Chili Mac is the ultimate comfort food that brings together two favorites: hearty chili and cheesy macaroni. It’s a simple, satisfying dish loaded with ground beef, beans, tangy tomato sauce, and plenty of melted cheese all mixed with tender pasta. The flavors are bold and familiar, making it a go-to meal when you want something filling and delicious without a lot of fuss.
I love making Chili Mac on busy nights because it comes together quickly and always hits the spot. One tip I’ve learned is to give the pasta just a little less time in the water than usual since it continues cooking once mixed with the chili sauce. That way, it stays perfectly tender without getting mushy. Plus, adding cheese both in the sauce and melted on top makes every bite extra cozy.
When I serve Chili Mac, I usually put out some sliced green onions and a dollop of sour cream on the side for people to customize their bowls. It’s always a hit at family dinners or casual get-togethers because it’s warm, satisfying, and easy to love. Whenever I make a big batch, there’s no way it lasts long—everyone’s asking for seconds, and sometimes even thirds!
Key Ingredients & Substitutions
Ground beef: This is the base protein that brings rich flavor. You can swap it for ground turkey or lentils if you want a lighter or vegetarian option.
Kidney beans: They add heartiness and texture. Pinto or black beans work well as substitutes and change the taste slightly but deliciously.
Elbow macaroni: The classic pasta choice here, but feel free to use shells, penne, or any small pasta. Whole wheat pasta can add a bit more fiber.
Cheddar cheese: Sharp cheddar packs bold flavor, but mild cheddar, Monterey Jack, or a mix with mozzarella also melt beautifully and taste great.
How Do You Get the Pasta Perfectly Tender Without Getting Mushy?
Since the pasta cooks right in the chili sauce, it’s easy to overcook and end up mushy. Here’s the trick:
- Use uncooked pasta, and cook it covered on low heat so it absorbs the liquid slowly.
- Check pasta around 12 minutes—start tasting early to catch when it’s tender but still firm.
- Add broth or water as needed if the mixture looks too dry before pasta is fully cooked.
- Take it off the heat as soon as pasta is cooked; it will keep softening if left in the hot pan.
This way, your Chili Mac will be creamy with perfectly tender noodles that hold their shape, making every bite enjoyable!
Equipment You’ll Need
- Large deep skillet or sauté pan – perfect for cooking the beef and simmering the chili and pasta together in one pot.
- Wooden spoon or silicone spatula – great for stirring without scratching your pan.
- Measuring cups and spoons – to keep your spices and liquids balanced for the best flavor.
- Colander – to rinse the beans and drain any excess liquid if needed.
Flavor Variations & Add-Ins
- Swap ground turkey or chicken for beef for a leaner option that still tastes great.
- Add diced bell peppers or corn for extra color and a bit of sweetness.
- Mix in cooked chorizo or Italian sausage to boost flavor with some spice.
- Try pepper jack cheese instead of cheddar for a little kick and creaminess.
How to Make Chili Mac
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 1/2 cups beef broth or water
Spices & Pasta:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 cups elbow macaroni, uncooked
Cheese & Garnishes:
- 1 1/2 cups shredded cheddar cheese
- Sour cream, for garnish (optional)
- Fresh parsley or green onions, chopped (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, so you can have a warm, hearty meal ready in around 30 minutes. It’s perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Beef and Veggies:
Heat a large skillet or deep pan over medium-high heat. Brown the ground beef until fully cooked, about 6-8 minutes. Drain any extra fat. Then add the diced onion and minced garlic to the pan and cook for another 3-4 minutes until the onion is soft and clear.
2. Add Spices and Tomato Mixture:
Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for about a minute until you can smell the spices. Then add the diced tomatoes, tomato sauce, kidney beans, and beef broth. Stir everything well together.
3. Cook the Pasta:
Bring the mixture up to a simmer, then add the uncooked elbow macaroni. Cover the pan, reduce heat to low, and cook for 12-15 minutes. Stir occasionally to keep pasta from sticking. If it looks too dry before the pasta is tender, add a bit more broth or water.
4. Finish with Cheese and Serve:
Remove the pan from heat and stir in 1 cup of shredded cheddar cheese until nicely melted. Serve piping hot, topped with the remaining cheese, a spoonful of sour cream, and a sprinkle of fresh parsley or green onions if you like.
Can I Use Frozen Ground Beef for Chili Mac?
Yes, you can! Just make sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it brown evenly without steaming.
Can I Substitute Different Pasta?
Absolutely! While elbow macaroni is classic, small shapes like shells, penne, or rotini work well too. Just adjust cooking time slightly if needed.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it seems dry.
Can I Make Chili Mac Vegetarian?
Yes! Replace ground beef with plant-based crumbles or extra beans, and use vegetable broth instead of beef broth for a tasty vegetarian version.
