If you’re looking for comfort in a bowl, Chili Mac is about to become your new weeknight hero. Imagine tender macaroni noodles tangled with lusciously creamy cheese sauce and hearty, beefy chili, all bubbling together in one big, cozy dish—it’s all the magic of a potluck casserole, a childhood favorite, and game night dinner rolled into one. This Chili Mac brings together the zing of chili spices, the richness of a cheddar cheese sauce, and the satisfying heft of pasta for a meal that’s both familiar and full of flavor surprises. It’s the sort of dish you’ll crave as the weather cools, share with friends, or keep all to yourself after a long day.

Ingredients You’ll Need

Chili Mac is one of those splendid dishes that feels special, but is actually built from humble ingredients you probably have in your kitchen right now. Every element here is essential, from the punchy chili spices to the creamy cheddar cheese, creating that signature taste and texture you’re after.

Ground Beef (1 lb, 80% lean): Gives the chili its hearty richness and satisfying texture.

Small Onion (diced): Adds savory depth and a slight sweetness as it cooks down with the beef.
Bell Pepper (½ cup, diced): Brings a pop of color and subtle bite to the chili base.

Garlic (3 cloves, diced): Infuses the dish with warm, aromatic flavor right from the start.
Chili Seasoning Mix (1.25 oz. packet): Shortcut to complex, smoky flavor—use homemade if you have favorite spices!

Tomato Paste (1 tablespoon): Deepens the tomato flavor and helps thicken the chili.
Tomato Sauce (8 oz.): Gives body and a gentle tang to the chili.
Diced Tomatoes (14.5 oz. can, undrained): Brings bursts of juiciness and more tomato flavor.

Chicken Broth (½ cup): Adds savory, seasoned moisture; beef broth works too for extra depth.
Kidney Beans (15 oz. can, drained): Classic chili addition for creaminess and a bit of protein.
Macaroni (2 cups, uncooked): The essential base—elbows hold the cheesy sauce perfectly.

Butter (2 tablespoons): Starts off the cheese sauce with rich flavor and smoothness.
Flour (2 tablespoons): Helps thicken the cheese sauce so every bite is velvety.
Heavy Cream (½ cup): For an unbelievably luscious and decadent sauce.

Milk (1 cup): Balances out the cream for the perfect sauce texture.
Mustard Powder (½ teaspoon): A secret ingredient that brightens the cheese flavor.
Onion Powder (¼ teaspoon): Adds another layer of savory flavor without overpowering.

Salt & Pepper (¼ teaspoon each): Simple seasoning to bring everything together.
Hot Sauce (½ teaspoon): Just a touch for a little heat and tang—customize to taste.
Cheddar Cheese (1 ½ cups shredded, plus 1 ½ cups for topping): The star of the show—go sharp for bolder flavor.

Fresh Parsley (for garnish): Adds a fresh green finish to each serving.

How to Make Chili Mac

Step 1: Sauté the Beef, Onion, and Peppers

Start by heating a large pot over medium-high heat and add your ground beef. As it begins to brown, toss in the diced onions. Let them mingle for five minutes, cooking until the beef is crumbly and the onions have softened to perfection. Drain off any extra grease—nobody needs that sticking around!

Step 2: Build the Chili Base

Time to bring in the bell peppers and garlic for another gentle sauté. They add amazing flavor and color. Once the peppers are a bit soft, sprinkle in your chili seasoning and dollop in the tomato paste; stir and let everything cook for about a minute so the spices really bloom.

Step 3: Simmer the Chili

Pour in the tomato sauce, undrained diced tomatoes, and chicken broth. Give it all a hearty stir. Bring the pot to a happy boil, then reduce the heat to keep things bubbling gently. Partially cover and let the chili simmer away while you prep the macaroni and cheese—this gives it time to thicken and deepen in flavor. Add the kidney beans during the last ten minutes so they stay intact.

Step 4: Boil the Macaroni

While your chili works its magic, bring a big pot of salted water to a boil. Add the macaroni and cook just until al dente; you want pasta with a little bite since it’ll bake later. Once it’s there, drain and set aside.

Step 5: Make the Cheese Sauce

Melt butter in a large Dutch oven or pot over medium heat until it foams just a bit. Whisk in the flour and keep stirring for a couple of minutes to cook off that raw taste. Now add the heavy cream in splashes, whisking smoothly, then follow with the milk. Bring the mixture to a gentle boil, then lower it to a simmer. Whisk in hot sauce, mustard powder, onion powder, salt, and pepper. Lower the heat, then slowly sprinkle in all that glorious shredded cheddar, stirring until luxuriously smooth.

