Chili Mac Recipe

This hearty, cheesy Chili Mac is the ultimate comfort food mashup — everything you love about classic chili and creamy mac and cheese, all in one bubbly, flavor-packed bake. Whether you’re feeding a hungry crew or craving a kid-friendly weeknight dinner, this dish brings warmth and joy to every bite!

Ingredients You’ll Need

Don’t let the ingredient list fool you: each is simple, familiar, and absolutely essential to building that signature Chili Mac comfort. From savory beef and aromatic veggies to velvety cheddar, every bite is loaded with flavor and texture.

• Ground Beef (80% lean): The classic base for chili, offering both flavor and richness – you can swap for ground turkey or chicken if you’d like to lighten things up.
• Onion & Bell Pepper: These veggies bring sweetness and color, and their sautéed aroma is truly the start of something delicious.
• Fresh Garlic: Punchy and aromatic, a trio of cloves sets off every layer of flavor in your pot.
• Chili Seasoning Mix: Whether store-bought or homemade, this special blend gives Chili Mac its signature warmth and spice (see notes for a homemade version!).
• Tomato Paste & Tomato Sauce: These two add depth, tang, and that lush tomato undertone that makes chili so satisfying.
• Canned Diced Tomatoes (undrained): Brings juicy bursts of tomato and adds wonderful body to the chili.
• Chicken Broth (or beef broth): Infuses that slow-cooked, savory flavor — use what you have on hand!
• Kidney Beans: Creamy, hearty, and classic; feel free to swap in black beans or leave them out entirely if you like.
• Macaroni (uncooked): The “mac” in Chili Mac! Elbow pasta is traditional, but any small pasta works.
• Butter & Flour: The beginnings of a luscious homemade cheese sauce — butter for richness, flour for creamy thickening.
• Heavy Cream & Milk: This duo makes the mac extra silky and indulgent, turning every noodle into a cheese-lover’s dream.
• Mustard Powder & Onion Powder: These small but mighty spices add a gentle kick and subtle depth to your cheese sauce.
• Hot Sauce: Totally optional, but trust me, a dash amps up the cheesy flavor with zero heat!
• Cheddar Cheese (shredded): The star of the show, gooey and golden — shred from a block for the best melt and taste.
• Fresh Parsley: For a burst of green and a hint of freshness on top!

Variations

Don’t be shy about making this Chili Mac recipe your own! It’s endlessly adaptable — swap ingredients, tailor the spices, or make it a little lighter or feast-worthy with just a tweak or two. Here are some of my favorite ways to riff on it:

• Spicy Fiesta: Amp up the spice by adding chopped jalapeños, a sprinkle of cayenne, or a few dashes of your favorite hot sauce to the chili for extra heat.
• Vegetarian Chili Mac: Skip the beef and add extra beans (black, pinto, or even lentils) and diced mushrooms for umami depth — it’s hearty and satisfying!
• Cheese Lover’s Dream: Mix in Monterey Jack or pepper jack along with the cheddar, or add a swirl of cream cheese for ultra creaminess.
• Kid-Friendly Twist: Omit the beans and chili powder if you have picky eaters, and use mild cheddar for a super gentle, cheesy mac that still feels special.

How to Make Chili Mac

Step 1: Brown the Beef and Sauté the Veggies

Start by cooking and crumbling your ground beef in a large pot over medium-high heat for a couple of minutes. Once it’s starting to brown, add diced onion and keep cooking until the beef is fully browned and your onions are translucent. A quick drain of excess grease at this stage keeps everything from feeling heavy.

Step 2: Build the Chili Base

Now toss in your bell pepper and garlic, sautéing until those peppers soften and the garlic smells irresistible. Sprinkle over the chili seasoning and stir in tomato paste, letting those spices warm up for a minute to really bloom and coat everything beautifully.

Step 3: Simmer with Tomatoes and Beans

Pour in the tomato sauce, undrained diced tomatoes, and broth. Stir it well and bring everything to a low bubble. Let this simmer gently, partially covered, while you move on to the cheese sauce — the chili thickens and all those flavors mingle. Toss in drained kidney beans about 10 minutes before the chili is done, just to heat them through.

Step 4: Cook the Macaroni

While your chili does its thing, bring a big pot of well-salted water to a boil and cook the macaroni until just al dente — you want it with a bit of bite, since it’ll keep cooking when everything’s baked. Drain it and set aside.

Step 5: Make the Cheese Sauce

Melt butter in a Dutch oven or large pot, then whisk in flour and cook for about 2 minutes to create a golden roux. Gradually add your heavy cream and milk, whisking constantly until smooth. Once simmering, stir in mustard powder, onion powder, a splash of hot sauce, and season with salt and pepper. Turn down the heat and slowly add shredded cheddar, a handful at a time, whisking gently so everything melts into a silky, dreamy sauce.

Step 6: Combine Chili and Macaroni

Add the macaroni to your cheese sauce and fold it all together. Now, pour in your simmered chili. Mix to combine, using a spatula and your best chefly judgment to decide how much chili makes your ideal Chili Mac consistency — some like it equal parts mac and chili, others want it extra cheesy or super hearty. You do you!

Step 7: Bake and Serve

Spoon everything into a baking dish or leave it right in your Dutch oven. Top with a generous layer of shredded cheddar, then slide it into a hot oven. Just 5 minutes at 400°F is all it takes for a golden, bubbly, melty cheese crust. Finish with chopped parsley for color, then dig in while it’s piping hot and irresistibly gooey!

How to Serve Chili Mac

Garnishes

The finishing touches make all the difference! Sprinkle lots of fresh parsley for color, then add sliced green onions, diced jalapeños, or a dollop of sour cream for an irresistible Tex-Mex vibe. A handful of crushed tortilla chips adds crunch, or try a little extra hot sauce if you love it fiery.

Side Dishes

While Chili Mac is totally hearty on its own, it’s downright dreamy with a wedge of warm cornbread on the side (trust me, the combo is legendary). A crisp green salad with a tangy lime vinaigrette helps balance the richness, and roasted veggies or steamed broccoli make it a colorful, wholesome meal.

Creative Ways to Present

For game day or a fun family night, serve your Chili Mac in individual ramekins for personalized portions, or layer it with extra cheese in a big cast-iron skillet for bubbling, golden-tabletop drama. Scooping some into a thermos makes it a cozy, portable lunch — comfort on the go!

Make Ahead and Storage

Storing Leftovers

Leftovers are a total blessing here! Transfer cooled Chili Mac to an airtight container and refrigerate for up to three days. The flavors meld and deepen overnight, making for especially satisfying make-ahead lunches or quick dinners.

Freezing

Ladle Chili Mac into freezer-safe containers (portion it for easy grab-and-go meals!) and freeze for up to two months. For the best results, slightly undercook the noodles if you know you’ll be freezing, so they stay pleasantly firm when reheated.

Reheating

Reheat gently in the microwave or on the stovetop, adding a splash of broth or milk to loosen things up if needed. Stir well and heat just until everything is hot and melty again — too much heat can make the cheese sauce separate, so low and slow is your friend!

FAQs

Final Thoughts

If you’re seeking a dinner that feels like a warm hug, Chili Mac is the answer! Cheesy, bold, and playful, this recipe begs to be on repeat in your home. Gather your loved ones and dive in — I can’t wait for you to try it and make it uniquely yours.

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