One Pot Chili Mac Recipe

This easy Chili Mac is the ultimate comfort food for a busy family dinner. It combines hearty homemade beef chili with creamy macaroni and cheese in one delicious dish. Every bite is packed with tender pasta, seasoned ground beef, tomatoes, beans, and lots of melted cheddar cheese. This cozy Chili Mac recipe is also perfect for potlucks, parties, and game-day meals.

Why You’ll Love Chili Mac

• It combines two comfort-food favorites in one dish. You get hearty homemade chili and creamy macaroni and cheese in every serving. The ground beef, tomatoes, beans, and cheddar create a rich and satisfying flavor. It is perfect when you want a warm and filling meal.
• This recipe is easy to make with simple cooking steps. The chili simmers while you prepare the macaroni and cheese. Then everything is combined and topped with more cheese. A quick bake melts the topping and finishes the dish.
• You can adjust the chili-to-macaroni ratio. Add all the chili for a hearty, evenly mixed meal. Use less chili if you prefer a creamier macaroni and cheese flavor. Any extra chili can be saved for another meal.
• It is a great choice for family dinners and gatherings. The recipe makes a generous amount for serving a crowd. It also works well for potlucks and game-day meals. Everyone can enjoy a warm bowl topped with melted cheddar.
• Chili Mac is easy to prepare ahead of time. You can make the chili one or two days before serving. You can also assemble the dish and add the cheese topping later. This makes dinner preparation more convenient on busy days.

Ingredients For Chili Mac

• Ground beef – Adds hearty flavor and makes the chili filling.
• Onion – Gives the chili a savory base.
• Bell pepper – Adds color, flavor, and a little sweetness.
• Garlic – Brings extra savory flavor to the chili.
• Chili seasoning mix – Gives the beef mixture its classic chili taste.
• Tomato paste – Helps deepen the tomato flavor.
• Tomato sauce – Creates a smooth and rich chili base.
• Diced tomatoes – Add texture and more tomato flavor.
• Chicken broth or beef broth – Adds moisture and helps the chili simmer.
• Kidney beans – Make the chili extra hearty.
• Macaroni – Forms the pasta base of the dish.
• Butter – Starts the creamy cheese sauce.
• All-purpose flour – Thickens the sauce.
• Heavy cream – Makes the cheese sauce rich and creamy.
• Milk – Helps create a smooth sauce.
• Mustard powder – Adds extra flavor to the macaroni and cheese.
• Onion powder – Boosts the savory taste.
• Salt and black pepper – Season the cheese sauce.
• Hot sauce – Enhances the flavor without making the dish too spicy.
• Cheddar cheese – Makes the sauce creamy and creates the melted topping.
• Fresh parsley – Adds a fresh finishing touch.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

How To Make Chili Mac

• Brown the ground beef in a large pot over medium-high heat, breaking it into small pieces as it cooks.
• Add the onion and continue cooking until the beef is fully browned and the onion is soft. Drain away the extra grease.
• Stir in the bell pepper and garlic. Cook until the pepper begins to soften.
• Mix in the chili seasoning and tomato paste, then cook briefly to bring out the flavors.
• Add the tomato sauce, diced tomatoes, and broth. Bring the chili to a boil, lower the heat, and let it gently simmer.
• Stir in the kidney beans during the final 10 minutes of simmering.
• Cook the macaroni in salted boiling water until just al dente, then drain it well.
• Melt the butter in a Dutch oven or large pot. Whisk in the flour, then slowly add the heavy cream and milk while stirring constantly.
• Season the sauce with mustard powder, onion powder, salt, pepper, and hot sauce. Stir in half of the cheddar until melted, then add the cooked macaroni.
• Fold the chili into the macaroni and cheese. Top with the remaining cheddar, bake at 400°F for 5 minutes, and garnish with parsley before serving.

