A cozy chili mac and cheese recipe that tastes gourmet and is simple to make – yes, please! This dish is deliciously indulgent with tons of melty cheese, a hearty texture, and just the right amount of spice. It’s also loaded with lots of healthy protein to keep you full!
This chili pasta is an easy recipe to enjoy as a family dinner any night of the week because it cooks all in one pot. It is also great as a main dish for game day and is as much a winner for kids as it is for adults! If you’re looking for more cheesy pasta recipes, try my baked mac and cheese, chicken alfredo, and easy baked ziti recipe.
What You Need to Make This Recipe
Ground Beef – I used lean ground beef, but you can also use ground turkey or ground chicken in this recipe.
Bell Pepper – you will need one green bell pepper, or one cup when seeded and diced. You can also swap for a red or yellow bell pepper, or use a mix!
Broth – I used regular chicken broth in this recipe but you can also sub 1:1 with beef broth or vegetable broth.
Beans – red kidney beans add extra protein and a nice texture. Be sure to drain the beans before adding. Drained pinto beans or black beans can work as a substitute if necessary.
Tomatoes – you will need diced tomatoes, tomato sauce, and tomato paste.
Cheese – I recommend using freshly shredded sharp cheddar cheese. Alternatively, you can use Monterey Jack, mozzarella cheese, or a mix of cheeses.
Seasonings – fragrant ground cumin, chili powder, and black pepper add a subtle warming spice to the creamy flavors in this dish. For the best flavor, always use spices with a good expiration date.
How to Make Chili Mac
1. Heat the olive oil in a large pot or large skillet over medium-high heat on the stovetop. Add the ground beef, onion, bell pepper, and garlic. Cook, stirring occasionally, until the beef is brown and the onion is tender, for about 6 minutes.
2. Stir the broth into the pot, using the spoon the scrape the bottom of the pot to loosen any browned bits.
3. Stir in the beans, diced tomatoes, tomato sauce, and tomato paste.
4. Stir in the chili powder, cumin, salt, and pepper. Bring the pot to a simmer over medium heat.
5. Stir in the uncooked pasta noodles and cook, stirring frequently so the noodles do not stick to the bottom of the pot. Cook until the pasta is al dente (or tender but still has a little bite), about 12 minutes.
6. Immediately remove the pot from the heat. Sprinkle the shredded cheese over the top of the chili mac and cover with the lid until the cheese melts, for about 5 minutes. Serve immediately with sour cream and chopped parsley.
Pro Tips For Making This Recipe
- Use freshly grated cheese. Use a grater to shred the cheese straight from the block for the best flavor. Freshly grated cheese melts much better than pre-shredded cheese, which often contains anti-caking agents. The meltiness of freshly shredded cheese is essential for this creamy chili mac!
- Stir the pasta throughout the cooking time. The pasta is prone to sticking to the bottom of the pot, so be sure to stir it frequently as it cooks to prevent this.
- Cook pasta al dente. When you add the pasta noodles to the chili mixture, cook them until just tender. They will continue to cook and absorb the sauce as the dish sits. If you cook the noodles too long, they will become mushy.
- Allow the pot to sit covered before serving. Don’t skip this key step! The chili and pasta mixture will appear saucy before you cover the pot with a lid, but it will thicken as it sits and the pasta finishes cooking. It also melts the cheese on top for that decadent finish.
- Add toppings. Whatever you like on chili, you’ll probably like it on this mac! I love it with a dollop of sour cream, pico de gallo, and fresh chopped parsley, cilantro, or green onions. You can also add avocado, sliced green onion, or a squeeze of fresh lime juice. Additionally, spice it up by topping it with sliced jalapenos or hot sauce.
- Optional variations. Swap kidney beans 1:1 with black beans, or omit the beans altogether. You can also make this recipe vegetarian by omitting the ground beef, adding extra beans, and using vegetable broth. If you want to sneak in extra veggies, add corn kernels or spinach. Additionally, you can add onion powder or garlic powder for extra flavor or cayenne pepper for a spicy kick.
