Introduction

Two classics in one bowl! This Chili Mac is quick, easy, and oh-so satisfying, combining hearty chili with comforting macaroni and cheese. It’s the perfect weeknight dinner that comes together in under 30 minutes. For more flavor-packed meals, try This Easy Homemade Taco Seasoning Recipe or Crispy Oven-Baked Chicken Taquitos Recipe.

Ingredients

This hearty chili mac comes together with savory ground beef, tender pasta, and a creamy cheese sauce that creates the ultimate comfort food experience.

• 1 pound ground beef (80/20)
• 2 cups chopped onions (about ¼-inch pieces)
• 3 cloves garlic, minced (about 1 tablespoon)
• 3 cups beef broth
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 (4-ounce) can diced green chiles (mild)
• 2 to 3 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 8 ounces uncooked macaroni
• 1 cup evaporated milk
• 2 cups freshly shredded medium cheddar cheese
• ½ cup sour cream
• Salt, to taste
• Black pepper, to taste
• 3 green onions, thinly sliced (optional, for topping)
• Extra shredded cheddar cheese (optional, for topping)

Timing

Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes

Context: This quick and easy Chili Mac recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Brown the Ground Beef

Heat a large pot or Dutch oven over medium-high heat. Add one pound of ground beef, breaking it apart with a wooden spoon as it cooks.

Cook for 5–7 minutes until the beef is fully browned and no pink remains. For the best flavor, avoid overcrowding the pan to ensure proper browning.

Step 2 — Sauté the Aromatics

Add one diced onion and cook for 3–4 minutes until softened. Stir in two minced garlic cloves and cook for another minute until fragrant.

If using, include a diced bell pepper at this stage for added sweetness and texture.

Step 3 — Build the Chili Base

Stir in one 15-ounce can of tomato sauce, one 15-ounce can of diced tomatoes, and one 15-ounce can of kidney beans (undrained).

Add your chili seasonings: two tablespoons of chili powder, one teaspoon each of cumin and paprika, plus salt and pepper to taste.

Step 4 — Simmer the Chili

Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for 15–20 minutes to allow the flavors to meld together.

Taste and adjust seasonings as needed. The chili should be thick and richly colored when ready.

Step 5 — Cook the Macaroni

While the chili simmers, bring a separate pot of salted water to a rolling boil. Add eight ounces of elbow macaroni and cook according to package directions until al dente.

Drain the pasta well but do not rinse, as the starch helps the sauce cling to the noodles.

Step 6 — Combine and Serve

Add the drained macaroni to the chili pot and stir gently to combine. Cook for 2–3 minutes over low heat until everything is heated through.

Serve immediately, topped with shredded cheese, sour cream, or chopped green onions if desired.

Nutritional Information

Calories	485
Protein	24g
Carbohydrates	52g
Fat	18g
Fiber	8g
Sodium	890mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Ground turkey or chicken — Leaner protein option with similar texture and savory flavor.
• Plant-based ground meat — Excellent plant-based alternative that mimics the heartiness of traditional chili.
• Lentils or black beans — Fiber-rich vegetarian protein that adds earthy depth to the dish.
• Whole wheat or chickpea pasta — Higher fiber, lower glycemic index option with nutty flavor.
• Zucchini noodles or cauliflower rice — Low-carb alternatives that lighten up this comfort food classic.
• Nutritional yeast — Dairy-free cheesy flavor alternative for those avoiding traditional cheese.
• Low-sodium broth and canned tomatoes — Simple swap to control salt content without sacrificing flavor.
• Gluten-free pasta — Perfect for those with dietary restrictions while maintaining the classic chili mac experience.

Serving Suggestions

• Top with shredded cheddar cheese, sour cream, and fresh chopped cilantro for extra flavor and texture.
• Serve with warm cornbread or garlic bread to soak up every last bit of the delicious sauce.
• Pair with a simple green salad or steamed vegetables like broccoli to balance the hearty meal.
• Perfect for game day gatherings, family weeknight dinners, or meal prep for busy days ahead.
• For a fun twist, serve in individual cast iron skillets to keep it warm and add rustic appeal.
• Garnish with sliced jalapeños or a dash of hot sauce for those who enjoy a spicy kick.

This Chili Mac is quick, easy, and oh-so satisfying, making it a versatile dish that fits any casual dining occasion.

Common Mistakes to Avoid

• Mistake: Overcooking the pasta until it’s mushy. Fix: Cook it al dente since it continues cooking in the chili mixture.
• Mistake: Using lean ground beef that lacks flavor. Fix: Opt for 80/20 ground beef for richer taste and better texture.
• Mistake: Adding raw garlic and onions directly without sautéing. Fix: Sauté them first to unlock their sweetness and deepen the overall flavor.
• Mistake: Skipping the tomato paste cook-off step. Fix: Cook tomato paste for a minute to caramelize it and eliminate any tinny taste.
• Mistake: Using watery canned tomatoes without reducing. Fix: Simmer the chili base to evaporate excess liquid and concentrate flavors.
• Mistake: Underseasoning the dish, resulting in a bland final product. Fix: Season in layers and taste before serving, as pasta absorbs salt.
• Mistake: Adding all the cheese at once, causing it to clump. Fix: Stir in cheese off the heat gradually for a smooth, creamy sauce.
• Mistake: Not letting the chili mac rest before serving. Fix: Allow it to sit for 5 minutes so the sauce thickens and clings to the pasta.

Storing Tips

• Fridge: Cool your chili mac completely, then store in airtight containers for up to 4 days.
• Freezer: Portion into freezer-safe bags or containers, removing excess air, for up to 3 months.
• Reheat: Thaw frozen chili mac in the refrigerator overnight. Reheat on the stovetop or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F.

Always use shallow containers for quicker cooling to keep your meal safe and delicious for later.

Conclusion

This Chili Mac truly brings two classics together in one bowl, delivering a quick, easy, and oh-so satisfying meal perfect for busy weeknights. Give this recipe a try and share your thoughts in the comments below! For another comforting option, try this This quick and easy Chicken Taco Soup recipe is packed with tender chicken, beans, veggies and topped with your favorite taco toppings or browse more Cozy Soups, Stews and Chilies.

Print

FAQs

Can I make this Chili Mac recipe ahead of time?

Yes, you can prepare this Chili Mac ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave, adding a splash of water or broth if needed to loosen the sauce.

What can I use if I don’t have macaroni?

You can substitute any small pasta shape like shells, elbows, or rotini. The recipe is flexible, so use what you have on hand. This Chili Mac will still be quick, easy, and oh-so satisfying with your pasta choice.

How can I make this recipe spicier?

For a spicier kick, add a diced jalapeño with the onions or stir in a teaspoon of chili powder or a dash of hot sauce. Adjust the heat to your preference to keep this comforting dish perfectly tailored to your taste.