Chili Mac is a hearty, comforting dish that combines the best of two classics: chili and macaroni and cheese. You get the rich, meaty chili with beans and spices all mixed together with tender macaroni pasta, creating a warm, filling bowl that’s perfect for any day you need a little extra coziness. The cheesy sauce melting through adds that creamy touch that makes everyone come back for seconds.
I love making Chili Mac when I want something simple but super satisfying. It’s one of those dishes that’s easy to throw together on a busy night, but it feels like you put in so much love. I usually add a little extra cheese on top and let it melt until bubbly—that’s my favorite part! It’s perfect comfort food, especially when the weather gets chilly or when you just want a meal that feels like a big warm hug.
When I serve Chili Mac, I like to pair it with a fresh green salad or some crunchy cornbread on the side to balance out the richness. It’s also great for feeding a crowd—everyone seems to enjoy it, and it’s easy to make a big batch ahead of time. Whenever I make this, it reminds me of family dinners and lazy weekends where nothing else matters but good food and good company.
Key Ingredients & Substitutions
Ground beef: This adds rich, meaty flavor and texture. For a lighter twist, try ground turkey or chicken. You can also use plant-based ground meat to keep it vegetarian-friendly.
Onion and garlic: These build the dish’s base flavor. Yellow onions work best, but white or red onions can be used. Fresh garlic gives the best taste, but garlic powder works in a pinch.
Diced tomatoes and tomato sauce: They create the sauce’s body and acidity. Use canned if fresh aren’t available. For a smoother sauce, blend the diced tomatoes before adding.
Chili powder, cumin, smoked paprika: These spices give the chili its warm, smoky flavor. If you can’t find smoked paprika, regular paprika or a dash of chipotle powder is a good substitute.
Elbow macaroni: Traditional and perfect for holding the sauce. You can swap this for small pasta shapes like shells, penne, or even rotini.
Cheddar cheese: Sharp cheddar brings a creamy, tangy kick. Try Monterey Jack, Colby, or a Mexican cheese blend if you want to change it up or soften the flavor.
How Do You Get Chili Mac’s Sauce Thick and Flavorful?
The sauce is key to a great Chili Mac. Here’s how to get it just right:
- Start by cooking onions and garlic slowly to release their sweetness and aroma.
- Brown the ground beef well; this adds a deep flavor layer through caramelization.
- Sprinkle in spices and mix thoroughly to evenly coat the meat and unlock the flavors.
- Add tomatoes and broth, then simmer gently to let the sauce reduce slightly and thicken.
- Remember not to rush the simmer—this step blends the flavors and avoids a watery sauce.
- When mixing in pasta, do it off the heat to keep the sauce creamy and avoid overcooking the macaroni.
- Finally, topping with cheese while the dish’s still hot lets it melt perfectly, making the sauce richer.
Equipment You’ll Need
- Large skillet or deep sauté pan – perfect for cooking the beef and simmering the chili sauce all in one pot.
- Medium pot – you’ll cook the macaroni here; a pot with a lid makes boiling easier.
- Wooden spoon or silicone spatula – great for stirring the meat and sauce without scratching your pan.
- Colander – to drain the cooked pasta quickly and easily.
- Measuring spoons and cups – to get your spice and liquid amounts just right for balanced flavor.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to keep it lighter but still tasty.
- Stir in black beans or kidney beans for extra protein and fiber, making it more filling.
- Add diced bell peppers or corn for a little crunch and sweetness that balances the heat.
- Try pepper jack or a Mexican cheese blend for a bit of spicy cheese kick.
How to Make Chili Mac?
Ingredients You’ll Need:
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup beef broth or water
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika (optional)
- Salt and pepper, to taste
- 2 cups elbow macaroni
- 1 to 1 ½ cups shredded cheddar cheese
- Sour cream, for serving
- Fresh parsley or cilantro, chopped (for garnish)
Time Needed:
This Chili Mac recipe takes about 10 minutes to prepare, 15 minutes to cook, plus a few minutes for the cheese to melt, so plan for around 30 minutes total. It’s a quick and comforting meal you can enjoy any day of the week!
Step-by-Step Instructions:
1. Cook the Aromatics and Beef:
Heat a little oil in a large skillet or pot over medium heat. Add the chopped onion and cook until soft and fragrant—about 3 to 4 minutes. Then, add the minced garlic and cook for 1 more minute. Next, add the ground beef, breaking it apart with a spoon. Cook until browned and fully cooked through. Drain any extra fat if needed.
2. Add Spices and Simmer the Sauce:
Stir in the chili powder, ground cumin, smoked paprika (if using), salt, and pepper. Mix well to coat the beef evenly with the spices. Pour in the diced tomatoes (with their juice), tomato sauce, and beef broth. Stir everything together and let it simmer gently for about 10 minutes so the flavors can blend nicely.
3. Cook Pasta and Combine:
While the sauce simmers, cook the elbow macaroni according to the package instructions until it’s al dente (cooked but still a bit firm). Drain the pasta, then stir it into the chili mixture, making sure everything is mixed well. Remove the pot from heat.
4. Melt the Cheese and Serve:
Sprinkle the shredded cheddar cheese evenly on top of the Chili Mac. Cover the pot and let it sit for a few minutes off the heat until the cheese melts and becomes gooey. Serve hot with a dollop of sour cream and a sprinkle of chopped fresh parsley or cilantro to add a fresh touch.
Can I Use Frozen Ground Beef for This Recipe?
Yes, but make sure to thaw it completely before cooking. Thaw frozen ground beef overnight in the fridge or use the microwave’s defrost setting, then cook immediately to ensure even browning and safety.
Can I Substitute the Elbow Macaroni with Other Pasta?
Absolutely! Small pasta shapes like shells, penne, or rotini work well in Chili Mac and will hold the sauce just as nicely.
How Should I Store Leftover Chili Mac?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the mixture is too thick.
Can I Make Chili Mac Ahead of Time?
Yes! You can prepare the chili sauce and cook the pasta separately ahead of time. Then combine and melt the cheese just before serving for the best texture and flavor.
