Chili Mac: Mac and Cheese Pasta Recipe

Chili Mac is the ultimate comfort food that combines the best of both worlds—hearty chili and creamy mac and cheese.

The rich, spiced chili is paired with tender macaroni pasta and creamy cheese sauce, making it a filling and flavorful meal. This one-pot dish is easy to prepare, and it’s perfect for weeknight dinners or when you want to impress guests with a comforting and delicious meal. With a combination of ground beef, beans, and plenty of cheese, this dish is sure to become a family favorite!

Kitchen Equipment Needed

• Large pot or Dutch oven
• Medium pot (for cooking pasta)
• Knife and cutting board
• Wooden spoon or spatula
• Measuring spoons

Ingredients Overview

• Chili: Ground beef, beans, and spices create the hearty chili base that’s the star of this dish.
• Mac and Cheese: A creamy cheese sauce is made with cheddar and milk to coat the macaroni pasta and create a smooth, comforting texture.
• Pasta: Macaroni is the classic choice, but you can use any short pasta like penne or elbow macaroni.

Ingredients

For the Chili

• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 cup beef broth (or water)

For the Mac and Cheese

• 2 cups elbow macaroni (or pasta of choice)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 1/2 cups shredded cheddar cheese
• Salt and pepper, to taste

Directions

1. Cook the Pasta
   Cook the macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
2. Prepare the Chili
   In a large pot or Dutch oven, cook the ground beef over medium heat, breaking it apart with a spoon until browned, about 5-7 minutes. Add the diced onion and garlic and cook until softened, about 2-3 minutes.
   Stir in the chili powder, cumin, paprika, salt, and pepper, and cook for another minute to toast the spices. Add the diced tomatoes, tomato paste, kidney beans, and beef broth. Stir everything together, bring to a simmer, and cook for about 10 minutes, allowing the flavors to meld and the chili to thicken.
3. Make the Mac and Cheese Sauce
   While the chili is simmering, prepare the cheese sauce. In a medium pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until it forms a thick paste.
   Gradually add the milk, whisking constantly to prevent lumps. Continue to cook, whisking occasionally, until the sauce thickens, about 3-5 minutes.
   Stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
4. Combine the Chili and Mac and Cheese
   Add the cooked macaroni to the pot with the chili and stir to combine. Pour the cheese sauce over the mixture and stir until the pasta is well coated and everything is combined.
5. Serve
   Once everything is combined and heated through, serve the Chili Mac hot. You can top it with additional shredded cheese, sour cream, or green onions for extra flavor.

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Nutrition (per serving, ~4 servings)

• Calories: ~500
• Fat: ~25g
• Carbohydrates: ~45g
• Protein: ~30g

Expert Tips

• Make it Spicy: Add diced jalapeños or a dash of hot sauce to the chili for a spicy kick.
• Vegetarian Option: Use black beans or pinto beans in place of the beef for a vegetarian version, and substitute the beef broth with vegetable broth.
• Extra Cheesy: If you love extra cheese, sprinkle some shredded cheese on top before serving and broil for a minute to melt it.

FAQs

Can I make this dish ahead of time?
Yes, Chili Mac can be made ahead of time. Store the chili and mac and cheese separately in airtight containers in the refrigerator for up to 3 days. Reheat the chili and cheese sauce separately, then combine before serving.

Can I freeze Chili Mac?
Yes, you can freeze Chili Mac. Allow the dish to cool completely, then store it in an airtight container or freezer-safe bag. It will keep in the freezer for up to 2-3 months. Thaw in the refrigerator overnight and reheat in a pot over low heat.

Can I use a different type of pasta?
Yes, you can use any type of short pasta, such as penne or rotini, instead of elbow macaroni. Just be sure to cook the pasta al dente before combining it with the chili and cheese sauce.

Storing & Freezing

• Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop, adding a splash of milk if needed to loosen the sauce.
• Freezing: This dish freezes well. Allow it to cool completely, then store in an airtight container in the freezer for up to 2-3 months. Reheat thoroughly before serving.

Substitutions & Variations

• Dairy-Free: Use dairy-free cheese and milk to make a dairy-free version of this dish.
• Make it Gluten-Free: Use gluten-free pasta and substitute the flour in the cheese sauce with a gluten-free flour blend or cornstarch for a gluten-free version.
• Taco-Inspired: Add taco seasoning to the chili mixture and top with crushed tortilla chips, guacamole, and sour cream for a fun twist.

Chili Mac: Mac and Cheese Pasta Recipe

Chili Mac is the ultimate comfort food that combines the best of both worlds—hearty chili and creamy mac and cheese. The rich, spiced chili is paired with tender macaroni pasta and creamy cheese sauce, making it a filling and flavorful meal.

Print Recipe Pin Recipe

Equipment

• - Large pot or Dutch oven
• - Medium pot (for cooking pasta)
• Knife and cutting board
• - Wooden spoon or spatula
• - Measuring spoons

Ingredients

  

• #### For the Chili
• - 1 lb ground beef
• - 1 medium onion diced
• - 2 cloves garlic minced
• - 1 15 oz can kidney beans, drained and rinsed
• - 1 15 oz can diced tomatoes
• - 1 6 oz can tomato paste
• - 1 tablespoon chili powder
• - 1 teaspoon cumin
• - 1/2 teaspoon paprika
• - Salt and pepper to taste
• - 1 cup beef broth or water
• #### For the Mac and Cheese
• - 2 cups elbow macaroni or pasta of choice
• - 2 tablespoons butter
• - 2 tablespoons all-purpose flour
• - 1 1/2 cups whole milk
• - 1 1/2 cups shredded cheddar cheese
• - Salt and pepper to taste

Instructions

 

• **Cook the Pasta**
• Cook the macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
• **Prepare the Chili**
• In a large pot or Dutch oven, cook the ground beef over medium heat, breaking it apart with a spoon until browned, about 5-7 minutes. Add the diced onion and garlic and cook until softened, about 2-3 minutes.
• Stir in the chili powder, cumin, paprika, salt, and pepper, and cook for another minute to toast the spices. Add the diced tomatoes, tomato paste, kidney beans, and beef broth. Stir everything together, bring to a simmer, and cook for about 10 minutes, allowing the flavors to meld and the chili to thicken.
• **Make the Mac and Cheese Sauce**
• While the chili is simmering, prepare the cheese sauce. In a medium pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until it forms a thick paste.
• Gradually add the milk, whisking constantly to prevent lumps. Continue to cook, whisking occasionally, until the sauce thickens, about 3-5 minutes.
• Stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
• **Combine the Chili and Mac and Cheese**
• Add the cooked macaroni to the pot with the chili and stir to combine. Pour the cheese sauce over the mixture and stir until the pasta is well coated and everything is combined.
• **Serve**
• Once everything is combined and heated through, serve the Chili Mac hot. You can top it with additional shredded cheese, sour cream, or green onions for extra flavor.