Serving Suggestions

• Serve chili mac with cheddar bay biscuits for a warm, cheesy side that pairs well with the rich sauce.
• Add a slice of raisin Irish soda bread to soak up every bit of the hearty chili and creamy cheese sauce.
• Pair it with homemade cornbread for a classic combination that makes the meal even more comforting.
• Serve it alongside chili cornbread casserole when you need a hearty spread for game day or a potluck.
• Add a bowl of creamy corn chowder for a cozy meal with plenty of warm, satisfying flavors.
• Pair chili mac with chicken enchilada soup for a filling dinner that is perfect for serving a crowd.

Tips For Success

• Do not overcook the macaroni – Cook it only until just al dente. The pasta will continue to soften when it is mixed with the hot cheese sauce and baked. Using a timer can help prevent the noodles from becoming mushy.
• Drain the ground beef well – After the beef and onion are cooked, carefully remove the extra grease. This keeps the finished Chili Mac from tasting too heavy or oily. It also helps the chili mixture stay thick and flavorful.
• Let the chili simmer gently – After bringing it to a boil, reduce the heat so it bubbles slowly. A longer simmer helps the chili become thicker and more concentrated. Keep the pot partially covered while you prepare the macaroni and cheese.
• Add the kidney beans near the end – Stir them into the chili during the final 10 minutes of simmering. This gives them enough time to heat through without breaking apart. You can also leave out the beans or replace them with drained and rinsed black beans.
• Add the cream and milk slowly – Pour them into the flour and butter mixture in small splashes. Whisk continuously after each addition. This helps create a smooth sauce without lumps.
• Keep the heat low when adding cheese – Reduce the heat before stirring in the shredded cheddar. Add the cheese gradually and stir constantly until it melts. High heat can make the cheese sauce less smooth.
• Shred the cheddar from a block – Freshly shredded cheese melts more smoothly than packaged shredded cheese. It also gives the sauce a richer texture. A box grater makes this step quick and easy.
• Adjust the chili-to-macaroni ratio – You do not have to add all the chili at once. Fold in as much as you like until the dish has your preferred balance. Any extra chili can be saved or frozen for another meal.
• Use the hot sauce for flavor –The small amount of hot sauce enhances the cheese sauce. It does not make the finished dish noticeably spicy. Stir it in with the mustard powder, onion powder, salt, and black pepper.
• Prepare parts of the recipe ahead of time – The chili can be made 1 to 2 days in advance and refrigerated. Reheat it on the stovetop before combining it with freshly made macaroni and cheese. You can also assemble the Chili Mac without the cheese topping and refrigerate it until needed.
• Bake only until the topping melts – The combined Chili Mac needs about 5 minutes in a 400°F oven. Since the ingredients are already cooked, the goal is simply to melt the cheddar topping. Serve it warm and garnish it with chopped parsley.

Variations And Substitutions

• Use beef broth instead of chicken broth – Either broth works in the chili mixture. Chicken broth keeps the flavor balanced, while beef broth pairs naturally with the ground beef. Use the same amount so the chili has the correct consistency.
• Leave out the beans – The kidney beans can be omitted if you prefer Chili Mac without beans. The ground beef, tomatoes, macaroni, and cheese will still make the dish hearty and filling. No other changes are needed.
• Substitute black beans – Drained and rinsed black beans can replace the kidney beans. Add them during the final 10 minutes of simmering, just as you would the kidney beans. This simple swap changes the texture slightly while keeping the chili substantial.
• Try a cheddar and Monterey Jack blend – Cheddar gives the dish its classic sharp, cheesy flavor. Monterey Jack can be combined with the cheddar for a smooth and creamy cheese sauce. Use the blend in both the sauce and melted topping.
• Use homemade chili seasoning – Replace the packaged chili seasoning with the homemade mixture listed in the recipe card. It combines chili powder, cumin, oregano, paprika, salt, black pepper, and a pinch of cayenne. This option lets you prepare the seasoning from individual spices.
• Choose your preferred hot sauce – Texas Pete or Frank’s hot sauce can be used in the macaroni and cheese. The small amount enhances the overall flavor rather than making the dish taste noticeably spicy. Use the same measurement with either option.
• Adjust the amount of macaroni – Add slightly less than the full amount of cooked pasta when you want an especially creamy and cheesy result. The noodles continue absorbing the sauce after they are combined. Reducing the pasta slightly leaves more cheese sauce around each piece.
• Change the chili-to-macaroni ratio – You can mix all the chili into the macaroni and cheese for an evenly combined meal. For a creamier dish, begin with only part of the chili and add more until it tastes right to you. Extra chili can be stored or frozen separately.
• Serve the mixtures separately – Place the prepared chili and macaroni and cheese in separate pots. This allows each person to create a customized bowl with their preferred amounts. It is especially helpful when serving family members or guests with different preferences.
• Make it ahead – Prepare the chili 1 to 2 days early and refrigerate it. You can also assemble the Chili Mac without the cheese topping, then reheat it on the stovetop before adding the remaining cheddar and baking. When assembling ahead, cook the macaroni 1 minute short of al dente so it does not become too soft.

