There’s something incredibly cozy about a big pot of chili mac that just hugs you from the inside. This Chili Mac Recipe is my go-to comfort meal that combines hearty chili flavors with creamy, cheesy pasta — all cooked in one pot for easy cleanup. Trust me, once you make it, you’ll want to keep it on repeat.
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Why You'll Love This Recipe
I've made tons of chili mac recipes over the years, but this one stands out because of its perfect balance of spices, creamy cheese, and that one-pot magic. It’s quick, satisfying, and perfect for when you want something wholesome without fussing over multiple pans.
- One-pot wonder: Fewer dishes to wash means you can dig in faster—and who doesn’t love that?
- Comfort food at its best: All the warmth of chili with a cheesy pasta twist that everyone in my family raves about.
- Flexible ingredients: Swap in your favorite beans or veggies without losing the flavor kick.
- Great for leftovers: It tastes just as good the next day, making it perfect for meal prep.
Ingredients & Why They Work
The magic in this Chili Mac Recipe comes from blending simple, flavorful ingredients that work together to create a rich, hearty dish. Each component adds texture or depth, making the final dish complex but approachable. Here’s a quick rundown of why these ingredients shine.
- Olive oil: Perfect for sautéing without overpowering flavors.
- Yellow onion: Adds sweetness and foundational flavor after sautéeing.
- Lean ground beef: Provides hearty protein without too much grease.
- Red bell pepper: (Optional) Adds a subtle sweetness and vibrant color.
- Garlic cloves: Essential for that warm, aromatic boost.
- Chili powder: The star spice that gives the chili flavor its familiar warmth.
- Smoked paprika & ground cumin: These deepen the smoky, earthy notes in the dish.
- Dried oregano & ground mustard: Bring subtle herbal complexity and tang.
- Salt and pepper: Essential for balancing and enhancing every flavor.
- Crushed tomatoes & fire roasted diced tomatoes: Provide acidity and a smoky tomato base.
- Kidney beans: Add creaminess and texture without overpowering.
- Brown sugar: Balances acidity for a rounded flavor.
- Mesquite liquid smoke: (Optional) Adds a subtle campfire flavor that I personally adore.
- Chicken broth (reduced sodium): Keeps the dish savory without too much salt.
- Uncooked elbow macaroni: The perfect pasta shape for holding sauce and cheese.
- Cream cheese: Melts into creamy richness making every bite velvety.
- Sharp cheddar cheese: A punchy, melting cheese that brings cheesiness front and center.
- Fresh parsley: An optional bright garnish that adds a fresh finish.
Make It Your Way
What I love about this Chili Mac Recipe is how easy it is to tweak based on your tastes or what’s in your pantry. Feel free to add extra veggies, swap meats, or dial up the heat—you really can’t go wrong.
- Variation: One time, I swapped the ground beef for turkey and added corn and black beans. It gave the dish a lighter feel while keeping that comforting chili vibe.
- Spice level: Add cayenne or hot sauce during the final cheese stir-in if you love a kick. I usually do a little dash for myself!
- Vegetarian version: Omit the meat and add extra beans or lentils. You don’t miss the meat at all with all that cheese and spice.
- Cheese swap: Sharp cheddar gives great flavor, but mixing in pepper jack can add a nice spicy melt.
Step-by-Step: How I Make Chili Mac Recipe
Step 1: Sauté your aromatics and brown the beef
Start by heating olive oil in a large Dutch oven over medium-high heat. Toss in the diced onion and cook for about 3 minutes until they soften and get fragrant. Then add your ground beef, breaking it apart as you go, and cook it until nicely browned. This step is key because browning develops deep flavor – don’t rush it! If you’re adding red bell pepper, throw it in now along with garlic and your chili powder, paprika, cumin, and other spices. Sauté for about 1 minute to toast the seasonings and wake everything up.
