Chili Mac and Cheese Recipe
Looking for the ultimate comfort food that satisfies both your craving for something cheesy and a bit of Tex-Mex flair? Chili Mac and Cheese is the answer you’ve been searching for! This hearty one-pot wonder combines tender macaroni, a rich, meaty chili, and gooey melted cheese for a dish that always draws a crowd. Whether you’re feeding a family on a busy weeknight or just want a nostalgic favorite, Chili Mac and Cheese delivers bold flavor, vibrant color, and guaranteed smiles around the table.
Ingredients You’ll Need
Chili Mac and Cheese is all about bold, straightforward ingredients that work together in perfect harmony. Each component not only brings its own unique texture and taste but also turns this dish into a reliable weeknight hero that never lets you down.
- Elbow macaroni: Classic, bite-sized pasta that soaks up all those cheesy, saucy flavors.
- Olive oil: Helps brown the beef and creates a delicious base for the aromatics.
- Ground beef: Brings heartiness and rich flavor as the core protein of your Chili Mac and Cheese.
- Onion: Adds sweetness and depth as it softens and cooks down.
- Garlic: Provides aromatic punch and warmth—don’t skimp if you love big flavors!
- Red bell pepper: Brings a splash of color and gentle sweetness to balance the spices.
- Diced tomatoes: Adds juicy acidity and balances the richness of the cheese and beef.
- Tomato sauce: Creates a saucy, luscious backbone that binds everything together.
- Kidney beans: Offers hearty texture and earthy flavor; don’t forget to drain and rinse.
- Black beans: Another layer of creaminess and nutrition in every bite.
- Chili powder: Delivers that signature Tex-Mex kick—adjust to your heat preference!
- Ground cumin: Gives a lovely, subtle smokiness that defines chili flavor.
- Smoked paprika: Adds depth and a gentle smokiness—totally worth having on hand.
- Salt: Brightens all the other flavors, so season to taste.
- Black pepper: Gives a touch of mellow heat.
- Cheddar cheese: Melty, sharp, and classic—your Chili Mac and Cheese’s crown jewel.
- Monterey Jack cheese: Extra creamy and helps achieve ooey-gooey perfection.
- Milk: Makes the cheesy sauce extra smooth and luscious.
- Green onions or cilantro (optional): For a burst of color and a pop of freshness at the end.
How to Make Chili Mac and Cheese
Step 1: Boil the Macaroni
Start by bringing a big pot of salted water to a boil, then cook your elbow macaroni just until al dente. Drain the noodles, give them a quick splash of cold water to stop cooking, and set them aside. This way, they’ll be perfectly tender and ready to soak up all the cheesy chili flavors later.
Step 2: Brown the Ground Beef
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add your ground beef, breaking it up with your spoon, and let it cook until browned and crumbly. This step is crucial for building big, beefy flavor at the base of your Chili Mac and Cheese.
Step 3: Soften the Veggies
Next, toss in your chopped onion, garlic, and red bell pepper. Cook for about 4 minutes, stirring occasionally, until everything is softened and fragrant. The combination of aromatics really kicks this dish up a notch—you’ll smell it before you taste it!
Step 4: Build the Chili Base
Stir in the diced tomatoes, tomato sauce, kidney beans, black beans, chili powder, cumin, smoked paprika, salt, and black pepper. Let this fragrant medley simmer gently for 10 minutes, so all those spices and vegetables have time to meld together and deepen in flavor. Your kitchen will already smell amazing!
Step 5: Combine, Cheese, and Finish
Lower the heat and fold in your cooked macaroni, milk, and most of your shredded cheddar and Monterey Jack cheese. Stir until everything is silky and the cheese is gloriously melted. Transfer to a serving dish, sprinkle with the reserved cheese, and add fresh green onions or cilantro if you like. Scoop it up while it’s bubbling hot and extra gooey!
How to Serve Chili Mac and Cheese
Garnishes
The fun isn’t over until you add those finishing touches! Chili Mac and Cheese shines with a scattering of fresh green onions, a sprinkle of chopped cilantro, or even a few thinly sliced jalapeños for the spice lovers. For extra crunch, you might try a handful of crushed tortilla chips or a spoonful of sour cream on top.
Side Dishes
This dish already packs protein, carbs, and veggies, but you could round out your meal with a crisp green salad or simple steamed broccoli. Cornbread or warm, crusty bread is also a great way to mop up every last bit of that cheesy chili sauce.