Step 6: Stir in the Macaroni

Add the drained macaroni into your cheese sauce and gently stir it together. The noodles should be perfectly coated in that creamy, orange goodness. If you want your Chili Mac extra cheesy, hold back a bit on the pasta and add it to taste.

Step 7: Combine Chili and Macaroni

Now comes the fun part—gently fold your simmered chili into the cheesy macaroni. Use a silicone spatula so you don’t break the noodles. Decide how chili-forward you want it: add all the chili for the full experience or save a bit to freeze for later. There’s no wrong way to do it!

Step 8: Bake with Cheese

Preheat your oven to 400 degrees F. Once your Chili Mac is mixed, top it with the remaining cheddar cheese and pop it in the oven, uncovered, for about five minutes—just until the cheese is gloriously melted and bubbly. Garnish with chopped parsley right before serving.

How to Serve Chili Mac

Garnishes

Sprinkle chopped fresh parsley for a pop of green and herby brightness. If you’re feeling fancy, try thinly sliced green onions or an extra dusting of cheddar cheese. A dollop of sour cream or a handful of crushed tortilla chips adds fun flavor and texture, making every bowl of Chili Mac feel special.

Side Dishes

Classic Chili Mac loves a crisp green salad on the side or a hunk of warm cornbread to soak up every last bit of sauce. Garlic bread or buttery Texas toast is always a hit, too. For a lighter touch, try pairing it with roasted vegetables or sliced cucumbers drizzled with vinegar.

Creative Ways to Present

Turn your Chili Mac into individual baked ramekins for a dinner party, or serve scoops in bread bowls for cozy winter nights. For game day, load up tortilla chip “boats” with Chili Mac and finish with jalapeños for a fun appetizer twist. Let everyone add their favorite toppings for a build-your-own Chili Mac bar!

Make Ahead and Storage

Storing Leftovers

Leftover Chili Mac is a thing of beauty—it keeps wonderfully in an airtight container in the refrigerator for up to four days. The flavors mellow and develop even more, making for incredibly satisfying next-day lunches or quick dinners. Just cool it completely before stashing it away to keep everything tasting fresh.

Freezing

You can absolutely freeze Chili Mac for a future comfort food emergency! Spoon cooled leftovers into freezer-safe containers. It’ll keep well for up to three months. Thaw overnight in the fridge before reheating for best texture, though it’s forgiving enough to go straight from freezer to oven covered with foil in a pinch.

Reheating

To reheat, pop your Chili Mac into a microwave-safe dish and cover. Warm in short bursts, stirring between each, until perfectly hot and creamy. On the stovetop, just add a splash of milk or broth to loosen up the sauce if needed. For larger portions, bake covered in a low oven until heated through and the cheese is melty again.

FAQs

Can I make Chili Mac vegetarian?

Definitely! Substitute the ground beef with plant-based crumbles, lentils, or extra beans. Use vegetable broth instead of chicken or beef broth, and you’ll have a delicious vegetarian Chili Mac packed with all the same robust flavors.

How spicy is this Chili Mac recipe?

It’s gently spicy thanks to the chili seasoning and a hint of hot sauce, but not overwhelming. You can tailor the heat by using mild or hot chili seasoning, adding extra hot sauce or diced jalapeños, or keeping things mellow to suit your crowd.

Can I use a different kind of pasta?

Absolutely! While elbow macaroni is the classic pick for Chili Mac, shells, rotini, or penne also work beautifully and capture loads of cheese sauce. Just keep an eye on cooking times so the pasta stays al dente.

What’s the best cheese for Chili Mac?

Sharp cheddar gives unbeatable flavor, but feel free to mix in some Monterey Jack, Colby, or pepper jack for an extra punch. Pre-shredded cheese is convenient, but shredding your own melts more smoothly for that dreamy sauce.

Can I double this recipe for a crowd?

Yes, and it’s a fantastic idea! Chili Mac is a crowd-pleaser at potlucks and family dinners. Just use a bigger pot or split between baking dishes, and it’ll be just as rich, cheesy, and hearty for everyone to enjoy.

Final Thoughts

There’s nothing quite like the pure comfort (and pure fun) of digging into a homemade Chili Mac, with its cheesy swirls and savory goodness. I hope you’ll give this recipe a try—whether you’re feeding a hungry bunch or just looking for a flavorful, cozy meal to enjoy all week long. Let this one-pot wonder become your next favorite!