If you are on the lookout for the ultimate comfort food that brings together the hearty flavors of chili with the creamy indulgence of pasta, then this Chili Mac and Cheese Recipe will quickly become your weeknight hero. Imagine the perfect bubbling casserole where tender macaroni nests in a rich, cheesy sauce that’s loaded with savory ground beef, spices, and beans—all baked to perfection with a golden crust. This dish is a delightful twist on two beloved classics, delivering warmth, spice, and cheesy goodness in every spoonful, making it a guaranteed crowd-pleaser and an instant family favorite.
Ingredients You’ll Need
This Chili Mac and Cheese Recipe relies on simple but essential ingredients, each playing a key role in building layers of taste, texture, and vibrant color. From the rich beef and spices that define the chili, to the smooth, creamy cheese sauce and tender pasta, these components make the magic happen.
- Ground beef (1 lb, 80% lean): The hearty base that adds meaty richness and depth.
- Small onion, diced: Provides subtle sweetness and aromatic flavor.
- Bell pepper (1/2 cup, diced): Adds crunch and a pop of color while balancing the spices.
- Garlic (3 cloves, minced): A must for that irresistible savory kick.
- Chili seasoning mix (1.25 oz packet): Infuses the chili with that signature bold and smoky flair.
- Tomato paste (1 tablespoon): Concentrates tomato flavor and thickens the chili.
- Tomato sauce (8 oz) and diced tomatoes (14.5 oz can, undrained): Bring juiciness, acidity, and texture to the sauce.
- Chicken broth (1/2 cup): Adds depth to the chili’s liquid base.
- Kidney beans (15 oz can, drained): Add body and a creamy texture that complements the beef.
- Uncooked macaroni (2 cups): The perfect pasta shape for holding onto every cheesy, spicy bite.
- Butter (2 tablespoons): Creates a luscious roux for the cheese sauce.
- Flour (2 tablespoons): Thickens the cheese sauce to smooth perfection.
- Heavy cream (1/2 cup) and milk (1 cup): Combine for a velvety, rich cheese sauce base.
- Mustard powder (1/2 teaspoon) and onion powder (1/4 teaspoon): Enhance the cheesy sauce with subtle tang and depth.
- Salt and pepper (1/4 teaspoon each): Season precisely to balance flavors.
- Hot sauce (1/2 teaspoon): Adds a gentle, warming heat that complements the chili spices.
- Shredded cheddar cheese (3 cups total): The shining star, melting into a rich and gooey blanket over the pasta and chili.
- Fresh parsley: For a fresh, bright garnish to finish the dish beautifully.
How to Make Chili Mac and Cheese Recipe
Step 1: Prepare the Chili Base
Start by heating a large pot over medium-high heat and browning the ground beef. It’s so satisfying to hear that sizzle! As the beef cooks, toss in the diced onions to soften and build that savory foundation. Once browned and fragrant, drain excess grease to keep the chili cozy and not greasy. Adding diced bell peppers and garlic next brings a fresh, aromatic boost, softening until tender to marry the flavors perfectly.
Step 2: Build the Chili Flavor
Sprinkle in your chili seasoning and tomato paste, stirring for a minute to deepen those spices and concentrate tomato richness. Then pour in the tomato sauce, diced tomatoes with their juices, and chicken broth. Bring the whole pot to a boil before lowering to a gentle simmer, partially covered, allowing the flavors to meld and the chili to thicken gorgeously. Don’t forget to add the kidney beans about 10 minutes before finishing so they soak up the savory juices without losing their shape.
Step 3: Cook the Macaroni
While your chili simmers, preheat your oven and bring a large pot of salted water to a boil for the macaroni. This step is crucial, as perfectly al dente pasta is the heart of the dish’s texture. Cook according to package directions until tender but firm, then drain thoroughly—no one likes mushy pasta in their comforting bowl of chili mac and cheese!
Step 4: Make the Cheese Sauce
In a clean pot, melt butter over medium heat and whisk in the flour for about two minutes, creating a smooth roux that will thicken your sauce. Gradually add the heavy cream and milk, stirring constantly to avoid lumps and ensure a silky texture. Bring the mixture to a boil, then reduce heat and spice it up with mustard powder, onion powder, salt, pepper, and a splash of hot sauce. Finally, stir in the cheddar cheese until it melts into a velvety, gooey dreamcoat for your pasta.
Step 5: Combine and Bake
Mix the cooked macaroni gently into the cheese sauce to coat each piece completely. Then incorporate your simmered chili, adjusting quantities to your favorite balance between cheesy and spicy layers. Pour the whole mixture into a baking dish, top with extra shredded cheddar for that irresistible melted crust, and bake uncovered just long enough to melt and bubble the cheese to golden perfection. This step is what transforms this dish from delicious to downright unforgettable.
How to Serve Chili Mac and Cheese Recipe
Garnishes
Adding a sprinkle of fresh parsley not only brightens the dish visually but also lends a subtle herbal freshness that cuts through the richness beautifully. For those who love more heat, a dash of hot sauce or chili flakes on top can amp up the spice to your liking.
Side Dishes
Since this Chili Mac and Cheese Recipe is so hearty, pairing it with a crisp green salad or some steamed veggies adds a refreshing contrast and balances out the richness. If you want to keep things cozy, garlic bread or warm cornbread are classic companions that soak up every last bit of sauce.
Creative Ways to Present
For a fun twist, serve the chili mac and cheese in individual ramekins with a crunchy breadcrumb topping for texture. Or turn it into a layered casserole by alternating pasta-cheese and chili layers for a dramatic presentation that’s perfect for family dinners or potluck gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Chili Mac and Cheese keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve that cheesy creaminess and keep flavors fresh. This also makes for an amazing next-day lunch that reheats beautifully.