Creative Ways to Present
For a fun twist, serve Chili Mac and Cheese in individual ramekins or small cast iron skillets. It’s also fantastic stuffed inside bell peppers or even scooped into tortilla bowls for a playful, handheld approach. Don’t be afraid to get creative, especially if you’re serving guests!
Make Ahead and Storage
Storing Leftovers
Leftover Chili Mac and Cheese is a dream come true for busy weekdays. Once cooled, simply spoon it into an airtight container and pop it in the fridge for up to 4 days. The flavors meld and deepen overnight, making it even more irresistible the next day.
Freezing
This recipe freezes beautifully! Portion cooled Chili Mac and Cheese into freezer-safe containers or heavy-duty zip-top bags. Squeeze out any excess air and freeze for up to 2 months. Just label and date, so you always know when you made it.
Reheating
To bring your leftovers back to life, reheat in the microwave in short bursts, stirring in between, until hot throughout. On the stovetop, gently warm over medium-low heat with a splash of milk to refresh the saucy goodness. If reheating from frozen, thaw overnight in the fridge first for best results.
FAQs
Can I make Chili Mac and Cheese vegetarian?
Absolutely! Swap the ground beef for your favorite plant-based crumbles or extra beans, and you’ll have a delicious, hearty vegetarian version without sacrificing flavor or texture.
Is it possible to make this dish spicier?
Yes! Add an extra teaspoon of chili powder, throw in a finely chopped jalapeño, or a pinch of cayenne for more heat. Adjust to your spice tolerance and enjoy a bolder Chili Mac and Cheese.
Can I use different types of cheese?
Definitely. While cheddar and Monterey Jack are classics, pepper jack, Colby, or even mozzarella can be swapped in. Mixing cheeses lets you customize the melt and tanginess to your liking!
Can I make Chili Mac and Cheese in one pot?
You sure can! Just cook the pasta directly in the chili mixture, adding an extra 2–3 cups of broth or water. This means fewer dishes and even more flavor, as the pasta absorbs all those tasty spices.
What’s the best way to meal prep this recipe?
Chili Mac and Cheese is ideal for meal prep! Make a big batch ahead, cool completely, and portion into individual containers for grab-and-go lunches or easy dinners all week long.
Final Thoughts
If you haven’t tried making Chili Mac and Cheese from scratch, you’re in for an absolute treat. It’s the kind of meal that warms you from the inside out and is guaranteed to become a staple in your kitchen. Gather your ingredients, invite some friends or family, and get ready for a bowlful of cheesy, chili-spiked happiness!
Print
Chili Mac and Cheese Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Chili Mac and Cheese recipe combines the comforting flavors of chili with the creamy goodness of mac and cheese for a hearty and satisfying meal. It’s a Tex-Mex inspired dish that is perfect for a cozy dinner with a touch of spice.
Ingredients
For the Chili:
- 1 pound elbow macaroni
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 red bell pepper (chopped)
- 1 can diced tomatoes (14.5 ounces)
- 1 can tomato sauce (15 ounces)
- 1 can kidney beans (15 ounces, drained and rinsed)
- 1 can black beans (15 ounces, drained and rinsed)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Cheese Sauce:
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup milk
For Garnish:
- Chopped green onions or fresh cilantro (optional)
Instructions
- Cook the Macaroni: Cook elbow macaroni according to package directions until al dente. Drain and set aside.
- Prepare the Chili: In a large skillet, heat olive oil and cook ground beef until browned. Add onion, garlic, and bell pepper. Stir in diced tomatoes, tomato sauce, beans, chili powder, cumin, paprika, salt, and pepper. Simmer for 10 minutes.
- Combine Everything: Reduce heat, stir in cooked macaroni, milk, 1½ cups cheddar cheese, and ½ cup Monterey Jack cheese. Mix until cheese melts. Transfer to a serving dish, sprinkle with remaining cheeses, and garnish with green onions or cilantro.
- Serve: Serve hot and enjoy!
Notes
- For a spicier version, add 1 minced jalapeño or extra chili powder.
- You can cook the pasta directly in the chili mixture for a one-pot meal.
- Leftovers can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American (Tex-Mex inspired)
Nutrition
- Serving Size: about 1½ cups
- Calories: 520
- Sugar: 8 g
- Sodium: 880 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 56 g
- Fiber: 10 g
- Protein: 29 g
- Cholesterol: 75 mg
