What do you get when you combine rich, hearty chili with cheesy, creamy macaroni? A flavor-packed, soul-warming Chili Mac and Cheese that’ll make you close your eyes, drop your fork, and say, “Mmm!” every single time. Now, we talkin’ ‘bout comfort food on another level—something that brings back memories of momma’s cooking but still hits with that bold flavor we crave today.
Whether you’re cookin’ for a crowd, feedin’ the fam on a weeknight, or just want somethin’ cozy after a long day—this right here is the one. It’s simple, budget-friendly, customizable, and best of all? It’s made in one pot. That’s right, one. Less dishes, more flavor, and all the satisfaction.
💥 Why You Need This Chili Mac and Cheese in Your Life
Now look, I don’t just throw around the word “ultimate” lightly. This dish is the best of both worlds—savory beef chili seasoned just right, and creamy mac ‘n cheese that wraps around each bite like a hug. Here’s why this one should be on your rotation:
- It’s a one-pot meal – fewer dishes, more time to kick back.
- Feeds a crowd – ideal for gatherings, game nights, or leftovers for the week.
- Customizable – from spicy to mild, meaty to veggie, there’s a version for everybody.
- Quick and easy – 30 to 40 minutes start to finish.
- Freezer-friendly – yep, you can stash this for future comfort cravings.
Let’s get into the real work and show you how to turn pantry staples into somethin’ unforgettable.
🧂 Ingredients – What You Need for Chili Mac and Cheese
Make sure your pantry is stocked with the following:
- 1 pound ground beef
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 ½ tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Three 8-ounce cans of tomato sauce
- Two 15-ounce cans of black beans (or pinto beans), drained
- One 14.5-ounce can petite diced tomatoes (don’t drain)
- 1 (32-ounce) carton of chicken broth
- 3 cups uncooked small macaroni noodles
- 1 cup shredded Mexican blend cheese (plus more for topping)
👨🏾🍳 Step-by-Step Guide to the Best Chili Mac and Cheese
Let’s get to the meat and cheese of this whole thing. Follow these steps and you’re gonna come out with a dish that tastes like love in a bowl.
🔥 Step 1: Heat Things Up
Grab your Dutch oven or a heavy-bottomed pot and set it over medium-high heat. Add a couple swirls of olive oil to get the party started.
🥩 Step 2: Brown That Beef
Toss in your ground beef, chopped onion, and minced garlic. Use a wooden spoon to break up the meat. Cook until the beef is browned and onions are soft. That aroma? That’s the smell of something special about to happen.
🌶 Step 3: Spice It Just Right
Sprinkle in the chili powder, cumin, salt, and black pepper. Stir it all together and let those spices toast for about 30 seconds—just enough to wake ‘em up and let ‘em release their full flavor.
🍅 Step 4: Build That Base
Now pour in your tomato sauce, diced tomatoes with the juices, drained beans, and chicken broth. Stir it all together and bring to a nice gentle simmer. We’re buildin’ layers here.
🍝 Step 5: Time for the Mac
Add your macaroni noodles right into that flavorful liquid. Stir occasionally so nothing sticks. Let it cook uncovered for about 10 minutes until the pasta is tender but still got a lil’ bite.
🧀 Step 6: Make It Creamy
Turn off the heat and stir in that shredded Mexican cheese. Watch it melt into the sauce, makin’ everything rich, creamy, and downright delicious.
🌿 Step 7: Serve and Style
Scoop into bowls and top it with a lil’ extra cheese, sour cream, sliced avocado, or fresh parsley. Want a little heat? Hit it with some jalapeños or hot sauce.
💡 Expert Tips and Tricks for Chili Mac Success
- Brown the beef well – Don’t rush this step. It builds flavor.
- Use fresh garlic – The jarred stuff won’t give you the same punch.
- Taste and adjust – Before adding the pasta, give it a taste. Want more spice? Add a pinch more chili powder.
- Shred your own cheese – Pre-shredded has additives. Fresh-melted cheese is where it’s at.
- Use a good quality broth – That base matters. Chicken broth with flavor elevates this dish.
🔄 15 Chili Mac and Cheese Variations to Try
Switch it up and make it yours:
- Spicy Chili Mac – Add diced jalapeños or a splash of hot sauce.
- Turkey Chili Mac – Sub ground beef for lean ground turkey.