Freezing
If you want to stash some away for later, this dish freezes well. Portion it into freezer-safe containers before baking or freeze the fully baked casserole. Be sure to wrap it tightly or use freezer bags to prevent freezer burn and maintain taste and texture.
Reheating
To reheat, thaw frozen portions overnight in the fridge if possible. Warm gently in the oven or microwave, stirring occasionally to ensure even heating. You might want to add a splash of milk to revive the cheesy sauce’s luscious texture if it has thickened too much.
FAQs
Can I use other types of pasta for this Chili Mac and Cheese Recipe?
Absolutely! While elbow macaroni is traditional and perfect for holding sauce, small shells, rotini, or even penne work beautifully, too. Just adjust cooking times accordingly to keep pasta al dente.
Is it possible to make this recipe vegetarian?
Yes, just swap ground beef with plant-based meat alternatives or extra beans and vegetables for protein. Use vegetable broth instead of chicken broth, and you’ll still enjoy all the comforting flavors.
How spicy is this Chili Mac and Cheese Recipe?
The heat level is mild to moderate, mainly from the chili seasoning and a touch of hot sauce. You can always adjust by adding more hot sauce or chili flakes if you prefer a spicier kick.
Can I prepare this dish entirely on the stovetop?
While baking adds that delightful cheese crust, you can absolutely mix everything on the stove and serve it straight away for a quicker meal without sacrificing any flavor.
What cheese works best besides cheddar?
Cheddar has the perfect melt and tang, but feel free to mix in Monterey Jack, Colby, or even a bit of smoked gouda for a richer, smokier flavor profile.
Final Thoughts
There’s something so magical about a meal that combines the best of two world-class comfort foods, and this Chili Mac and Cheese Recipe delivers just that with delicious flair. Whether you’re feeding family or friends or just craving a cozy solo dinner, this dish offers warmth, soul, and cheesy delight packed in every bite. I wholeheartedly encourage you to try it, savor it, and perhaps add your own special touches to make it truly yours—happy cooking!
Print
Chili Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chili Mac and Cheese recipe combines hearty chili with creamy macaroni and cheese for a comforting and satisfying meal. Ground beef, flavorful chili seasoning, and kidney beans simmer together before being mixed with rich, cheesy pasta and baked to perfection with a melted cheddar topping. Ideal for a family dinner or casual gathering.
Ingredients
Chili
- 1 lb ground beef (80% lean)
- 1 small onion, diced
- 1/2 cup bell pepper, diced
- 3 cloves garlic, minced
- 1.25 oz packet chili seasoning mix (or use homemade seasoning)
- 1 tablespoon tomato paste
- 8 oz tomato sauce
- 14.5 oz can diced tomatoes (undrained)
- 1/2 cup chicken broth (or beef broth)
- 15 oz can kidney beans, drained
Mac and Cheese
- 2 cups uncooked macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup heavy cream
- 1 cup milk
- 1/2 teaspoon mustard powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon hot sauce
- 1 1/2 cups shredded cheddar cheese (divided)
- Fresh parsley for garnish
Instructions
- Prepare the Chili: In a large pot over medium-high heat, cook and crumble the ground beef for 2 minutes. Add diced onions and cook for an additional 5 minutes until the beef is browned and onions are soft. Drain any excess grease to keep the chili from becoming greasy.
- Add Vegetables: Stir in the diced bell peppers and minced garlic, cooking until they soften, about 4 minutes, which will enhance the flavor base of the chili.
- Season the Chili: Mix in the chili seasoning mix and tomato paste, cooking for 1 minute to release the spices’ aroma.
- Add Liquids and Simmer: Pour in the tomato sauce, undrained diced tomatoes, and chicken broth. Bring everything to a boil, then reduce heat to a simmer, partially cover the pot, and let it thicken while preparing the macaroni and cheese. Add kidney beans during the last 10 minutes of simmering to heat through without breaking them down.
- Prepare the Macaroni: Preheat your oven to 400°F (200°C) to get it ready for baking the final dish. Meanwhile, bring salted water to a boil for the macaroni. Add macaroni and cook until al dente, then drain thoroughly.
- Make the Cheese Sauce: In a large pot, melt butter over medium heat. Add flour and whisk continuously for 2 minutes to form a roux, which will thicken the cheese sauce.
- Add Cream and Milk: Gradually whisk in heavy cream and milk, stirring constantly to ensure the sauce is smooth without lumps. Bring the mixture to a boil, then reduce to a simmer.
- Season the Cheese Sauce: Stir in mustard powder, onion powder, salt, pepper, and hot sauce to give the sauce flavorful depth. Reduce the heat to low to keep the sauce warm.
- Incorporate Cheese and Pasta: Gradually add 1 cup of shredded cheddar cheese, stirring until fully melted and smooth. Then add the drained macaroni, stirring gently to coat every piece thoroughly with the cheese sauce.
- Combine Chili and Mac & Cheese: Fold the chili gently into the creamy macaroni and cheese mixture. Adjust the amount of chili according to your taste preference to balance flavor and creaminess.
- Bake the Dish: Transfer the combined mixture to a baking dish. Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly on top for a golden cheese crust.
- Bake and Serve: Bake uncovered for about 5 minutes or until the cheese topping melts and begins to bubble. Garnish with freshly chopped parsley for a fresh appearance and serve hot for a comforting meal.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Use homemade chili seasoning for a fresher, customizable spice profile.
- Adjust the amount of hot sauce or chili seasoning to control the heat level.
- Drain kidney beans well to avoid excess liquid in the chili.
- For a vegetarian version, omit the beef and use vegetable broth and extra beans or plant-based meat substitutes.
- The baking step is just to melt the cheese topping; you can skip it if short on time.
