Chili Mac Recipe

This Chili Mac is the ultimate mash-up: the heartiness of classic chili meets the creamy comfort of homemade mac and cheese, all in one spoonful. It’s a bubbling casserole loaded with tender beef, beans, and rich cheddar sauce—perfect for those nights when only something cozy (and a little nostalgic) will do.

Ingredients You’ll Need

What makes this Chili Mac so special is the careful mix of simple staples—each one adds a layer of satisfying flavor or texture. Let’s break down what you’ll need (and why you’ll love having it all simmer together).

• Ground Beef (80% lean): This gives your chili its rich, savory base. Don’t skip the beef—it’s the soul of that classic chili taste!
• Onion & Bell Pepper: Diced and sautéed for sweetness and crunch that balance the richness of the beef and cheese.
• Fresh Garlic: Three cloves bring bold, aromatic depth to both the chili and mac.
• Chili Seasoning Mix: You can use a packet or your own homemade blend for a more customized kick.
• Tomato Paste & Tomato Sauce: For that classic chili tang and deep red color—don’t skimp, these bring everything together.
• Diced Tomatoes (undrained): Adds a welcome chunkiness and a burst of tomato flavor in every bite.
• Chicken Broth: Keeps everything savory. Beef broth is a great swap if you want even more robust flavor.
• Kidney Beans: These crimson beauties provide creamy texture and extra heartiness, but you can swap for black beans if you prefer.
• Macaroni: Elbow pasta is traditional—it soaks up all the cheese and chili-y goodness without falling apart.
• Butter & Flour: The start of your roux for the homemade cheese sauce. Melted butter and a bit of flour create a luscious, thick base.
• Heavy Cream & Milk: These make your cheese sauce ultra-creamy and decadent. Using both ensures smooth texture without being too heavy.
• Mustard Powder & Onion Powder: Subtle but essential—they highlight the cheese flavor and add a little tang.
• Hot Sauce: Only a half-teaspoon, but trust me, it makes your cheese sauce “pop” without being spicy.
• Cheddar Cheese (shredded): The key to that gooey, golden top. Freshly shredded melts and tastes far better than pre-bagged!
• Fresh Parsley: For a pop of color and herby brightness on top just before serving.

Variations

The best thing about Chili Mac? It’s totally customizable—feel free to put your own spin on it or adapt for dietary preferences. There are so many fun ways to make this dish your own, just by tweaking a few key ingredients.

• Swap the Protein: Turkey or plant-based ground crumbles work beautifully instead of beef—perfect for lighter or vegetarian chili mac.
• Go Spicy: Add chopped jalapeños, chipotle peppers in adobo, or use pepper jack cheese for a fire-breathing version!
• Beans, Beans, and More Beans: Use black beans, pinto beans, or even a mix if you love extra protein and fiber.
• Cheese Lovers’ Delight: Try a blend of sharp cheddar, Monterey Jack, or even smoked gouda for deeper flavor.
• Gluten-Free Option: Simply use gluten-free macaroni and double-check your seasonings for hidden gluten.

How to Make Chili Mac

Step 1: Sauté the Beef, Onions, and Peppers

Start by browning your ground beef in a big, heavy pot over medium-high heat. After a couple of minutes, toss in the diced onions and keep cooking until the meat is nicely browned and the onions begin to turn soft and golden. Drain off any excess fat, then stir in the bell peppers and garlic—let these sauté until everything smells irresistible!

Step 2: Build the Chili Base

Now sprinkle in the chili seasoning (packet or homemade) and tomato paste. Stir it all up, letting the seasonings bloom for a minute—that’s where tons of flavor comes from. Next, pour in the tomato sauce, undrained diced tomatoes, and broth. Stir, bring it gently to a boil, then lower the heat and let it simmer. This is when your kitchen will start smelling absolutely magical! Add the kidney beans in the last 10 minutes so they stay tender.

Step 3: Prepare the Macaroni & Cheese

While your chili simmers, get a big pot of water boiling for the macaroni. Salt the water well! Cook your pasta until just al dente (nobody likes mushy noodles). Meanwhile, melt butter in a Dutch oven or sturdy saucepan, whisk in flour to make a smooth roux, then slowly add your heavy cream and milk. Keep whisking as the sauce thickens to a creamy dream consistency.

Step 4: Make It Cheesy

Turn down the heat and sprinkle the cheddar cheese into your béchamel base, stirring until it’s fully melted and smooth. Add in a little hot sauce, mustard powder, onion powder, salt, and pepper for a flavor kick. Stir in your drained macaroni, making sure each noodle is perfectly coated in that glorious cheese sauce.

Step 5: Combine and Bake

Now comes the fun part: Gently fold the chili into the cheesy macaroni using a silicone spatula (as little or as much as you want—you’re the boss of the chili-to-mac ratio!). Dump it all into a casserole dish, shower it with more shredded cheddar, and bake at 400°F for about 5 minutes. When the cheese is melted, bubbly, and golden, you’re ready to dig in. Sprinkle with fresh parsley for the finishing touch!

How to Serve Chili Mac

Garnishes

The finishing touches take this dish from “yum” to “restaurant-worthy!” Sprinkle with fresh parsley for color, or go all out with sliced green onions, a scoop of sour cream, or a hit of crushed corn chips for crunch. Even extra hot sauce and a squeeze of lime can brighten up each bowl.

Side Dishes

Honestly, Chili Mac is so hearty it can fly solo, but it’s even better with fun sides. Try it with fluffy cornbread (a classic!), a big green salad tossed with ranch, or buttery garlic bread for scooping up those cheesy, chili-rich bites.

Creative Ways to Present

For parties, serve Chili Mac in individual ramekins or little cast iron skillets—adorable and easy to serve! Or spoon into bowls and let guests top their own with bowls of cheese, diced avocado, jalapeños, and more. You can even turn it into a “chili mac bar” for game day or cozy get-togethers.

Make Ahead and Storage

Storing Leftovers

Let your leftover Chili Mac cool, then store in an airtight container in the fridge for up to three days. The flavors get even better, and the cheesy goodness stays creamy—just make sure to cool it to room temperature before sealing to prevent extra moisture.

Freezing

Chili Mac freezes surprisingly well! Portion into freezer-friendly containers, label, and freeze for up to three months. To avoid mushy pasta, undercook your macaroni just a bit if you plan to stock up your freezer with cheesy comfort.

Reheating

To reheat, thaw overnight in the fridge if frozen, then warm gently on the stovetop or in the microwave, stirring occasionally. A splash of broth, milk, or even water can help restore creaminess. Top with a little fresh cheese before serving to give it that just-baked flavor all over again!

FAQs

Final Thoughts

If you’re craving pure comfort, this Chili Mac delivers every single time—oozing cheese, tender noodles, and robust chili all in one dreamy bite. Go ahead, bookmark this favorite and share it with someone you love. You’re just a casserole dish away from happiness!

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