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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!
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.
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.
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.
Step 2: Add Seasonings. Add bell pepper, garlic and seasonings and sauté 1 minute to bloom the spices and unlock their flavor.
Step 3: Add Remaining Ingredients. Stir in crushed tomatoes, diced tomatoes, kidney beans, sugar and liquid smoke, followed by the chicken broth.
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.
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.
Step 6: Bake with Cheese. Top the pasta evenly with remaining cheddar. Bake, uncovered, for 5 minutes, or until the cheese is melted.
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.
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.
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!
Servings: 6servings
Total Time: 30 minutesmins
Prep Time: 10 minutesmins
Cook Time: 20 minutesmins
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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.
Oh my!! Several months ago I was looking for a Chili Mac and Cheese recipe and while there were plenty of recipes, none of them had that special taste I was looking for. Until now!! Love this recipe and I bet the flavor is spot on. I am making your tomato soup recipe today, but guess what’s for dinner tomorrow?? Thanks Jen
Awesome Wendy! I hope your hunt stops here for your favorite Chili Mac! Can’t wait to hear how you liked it! Meanwhile, I hope you love the tomato soup!
thank you for sharing your cooking web site. i love so many of the recipes we have tried. on monday i made your one pot chili mac and cheese. since there are two of us, i have plenty for leftovers. not being a very creative cook, i would love it if you would add a short one or two line blurb on how to reheat this food. i ate so much of this as it was soo good. but i need help with reheating. thanks for all you share with us, patti in florida
Hi Patti! I’m so happy you enjoyed this recipe and so many others – that makes me so happy! As far as reheating goes, I would add a drizzle of water to your serving and then microwave it until warm.
Jen, I understand why you put the pasta in before everything is cooked. Since we are very particular about our pasta (al dente is a bit too done for us), I assume there would be no problem partially cooking the pasta (4 minutes) and then adding it in at the end…. reheating just enough to bring it closer to done. I’d appreciate your thoughts before I potentially ruin an entire meal. Thanks!
Hi Monique, when the pasta cooks in the sauce it absorbs a lot of the chicken broth. If you want to add the pasta at the end then I would eliminate the chicken broth and just add what is needed to reach the desired consistency. I hope this helps!
This was SO GOOD. I used low fat cream cheese and only one cup of shredded cheese and it still tasted like a decadent meal. Your recipes are so flavourful!
So good and so flipping quick! Made this while my twins were napping- easy! I seriously cook your recipes at least once a week. Would definitely suggest using the liquid smoke. What a great flavor with the smoked paprika and all the other cheesy goodness! Just my opinion! You’re awesome! Thanks again and happy cooking 🙂
YAY! We love good and quick in one recipe! I’m so happy you loved this recipe and found it so easy! That is awesome you make make a recipe of mine at least once a week, thank you! You sound like wonder woman with your twins, cooking and everything else you must have going on! Thank you for taking the time to comment!
Have just come across your website of deliciousness after a google search for roasted cauliflower, which I have now done with great success. Your journey has been very inspiring. My son also has CF with the diabetes element. He finds weight gain incredibly difficult so I always pack the fat in. I can’t wait to try this chilli recipe and I look forward to trying many more recipes. We love coming over to America when my son is well enough, he especially loves the American diet!
Hi Judy, thanks so much for taking the time to comment. I feel like I know you already because you are a CF mom – a true angel on this earth!!! Thank you for all you do for your son – and for your incredible example of selfless service. I hope your son loves this recipe and you enjoy exploring my other recipes. Sending hugs and prayers your way! xo
Definitely a keeper, this was a thumbs up by all. Makes quite a large pot, good simple yummy meal to make for dinner guests. Thank you for another fabulous recipe Jen.
A few months ago, my MIL made chili mac for my husband for lunch and he has raved about it ever since. I had never made chili mac, but none of the recipes I came across seemed to have enough flavor….except for yours! We absolutely adored this recipe! The flavors were delicious and It would honestly be great to just make the chili without the pasta (If you ever wanted to make a quick pot of chili!) It was slightly sweet, upon first taste, but the longer I let the dish rest, the better it tasted. It was even more incredible the second day! I always know I can rely on your recipes to have the most flavor! Thanks for another wonderful recipe! I will definitely make this one again!
Welcome to the world of wonderful chili mac – it is one of my husband’s all time favorite foods. First, I’m honored you trust my recipes and second, I’m so pleased/relieved this recipe did not disappoint and will be on repeat! Thanks so much Carolyn!
