Chili Mac Recipe

There are few comfort foods as downright satisfying as Chili Mac—a lovable mash-up of hearty chili and creamy macaroni and cheese baked together under a gooey golden layer of cheddar. Every bite delivers a hearty tangle of cheesy noodles and chili-spiced beef with tender beans, making Chili Mac the ultimate dinner to warm your soul and fill your belly.

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Ingredients You’ll Need

This Chili Mac is all about big flavor from humble building blocks. Each ingredient has a job—whether it’s adding smokiness, creaminess, or that signature chili warmth—so don’t skip the essentials! Let’s walk through what makes this dish sing.

• Ground Beef (1 lb, 80% lean): The rich, savory backbone of the chili, bringing all the cozy, meaty flavor you crave.
• Onion (1 small, diced): Adds just the right amount of sweetness and aromatic depth.
• Bell Pepper (½ cup, diced): Pops of color and a subtle crunch—it’s the secret veggie boost.
• Garlic (3 cloves, diced): Layers bold, aromatic notes into every bite.
• Chili Seasoning Mix (1.25 oz. packet): Shortcut to authentic chili flavor—use store-bought or your favorite homemade blend.
• Tomato Paste (1 tbsp): Concentrates the tomato flavor and thickens the chili perfectly.
• Tomato Sauce (8 oz.): Marries all the flavors with a rich tomato base.
• Diced Tomatoes (14.5 oz. can, undrained): Adds hearty tomato chunks and extra juiciness.
• Chicken Broth (½ cup): Lends a little extra savory depth and helps the chili simmer just right. Swap for beef broth for added richness.
• Kidney Beans (15 oz. can, drained): Bring texture, heartiness, and a little fiber—skip or sub black beans if you prefer.
• Macaroni (2 cups, uncooked): The classic pasta shape that hugs all the sauce (and is fun to eat!).
• Butter (2 tbsp): The key to silky, luscious mac and cheese sauce.
• Flour (2 tbsp): Helps the sauce thicken—no grainy cheese here.
• Heavy Cream (½ cup) & Milk (1 cup): These create the rich, creamy base for the cheese to melt into.
• Mustard Powder (½ tsp): Adds a subtle tang that makes the cheese pop.
• Onion Powder, Salt, Pepper (¼ tsp each): Simple seasonings that round out the cheese sauce.
• Hot Sauce (½ tsp): Don’t be scared—you won’t taste the heat, but it amps up all the flavors.
• Cheddar Cheese (3 cups total, shredded): The glorious melty crown—use sharp cheddar for maximum flavor (and shred your own if you can!).
• Fresh Parsley: Optional, but brings a fresh green pop to finish.

Variations

Once you master this classic Chili Mac, you’ll find it’s super flexible—mix up the proteins, swap out beans, dial up the heat, or even sneak in extra veggies. Have fun and make it your own!

• Swap the Meat: Use ground turkey or chicken in place of beef for a lighter take, or try plant-based crumbles for a vegetarian version.
• Different Beans: Try black beans or pinto beans instead of kidney beans—or leave them out altogether if you’re not a fan.
• Extra Veggies: Stir in a handful of corn, zucchini, or spinach with the peppers for bonus color and nutrition.
• Cheese Lovers: Mix in Monterey Jack, pepper jack, or even smoked gouda for a twist on the cheesy topping.
• Spicy Edge: Want more zip? Add an extra splash of hot sauce or a pinch of cayenne to fire things up.

How to Make Chili Mac

Step 1: Brown the Beef and Sauté the Veggies

In a big, sturdy pot, brown your ground beef for a couple of minutes, then toss in those diced onions. Cook together until the beef is fully browned and the onions are soft and golden. Don’t forget to drain off any extra grease—this keeps Chili Mac rich but never greasy.

Step 2: Build the Chili Base

Add in the diced bell pepper and garlic, letting them soften and toast for just a few minutes. Sprinkle over the chili seasoning and tomato paste, stirring everything together so the spices bloom and coat the meat—this step piles on big-time flavor.

Step 3: Simmer with Tomatoes and Beans

Pour in your tomato sauce, diced tomatoes (juice and all), and chicken broth. Give it a stir and let the chili bubble away, partially covered, so it thickens and the flavors meld. Remember to add the drained kidney beans during the final 10 minutes to keep them perfectly tender.

Step 4: Make the Mac and Cheese

While the chili simmers, boil your pasta in salted water until just al dente—don’t overdo it! In a separate heavy pot, melt the butter for the cheese sauce and whisk in the flour, cooking for 2 minutes. Slowly add in heavy cream and milk, bringing the mixture to a simmer. Toss in hot sauce and seasonings, then reduce the heat and gradually whisk in the shredded cheddar for a super creamy, dreamy sauce. Fold in the drained macaroni.

Step 5: Combine and Bake

Now for the magic! Gently fold your homemade chili into the cheesy macaroni (use as much or as little as you want; there’s no wrong answer). Pour everything into a baking dish or Dutch oven, then shower the top with more shredded cheddar. Bake at 400°F for just 5 minutes—enough to melt everything into bubbly, golden goodness. Finish with fresh parsley if you like, and dig in!

How to Serve Chili Mac

Garnishes

A sprinkle of fresh chopped parsley adds color and a touch of brightness. For extra flair, try sliced green onions, a drizzle of hot sauce, or even a dollop of sour cream for an irresistible, creamy finish. A few crushed corn chips or tortilla strips give Chili Mac a fun, crunchy twist on top!

Side Dishes

Pair your Chili Mac with warm cornbread (classic!), a crisp green salad, or a platter of roasted veggies. Even just a buttery dinner roll is perfect for mopping up any saucy goodness left behind.

Creative Ways to Present

Serve Chili Mac in mini cast iron skillets for an individual, rustic touch at parties, or spoon it into baked bell pepper halves for a fun and colorful twist. If you’re feeling cheeky, load it up in mugs for a “chili mac & cheese night in”—movie marathons highly recommended.

Make Ahead and Storage

Storing Leftovers

Chili Mac keeps its comforts going for days! Store leftovers in an airtight container in the fridge for up to 3 days—just be sure the dish is completely cooled before sealing to keep everything fresh and flavorful.

Freezing

Freezing Chili Mac is a lifesaver for future busy nights. Put cooled portions into freezer-friendly containers and stash for up to 2 months. Thaw overnight in the fridge for best texture—just remember that the pasta may soften a bit more after freezing.

Reheating

To reheat, warm Chili Mac gently in a saucepan over medium-low, adding a splash of milk or broth if it seems thick. If using the microwave, cover loosely and heat in bursts, stirring often to keep the cheese sauce creamy and the pasta from drying out.

FAQs

Final Thoughts

If you’re searching for a meal that delivers both comfort and fun, Chili Mac is a guaranteed winner. Each forkful is pure nostalgia and satisfaction. So go ahead—gather your ingredients, invite your favorite people, and treat yourself to a bubbling pan of cheesy, chili goodness tonight!

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