- Vegetarian Version – Skip the meat and add more beans or lentils.
- Cheesier Mac – Mix in sharp cheddar or Pepper Jack.
- Tex-Mex Style – Add corn, green chiles, and top with crushed tortilla chips.
- Creamy Chili Mac – Stir in a few tablespoons of sour cream at the end.
- BBQ Chili Mac – Mix in a spoonful of barbecue sauce for smokiness.
- White Bean Chicken Mac – Use shredded chicken and white beans with Monterey Jack.
- Chorizo Chili Mac – Swap ground beef for spicy chorizo.
- Loaded Chili Mac – Top with bacon crumbles, green onions, and ranch drizzle.
- Sweet Potato Chili Mac – Add roasted sweet potato chunks.
- Buffalo Chili Mac – Toss in some buffalo wing sauce and blue cheese crumbles.
- Italian-Style Chili Mac – Use Italian sausage and add basil and oregano.
- Keto-Friendly – Use cauliflower instead of pasta and skip the beans.
- Breakfast Chili Mac – Top with a fried egg and crispy bacon.
🍽️ What to Serve with Chili Mac and Cheese (15 Options)
Pair it up and turn it into a full-blown meal:
- Cornbread with honey butter
- Garlic toast
- A crisp green salad
- Roasted Brussels sprouts
- Sautéed green beans
- Baked potatoes
- Pickled red onions
- Coleslaw
- Fried plantains
- Sliced avocado with lime
- Southern-style biscuits
- Grilled corn on the cob
- Jalapeño poppers
- Sweet tea or lemonade
- A cold beer or glass of red wine
🧊 Storage Tips: How to Keep It Fresh
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove or microwave with a splash of broth or water to loosen it up.
- Freezer: Cool completely, then portion into freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the fridge overnight and reheat as needed.
👨🏾👩🏾👧🏾👦 How Much Chili Mac Should I Make for a Family Gathering?
If you’re feedin’ a crowd—say 10 to 12 people—double the recipe. This standard recipe makes about 8 hearty servings, depending on appetites. For a potluck or family cookout, folks are gonna come back for seconds, trust me.
Want leftovers? Triple it. It reheats beautifully and tastes even better the next day as all those flavors settle in.
🕒 How Far in Advance Can I Make Chili Mac?
You can make this up to 2 days ahead with no problem. Just hold off on the cheese until you reheat it—that way it stays fresh and melty instead of clumpy. Store it in the fridge, then reheat on the stove with a splash of broth. Stir in that cheese right before serving and it’ll taste just like you made it fresh.
📌 Bonus Tips for Meal Planning and Batch Cooking
- Make and freeze individual portions – Perfect for work lunches or after-school meals.
- Use leftovers creatively – Stuff into bell peppers, layer in a burrito, or top a baked potato.
- Double the meat for more protein – Great if you’ve got hungry teens or gym-goers around.
Chili Mac and Cheese
Ingredients
- – 1 pound ground beef
- – 1 cup chopped onion
- – 3 cloves garlic minced
- – 1 ½ tablespoons chili powder
- – 2 teaspoons ground cumin
- – 1 teaspoon salt
- – ½ teaspoon ground black pepper
- – Three 8-ounce cans of tomato sauce
- – Two 15-ounce cans of black beans or pinto beans, drained
- – One 14.5-ounce can petite diced tomatoes with juice
- – 1 32-ounce carton of chicken broth
- – 3 cups uncooked small macaroni noodles
- – 1 cup shredded Mexican blend cheese plus more for topping
Instructions
- Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Add a drizzle of olive oil.
- Add ground beef, chopped onion, and minced garlic. Cook until beef is browned and onions are soft. Break up meat as it cooks.
- Stir in chili powder, cumin, salt, and black pepper. Let spices cook for 30 seconds to bloom their flavors.
- Pour in tomato sauce, diced tomatoes with juice, drained beans, and chicken broth. Stir everything together and bring to a simmer.
- Add macaroni noodles. Cook uncovered, stirring occasionally, for about 10 minutes or until pasta is tender but not mushy.
- Remove from heat and stir in 1 cup of shredded Mexican cheese until melted and creamy.
- Serve hot in bowls. Top with extra cheese, sour cream, sliced avocado, fresh parsley, jalapeños, or hot sauce as desired.
