Chili Mac and Cheese is the ultimate comfort food mashup, combining the creamy, cheesy decadence of mac and cheese with the robust, spicy flavors of hearty chili. This recipe takes two classic dishes and merges them into a one-pot wonder that’s both satisfying and bursting with bold, zesty flavors. Featuring tender pasta, a rich cheese sauce, and a perfectly spiced ground beef and bean chili, this dish is ideal for cozy weeknight dinners, game-day feasts, or potluck gatherings.
In this comprehensive guide, you’ll learn how to make the ultimate Chili Mac and Cheese from scratch. We’ll cover step-by-step instructions, customization options, tips for success, and even healthier variations so you can tailor the recipe to suit your taste. Whether you’re feeding a hungry family or treating yourself to an indulgent dinner, this dish is a guaranteed crowd-pleaser. Let’s dive in!
Why You’ll Love This Recipe
- One-Pot Meal: Fewer dishes to clean up without compromising on flavor.
- Bold, Spicy Flavor: The chili brings heat, depth, and a smoky kick to classic mac and cheese.
- Perfect Comfort Food: Creamy cheese sauce, tender pasta, and hearty chili make this an irresistibly cozy dish.
- Customizable: Adjust the spice level, cheese variety, or protein choice to make it your own.
- Kid-Approved: Despite its bold flavors, it’s a hit with kids (just dial back the spice if needed).
- Freezer-Friendly: Make a big batch and freeze the leftovers for an easy, satisfying meal later.
Preparation Time and Servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Serving Size: 1 generous bowl
Nutritional Information (per serving)
- Calories: 510
- Carbohydrates: 48g
- Protein: 29g
- Fat: 22g
- Fiber: 7g
- Sugar: 4g
Ingredients
For the Chili:
- 1 tablespoon olive oil
- 1 pound (450g) ground beef or turkey (80/20 blend for best flavor)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium green bell pepper, diced
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1 (15-ounce) can kidney beans or black beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 cup beef or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
For the Mac and Cheese:
- 12 ounces (340g) elbow macaroni or your pasta of choice
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (or 1 ½ cups milk + ½ cup heavy cream for extra richness)
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded (or pepper jack for added spice)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
Optional Toppings:
- Fresh cilantro or parsley, chopped
- Sliced green onions
- Crushed tortilla chips or corn chips
- Sour cream or Greek yogurt
- Additional shredded cheese
Step-by-Step Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente.
- Drain the pasta, reserving about ½ cup of the pasta water, and set aside.
Step 2: Prepare the Chili
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and bell pepper and sauté for 3–4 minutes until softened.
- Add the garlic and cook for another 30 seconds until fragrant.
- Add the ground beef, breaking it up with a wooden spoon, and cook until browned. Drain any excess fat if necessary.
- Stir in the tomato paste, chili powder, smoked paprika, cumin, cayenne pepper, salt, and black pepper. Cook for 1–2 minutes to toast the spices.
- Add the diced tomatoes (with their juices), kidney beans, and broth. Stir to combine, then reduce the heat to low and simmer for 10–15 minutes, allowing the flavors to meld.
Step 3: Make the Cheese Sauce
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes to create a roux.
- Slowly pour in the milk, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook until thickened, about 3–5 minutes.
- Remove the saucepan from the heat and gradually stir in the cheddar and Monterey Jack cheeses until fully melted and smooth. Add the garlic powder, onion powder, and a pinch of salt and pepper to taste.
Step 4: Combine the Chili and Cheese Sauce
- Pour the cheese sauce into the chili mixture, stirring well to combine. Adjust the consistency with the reserved pasta water if needed.
- Add the cooked pasta to the chili-cheese mixture and gently fold until the pasta is fully coated.
Step 5: Garnish and Serve
- Spoon the Chili Mac and Cheese into bowls and garnish with your favorite toppings, such as fresh cilantro, green onions, crushed tortilla chips, or a dollop of sour cream.
- Serve immediately and enjoy this ultimate comfort dish!
Ingredient Background
- Ground Beef: An 80/20 blend is ideal for juicy, flavorful chili. For a leaner option, use ground turkey or chicken.
- Pasta: Elbow macaroni is the classic choice, but other small pasta shapes like shells, rotini, or penne work just as well.
- Cheese: Sharp cheddar provides a bold, tangy flavor, while Monterey Jack adds creaminess. Experiment with your favorite cheeses for a unique twist.
- Spices: Chili powder, cumin, smoked paprika, and cayenne are the foundation of the chili’s bold flavor profile. Adjust the amounts to suit your spice tolerance.
Technique Tips
- Don’t Overcook the Pasta: Cooking the pasta al dente ensures it holds its texture when mixed with the chili and cheese sauce.
- Toast the Spices: Cooking the spices for a minute or two in the skillet enhances their flavors and adds depth to the chili.
- Gradually Melt the Cheese: Removing the saucepan from heat before adding the cheese prevents it from clumping or becoming gritty.
- Adjust Consistency: If the Chili Mac and Cheese is too thick, use the reserved pasta water or additional broth to loosen it.
Alternative Presentation Ideas
- Chili Mac and Cheese Bake: Transfer the finished dish to a casserole dish, top with additional cheese and breadcrumbs, and bake at 375°F (190°C) for 10–15 minutes until bubbly and golden.
- Stuffed Bell Peppers: Hollow out bell peppers, fill them with Chili Mac and Cheese, and bake for 20–25 minutes.
- Chili Mac Nachos: Spoon the chili-mac mixture over tortilla chips and top with melted cheese, jalapeños, and sour cream.
