Chili Mac and Cheese Recipe

Name: Chili Mac
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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 1/2 tablespoons chili powder; 1 1/2 tsp EACH smoked paprika, ground cumin; 1 teaspoon salt; 1/2 tsp EACH dried oregano, ground mustard; 1/4 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 1/2 cups reduced sodium chicken broth; 12 ounces uncooked elbow macaroni; 2 oz. block cream cheese, (cubed, very soft); 2 1/2 cups freshly shredded sharp cheddar cheese, (divided); fresh parsley for garnish ((optional))

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Chili Mac and Cheese is the comforting family favorite that cooks in ONE pot in under 30 Minutes! Readers call it, “so good and so flipping quick!,” “Definitely a keeper” and “this was a thumbs up by all.” So, next time you need a quick, easy, DELICIOUS recipe, look no further than this Chili Mac!

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Watch How To Make Chili Mac

up close of a spoonful of chili mac showing how cheesy it is

Why you’ll love This Chili Mac Recipe

NO BLAND CHILI MAC! This recipe delivers the “special taste…the flavor is spot on,” thanks to chili powder, paprika, ground mustard, liquid smoke and more!
ONE POT AL DENTE. The pasta soaks up the extraordinary flavors of the chili and chicken broth as it cooks, emerging perfectly textured thanks to the cooking technique.
QUICK & CONVENIENT. It’s the back pocket meal made with pantry friendly ingredients everyone loves when you’re running low on ingredients – or time.
VERSATILE. Use more or less cheese, use ground beef or turkey, add veggies, etc.
INEXPENSIVE. This recipe makes a large pot to feed the entire family, or it’s great for meal prep.

serving chili mac recipe on a plate topped with cheese

Chili Mac and Cheese Ingredients

Let’s take a closer look at what you’ll need to make this recipe, keeping in mind, most of the ingredients are dumped right in! (Measurements in the printable recipe card at the bottom of the post):

Pasta: Elbow macaroni is the traditional shape for chili mac. I don’t recommend swapping the pasta for anything larger, otherwise, it won’t cook evenly using the one pot technique.
Ground beef: You can go pretty lean because the ground beef cooks in liquid and is swaddled in sauce. Go for 90-93% lean, meaning 90% is lean and 10% is fat. The fat will give the ground beef juicy beefy flavor without the excess grease.
Chicken broth: Use low sodium broth so you have wiggle room to salt to taste, otherwise, your recipe might be too salty.
Aromatics: One large yellow onion and 4-6 garlic cloves will do the trick. If you want to make lazy day chili mac and cheese, swap in 1 teaspoon onion powder and 1 teaspoon garlic powder instead of the fresh ingredients.
Bell pepper: One red bell pepper adds subtle sweetness, but may be skipped if you don’t have it on hand.
Fire roasted diced tomatoes: These tomatoes have been roasted which gives them a complex smokiness which I prefer to just diced tomatoes, but diced tomatoes will work if that’s all you have on hand.
Crushed tomatoes: Take care your crushed tomatoes don’t have any additional seasonings or added salt. I recommend high-quality San Marzano tomatoes for their sweet, intense tomatoey flavor and lower acidity. Some reputable brands include San Marzano, Cento and Muir Glen. San Marzano tomatoes are usually sold “whole” so you will want to pour them into a bowl and crush them first.
Kidney beans: These are my preferred beans for their creaminess and flavor, but you may substitute with black beans if you prefer.
Liquid smoke: Readers agree, this ingredient elevates this recipe above the rest with its subtle smokiness! I recommend mesquite flavoring. You can typically find it in a small bottle near the barbecue sauces at the grocery store.
Seasonings: Chili powder, smoked paprika, ground cumin, ground mustard, dried oregano, salt and pepper infuse the sauce with complex flavor while still allowing the cheese to shine.
Cheese: Use sharp cheddar for flavor that can stand up against the richness of the chili mac.
Cream cheese: Use block cream cheese cut into cubes and not the spreadable cream cheese. Full fat melts the best but less fat can also work.

top view showing ingredients for chili mac: ground beef, macaroni, kidney beans, crushed tomatoes, diced tomatoes, seasonings

How to MAke Chili Mac

Let’s take a closer look at how to make this chili mac and cheese recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Brown Beef and Onions. Give the onions a head start by cooking for three minutes in sizzling oil, then add the beef and cook until browned.

showing how to make chili mac by browning beef and onions in a large pot

Step 2: Add Seasonings. Add bell pepper, garlic and seasonings and sauté 1 minute to bloom the spices and unlock their flavor.

showing how to make chili mac by adding bell pepper, garlic and seasonings to the beef

Step 3: Add Remaining Ingredients. Stir in crushed tomatoes, diced tomatoes, kidney beans, sugar and liquid smoke, followed by the chicken broth.

showing how to make chili mac by adding tomatoes, crushed tomatoes and beans to the beef

Step 4: Cook. Cover, and bring to a simmer, then add the pasta. Cover and simmer for 5 minutes, stirring frequently and replacing the lid so the bottom doesn’t burn. After 5 minutes, remove the lid and continue to simmer for a few minutes, stirring often, just until the pasta is al dente.

showing how to make chili mac by adding elbow pasta to cook in the same pot

up close of making chili mac by simmering everything together in one pot

Step 5: Add Cheese. Turn the stove off, then stir in the cream cheese until melted followed by 1 ½ cups cheddar until melted a handful at a time.

showing how to make chili mac by stirring in cream cheese followed by cheddar cheese

Step 6: Bake with Cheese. Top the pasta evenly with remaining cheddar. Bake, uncovered, for 5 minutes, or until the cheese is melted.

