Chili Mac and Cheese Recipe

If you’re craving something that’s hearty, cheesy, and just downright satisfying, you’re going to love this Chili Mac and Cheese Recipe. It’s one of those meals that feels like a big warm hug on a plate—with tender elbow macaroni mingling with spicy chili goodness and melted cheddar cheese that brings it all home. When I first made this, I remember my family going crazy for it; honestly, it’s become a staple in our weeknight dinner rotation because it’s easy, comforting, and oh-so-delicious. Keep reading, because I’m going to share exactly how to make it your own, plus some tips that ensure it turns out perfect every time.

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Ingredients You’ll Need

This Chili Mac and Cheese Recipe uses simple pantry staples that come together beautifully. The blend of spices is key—they give the chili its signature warmth without overpowering the creamy, cheesy pasta. Pro tip: opt for extra lean ground beef or ground turkey if you want to cut some fat but keep the protein punch.

• Olive oil: Adds a subtle richness and helps brown the beef and soften onions without sticking.
• Ground beef (extra lean): I love using extra lean to keep things light without draining excess fat later.
• Onion: Freshly chopped for sweetness and depth of flavor.
• Garlic: Minced just right—aromas from garlic instantly elevate the dish.
• Cayenne pepper: A touch of heat; start small and adjust to your taste.
• Cumin: Gives a warm, slightly smoky undertone typical of chili seasoning.
• Chili powder: The heart of the chili flavor, don’t skip this one!
• Black pepper and salt: Season everything just right.
• Black beans and kidney beans: Adds fiber, protein, and texture contrast.
• Diced tomatoes: Brings acidity and moisture that helps cook the pasta.
• Chicken broth (low sodium): You can substitute beef broth; it helps create a rich cooking liquid for the pasta.
• Elbow pasta: Classic shape for mac and cheese—holds sauce perfectly.
• Cheddar cheese (shredded): Sharp cheddar packs flavor and melts beautifully over the chili mac.
• Parsley: Optional fresh garnish that adds a pop of color and freshness.

Variations

One of my favorite things about this Chili Mac and Cheese Recipe is how easy it is to tweak. I’ve played around with different proteins and spices over time, and it always turns out amazing—plus, it’s a perfect canvas for whatever you have on hand.

• Swap the meat: I once made this with ground turkey for a lighter option and loved how it still soaked up all the flavors.
• Make it vegetarian: Skip the beef and add extra beans or diced veggies like bell peppers and mushrooms for a hearty meatless version.
• Spice it up: If you want more kick, add chopped jalapeños or a dash of hot sauce—my husband loves it fiery!
• Cheese variations: Try mixing cheddar with Monterey Jack or even pepper jack for a melty twist.

How to Make Chili Mac and Cheese Recipe

Step 1: Brown the Beef and Soften Aromatics

Start by heating olive oil in a large saucepan or Dutch oven over medium-high heat. Add your ground beef and cook, stirring occasionally, until it loses its pink color. Since I always go for extra lean beef, I skip draining the fat, but if you use a fattier meat, drain off any excess to keep things from getting greasy. Next, toss in the chopped onion and minced garlic. Cook for about three minutes until the onions turn translucent and the garlic releases its wonderful aroma. This step sets the flavor foundation for your dish, so don’t rush it.

Step 2: Spice It Up and Add Beans, Tomatoes, and Broth

Now for the fun part: sprinkle in the cayenne pepper, cumin, chili powder, salt, and black pepper, stirring well so those spices coat the beef and veggies evenly. Then add the black beans, kidney beans, diced tomatoes (with their juice), and chicken broth. The broth is crucial because it’s going to cook your pasta right in the chili! Give everything a good stir to combine.

Step 3: Cook the Pasta in the Chili

Once your pot is bubbling, pour in the uncooked elbow macaroni and stir again. Bring it back up to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for about 9 to 12 minutes, or until the pasta is tender. This is the trickiest part because you want the pasta just right—not mushy and not underdone. I like to check around the 9-minute mark, give it a stir, and taste a noodle to make sure.

Step 4: Cheese It Up and Serve

Once the pasta has cooked, stir in one cup of shredded cheddar cheese until it melts evenly into the chili. Then sprinkle the remaining cheese on top, cover the pot, and let it sit off the heat for about a minute to get all gooey and melty. Finish by garnishing with freshly chopped parsley for a bright, fresh contrast. Serve it right away while it’s warm and cozy!

How to Serve Chili Mac and Cheese Recipe

Garnishes

I’m a big fan of keeping it simple—fresh parsley sprinkled on top just brightens this rich dish and adds a nice splash of color. Sometimes I’ll add a dollop of sour cream or a few sliced green onions if I want a little tang or crunch. If you like it spicy, a few jalapeño slices or a drizzle of hot sauce never hurt anyone!

Side Dishes

Since this dish is hearty on its own, I usually pair it with a simple green salad dressed with a light vinaigrette to cut through the richness. Crusty garlic bread or warm cornbread on the side also works perfectly when you want more to soak up every last bit of chili mac.

Creative Ways to Present

For a fun twist at gatherings, I’ve served this Chili Mac and Cheese Recipe in individual ramekins topped with extra cheese and baked until bubbly and browned. It’s a great way to make it feel a little fancy without any extra fuss. You could even stuff bell peppers with the chili mac and bake them for a colorful, flavorful entrée presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers of this chili mac keep beautifully in an airtight container in the fridge for up to 3 days. I always make sure to let it cool to room temperature first before sealing it up. When stored properly, the flavors even deepen, making it an excellent next-day lunch or dinner.

Freezing

I’ve frozen this recipe successfully a few times—just after cooking and before adding the cheese topping. Freeze in a freezer-safe container for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge and then add the cheese fresh before reheating for the best texture.

Reheating

To bring leftovers back to life, I reheat gently on the stovetop over medium-low heat with a splash of broth or water to loosen things up. Stir often to prevent sticking. Alternatively, use the microwave in short bursts, stirring between intervals, then add a little shredded cheese on top just before serving to revive the melty goodness.

FAQs

Final Thoughts

This Chili Mac and Cheese Recipe has a special place in my heart because it manages to be both quick enough for busy nights and comforting enough to feel like a real treat. I hope you give it a try and find that same joy and satisfaction that my family and I always do—it’s a one-pot meal winner that’s perfect for sharing with friends or just treating yourself after a long day. Plus, once you master the basics, making it your own is half the fun. Happy cooking, friend!

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