Storage And Reheating

• Store leftover Chili Mac in an airtight container in the refrigerator for up to 3 days. Let it cool before covering and refrigerating.
• Chili Mac can also be frozen. Be careful not to overcook the macaroni, since softer pasta can become mushy after freezing and reheating.
• Reheat refrigerated Chili Mac on the stovetop over low heat until warmed through. Stir gently as it heats.
• For make-ahead Chili Mac, assemble the dish without the final cheese topping and refrigerate it. Cook the macaroni 1 minute short of al dente. When ready to serve, reheat the Chili Mac on the stovetop, add the remaining cheddar, and bake at 400°F for about 5 minutes, or until the cheese melts.

Frequently Asked Questions

Can I Make Chili Mac Ahead Of Time?

Yes, the chili can be prepared 1 to 2 days in advance and stored in the refrigerator. You can also assemble the dish without the final cheese topping, then reheat, top with cheese, and bake before serving.

How Do I Keep The Macaroni From Becoming Mushy?

Cook the macaroni only until al dente because it will continue softening in the hot sauce. For make-ahead Chili Mac, cook the pasta 1 minute less than the package directions.

Do I Have To Add All The Chili?

No, you can add as much chili as you like to the macaroni and cheese. Store or freeze any leftover chili for another meal.

Can I Make Chili Mac Without Beans?

Yes, you can leave out the kidney beans without changing the rest of the recipe. Drained black beans can also be used instead.

Can I Use Beef Broth Instead Of Chicken Broth?

Yes, beef broth can replace the chicken broth in the same amount. Both options add flavor and moisture to the chili.

Why Is Hot Sauce Added?

The hot sauce enhances the flavor of the cheese sauce. The small amount used does not make the Chili Mac noticeably spicy.

What Is The Best Cheese For Chili Mac?

Cheddar cheese gives the dish a rich and classic flavor. For a creamier blend, combine cheddar with Monterey Jack.

Why Should I Add Cheese Over Low Heat?

Low heat helps the cheese melt smoothly into the sauce. High heat can make the cheese sauce grainy or uneven.

How Long Does Chili Mac Last In The Refrigerator?

Store Chili Mac in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop until warmed through.

Can Chili Mac Be Frozen?

Yes, Chili Mac can be stored in a freezer-safe container and frozen. Avoid overcooking the pasta so it does not become mushy after reheating.

What Can I Serve With Chili Mac?

Serve Chili Mac with Cheddar Bay Biscuits, No Knead Bread, or Cornbread. These sides pair well with the hearty chili and creamy cheese sauce.

Do I Need To Bake Chili Mac?

The baking step melts the cheddar topping and gives the dish an extra-cheesy finish. Bake it at 400°F for about 5 minutes, or until the cheese melts.

Other Easy Chili Recipes

• Boilermaker Chili Recip
• Skyline Chili Cheese Dip
• Spicy Chinese Chili Oil
• Baked Chili Lime Chicken

Other Easy Macaroni Recipes

• Creamy Baked Mac and Cheese
• Crispy Air Fryer Mac and Cheese Bites
• Creamy Macaroni Salad

More Main Dish Recipes

• Sweet and Spicy Crispy Chilli Beef
• Homemade Shrimp Pad Thai
• Sautéed Mustard Greens with Mushrooms and Cauliflower Rice