Chili Mac

There’s something so satisfying about a meal that brings together two all-time favorites—especially when it comes in a single pot. Enter: Chili Mac. This cozy, comfort-filled dish is a cross between a hearty beef chili and creamy macaroni and cheese, and honestly? It’s everything you didn’t know you needed on a weeknight.

If you’ve ever stood in your kitchen debating whether to make chili or mac and cheese for dinner, this recipe will solve that problem for good. It’s got seasoned ground beef, tender pasta, beans, tomatoes, and a rich, melty cheese sauce—all simmered together for a quick, no-fuss meal that tastes like it cooked for hours.

I started making this dish on busy weeknights when I needed something filling, quick, and guaranteed to please everyone at the table (yes, even the picky eaters). The best part? It all comes together in about 30 minutes, with minimal cleanup afterward. It’s a dream for busy parents, college students, or anyone looking to feed a crowd without the stress.

Let’s get into the magic of this one-pot wonder.

this recipe

Why You’ll Love This Chili Mac

• Quick and easy: Ready in just 30 minutes from start to finish.

• One-pot convenience: Less cleanup, more time to relax.

• Versatile: Adjust the spice, switch up the meat, or toss in extra veggies.

• Great for leftovers: Tastes even better the next day.

• Comfort food gold: Rich, cheesy, filling, and totally crave-worthy.

Ingredients You’ll Need

Before we dive into the steps, here’s a quick look at what you’ll need to pull this off. Don’t worry—these are all simple pantry staples.

For the chili:

• 1 pound ground beef

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• Salt and pepper to taste

• 1 can (14.5 oz) diced tomatoes

• 1 can (15 oz) kidney or black beans, drained and rinsed

• 1 cup beef broth or water

For the macaroni:

• 2 cups elbow macaroni

• Water for boiling

• Salt for pasta water

For the cheese sauce:

• 1½ cups shredded cheddar cheese

• ½ cup milk

• ½ teaspoon mustard powder (optional)

STEP 1: Cook the Pasta

First up, go ahead and get your macaroni going. Bring a large pot of salted water to a boil and cook the pasta until it’s al dente—just firm enough to hold up in the sauce later. Drain it and set it aside for now. You don’t want mushy noodles here, since they’ll cook a bit more once added to the chili mixture.

Quick tip: Salt your pasta water well—it should taste almost like the sea. This is your only chance to season the pasta itself.

STEP 2: Brown the Beef and Build the Flavor

Grab a large skillet or a deep pot (a Dutch oven works great), and cook the ground beef over medium heat until it’s browned and no longer pink. Use your spoon to break it up into small pieces so it cooks evenly.

Once the beef is cooked, add in the diced onion and minced garlic. Let everything sauté together for about 3-4 minutes, or until the onions are soft and fragrant. This is the start of your chili base, and it already smells amazing.

STEP 3: Spice It Up and Simmer

Now it’s time to add some depth. Stir in the chili powder, cumin, smoked paprika, and a little salt and pepper. Give it a minute to toast the spices—this quick step brings out so much flavor.

Next, pour in the diced tomatoes (with their juices), the drained beans, and beef broth (or water if that’s what you have on hand). Stir everything together and bring it to a gentle simmer. Let it cook uncovered for about 10-15 minutes so the flavors have time to meld and the mixture thickens slightly.

Tip: If you want a little extra kick, now’s a great time to add a splash of hot sauce or a few chopped jalapeños.

Alright, so at this point you’ve got a rich, savory chili simmering away, and your pasta is cooked and waiting patiently on the side. Now comes the fun part—pulling everything together into one creamy, cheesy, flavor-packed pot. This is where the magic of Chili Mac really happens.

Whether you’re making this for a hungry family, a casual weekend get-together, or just a cozy night in, this final step transforms your chili into something extra special. Let’s dive into the finishing steps and some tips to make your Chili Mac even better every single time.

STEP 4: Combine Pasta with the Chili

Once your chili mixture has simmered and thickened a bit (usually 10–15 minutes does the trick), go ahead and stir in the cooked elbow macaroni. Mix everything together gently so the pasta is evenly coated with that flavorful chili base.

At this stage, you should already have something that looks pretty irresistible. But we’re not stopping here.

STEP 5: Add Cheese and Make It Creamy

Reduce your heat to low. Stir in the shredded cheddar cheese and milk. Keep stirring until the cheese melts completely and everything becomes smooth and creamy.

If you’re using mustard powder, now’s the time to sprinkle it in. It might sound unusual, but trust me—it adds a subtle tang that really brings out the cheddar and adds a little extra depth to the overall flavor.

The key here is low heat and constant stirring. You want everything to come together gently so the cheese doesn’t separate.

Tip: If your sauce seems a bit thick, just add an extra splash of milk until it reaches your desired creaminess.

STEP 6: Taste and Finish

Once everything is well mixed and heated through, give it a taste. Adjust your seasoning as needed—maybe a pinch more salt, a dash of pepper, or even a hint of chili powder if you like a bolder kick.

Let the pot sit on low for 2-3 more minutes, stirring occasionally. This short rest helps everything settle and gives the sauce time to coat every bite.

Optional Add-Ons and Variations

Here’s where you can have a little fun with it. This Chili Mac recipe is super adaptable, so feel free to switch things up based on what you love or what’s in your fridge.

• Spice lovers: Add a pinch of cayenne, crushed red pepper flakes, or diced jalapeños to the chili base.

• Veggie boost: Stir in some frozen corn, chopped bell peppers, or even spinach during the simmering stage.

• Protein swap: Ground turkey, chicken, or even plant-based crumbles work well instead of beef.

• Cheese mix: Try blending in Monterey Jack, Colby, or Pepper Jack for a twist on the flavor.

• Toppings: A sprinkle of green onions, an extra handful of shredded cheese, or a dollop of sour cream on top makes a great finishing touch.

Make-Ahead and Storage Tips

One of the reasons this recipe is on regular rotation in my kitchen is because it reheats like a dream. Seriously—next-day Chili Mac might be even better than when it’s fresh off the stove.

To store: Let it cool completely, then transfer to an airtight container and refrigerate for up to 4 days.

To reheat: Add a splash of milk or broth to loosen it up a bit, then warm over medium heat on the stove or in the microwave.

To freeze: Yep, this freezes well! Just cool it fully, portion it out, and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

What to Serve with Chili Mac

Honestly, this dish is hearty enough to stand on its own—but if you’re serving it for guests or want to round it out into a full meal, here are a few ideas:

• A simple green salad with a zesty vinaigrette

• Garlic bread or cornbread for scooping

• Steamed broccoli or roasted veggies on the side

• A cool, creamy coleslaw to balance the spice