Chili Mac Recipe

Warm up your weeknight dinners with this Chili Mac recipe, a delightful fusion of hearty chili and creamy mac and cheese. Perfect for feeding a crowd, this dish combines tender macaroni with a rich, meaty chili, and gooey, melted cheese. It’s the ultimate comfort food that’s packed with flavor and customizable to suit your taste preferences.

Loaded with high-protein ground beef, fiber-rich kidney beans, and a creamy cheese sauce, this recipe is not only satisfying but also family-approved. Whether you’re hosting a game-day party, looking for an easy meal prep option, or just craving something cozy, this easy chili mac and cheese recipe will hit the spot.

Ingredients

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 mix (or see Notes for homemade seasoning)
• 1 tablespoon tomato paste
• 8 oz. tomato sauce
• 14.5 oz. can diced tomatoes (undrained)
• ½ cup chicken broth (or substitute with 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 pepper
• ½ teaspoon hot sauce
• 1 ½ cups cheddar cheese, shredded

For Baking

• 1 ½ cups cheddar cheese, shredded
• Fresh parsley, for garnish

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Instructions

Make the Chili

1. In a large pot over medium-high heat, cook and crumble the ground beef for 2 minutes. Add the diced onions and continue cooking for about 5 minutes, or until the beef is browned and onions are softened. Drain any excess grease.
2. Add the diced bell peppers and minced garlic. Sauté for 4 minutes, until the peppers are tender.
3. Stir in the chili seasoning and tomato paste, cooking for 1 minute to release the flavors.
4. Add the tomato sauce, undrained diced tomatoes, and chicken broth. Stir to combine.
5. Bring the mixture to a boil, then reduce to a gentle simmer. Partially cover and let it cook while you prepare the macaroni and cheese. Add the drained kidney beans during the last 10 minutes of simmering.

Make the Mac and Cheese

1. Preheat your oven to 400°F.
2. Boil salted water in a large pot and cook the macaroni according to package instructions, ensuring it is al dente. Drain and set aside.
3. In a 4 ½-quart Dutch oven or large soup pot, melt the butter over medium heat. Once it starts to foam slightly, whisk in the flour. Stir continuously for 2 minutes to cook out the raw flavor.
4. Gradually add the heavy cream in small splashes, whisking constantly. Repeat the process with the milk.
5. Bring the mixture to a gentle boil, then reduce to a simmer. Stir in the hot sauce, mustard powder, onion powder, salt, and pepper.
6. Reduce heat to low and gradually sprinkle in the shredded cheese, stirring until smooth and creamy.
7. Add the drained macaroni to the cheese sauce, stirring gently to combine.

Combine the Chili and Macaroni

1. Add the prepared chili to the macaroni and cheese, mixing gently with a silicone spatula. Adjust the ratio of chili to macaroni to suit your preference. (You can freeze any extra chili for later use.)

Bake

1. Transfer the combined chili mac to a baking dish if desired, or keep it in the Dutch oven. Top with 1 ½ cups of shredded cheddar cheese.
2. Bake uncovered for 5 minutes, or until the cheese is melted and bubbly.
3. Garnish with fresh parsley and serve warm.

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Why You’ll Love This Recipe

• Combines two comfort food classics: chili and mac and cheese.
• Perfect for family dinners, potlucks, or meal prep.
• Customizable with your choice of sausage or vegetarian substitutes.

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Tips

• For a smokier flavor, use smoked paprika in the chili seasoning.
• Avoid overcooking the macaroni, as it will continue to absorb the sauce while baking.
• Use freshly grated cheese for the best melting results.

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Variations and Substitutions

• Swap ground beef for ground turkey, sausage, or a plant-based alternative.
• Use pepper jack cheese for a spicier kick.
• Add a dash of liquid smoke for a BBQ twist.

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FAQs

Can I make this ahead of time?
Yes! Prepare the chili and mac and cheese separately, then combine and refrigerate. Bake just before serving.

Can I freeze this dish?
Absolutely. Store in an airtight container for up to 3 months. Reheat in the oven or microwave.

What pasta works best for this recipe?
Macaroni is a classic choice, but you can substitute with penne or rigatoni.

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Serving Suggestions

• Serve with a side of crusty garlic bread or cornbread.
• Pair with a fresh green salad or steamed veggies.

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Enjoy this hearty, cheesy, and satisfying Chili Mac for a meal the whole family will love!