Step 2: Stir in your tomatoes, beans, and broth
Next, add the crushed tomatoes, fire roasted diced tomatoes (no draining necessary!), kidney beans, brown sugar, and optional mesquite liquid smoke. Pour in the chicken broth last. Give it a good stir, then cover the pot and bring everything to a gentle simmer.
Step 3: Cook the pasta perfectly in the sauce
Once the chili base is simmering, add the uncooked elbow macaroni straight into the pot. Cover and let it simmer for about 5 minutes, stirring often and replacing the lid each time. This keeps the pasta from sticking to the bottom or overcooking. After the first 5 minutes, remove the lid and continue to simmer for a few more minutes, stirring frequently, until the pasta is just al dente. Taste it regularly here so it doesn’t go mushy — that’s where you want to keep an eye on it.
Step 4: Add the creamy cheese goodness
Turn off the heat but keep the pot on the burner. Stir in the softened cream cheese until melted and fully incorporated — this is what makes the dish so creamy and comforting. Follow by adding 1 ½ cups of shredded cheddar cheese a handful at a time, stirring continuously until melted and smooth. Give it a taste and adjust seasonings—sometimes I add a little extra salt or a dash of cayenne for heat.
Step 5: Bake for a bubbly finish
Sprinkle the remaining 1 cup of cheddar cheese evenly over the top, then pop the pot into a 400°F oven, uncovered, for about 5 minutes until the cheese melts and gets just a little bubbly. Once out, garnish with fresh parsley if you like, and serve immediately. That final bake step just makes it feel extra special and melty.
Top Tip
From all my times making this Chili Mac Recipe, I’ve learned some little tricks that make a big difference in the final dish. These helped me avoid common traps and get perfect, creamy chili mac every time.
- Don’t overcook the pasta: Keep tasting it in the last few minutes of simmering to catch it at al dente—it’ll keep cooking a little in the oven later.
- Use cream cheese at room temperature: It melts faster and blends smoother, giving you that luxurious texture.
- Stir often during simmering: Prevents pasta from sticking and burning on the bottom, which can happen quickly if you get distracted.
- Season progressively: Season as you go but save some salt and spicy elements for after cheese melts so you can control the final punch.
How to Serve Chili Mac Recipe
Garnishes
I like topping mine with fresh chopped parsley because it adds a bright, fresh note that cuts through the richness. Sometimes I’ll sprinkle a bit of extra sharp cheddar or a swirl of sour cream for extra creaminess. If you’re feeling fancy, a handful of crispy fried onions give a wonderful crunch on top.
Side Dishes
This recipe is a hearty meal on its own, but I love pairing it with a crisp green salad dressed with lemon vinaigrette to lighten things up. Garlic bread or cornbread are fantastic too—they soak up the sauce like a dream.
Creative Ways to Present
For parties, I’ve scooped chili mac into small ramekins and topped each with a little extra cheddar and a jalapeño slice before broiling for a fun individual cheesy treat. It also works great stuffed inside bell peppers for a colorful presentation that doubles as a veggie boost.
Make Ahead and Storage
Storing Leftovers
I store leftover chili mac in airtight containers in the fridge for up to 4 days. Just be sure to cool it completely before sealing to keep flavors fresh. I find the pasta hasn’t lost its bite but stays creamy and delicious.
Freezing
This chili mac freezes surprisingly well! I portion it into freezer-safe containers or bags and freeze for up to 3 months. When ready, thaw overnight in the fridge before reheating.
Reheating
I usually reheat leftovers gently on the stove over low heat, stirring frequently and adding a splash of broth or water to bring back that saucy texture. You can also microwave it covered in short bursts. If you want, throw a little extra cheese on top before warming for that melty goodness.
Frequently Asked Questions:
Absolutely! Just skip the ground beef and use extra beans or even lentils for protein. You can also add more veggies like zucchini or mushrooms to bulk it up. The cheese and spices will keep it flavorful and satisfying.
Sharp cheddar cheese is my favorite because it melts well and adds a nice tangy, bold flavor that complements the chili spices. Cream cheese is key for creaminess, but you can experiment with pepper jack or Monterey jack for different flavor profiles.
