Chili mac and cheese is the ultimate one-pot dinner when you want something hearty, cheesy, and ready in about 40 to 45 minutes. This easy recipe combines browned ground beef, onion, chili-seasoned tomatoes, beans, elbow macaroni, and sharp cheddar in one Dutch oven or deep skillet.
Every bite is rich with smoky spices, tender pasta, savory beef, and creamy melted cheese. It is cozy enough for a cold evening, practical enough for a busy weeknight, and flexible enough to customize with your favorite toppings or a different type of bean.
Jump to RecipeWhy You’ll Love This Recipe
This chili mac and cheese brings two family favorites together in one satisfying skillet. The chili provides savory beef, tomatoes, beans, and warm spices, while the macaroni and cheddar make the whole dish creamy and comforting.
Because the pasta cooks directly in the chili mixture, the recipe keeps preparation simple and cleanup manageable. The macaroni absorbs the seasoned broth as it cooks, and its starch helps the tomato sauce cling to every noodle.
The recipe makes 4 to 6 servings, so it works well for a family dinner or a relaxed weekend meal. If your household enjoys easy cheesy dinners, you may also want to compare it with this slow-cooked mac and cheese for another cozy option.
Ingredients You’ll Need
The ingredient list is built from dependable pantry staples and a few fresh ingredients. Use 80–90% lean ground beef for good flavor without an overly greasy sauce, and choose a yellow onion that becomes sweet and tender as it cooks.
- Beef and aromatics: Olive oil, ground beef, yellow onion, and three garlic cloves create the savory foundation.
- Spices: Chili powder, cumin, paprika, kosher salt, and black pepper provide warmth, smokiness, and balanced seasoning.
- Tomato and beans: Diced tomatoes, tomato sauce, and drained kidney or black beans give the dish body and a hearty chili texture.
- Pasta and broth: Two cups of broth cook the eight ounces of elbow macaroni right in the pot.
- Cheese: Two cups of freshly shredded sharp cheddar create a bold, creamy finish.
Kidney beans are traditional here, but black beans or pinto beans are also good substitutes. For a different dinner direction, this chicken chili with white beans offers a lighter chili-style alternative.
How to Make It Step-by-Step
Step 1: Warm the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and diced onion, cooking for 5–7 minutes while breaking the meat apart, until the beef is browned and the onion is soft.
Step 2: Add the minced garlic, chili powder, cumin, paprika, salt, and pepper to the browned beef. Stir constantly for about 30 seconds, allowing the spices to bloom without letting the garlic scorch.
Step 3: Pour in the diced tomatoes, tomato sauce, beans, and broth. Stir thoroughly, bring the mixture to a steady simmer, and scrape up any flavorful browned bits from the bottom of the pan.
Step 4: Add the uncooked elbow macaroni and stir until the noodles are covered by the liquid. Partially cover the pot and simmer for 10–12 minutes, stirring occasionally; if the pasta absorbs the liquid too quickly, add a small splash of broth or water.
Step 5: Once the macaroni is tender, remove the pot from the heat. Stir in 1 1/2 cups of shredded cheddar until smooth and melted, then scatter the remaining 1/2 cup over the top.
Step 6: Cover the pot for 1–2 minutes to melt the cheese on top. Taste and adjust the salt, chili powder, or pepper, then rest the chili mac for 3–5 minutes before serving.
Pro Tips for the Best Chili Mac
Freshly shredded cheddar is worth the small amount of extra work. Pre-shredded cheese often contains anti-caking agents that can keep it from melting as smoothly, while cheese shredded from a block creates a creamier sauce.
Stir more frequently as the macaroni approaches tenderness. The noodles release starch and make the sauce thicker, but they can also stick to the bottom if the pan is left unattended.
Do not skip the short resting period. After 3–5 minutes, the broth and cheese settle into a cohesive sauce that is thick enough to coat the pasta without becoming dry.
For a creamier variation, stir in 2–4 ounces of cream cheese along with the shredded cheddar. You can also replace some or all of the sharp cheddar with Monterey Jack or pepper Jack.
Serving Ideas and Toppings
Chili mac is substantial enough to serve on its own, but toppings add freshness, creaminess, and a little contrast to the rich sauce. Set out a small selection so everyone can finish their bowl exactly as they like.
- Sliced green onions add a crisp, mild onion flavor.
- Sour cream cools the chili spices and adds tang.
- Diced avocado contributes a creamy, fresh texture.
- Chopped cilantro brings a bright herbal note.
- Pickled jalapeños provide sharp acidity and heat.
- Extra shredded cheese makes each serving even more indulgent.
For a comforting side dish, serve the chili mac with a crisp salad or a vegetable casserole such as old-timey scalloped corn. A slice of savory olive, bacon, and cheese bread is also excellent for scooping up the last of the sauce.
Storage, Reheating, and Variations
Store cooled leftovers in an airtight container in the refrigerator. The macaroni will continue to absorb sauce as it sits, so the chili mac may be thicker the next day than it was straight from the pot.
Reheat individual portions gently in the microwave or warm them in a saucepan over low heat. Add a splash of broth or water and stir occasionally to loosen the sauce without drying out the pasta.
Ground turkey can replace the beef if preferred, and a diced bell pepper can cook with the onion for extra sweetness and color. For a cheese variation, try pepper Jack for additional heat or Monterey Jack for a mild, creamy finish.
If you want to round out the meal with another vegetable-forward dish, consider serving it with four-cheese garlic spaghetti squash. Keep in mind that adding cream cheese or extra toppings will change the final richness and calorie count.
Chili Mac and Cheese
Ingredients
Method
- Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and diced onion, then cook for 5–7 minutes while breaking the beef into small pieces, until the meat is browned and the onion is softened.
- Add the minced garlic, chili powder, cumin, paprika, kosher salt, and black pepper. Stir and cook for about 30 seconds, just until the garlic and spices smell fragrant.
- Stir in the diced tomatoes, tomato sauce, drained beans, and broth. Bring the mixture to a steady simmer, scraping the bottom of the pan so the browned bits become part of the sauce.
- Stir in the uncooked elbow macaroni. Cover the pot partially and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender; add a small amount of broth or water if the mixture becomes too thick before the macaroni finishes cooking.
- Remove the pot from the heat and stir in about 1 1/2 cups of the shredded cheddar until melted. Sprinkle the remaining cheese over the top, cover for 1–2 minutes, and let it melt.
- Taste the chili mac and adjust the salt, chili powder, or black pepper as needed. Let it rest for 3–5 minutes before serving so the sauce thickens, then add your favorite toppings.
Notes
Final Thoughts
Chili mac and cheese is the kind of dinner that earns a permanent place in the family rotation. It delivers the deep flavor of a simmered chili with the creamy, cheesy comfort of macaroni and cheese, all in one pot and within a practical 40–45-minute window.
Use freshly shredded cheddar, stir the pasta regularly, and give the finished dish a few minutes to rest before serving. Then add green onions, sour cream, avocado, cilantro, jalapeños, or extra cheese and enjoy a warm, filling meal made for sharing.