showing how to serve chili by mac in a bowl garnished with parsley

chili cheese mac TIPS

Use the correct pan: Use a large Dutch oven verses a skillet for this recipe. It comfortably contains all the ingredients for stress free simmering.
Shred the cheese yourself. Quality, hand shredded cheese will taste far superior and melt beautifully. Do not use pre-bagged cheeses for sauces or your destined for grainy/gritty sauce failure. Pre-bagged cheese are coated in anti-clumping chemicals designed to prevent the cheese from clumping in the bag, these same chemicals prevent your cheese from melting gorgeously.
Stir often: The pasta can stick to the bottom of the pot, so take care to scrape the bottom as you stir, then replace the lid for the first 8 minutes of cooking.
Don’t overcook pasta! The pasta should be cooked al dente– meaning it should still be a little firm in the center/ have a “bite” to it. Every stove cooks differently and there are several factors in cooking time such as the type of pot, size of pot, actual simmering temperature, etc., so taste the pasta often as it reaches the end of cooking to ensure it isn’t overcooked.
Add the cheese slowly: Add your cheese in multiple batches – a handful at a time, stirring in between each addition.
Add more broth as needed: Due to variables in cooking a one pot recipe, it’s important to be flexible with the liquid. If the pasta isn’t cooked by the time the liquid is evaporated, add additional broth ½ cup at a time, as needed.
Make it saucy: After you’ve stirred in the cheese, you can add additional broth ½ cup at a time, if desired, to make it saucier.
Adjust to taste. After you’ve added the cheese but before you top with cheese, taste the chili cheese mac and adjust as desired. Add additional smoked paprika, chili powder, hot sauce, salt and/or pepper to make it the best recipe for YOU!

Recipe for chili mac variations

This recipe is delicious as written or swap the protein, add vegetables, etc. Here are a few ideas:

Swap protein: Use ground turkey or ground chicken.
Use different pasta: Only small pasta shapes of similar size will work like shells, otherwise, be prepared to add additional broth.
Swap cheeses: I recommend keeping at least half sharp cheddar for it strong flavor, but you may use another cheese, such as Gouda or Monterrey Jack, for the other half.
Add veggies: This recipe is a fabulous canvas for vegetables such as green beans, corn asparagus, zucchini, mushrooms, etc.
Add roasted veggies: Stir in your favorite roasted veggies such as roasted broccoli, roasted cauliflower, roasted asparagus, roasted Brussels sprouts, etc. at the end of cooking.
Spice it up: Add red pepper flakes, cayenne pepper, chipotle pepper or hot sauce to taste.

chili mac and cheese being served garnished with parsley

How to serve Chili Mac & Cheese Recipe

We love this mac and cheese chili with a big salad and cornbread! Here are some more favorite sides for serving:

Salad: This comforting chili pairs beautifully with a fresh, crunchy salad such as Wedge Salad, Garden Salad, Cucumber Tomato Salad, Apple Salad, and Green Bean Salad.
Vegetables: Oven vegetables such as Roasted Broccoli, Roasted Asparagus, or Roasted Brussels Sprouts are easy to pop in the oven while the chili mac recipe simmers.
Bread: Sweet cornbread is my absolute favorite for mopping up the sauce!
Fruit: Bright, fresh fruit such as grapes, melon, etc. or we love Fruit Salad or Winter Fruit Salad.

HOW TO STORE Chili Mac recipes

Let the chili mac cool to room temperature, then store in an airtight container in the refrigerator for up to 5 days.

How to reheat Chili Mac and Cheese Recipe

-Microwave: Microwave small portions for one minute, stir, then continue to heat at 30 second intervals until warmed through.
-Stove: For larger portions, reheat pasta gently on the stove. Add a splash of water, as needed, if it seems dry.

up close of a spoonful of chili cheese mac showing how cheesy it is

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Servings: servings

Total Time: 30

Prep Time: 10

Cook Time: 20

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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 1/2 tablespoons chili powder
1 1/2 tsp EACH smoked paprika, ground cumin
1 teaspoon salt
1/2 tsp EACH dried oregano, ground mustard
1/4 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 1/2 cups reduced sodium chicken broth
12 ounces uncooked elbow macaroni

ADD LATER

2 oz. block cream cheese, cubed, very soft
2 1/2 cups freshly shredded sharp cheddar cheese, divided
fresh parsley for garnish (optional)

Instructions

Preheat oven to 400 degrees F.
Heat olive oil in a large Dutch oven medium-high heat. Add onions and cook 3 minutes. Add meat and cook until browned, crumbling as you cook. Add bell pepper, garlic and seasonings and sauté 1 minute.
Stir in crushed tomatoes, diced tomatoes, kidney beans, sugar and liquid smoke, followed by the chicken broth.
Cover, and bring to a simmer, then add the pasta. Cover and simmer for 5 minutes, stirring frequently and replacing the lid so the bottom doesn't burn. After 5 minutes, remove the lid and continue to simmer for a few minutes, stirring often, just until the pasta is al dente. Taste the pasta often as it reaches the end of cooking to ensure you don’t overcook it.
Turn stove off but leave pot on the burner. Stir in the cream cheese until melted followed by 1 ½ cups cheddar a handful at a time, until melted. Taste and season with salt and pepper to taste (I like more salt) and/or cayenne or hot sauce for spicier.
Top the pasta evenly with 1 cup remaining cheddar. Bake, uncovered, for 5 minutes, or until the cheese is melted. Garnish with fresh parsley and serve immediately.

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New photos, same delicious recipe from 1-30-2018