Wendy says
Oh my!! Several months ago I was looking for a Chili Mac and Cheese recipe and while there were plenty of recipes, none of them had that special taste I was looking for. Until now!! Love this recipe and I bet the flavor is spot on. I am making your tomato soup recipe today, but guess what’s for dinner tomorrow?? Thanks Jen
Jen says
Awesome Wendy! I hope your hunt stops here for your favorite Chili Mac! Can’t wait to hear how you liked it! Meanwhile, I hope you love the tomato soup!
patti leal says
thank you for sharing your cooking web site. i love so many of the recipes we have tried. on monday i made your one pot chili mac and cheese. since there are two of us, i have plenty for leftovers. not being a very creative cook, i would love it if you would add a short one or two line blurb on how to reheat this food. i ate so much of this as it was soo good. but i need help with reheating. thanks for all you share with us, patti in florida
Jen says
Hi Patti! I’m so happy you enjoyed this recipe and so many others – that makes me so happy! As far as reheating goes, I would add a drizzle of water to your serving and then microwave it until warm.
MoniqueDC says
Jen, I understand why you put the pasta in before everything is cooked. Since we are very particular about our pasta (al dente is a bit too done for us), I assume there would be no problem partially cooking the pasta (4 minutes) and then adding it in at the end…. reheating just enough to bring it closer to done. I’d appreciate your thoughts before I potentially ruin an entire meal. Thanks!
Jen says
Hi Monique, when the pasta cooks in the sauce it absorbs a lot of the chicken broth. If you want to add the pasta at the end then I would eliminate the chicken broth and just add what is needed to reach the desired consistency. I hope this helps!
Laura says
This was SO GOOD. I used low fat cream cheese and only one cup of shredded cheese and it still tasted like a decadent meal. Your recipes are so flavourful!
Jen says
YAY! I’m thrilled you loved this recipe Laura! I love flavor and seasonings so I’m glad you do too!
Karyn says
So good and so flipping quick! Made this while my twins were napping- easy! I seriously cook your recipes at least once a week. Would definitely suggest using the liquid smoke. What a great flavor with the smoked paprika and all the other cheesy goodness! Just my opinion! You’re awesome! Thanks again and happy cooking 🙂
Jen says
YAY! We love good and quick in one recipe! I’m so happy you loved this recipe and found it so easy! That is awesome you make make a recipe of mine at least once a week, thank you! You sound like wonder woman with your twins, cooking and everything else you must have going on! Thank you for taking the time to comment!
judy says
Have just come across your website of deliciousness after a google search for roasted cauliflower, which I have now done with great success. Your journey has been very inspiring. My son also has CF with the diabetes element. He finds weight gain incredibly difficult so I always pack the fat in. I can’t wait to try this chilli recipe and I look forward to trying many more recipes. We love coming over to America when my son is well enough, he especially loves the American diet!
Jen says
Hi Judy, thanks so much for taking the time to comment. I feel like I know you already because you are a CF mom – a true angel on this earth!!! Thank you for all you do for your son – and for your incredible example of selfless service. I hope your son loves this recipe and you enjoy exploring my other recipes. Sending hugs and prayers your way! xo
Marci says
Definitely a keeper, this was a thumbs up by all. Makes quite a large pot, good simple yummy meal to make for dinner guests. Thank you for another fabulous recipe Jen.
Jen says
You’re so welcome Marci! I love hearing it’s a keeper, thank you!
Kathie says
I don’t like cream cheese….is there anything else I could use in its place?
Jen says
Hi Kathie, I would add one cup freshly grated Monterrey Jack cheese. Enjoy!
Carolyn says
A few months ago, my MIL made chili mac for my husband for lunch and he has raved about it ever since. I had never made chili mac, but none of the recipes I came across seemed to have enough flavor….except for yours! We absolutely adored this recipe! The flavors were delicious and It would honestly be great to just make the chili without the pasta (If you ever wanted to make a quick pot of chili!) It was slightly sweet, upon first taste, but the longer I let the dish rest, the better it tasted. It was even more incredible the second day! I always know I can rely on your recipes to have the most flavor! Thanks for another wonderful recipe! I will definitely make this one again!
Jen says
Welcome to the world of wonderful chili mac – it is one of my husband’s all time favorite foods. First, I’m honored you trust my recipes and second, I’m so pleased/relieved this recipe did not disappoint and will be on repeat! Thanks so much Carolyn!