Introduction
Chili mac is the ultimate comfort food hybrid — part chili, part mac and cheese, and 100% satisfying. It’s perfect for feeding a family on a budget, meal prepping for the week, or warming up on a cold evening.
The History of Ingredients
A classic American dish, chili mac blends Tex-Mex chili with Italian-American macaroni traditions. With its roots in mid-20th century home cooking and diner fare, it became a staple in kitchens and cafeterias across the U.S.
Breakdown of Ingredients
- Elbow macaroni or other short pasta
- Ground beef or turkey
- Onion and garlic
- Canned diced tomatoes
- Tomato sauce or paste
- Kidney beans or black beans (optional)
- Chili powder, cumin, paprika, salt, pepper
- Beef or chicken broth
- Cheddar cheese (shredded)
- Optional: green chilies, hot sauce, sour cream, green onions
Step-by-Step Recipe
- In a large pot or Dutch oven, brown ground beef with chopped onions and garlic. Drain excess fat.
- Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute to bloom the spices.
- Add canned tomatoes, tomato sauce, beans (if using), and broth. Bring to a simmer.
- Stir in uncooked macaroni and reduce heat. Cover and simmer for 10–12 minutes, stirring occasionally, until pasta is tender.
- Once cooked, remove from heat and stir in shredded cheese until melted and creamy.
- Serve hot, topped with sour cream, sliced green onions, or extra cheese.
Tips for the Perfect Chili Mac
- Don’t overcook the pasta — it will absorb liquid and soften as it sits.
- Use freshly grated cheese for the best melt and texture.
- Add a dash of hot sauce or chipotle powder for extra kick.
Variations and Customizations
- Make it vegetarian with plant-based crumbles or just beans.
- Use whole wheat or gluten-free pasta to suit dietary needs.
- Turn it into a baked casserole: top with cheese, broil until bubbly.
Health Considerations and Nutritional Value
Chili mac is protein-packed and comforting. Use lean meat and low-sodium broth to keep it lighter. A serving typically contains 400–600 calories depending on ingredients and toppings.
FAQ
Can I make it ahead of time? Yes! Chili mac reheats well and can be stored for 4–5 days in the fridge.
Can I freeze it? Absolutely — let it cool completely, store in airtight containers, and freeze for up to 3 months.
What’s the best cheese to use? Sharp cheddar is classic, but a blend of cheddar and Monterey Jack is delicious too.
Chili Mac
Chili mac is the ultimate comfort food hybrid — part chili, part mac and cheese, and 100% satisfying. It’s perfect for feeding a family on a budget, meal prepping for the week, or warming up on a cold evening.
Ingredients
Method
- Make the Chili
- Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add the onions and cook for 5 more minutes, or until the beef is brown and the onions are softened. Drain grease.
- Add the bell peppers and the garlic and cook until the peppers are softened, about 4 minutes. Add the seasoning and tomato paste and stir to combine. Cook for 1 minute.
- Add the tomato sauce, undrained diced tomatoes, and chicken broth. Stir to combine. Bring to a boil, then reduce so that it’s bubbling gently. Cover partially and let it simmer while you prepare the macaroni and cheese. The longer it simmers, the thicker and more concentrated it will get. Add the drained kidney beans during the last 10 minutes or so.
- Make the Mac and Cheese
- Preheat oven to 400° F.
- Begin boiling salted pasta water for the macaroni. Proceed with preparing the cheese sauce while it comes up to a boil. Once boiling, add the macaroni and cook according to package instructions, until just al dente. (Don’t overcook it.) Drain once cooked.
- Melt the butter in a 4 ½ quart Dutch oven or large soup pot over medium heat and wait for it to begin to foam slightly. Whisk in the flour and stir continuously for 2 minutes. Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner.
- Bring to a boil, then reduce to a simmer. Add the hot sauce and seasonings and stir to combine. Reduce heat to low.
- Gradually sprinkle in the shredded cheese, stirring continuously, until well-combined and smooth.
- Add the drained macaroni and stir to combine. (For extra cheesy macaroni, add slightly less pasta as the noodles will continue to absorb the cheese sauce. My images show it with the full amount being added.)
- Combine the Chili & Macaroni
- Add the chili to the macaroni and use a silicone spatula to gently stir to combine. You may choose to add all of it, (as shown in the images), or some of it, the ratio of mac and cheese to chili is up to you! You can always freeze any excess chili.
- Bake
- Once combined, top with 1 ½ cups cheddar cheese and bake uncovered for 5 minutes, or until the cheese is melted. Garnish with parsley if desired and serve!