Frequently Asked Questions
Allow leftover chili mac to cool completely to room temperature before storing it in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed all the way through. You can also freeze cooked chili mac in a freezer-safe container for up to 3 months. Defrost in the refrigerator overnight then warm it in the oven or microwave.
For chili mac, my secret for the best flavor is to use broth instead of water. A broth or stock, like chicken, beef, or vegetable, adds tons of flavor to the chili base that gets absorbed by the pasta as it cooks. If you don’t have broth, I recommend using bouillon with water before opting for plain water.
Pair chili mac with a simple green salad, and buttery garlic bread for an easy family dinner. Or enjoy it as a hearty lunch with a side of steamed broccoli or french green beans. This dish is also a great addition to a game day spread with single-serving cornbread muffins.
You can easily prepare chili mac to cook later! Make the chili sauce base (everything but the noodles and shredded cheese) and store it in an airtight container in the refrigerator for up to 3 days. When you are ready to cook it, reheat the chili sauce in a large pot over medium heat on the stovetop until heated through, then follow the rest of the recipe as directed. You can also freeze the pre-made chili sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove and continuing with the recipe steps.
If you love this recipe try these out!
If you’ve tried this Chili Mac recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chili Mac
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef (450g)
- 1 onion diced (263g)
- 1 green bell pepper seeded and diced (161g)
- 3 garlic cloves minced
- 2½ cups chicken broth (600mL)
- 1 (15.5-ounce/439g) can kidney beans drained
- 1 (14.5-ounce/411g) can diced tomatoes
- 1 (8-ounce/227g) can tomato sauce
- 1½ tablespoons chili powder
- 1 tablespoon tomato paste
- 2 teaspoons ground cumin
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 8- ounces elbow macaroni pasta (225g) (uncooked)
- 2 cups shredded cheddar cheese (168g)
- Sour cream, fresh parsley to serve
Instructions
- Heat the oil in a large pot over medium-high heat. Add the beef, onion, bell pepper, and garlic. Cook, stirring occasionally, until the beef is brown and onion is tender, about 6 minutes.
- Stir in the broth, beans, tomatoes, tomato sauce, chili powder, tomato paste, cumin, salt, and pepper. Bring to a simmer over medium heat. Stir in the pasta and cook, stirring frequently, until the pasta is tender but still has a little bite, about 12 minutes.
- Remove the pot from heat. Sprinkle the cheese over top and cover with the lid until the cheese melts, about 5 minutes. Serve immediately with sour cream and chopped parsley.
Notes
- Use freshly grated cheese. Use a grater to shred the cheese straight from the block for the best flavor. Freshly grated cheese melts much better than pre-shredded cheese, which often contains anti-caking agents. The meltiness of freshly shredded cheese is essential for this creamy chili mac!
- Stir the pasta throughout the cooking time. The pasta is prone to sticking to the bottom of the pot, so be sure to stir it frequently as it cooks to prevent this.
- Cook pasta al dente. When you add the pasta noodles to the chili mixture, cook them until just tender. They will continue to cook and absorb the sauce as the dish sits. If you cook the noodles too long, they will become mushy.
- Allow the pot to sit covered before serving. Don’t skip this key step! The chili and pasta mixture will appear saucy before you cover the pot with a lid, but it will thicken as it sits and the pasta finishes cooking. It also melts the cheese on top for that decadent finish.
- Add toppings. Whatever you like on chili, you’ll probably like it on this mac! I love it with a dollop of sour cream, pico de gallo, and fresh chopped parsley, cilantro, or green onions. You can also add avocado, sliced green onion, or a squeeze of fresh lime juice. Additionally, spice it up by topping it with sliced jalapenos or hot sauce.
- Optional variations. Swap kidney beans 1:1 with black beans, or omit the beans altogether. You can also make this recipe vegetarian by omitting the ground beef, adding extra beans, and using vegetable broth. If you want to sneak in extra veggies, add corn kernels or spinach. Additionally, you can add onion powder or garlic powder for extra flavor or cayenne pepper for a spicy kick.
