My Chili Mac recipe is a mouthwatering masterpiece! Chili mac and cheese is a mildly spicy and hearty pasta casserole that absolutely overflows with ooey-gooey cheesiness!
Chili Mac ingredients are all delicious on their own: creamy beans, ooey gooey cheddar cheese, savory ground beef, tender macaroni, and the always drool worthy garlic.
Toss them all together in a skillet, and you have a meal no one will resist! Top it with your chili favorites, or enjoy it as it is.
One-pot pasta meals are lifesavers. Whether you’re a student on a budget, a parent, or a busy professional, you gotta love them!
They are inexpensive, filling, and always taste fantastic.
This particular chili mac recipe doesn’t use any seasonal ingredients, so you can really make it any time you want!
Personally, I love making it during cold or rainy weather – it sticks to your ribs and is so cozy!
Chili Mac Recipe
This recipe comes together in 30 minutes, and makes a hefty 7 servings. So it’s great for families, meal prep, or game day parties!
Ingredient Notes and Substitutions
- Ground Beef – You want to use lean ground beef — somewhere around 90%. But this is also the perfect recipe to swap in some healthier proteins!
Turkey, chicken, and even a meatless alternative are just as tasty as beef.
- Onion and Garlic – Where there’s flavor, there’s onion and garlic! Don’t swap in onion or garlic powder.
Take the time to saute and bring out the natural flavors (and irresistable scents!) of these ingredients.
As for substitutes, green onion, shallots, or chives are all super onion choices.
- Elbow Macaroni – A classic mac and cheese noodle, but don’t feel boxed in! Any tube pasta is really fine. And if you want to use farfalle or fusilli? I say go for it!
- Pinto Beans – These creamy beans are my choice for chili. Black beans or kidney beans, however, work like a charm. You can even use a mix — go nuts!
- Cheddar Cheese – Use one that’s nice and sharp, and ideally freshly grated. Even better, use a variety of cheeses. More cheese, please!
Parmesan, Monterey Jack, and Gruyere are three really delicious varieties that I love to use in mac and cheese. Mix them into the dish, or just melt them on top!
Ideas for the Best Ever Chili Mac and Cheese
- Make it meatless. You don’t need meat to enjoy the chili flavor and you’ll still have a filling meal. Amp up the beans – use more than one kind if you’d like!
Bell peppers or any hot chiles can also be tossed right in — saute them with the onions and garlic.
Chickpeas and corn are two other vegetarian chili faves of mine that you can add to the mix!
- Dress up your chili mac. What chili toppings do you love? Jalapenos, avocados, Fritos, or sour cream? Toss them right on top!
- Make it spicier. Play with the spices for your ideal heat level. Cayenne pepper works really well with the flavors in this dish.
If you don’t want to spice up the whole batch, just add some hot sauce to your own bowl.
- And don’t be afraid to go all out inferno hot – add some fresh chile peppers like jalapenos or chiles in adobo on top!
Storing and Reheating
Wrap your leftovers up in an airtight container and toss them in the fridge; they should stay fresh for about 4 days.
Reheating is a breeze – just microwave for 20 seconds, give it a stir, and repeat until warmed through.
My chili mac recipe is also great for make-ahead meals because you can freeze it for up to 3 months.
It isn’t a good idea to freeze, thaw, and then refreeze meat, so be sure to store in separate containers if you plan on making leftovers into several meals.
Chili Mac Recipe FAQ
Not at all! Use any noodle you have shoved toward the back of your pantry.
I recommend using a tube or smaller noodle, but the only pasta I really don’t recommend using is something long and thin like spaghetti.
But again, use whatever you want! It’ll be tasty either way.
Get Free Recipes Sent to Your Email
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Other Easy Mac and Cheese Recipes
Chili Mac Recipe
- 1 pound lean ground beef
- 1 tablespoon oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 32 ounces beef stock
- 3 cups dry elbow macaroni
- 29 ounce can tomato sauce
- 30 ounce can pinto beans , drained and rinsed
- 14.5 ounce can fire roasted diced tomatoes
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 2 cups shredded cheddar cheese
- Add the ground beef to a large pot or Dutch oven and cook over medium heat until all the meat is browned, approximately 7 minutes.
- Line a plate with paper towels and drain the beef onto the plate.
- Add the oil and onions, cook over medium until the onions have become translucent, about three minutes. They will continue to soften as they cook. Add the garlic and cook for an additional 30 seconds.
- Pour in the broth, pasta, tomato sauce, beans, diced tomatoes, chili powder, cumin, salt, and pepper.
- Bring the mixture up to a boil, cover, and reduce to a simmer for 10 minutes.
- Uncover and cook for an additional 3 minutes until some of the liquid has been reduced.
- Stir in the cheese and serve warm.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2022
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.