Chili Mac

A cozy, comforting mashup of hearty homemade chili and creamy macaroni and cheese, this Chili Mac brings two classic dishes together into one satisfying meal. It’s ideal for game days, family dinners, or occasions when I crave that warm, indulgent satisfaction.

Why You’ll Love This Recipe

I’m all about simplicity without sacrificing flavor. That’s why I love this dish—it lets me whip up a rich chili and velvety mac and cheese in parallel, then blend them for double the comfort. I especially appreciate the flexibility in how much chili I mix into my mac—I can go heavy or light, depending on my mood. Plus, the quick bake at the end melts extra cheese to perfect gooeyness. I keep leftovers in the freezer—makes for a fuss‑free, delicious future meal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chili

• 1 lb ground beef (80% lean)
• 1 small onion, diced
• ½ cup bell pepper, diced
• 3 cloves garlic, diced
• 1.25 oz packet chili seasoning (or homemade blend)
• 1 Tbsp tomato paste
• 8 oz tomato sauce
• 14.5 oz undrained diced tomatoes
• ½ cup chicken broth (or beef)
• 1 (15 oz) can kidney beans, drained

Mac and Cheese

• 2 cups uncooked macaroni
• 2 Tbsp butter
• 2 Tbsp flour
• ½ cup heavy cream
• 1 cup milk
• ½ tsp mustard powder
• ¼ tsp onion powder
• ¼ tsp salt
• ¼ tsp pepper
• ½ tsp hot sauce
• 1½ cups cheddar cheese, shredded

For Baking

• 1½ cups cheddar cheese, shredded
• Fresh parsley for garnish

directions

1. Make the chili by browning beef and diced onion in a large pot, then draining the excess fat. I add bell pepper and garlic and cook briefly. Stir in chili seasoning and tomato paste. I pour in tomato sauce, diced tomatoes (with juice), and broth, then bring it all to a simmer. I add kidney beans during the last 10 minutes.
2. For the mac and cheese, I boil macaroni until just al dente and drain. In a separate pot, I melt butter and whisk in flour to form a roux for about 2 minutes. Gradually, I pour in heavy cream and milk, stirring until smooth. I bring it to a simmer, stir in mustard powder, onion powder, salt, pepper, and hot sauce. Then I reduce heat and mix in cheddar until smooth. I add macaroni and combine.
3. I stir the chili into the cheesy macaroni—fully or partially, depending on what I feel like. I transfer it all into an oven-safe dish, top with more cheddar, and bake at 400°F for about 5 minutes until the cheese melts. Garnish with parsley and serve.

Servings and timing

• Servings: About 6 to 8
• Prep time: 15 minutes
• Cook time: 45 minutes
• Total time: 1 hour

Variations

• I swap kidney beans for black beans or skip the beans entirely.
• I mix in Monterey Jack cheese or substitute some of the cheddar for variety.
• I add more hot sauce or chili seasoning for extra heat.
• I like to serve this with biscuits, crusty bread, or cornbread on the side.

storage/reheating

I store leftovers in airtight containers in the fridge for up to 3 days or freeze them for a few months. To reheat, I thaw overnight if frozen, then warm on the stove or in the oven. When I use the microwave, I heat on low and stir occasionally to avoid overcooking the pasta.

FAQs

What can I substitute for heavy cream?

I sometimes use all milk, like whole or 2%, for a lighter version. The sauce won’t be as rich, but it still tastes great.

Can I make this gluten-free?

Yes, I use gluten-free pasta and a gluten-free flour blend or cornstarch for the roux.

Is this freezer-friendly?

Definitely. I freeze it before baking in individual meal portions. When ready to eat, I thaw, top with cheese, and bake until bubbly.

Can I prepare parts ahead of time?

Yes. I make the chili a day or two in advance and keep it in the fridge. Then I just prepare the mac and cheese fresh, combine, and bake when I’m ready.

Does hot sauce make it spicy?

Not really. I find it just enhances the overall flavor—it doesn’t add much heat.

Conclusion

This Chili Mac hits the spot when I want ultimate comfort food with minimal fuss. It’s creamy, cheesy, slightly spicy, and totally customizable—perfect for feeding a crowd or enjoying all week long. I love that I can tweak the chili-to-cheese ratio to fit my cravings, and it’s easy to prep in advance. When I need a bowl of cozy satisfaction, this recipe never lets me down.

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