If you’ve ever dreamed of combining all your comfort food favorites into one hearty, soul-satisfying dish, then let me introduce you to the ultimate crowd-pleaser: Chili Mac and Cheese Recipe. This dish brings together the bold, smoky flavors of spiced ground beef and tomato, perfectly tender elbow macaroni, and a creamy blend of cheddar and Monterey Jack cheeses all in one pot. It’s the kind of meal that warms you up from the inside out and leaves you craving seconds, perfect for busy weeknights or cozy weekends at home.
Ingredients You’ll Need
Gathering simple, straightforward ingredients is the secret to making this Chili Mac and Cheese Recipe a success. Each item plays a crucial role, from the spices that build depth to the cheeses that melt to creamy goodness.
- Olive oil: For a flavorful base that helps brown the beef to perfection.
- Ground beef: Provides rich, meaty heartiness and protein.
- Yellow onion (diced): Adds subtle sweetness and texture.
- Garlic (minced): Delivers that irresistible aromatic punch.
- Chili powder: Brings the signature mild heat and smokiness.
- Ground cumin: Infuses an earthy warmth that complements the chili.
- Smoked paprika: Lifts the flavors with a gentle smoky note.
- Salt and black pepper: The essential seasoning duo to balance all flavors.
- Tomato paste: Intensifies the savory tomato flavor without extra liquid.
- Diced tomatoes: Provides a juicy, tangy component to brighten the dish.
- Beef broth: Adds moisture and depth while cooking the pasta.
- Elbow macaroni: The classic pasta that holds the cheesy sauce beautifully.
- Cheddar cheese (shredded): Offers a sharp, creamy richness.
- Monterey Jack cheese (shredded): Melts smoothly for that luscious finish.
- Green onions or parsley (optional garnish): Adds freshness and a pop of color when serving.
How to Make Chili Mac and Cheese Recipe
Step 1: Brown the Meat and Sauté the Aromatics
Start by heating olive oil in a large skillet or Dutch oven over medium heat. Toss in the ground beef and break it apart with a spoon as it cooks until beautifully browned, about 5 to 7 minutes. Once cooked, drain off any excess fat to keep things from getting greasy. Then add the diced onion and cook until softened, approximately 3 minutes, filling your kitchen with a savory aroma. Stir in the minced garlic and spices — chili powder, cumin, smoked paprika, salt, and pepper — letting them bloom into the mixture for about a minute to release their fantastic flavors.
Step 2: Add Tomato Paste, Tomatoes, Broth, and Pasta
Next, mix in the tomato paste, coating everything evenly to deepen the tomato flavor. Pour in the canned diced tomatoes along with their juices, followed by the beef broth to create a luscious cooking liquid. Stir in the uncooked elbow macaroni, making sure the pasta is submerged. Bring everything to a boil, then lower the heat to a gentle simmer. Cover the pot and cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
Step 3: Melt in the Cheeses
When your pasta is perfectly cooked and the sauce has thickened to a dreamy consistency, remove the pot from heat. Stir in the shredded cheddar and Monterey Jack cheeses, watching as they melt into a rich, creamy sauce that coats every bite. This final touch is what makes the Chili Mac and Cheese Recipe irresistibly cheesy and comforting.
How to Serve Chili Mac and Cheese Recipe
Garnishes
Sprinkling chopped green onions or fresh parsley on top not only adds a burst of color but also gives a fresh, bright contrast to the rich and hearty dish. Feel free to toss on some crushed tortilla chips or a dollop of sour cream to amplify the texture and creaminess—it’s all about making the dish your own!
Side Dishes
This Chili Mac and Cheese Recipe stands as a star on its own, but if you want to round out your meal, consider serving it with a crisp green salad or some roasted vegetables. The freshness from a salad or the earthy sweetness of roasted veggies balances the richness perfectly.
Creative Ways to Present
For a fun twist, serve this dish in small ramekins as an appetizer or party snack. You can also bake it topped with extra cheese and breadcrumbs for a golden crust that takes this meal to another level. Whatever way you choose, it’s a crowd-pleaser that’s always a hit.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Chili Mac and Cheese Recipe keep beautifully in an airtight container in the refrigerator for up to 3 days. This makes for a convenient, satisfying lunch or dinner when you don’t feel like cooking from scratch.
Freezing
You can freeze leftover Chili Mac and Cheese in freezer-safe containers for up to 2 months. For best quality, thaw it overnight in the fridge before reheating. Although the texture of the pasta might soften slightly, the flavors remain just as delicious.
Reheating
Reheat leftovers gently on the stovetop or in the microwave. Add a splash of beef broth or milk to refresh the creamy sauce and stir occasionally to prevent sticking. This will bring back that luscious, melty texture you fell in love with at first bite.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works wonderfully in this Chili Mac and Cheese Recipe for a lighter option without sacrificing flavor. Just brown it the same way you would beef.
Is it possible to make this recipe vegetarian?
Yes! Swap the ground beef for a plant-based meat substitute or cooked lentils, and use vegetable broth instead of beef broth. The spices and cheeses will still deliver a hearty, comforting meal.
How spicy is this Chili Mac and Cheese Recipe?
The recipe has a mild to medium kick thanks to the chili powder and smoked paprika. If you love more heat, add a pinch of cayenne pepper or diced jalapeños while cooking.
Can I use a different type of pasta?
Elbow macaroni is classic here, but small pasta shapes like shells, cavatappi, or penne will also work nicely. Just adjust cooking times as needed.
What cheeses work best in this recipe?
Cheddar brings sharpness and color, while Monterey Jack melts beautifully for creaminess. You can experiment with Colby or mozzarella if desired, but stick to good melting cheeses for the best texture.
Final Thoughts
This Chili Mac and Cheese Recipe is truly one of those dishes that you’ll want to make again and again. Its blend of flavors, its simplicity, and the comfort it delivers make it an unbeatable favorite in any home kitchen. Whether you’re feeding a family, entertaining friends, or just treating yourself after a busy day, this recipe promises joy in every spoonful. Give it a try—you won’t regret it!
Print
Chili Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty Chili Mac and Cheese recipe combines the rich flavors of ground beef, spices, and creamy cheeses with tender elbow macaroni, all cooked together in one pot for a comforting and satisfying meal. Perfect for a quick weeknight dinner, it’s easy to make and full of flavor.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Pasta
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 can (15 ounces) diced tomatoes
- 2 cups beef broth
- 1 1/2 cups elbow macaroni (uncooked)
Cheese and Garnish
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Chopped green onions or parsley for garnish (optional)
Instructions
- Brown the beef: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5–7 minutes. Drain excess fat if needed.
- Sauté the aromatics: Add the diced onion to the beef and cook for 3 minutes until softened. Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for an additional 1 minute to toast the spices.
- Add tomato paste and liquids: Stir in the tomato paste to coat the mixture well. Pour in the diced tomatoes with their juice and the beef broth. Mix thoroughly.
- Cook the pasta: Stir in the uncooked elbow macaroni. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Stir in cheese and serve: Remove from heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and creamy. Garnish with chopped green onions or parsley if desired, then serve warm.
Notes
- Use ground turkey or plant-based meat for a lighter version.
- Spice it up with a pinch of cayenne pepper or diced jalapeños.
- Leftovers reheat well and make a great next-day lunch.
