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Chili Mac combines two comfort food favorites in one hearty dinner. Seasoned ground beef, tender beans, tomatoes, elbow macaroni, and plenty of melted cheese come together in a thick, satisfying meal that’s perfect when you’re craving something warm and filling.
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This homemade Chili Mac recipe has all the cozy flavor of a big pot of chili with the bonus of tender pasta and two kinds of cheese. It makes a generous batch, reheats well, and is easy to customize with your favorite chili toppings.
Whether you serve it for a weeknight dinner, game day, or a chilly fall or winter evening, this is the kind of meal that fills everyone up without requiring a bunch of complicated ingredients.
Table of Contents
❤️ Why You’ll Love This Recipe
- Ultimate comfort food: It’s part homemade chili, part cheesy macaroni, and completely satisfying.
- Hearty and filling: Ground beef, two kinds of beans, pasta, and cheese make this a stick-to-your-ribs dinner.
- Easy to customize: Change the beans, adjust the heat, add vegetables, or pile on your favorite toppings.
- Great for leftovers: This recipe makes eight servings and reheats well for an easy lunch or dinner later.
- Perfect for cooler weather: A big bowl of cheesy Chili Mac is exactly the kind of dinner you want on a chilly night.
- Family-friendly: You can easily tone down the spice for anyone who prefers milder food.
What is Chili Mac?
Chili Mac is exactly what it sounds like – a combination of chili and macaroni.
This version starts with ground beef, onion, bell pepper, garlic, tomatoes, beans, and plenty of chili seasonings. Cooked elbow macaroni gets stirred into the chili, followed by sharp cheddar and Monterey Jack cheese.
The result is thicker and cheesier than traditional chili, but heartier and more flavorful than plain macaroni and cheese. It’s basically the best parts of both dishes in one pot.
Key Ingredients
NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.
Ground beef: The hearty base of the recipe. Brown it well before adding the vegetables.
Onion and green bell pepper: These add flavor and texture to the chili base.
Garlic: Fresh garlic adds another layer of savory flavor.
Chili seasoning: A 1 to 1.25-ounce packet makes seasoning the chili simple.
Smoked paprika and cumin: These give the chili more depth and a warm, smoky flavor.
Tomatoes: Tomato paste, crushed tomatoes, and diced tomatoes with green chiles create a thick, flavorful sauce.
Black beans and kidney beans: Using two kinds of beans adds texture and makes this meal extra hearty.
Elbow macaroni: Cook the pasta just until al dente so it doesn’t become too soft when stirred into the hot chili.
Cheese: Sharp cheddar and Monterey Jack make this Chili Mac extra cheesy and creamy.
Ingredients & Substitutions
NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.
- Ground beef: Ground turkey or ground chicken can be substituted.
- Sweet onion: Yellow onion can be substituted.
- Green bell pepper: Any color bell pepper can be used.
- Garlic: Garlic powder can be used in a pinch.
- Chili seasoning: Use mild, medium, or hot chili seasoning depending on your preferred spice level.
- Garlic powder: No substitution needed.
- Onion powder: No substitution needed.
- Smoked paprika: Regular paprika can be substituted.
- Ground cumin: No substitution needed.
- Tomato paste: No substitution recommended.
- Crushed tomatoes: Tomato sauce can be substituted, but the texture will be smoother.
- Diced tomatoes with green chiles: Regular diced tomatoes can be used for a milder Chili Mac.
- Black beans: Pinto beans can be substituted.
- Red kidney beans: Use black beans, pinto beans, or another chili-friendly bean.
- Water: Beef broth can be substituted for additional flavor.
- Elbow macaroni: Another small pasta shape can be substituted.
- Sharp cheddar cheese: Mild or medium cheddar can be substituted.
- Monterey Jack cheese: Colby Jack can be substituted.
Variations
- Make it milder: Replace the diced tomatoes with green chiles with regular diced tomatoes and choose a mild chili seasoning packet.
- Add corn: Stir in corn for extra color, texture, and sweetness.
- Add more vegetables: Try adding extra bell pepper or other vegetables your family enjoys.
- Change the beans: Use your favorite chili beans in place of the black beans or kidney beans.