Stirring frequently while the pasta simmers is crucial. Also, keep the pot covered during most of the cooking to trap steam, which helps the pasta cook evenly. Using enough broth ensures there’s plenty of liquid for the pasta to absorb without sticking.
Yes! You can make the chili base a day ahead, then add and cook the pasta fresh when you’re ready to serve. Or fully assemble and refrigerate, then reheat gently, adding a splash of broth if it’s too thick. The flavors actually develop more overnight.
Final Thoughts
This Chili Mac Recipe holds a special place in my recipe box because it’s reliable, flavorful, and perfect for feeding a crowd or just treating yourself to something cozy. I recommend you try it exactly as written the first time, but don’t hesitate to make it your own — it’s the kind of dish that welcomes your personal touch. Once you taste the creamy, spicy blend and cheesy finish, I’m pretty sure this one will stay in your rotation like it has in mine.
Print
Chili Mac Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty and flavorful Chili Mac is a comforting one-pot recipe combining ground beef, beans, pasta, and a blend of chili spices. It's topped with creamy cheese and baked for a melty finish, making it perfect for a quick and satisfying dinner.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 pound lean ground beef
- 1 red bell pepper, chopped (optional)
- 4-6 garlic cloves, minced
- 1 ½ tablespoons chili powder
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon ground mustard
- ¼ teaspoon pepper
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can fire roasted diced tomatoes, not drained
- 1 15 oz. can kidney beans, rinsed and drained
- 1 tablespoon brown sugar
- 1 teaspoon mesquite liquid smoke (optional)
- 3 ½ cups reduced sodium chicken broth
- 12 ounces uncooked elbow macaroni
Add Later
- 2 oz. block cream cheese, cubed, very soft
- 2 ½ cups freshly shredded sharp cheddar cheese, divided
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare for the final baking step.
- Sauté aromatics and meat: Heat olive oil in a large Dutch oven over medium-high heat. Add the diced onion and cook for 3 minutes until softened. Add ground beef, breaking it apart, and cook until browned.
- Add vegetables and spices: Stir in the chopped red bell pepper, minced garlic, chili powder, smoked paprika, ground cumin, salt, dried oregano, ground mustard, and pepper. Sauté for 1 minute to release aromas.
- Add tomatoes and beans: Pour in the crushed tomatoes, fire-roasted diced tomatoes with their juices, and kidney beans. Stir in the brown sugar and mesquite liquid smoke if using.
- Simmer with broth and pasta: Add the reduced sodium chicken broth and cover the pot. Bring to a simmer, then add the uncooked elbow macaroni. Cover and simmer for 5 minutes, stirring frequently and replacing the lid to prevent sticking.
- Cook pasta to al dente: Remove the lid and continue to simmer a few more minutes, stirring often, until the pasta is just tender. Taste often to avoid overcooking.
- Melt in cream cheese and cheddar: Turn off the stove but keep the pot on the burner. Stir in the soft cream cheese until melted, then gradually add 1 ½ cups of shredded sharp cheddar cheese until melted. Adjust seasoning with salt, pepper, cayenne, or hot sauce to taste.
- Top and bake: Sprinkle the remaining 1 cup of cheddar cheese evenly over the pasta. Bake uncovered in the preheated oven for 5 minutes until the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven, garnish with fresh parsley if desired, and serve immediately while hot.
Notes
- For a vegetarian version, substitute ground beef with plant-based meat or extra beans, and use vegetable broth.
- If you prefer spicier chili mac, add cayenne pepper or hot sauce during seasoning.
- Be sure to stir frequently during pasta cooking to prevent sticking or burning at the bottom.
- Using reduced sodium chicken broth helps control saltiness; adjust salt according to taste before serving.
- Softening the cream cheese before adding ensures smooth melting into the dish.
- You can swap elbow macaroni for other small pasta shapes like shells or penne if preferred.
- Fresh parsley garnish adds color and a fresh note but is optional.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 70 mg
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