Additional Tips for Success
- Prep Ahead: Make the chili and cheese sauce ahead of time. Store them separately in the refrigerator for up to 2 days, then combine and reheat before serving.
- Layer the Flavors: Use high-quality spices and fresh ingredients to build a rich, well-rounded flavor profile.
- Add Texture: Garnish with crunchy toppings like tortilla chips, fried onions, or crumbled bacon for added contrast.
Recipe Variations
- Vegetarian Chili Mac and Cheese: Skip the meat and use extra beans, lentils, or plant-based ground meat for a vegetarian version.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce for extra heat.
- Low-Carb Option: Replace the pasta with cauliflower florets or zucchini noodles for a lighter dish.
- Southwestern Twist: Add corn, black beans, and a sprinkle of taco seasoning for a southwestern-inspired variation.
Freezing and Storage
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.
- Freezer: Chili Mac and Cheese freezes well! Cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Healthier Twist Ideas
- Use Whole Wheat Pasta: Boost fiber content by swapping regular pasta for whole wheat or chickpea-based options.
- Lower-Fat Cheese Sauce: Use low-fat cheese and skim milk to reduce the calorie content of the cheese sauce.
- Increase Veggies: Add diced zucchini, mushrooms, or spinach to the chili for extra nutrients.
Serving Suggestions for Events
- Game Day Spread: Serve Chili Mac and Cheese alongside chicken wings, garlic bread, and a variety of dips for the ultimate game-day feast.
- Family Potluck: This dish travels well and is perfect for sharing at gatherings. Pair it with a fresh salad and cornbread for a complete meal.
- Movie Night: Serve in individual bowls with plenty of toppings for a cozy night in with friends or family.
Special Equipment
- Large Pot or Dutch Oven: For cooking the chili and combining the final dish.
- Medium Saucepan: To prepare the cheese sauce.
- Whisk: Essential for creating a smooth, lump-free cheese sauce.
Frequently Asked Questions
- Can I make this recipe ahead of time?
Yes! Prepare the chili and cheese sauce ahead of time and store them separately. Combine and reheat with the pasta before serving. - What type of pasta works best?
Elbow macaroni is classic, but any short pasta shape like shells, penne, or rotini will work. - Can I make this gluten-free?
Yes, use gluten-free pasta and substitute gluten-free flour for the roux. - What’s the best cheese for this recipe?
Sharp cheddar and Monterey Jack work well, but you can experiment with Gruyère, Colby Jack, or even Velveeta for extra creaminess. - How do I make it spicier?
Add more cayenne pepper, diced jalapeños, or a dash of hot sauce to the chili. - Can I skip the beans?
Absolutely! If you’re not a fan of beans, leave them out and add extra meat or vegetables instead. - How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. - What toppings work best?
Cilantro, green onions, sour cream, crushed tortilla chips, and extra cheese are all excellent choices.
Conclusion
Chili Mac and Cheese is the perfect marriage of two comfort food classics, offering rich, cheesy decadence and bold, spicy flavors in every bite. Whether you’re cooking for a crowd, meal prepping for the week, or indulging in a hearty dinner, this dish delivers on all fronts. With its endless customization options and easy one-pot preparation, it’s sure to become a favorite in your recipe collection. Try it today and experience the magic of Chili Mac and Cheese for yourself!
Print
Chili Mac and Cheese
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
Scale
For the Chili:
- 1 tablespoon olive oil
- 1 pound (450g) ground beef or turkey (80/20 blend for best flavor)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium green bell pepper, diced
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1 (15-ounce) can kidney beans or black beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 cup beef or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
For the Mac and Cheese:
- 12 ounces (340g) elbow macaroni or your pasta of choice
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (or 1 ½ cups milk + ½ cup heavy cream for extra richness)
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded (or pepper jack for added spice)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
Optional Toppings:
- Fresh cilantro or parsley, chopped
- Sliced green onions
- Crushed tortilla chips or corn chips
- Sour cream or Greek yogurt
- Additional shredded cheese
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente.
- Drain the pasta, reserving about ½ cup of the pasta water, and set aside.
Step 2: Prepare the Chili
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and bell pepper and sauté for 3–4 minutes until softened.
- Add the garlic and cook for another 30 seconds until fragrant.
- Add the ground beef, breaking it up with a wooden spoon, and cook until browned. Drain any excess fat if necessary.
- Stir in the tomato paste, chili powder, smoked paprika, cumin, cayenne pepper, salt, and black pepper. Cook for 1–2 minutes to toast the spices.
- Add the diced tomatoes (with their juices), kidney beans, and broth. Stir to combine, then reduce the heat to low and simmer for 10–15 minutes, allowing the flavors to meld.
Step 3: Make the Cheese Sauce
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes to create a roux.
- Slowly pour in the milk, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook until thickened, about 3–5 minutes.
- Remove the saucepan from the heat and gradually stir in the cheddar and Monterey Jack cheeses until fully melted and smooth. Add the garlic powder, onion powder, and a pinch of salt and pepper to taste.
Step 4: Combine the Chili and Cheese Sauce
- Pour the cheese sauce into the chili mixture, stirring well to combine. Adjust the consistency with the reserved pasta water if needed.
- Add the cooked pasta to the chili-cheese mixture and gently fold until the pasta is fully coated.
Step 5: Garnish and Serve
- Spoon the Chili Mac and Cheese into bowls and garnish with your favorite toppings, such as fresh cilantro, green onions, crushed tortilla chips, or a dollop of sour cream.
- Serve immediately and enjoy this ultimate comfort dish!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 generous bowl
- Calories: 510
- Sugar: 4g
- Fat: 22g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 29g