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Chili Mac and Cheese

Featured in Delicious Main Course Recipes for Every Occasion.

This Chili Mac and Cheese recipe brilliantly merges two beloved comfort foods into one satisfying dish that's greater than the sum of its parts. The recipe starts with a flavorful homemade chili featuring perfectly seasoned ground beef, aromatic vegetables, and kidney beans simmered until rich and concentrated. Meanwhile, a creamy, from-scratch macaroni and cheese is prepared with a velvety cheese sauce that coats each pasta piece perfectly. What makes this dish special is how these two components combine - the savory, slightly spicy chili melding with the creamy, cheesy pasta creates a harmony of flavors and textures that's incredibly satisfying. Topped with more melted cheese and baked just until bubbly, this versatile dish works equally well as a weeknight family dinner, potluck contribution, or game day crowd-pleaser. With make-ahead options and freezer-friendly leftovers, it's as practical as it is delicious.
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Updated on Thu, 27 Feb 2025 23:58:50 GMT
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Chili Mac combines two beloved comfort foods into one irresistible dish that satisfies all your cravings at once. This ultimate fusion recipe marries the rich, savory goodness of homemade chili with the creamy decadence of macaroni and cheese, creating a hearty meal that's perfect for feeding a hungry crowd. Each spoonful delivers a delightful contrast of textures and flavors – from the seasoned ground beef and tender beans to the al dente pasta coated in velvety cheese sauce.

Last football season, I brought this to a potluck gathering, and it disappeared faster than any other dish. Three different people asked for the recipe before halftime, and my neighbor confessed to going back for thirds.

Essential Elements

  • Quality ground beef: Creates the hearty foundation
  • Chili seasoning blend: Provides warming depth of flavor
  • Kidney beans: Add texture and protein
  • Al dente pasta: Maintains perfect texture
  • Freshly grated cheese: Melts beautifully for creamy sauce
  • Two-step cooking process: Develops maximum flavor
  • Quick oven finish: Creates irresistible cheesy top
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Creating Perfect Chili Mac

Chili Development:
Brown beef thoroughly to develop flavor. Take time with aromatics to build proper foundation.
Sauce Preparation:
Create smooth, velvety cheese sauce. Incorporate spices during cooking for depth.
Pasta Technique:
Cook macaroni to al dente, slightly undercooked. It will continue cooking when combined.
Final Integration:
Combine components with gentle folding. Top generously with cheese for perfect finish.

My grandmother always said the best recipes are "the ones that make people forget their manners and go back for seconds." This dish certainly proves her right every time.

Perfect Pairings

Serve this hearty dish with a simple green salad dressed with tangy vinaigrette to cut through the richness. Cornbread makes the perfect accompaniment for true comfort food bliss, or serve with garlic bread for soaking up every last bit of sauce.

Creative Variations

Experiment with different bean varieties like black or pinto beans. Try adding corn or diced bell peppers for extra vegetables, or incorporate pepper jack cheese for a spicy kick.

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Storage Success

Store leftovers covered in the refrigerator for up to three days. The flavors often deepen overnight, making this an excellent make-ahead option. Reheat gently with a splash of milk to refresh the sauce.

After perfecting this recipe through countless gatherings and family meals, I've found that success lies in the details - the thorough browning of the beef, the careful preparation of the cheese sauce, and the gentle combining of all elements. Whether you're feeding a hungry family, meal prepping for the week, or looking for the perfect potluck dish, this Chili Mac delivers comfort and satisfaction in every bite.

Frequently Asked Questions

→ Can I make this Chili Mac with ground turkey instead of beef?
Absolutely! Ground turkey works great as a leaner alternative. You may want to add a little olive oil when cooking since turkey has less fat than beef, and consider adding a bit more seasoning or a dash of Worcestershire sauce to enhance the flavor.
→ How spicy is this recipe?
As written, this recipe is mild to medium in spiciness, suitable for most family members. The heat comes mainly from the chili seasoning. If you prefer more heat, increase the cayenne in the homemade seasoning or add diced jalapeños to the chili. For less heat, use a mild chili seasoning.
→ Can I make this in a slow cooker?
You can make the chili portion in a slow cooker (4-6 hours on low), but for best results, prepare the mac and cheese fresh on the stovetop. Once both components are ready, combine them and add the cheese topping. You can then transfer to the oven for a quick melt, or even put it under the broiler for a minute or two.
→ How do I prevent the mac and cheese from getting mushy?
The key is to cook the pasta just until al dente (or even a minute less), as it will continue to cook slightly when combined with the hot chili and during baking. Also, make sure your cheese sauce isn't too thin, as excess liquid can be absorbed by the pasta, making it soft.
→ What can I serve with Chili Mac and Cheese?
This is a complete meal on its own, but it pairs wonderfully with cornbread as mentioned in the recipe. Other great sides include a simple green salad, steamed vegetables, or garlic bread. For toppings, consider offering sour cream, diced avocado, sliced green onions, or additional hot sauce.