- Adjust the cheese: Use all cheddar, all Monterey Jack, or another good melting cheese you enjoy.
- Make it extra spicy: Add fresh jalapeños or your favorite hot sauce when serving.
- Change the toppings: Try sour cream, tortilla chips, crackers, salsa, taco sauce, guacamole, cilantro, or sliced jalapeños.
Tips for Best Results
- Cook the pasta al dente. The macaroni will continue to absorb some liquid once it is mixed into the hot chili, so don’t overcook it beforehand.
- Stir while simmering. Thick tomato-based chili can stick to the bottom of the pot. Give it a good stir occasionally during the 30-minute simmer.
- Let the seasonings cook. Cooking the spices for about one minute before adding the remaining ingredients helps bring out their flavor.
- Don’t skip the final rest. Covering the pot and letting it sit off the heat gives the cheese time to melt without continuing to cook the pasta over direct heat.
- Adjust the heat to your family. The diced tomatoes with green chiles and chili seasoning can both affect the spice level. Choose mild versions if needed.
- Save some toppings for the table. Chili Mac is even better when everyone can customize their own bowl.
FAQs
Yes. Use regular diced tomatoes instead of diced tomatoes with green chiles and choose a mild chili seasoning packet. You can always offer jalapeños or hot sauce at the table for anyone who wants more heat.
Elbow macaroni works especially well because it mixes easily with the thick chili and cheese. Another small pasta shape should also work, but cooking times and the amount of sauce absorbed may vary.
No. You can substitute another bean you enjoy or use more of one variety. Just keep the overall amount of beans similar so the consistency stays close to the original recipe.
The pasta gets stirred into hot chili and continues to soften as it sits. Starting with al dente macaroni helps keep it from becoming mushy.
Fresh cilantro, sliced jalapeños, sour cream, crushed tortilla chips, crackers, taco sauce, salsa, and guacamole are all good options.
Yes. Store it in a freezer-safe container for up to 3 months. Keep in mind that pasta can soften somewhat after freezing, thawing, and reheating.
The microwave is the easiest option. Reheat individual portions until hot, stirring partway through if needed. This also reduces the chance of the cheese scorching on the bottom of a pan.
Storage
Allow leftovers to cool, then transfer them to an airtight container. Refrigerate for up to 5 days.
The macaroni will absorb some of the sauce during storage, so leftovers may be thicker than they were when freshly made.
For longer storage, freeze Chili Mac in a freezer-safe container for up to 3 months. Thaw it in the refrigerator before reheating.
Quick Steps
NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.
- Brown the beef. Cook the ground beef in a Dutch oven until no pink remains.
- Cook the vegetables. Add the onion and green bell pepper and cook until softened, then add the garlic.
- Season it. Stir in the chili seasoning, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper.
- Add the tomatoes and beans. Stir in the tomato paste, crushed tomatoes, diced tomatoes with green chiles, black beans, kidney beans, and water.
- Simmer. Reduce the heat and simmer for 30 minutes, stirring occasionally.
- Add the pasta and cheese. Stir in the cooked elbow macaroni and half of the cheese.
- Finish with more cheese. Sprinkle the remaining cheese over the top, cover, remove from the heat, and let stand for 10 minutes before serving.
Make Ahead
You can prepare the chili portion ahead of time and refrigerate it until you’re ready to serve.
For the best pasta texture, cook the elbow macaroni and add it when you reheat the chili. Stir in the cheese after everything is hot.
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If you make the entire recipe ahead, keep in mind that the pasta will continue absorbing some of the liquid as it sits, so the Chili Mac may become thicker.
What to serve with Chili Mac
Chili Mac is filling enough to be a meal all by itself, so you don’t need much alongside it. A simple green salad or steamed vegetables can lighten up the meal.
Bread is another great choice, especially if you want something for scooping up every last bit of that thick, cheesy chili sauce. Cornbread, breadsticks, or crusty bread would all work well.
You can also turn dinner into a toppings bar. Set out sour cream, chopped cilantro, sliced jalapeños, crushed tortilla chips, crackers, salsa, taco sauce, or guacamole and let everyone finish their bowl however they like.
