely! You can prepare the chili or assemble the full bake ahead, storing it in the fridge until ready to heat and serve.
- → What’s the best cheese choice?
Shredding cheddar cheese from a block yields the smoothest melt, and Monterey Jack adds a rich, creamy layer if desired.
- → How do I prevent mushy pasta?
Cook macaroni just to al dente before combining; avoid overcooking so it stays tender through baking and reheating.
- → What can I serve on the side?
Cornbread makes an excellent pairing, but a crisp salad also balances the rich, cheesy flavors of this dish.
- → Can this be frozen for later?
Yes, leftovers freeze well. Reheat gently and avoid overcooking to maintain the best macaroni texture.