Chili Mac and Cheese

A hearty meal mashup that combines homemade chili with creamy mac and cheese, topped with melty cheddar cheese for the ultimate comfort food experience.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 18 Servings (18 cups)

Dietary: ~

Ingredients

→ Chili

01 1 lbs. ground beef 80% lean
02 1 small onion, diced
03 1/2 cup bell pepper, diced
04 3 cloves garlic, diced
05 1.25 oz. packet chili seasoning mix
06 1 tablespoon tomato paste
07 8 oz. tomato sauce
08 14.5 oz. can diced tomatoes, undrained
09 1/2 cup chicken broth (can sub beef broth)
10 1 15 oz. can kidney beans, drained

→ Mac and Cheese

11 2 cups macaroni, uncooked
12 2 tablespoons butter
13 2 tablespoons flour
14 1/2 cup heavy cream
15 1 cup milk
16 1/2 teaspoon mustard powder
17 1/4 teaspoon onion powder
18 1/4 teaspoon each: salt/pepper
19 1/2 teaspoon hot sauce
20 1 1/2 cups cheddar cheese, shredded

→ For Baking

21 1 1/2 cups cheddar cheese, shredded
22 Fresh Parsley to garnish

→ Homemade Chili Seasoning (Optional)

23 2 teaspoons chili powder
24 1 teaspoon ground cumin
25 1 teaspoon dried oregano
26 1/2 teaspoon paprika
27 1/2 teaspoon salt
28 1/4 teaspoon pepper
29 1 pinch cayenne

Instructions

Step 01

Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add the onions and cook for 5 more minutes, or until the beef is brown and the onions are softened. Drain grease.

Step 02

Add the bell peppers and the garlic and cook until the peppers are softened, about 4 minutes. Add the seasoning and tomato paste and stir to combine. Cook for 1 minute.

Step 03

Add the tomato sauce, undrained diced tomatoes, and chicken broth. Stir to combine. Bring to a boil, then reduce so that it's bubbling gently. Cover partially and let it simmer while you prepare the macaroni and cheese. The longer it simmers, the thicker and more concentrated it will get. Add the drained kidney beans during the last 10 minutes or so.

Step 04

Preheat oven to 400° F. Begin boiling salted pasta water for the macaroni. Proceed with preparing the cheese sauce while it comes up to a boil.

Step 05

Once boiling, add the macaroni and cook according to package instructions, until just al dente. (Don't overcook it.) Drain once cooked.

Step 06

Melt the butter in a 4 1/2 quart Dutch oven or large soup pot over medium heat and wait for it to begin to foam slightly. Whisk in the flour and stir continuously for 2 minutes. Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner.

Step 07

Bring to a boil, then reduce to a simmer. Add the hot sauce and seasonings and stir to combine. Reduce heat to low. Gradually sprinkle in the shredded cheese, stirring continuously, until well-combined and smooth.

Step 08

Add the drained macaroni and stir to combine. (For extra cheesy macaroni, add slightly less pasta as the noodles will continue to absorb the cheese sauce.)

Step 09

Add the chili to the macaroni and use a silicone spatula to gently stir to combine. You may choose to add all of it, or some of it, the ratio of mac and cheese to chili is up to you! You can always freeze any excess chili.

Step 10

Once combined, top with 1 1/2 cups cheddar cheese and bake uncovered for 5 minutes, or until the cheese is melted. Garnish with parsley if desired and serve!

Notes

  1. Shred the cheese from a block as it will melt and taste much better than packaged shredded cheese
  2. Monterey Jack Cheese makes a nice addition to the cheddar as well
  3. The beans in the chili can be omitted if preferred
  4. Black beans may be used instead of kidney beans
  5. The hot sauce in the mac and cheese is used as a flavor enhancer and can't be tasted
  6. Cornbread makes an excellent side dish
  7. Make-Ahead Option 1: Make the chili 1-2 days ahead of time and store in the fridge until ready to serve
  8. Make-Ahead Option 2: The entire recipe can be assembled without the cheese topping and stored in the fridge
  9. Store in an airtight container and refrigerate for up to 3 days
  10. Leftovers can be frozen and reheat well

Tools You'll Need

  • Large pot for chili
  • 4 1/2 quart Dutch oven or large soup pot
  • Pot for boiling pasta
  • Whisk
  • Silicone spatula
  • Baking dish
  • Colander for draining pasta

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy
  • Wheat

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 247
  • Total Fat: 12 g
  • Total Carbohydrate: 22 g
  • Protein: 14 g