Imagine a dish that combines the best parts of chili and mac and cheese—savory, spicy, cheesy, and stupidly easy to make. That’s Chili Mac. It’s the culinary equivalent of wearing sweatpants to a fancy dinner: unapologetically indulgent and 100% satisfying.
Why choose between two comfort foods when you can have both? This isn’t just dinner; it’s a flavor explosion that’ll make your taste buds throw a party. And the best part?
You probably already have most of the ingredients in your pantry. Let’s get cooking.
What Makes This Recipe So Good
Chili Mac is the ultimate comfort food hybrid. It’s hearty, filling, and packed with flavor—like a hug for your stomach.
The combo of tender pasta, rich chili, and melty cheese creates a texture and taste that’s impossible to resist. Plus, it’s customizable: crank up the heat, add extra veggies, or go wild with toppings. It’s also a one-pot wonder, meaning less cleanup and more time to enjoy your food coma.
Seriously, what’s not to love?
Ingredients
- 1 lb ground beef (or turkey for a lighter option)
- 1 onion, diced (because flavor matters)
- 2 cloves garlic, minced (don’t skip this)
- 1 bell pepper, diced (any color works)
- 1 can (15 oz) kidney beans, drained (or black beans if you’re rebellious)
- 1 can (15 oz) diced tomatoes (fire-roasted for extra oomph)
- 2 cups elbow macaroni (or any short pasta)
- 2 cups beef broth (or chicken, we won’t judge)
- 1 tbsp chili powder (adjust to your spice tolerance)
- 1 tsp cumin (non-negotiable)
- 1 cup shredded cheddar cheese (more is always better)
- Salt and pepper to taste (obviously)
Step-by-Step Instructions
- Brown the meat: In a large pot or Dutch oven, cook the ground beef over medium heat until no longer pink. Drain excess fat unless you’re into that.
- Sauté the veggies: Add onion, garlic, and bell pepper. Cook until soft, about 5 minutes.
Your kitchen should smell amazing by now.
- Add the beans and tomatoes: Stir in kidney beans, diced tomatoes, chili powder, and cumin. Let it simmer for 2-3 minutes to blend flavors.
- Throw in the pasta and broth: Add macaroni and beef broth. Bring to a boil, then reduce heat and simmer until pasta is tender (about 10-12 minutes).
Stir occasionally unless you enjoy scrubbing burnt pasta off your pot.
- Cheese it up: Remove from heat and stir in cheddar cheese until melted. Taste and adjust seasoning because you’re the boss here.
- Serve: Top with extra cheese, green onions, or sour cream if you’re feeling fancy. Devour immediately.
Storage Instructions
Got leftovers?
Lucky you. Store Chili Mac in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of broth or water to loosen it up.
Freezing works too—just thaw and reheat, but expect the pasta to be a bit softer. Pro tip: Under cook the pasta slightly if you plan to freeze it.
Benefits of This Recipe
Chili Mac isn’t just delicious; it’s practically a life hack. It’s budget-friendly, feeds a crowd, and uses pantry staples.
It’s also packed with protein and fiber, thanks to the beef and beans. Plus, it’s a great way to sneak veggies into picky eaters’ diets. And let’s be real—it’s the ultimate leftovers-for-lunch hero.
Microwaved Chili Mac tastes just as good as fresh. Fight me.
Common Mistakes to Avoid
- Overcooking the pasta: Mushy macaroni is a crime. Simmer just until al dente.
- Skimping on seasoning: Chili powder and cumin are the MVPs here.
Don’t be shy.
- Using watery broth: Weak broth = weak flavor. Go for low-sodium but full-flavored.
- Forgetting to stir: Unless you want a stuck-on mess, give it a few stirs while cooking.
Alternatives
Not feeling beef? Swap it for ground turkey, chicken, or plant-based crumbles.
Vegetarian? Skip the meat and double the beans. Gluten-free?
Use GF pasta. Want it creamier? Stir in a can of condensed cheddar soup (no shame).
Out of cheddar? Any melty cheese works—pepper jack for a kick, mozzarella for stretchy goodness. The world is your Chili Mac oyster.
FAQ
Can I make this in a slow cooker?
Absolutely.
Brown the meat and sauté veggies first, then dump everything (except cheese) into the slow cooker. Cook on low for 4-5 hours. Stir in cheese before serving.
What’s the best pasta to use?
Elbow macaroni is classic, but shells, rotini, or penne work too.
Just avoid long noodles—this isn’t spaghetti.
How do I make it spicier?
Add diced jalapeños, a dash of cayenne, or hot sauce. Or just double the chili powder. Live dangerously.
Can I use dry beans instead of canned?
Sure, if you have time to soak and cook them first.
But canned beans are a shortcut we fully endorse.
Is this kid-friendly?
Yep. Dial back the spice and let them top it with extra cheese. Kids go wild for cheesy pasta.
Final Thoughts
Chili Mac is the ultimate comfort food cheat code.
It’s easy, customizable, and guaranteed to satisfy. Whether you’re feeding a family, meal prepping, or just craving something hearty, this dish delivers. Plus, it’s basically two meals in one—who doesn’t love efficiency?
So grab a pot, throw in whatever you’ve got, and make magic happen. Your future self (and your stomach) will thank you.