If You Enjoyed This Chili Mac
If you love combining ground beef, pasta, and plenty of cheese, try my One-Pot Cheeseburger Pasta. It has that same hearty, family-friendly comfort food feel with all the flavors of a cheeseburger packed into a cheesy pasta dinner.
For another easy ground beef dinner, my Homemade Hamburger Helper is a great one to keep handy. It’s an easy homemade take on the familiar boxed favorite and makes a simple meal the whole family can enjoy.
When you’re craving the chili side of this recipe, try my Copycat Wendy’s Chili. It’s thick, hearty, and packed with ground beef, beans, and tomatoes, making it especially good for cooler nights.
My Chili Cheese Tater Tot Casserole is another fun way to turn chili into serious comfort food. Crispy tater tots, homemade chili, and melted cheddar cheese make this an easy dinner that’s hard to resist.
If you’re looking for another cozy ground beef meal, give my Stuffed Pepper Soup a try. It combines ground beef, tomatoes, green bell peppers, and rice for all the familiar flavors of stuffed peppers in an easy soup.
For a different spin on chili night, try my White Chicken Chili. Chicken, beans, corn, and green chiles make it a flavorful alternative to traditional beef chili.
And if you really can’t get enough chili and pasta together, my Chili Cheese Dog Mac n Cheese combines two more comfort food favorites in one fun family dinner.
Looking for even more easy dinners and cozy comfort food? Browse the Love Bakes Good Cakes Recipe Index for plenty of family-friendly meal ideas, soups, casseroles, pasta dishes, and more.
📌 Save This Recipe
Save this Chili Mac recipe for the next time you’re craving an easy, hearty dinner. With seasoned ground beef, beans, tender macaroni, tomatoes, and plenty of melted cheese, it’s a cozy meal you’ll want to make again.
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Chili Mac
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Equipment
- dutch oven or large heavy-bottomed pot
- large pot for cooking pasta
- colander
Ingredients
- 1 pound ground beef
- 1 small sweet onion, small diced
- 1 small green bell pepper, small diced
- 3 cloves garlic, minced
- 1 packet chili seasoning, (1 to 1.25 ounces)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¾ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 6 ounces tomato paste
- 28 ounces crushed tomatoes
- 10 ounces diced tomatoes with green chiles
- 15 ounces black beans, drained and rinsed
- 15 ounces red kidney beans, drained and rinsed
- ½ cup water
- 8 ounces elbow macaroni, cooked al dente
- 4 ounces sharp cheddar cheese, shredded, divided
- 4 ounces Monterey Jack cheese, shredded, divided
Instructions
- Place a Dutch oven over medium-high heat. Once hot, add the ground beef. Break it into crumbles and cook, stirring occasionally, until no pink remains, about 8-10 minutes.1 pound ground beef
- Add the onion and green bell pepper. Stir and continue cooking, stirring occasionally, until the vegetables are softened, about 8-10 minutes.1 small sweet onion, 1 small green bell pepper
- Add the garlic and cook until fragrant, about 30 seconds.3 cloves garlic
- Add the chili seasoning, garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper. Stir to combine and cook for 1 minute.1 packet chili seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ¾ teaspoon ground cumin, ½ teaspoon kosher salt, ½ teaspoon black pepper
- Add the tomato paste and stir until well combined.6 ounces tomato paste
- Add the crushed tomatoes, diced tomatoes with green chiles, black beans, kidney beans, and water. Stir to combine.28 ounces crushed tomatoes, 10 ounces diced tomatoes with green chiles, 15 ounces black beans, 15 ounces red kidney beans, ½ cup water
- Bring the mixture to a simmer. Reduce the heat to low and simmer for 30 minutes, stirring occasionally to prevent the bottom from burning.
- Stir in the cooked elbow macaroni, followed by half of the sharp cheddar and Monterey Jack cheese.8 ounces elbow macaroni, 4 ounces sharp cheddar cheese, 4 ounces Monterey Jack cheese
- Sprinkle the remaining cheese over the top. Cover the Dutch oven, remove it from the heat, and let it stand for 10 minutes, or until the cheese is melted.
- Serve immediately with your favorite toppings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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