Description
Chili Mac combines two comfort food classics—hearty chili and creamy macaroni and cheese—into one satisfying, flavor-packed dish. With seasoned ground beef, beans, tomatoes, and tender pasta all simmered in a rich, cheesy sauce, it’s a quick and filling meal perfect for busy weeknights or laid-back weekends.
Ingredients
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)
Instructions
Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
In a large skillet or pot, cook the ground beef over medium heat until browned. Add the diced onion and garlic and sauté until softened, about 3-4 minutes.
Stir in chili powder, cumin, paprika, salt, and pepper. Add the diced tomatoes, drained beans, and beef broth. Bring to a simmer and cook for 10-15 minutes, letting the flavors meld and the mixture thicken slightly.
Reduce heat to low and stir in the cooked pasta. Add shredded cheddar cheese and milk, stirring until the cheese is melted and the sauce is creamy. Add mustard powder for a subtle depth if desired.
Let everything heat through for 2-3 minutes, stirring occasionally. Adjust seasoning if needed.
Serve hot, garnished with extra cheese or chopped green onions if preferred.
Notes
You can make this dish spicier with a dash of hot sauce or chopped jalapeños. It also reheats well, making it great for leftovers or meal prep. For a lighter version, substitute ground turkey or use low-fat cheese.