Chili Mac Recipe – Easy, Cheesy One-Pot Comfort Food
This classic chili mac recipe brings together two comfort-food favorites—hearty beef chili and creamy macaroni—into one satisfying dish. Popular in American home kitchens and weeknight dinners, chili mac is loved for its bold flavors, rich texture, and easy preparation.
Whether you’re cooking for family, meal-prepping, or craving something warm and filling, this recipe delivers comfort in every bite.
Ingredients (Serves 4–6)
For the Chili Mac:
- 1 lb (450 g) ground beef (lean preferred)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup elbow macaroni (dry)
- 1 can (15 oz / 425 g) kidney beans, drained & rinsed
- 1 can (14.5 oz / 410 g) diced tomatoes
- 1 cup tomato sauce
- 2 cups beef broth
- 1½ tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- 1½ cups shredded cheddar cheese
Optional Toppings:
- Chopped parsley or green onions
- Sour cream
- Extra cheese
Step by Step Cooking Guide
- Heat oil in a large pot or skillet over medium heat.
- Cook ground beef until browned, breaking it apart. Drain excess fat if needed.
- Add onion and garlic, sauté for 2–3 minutes until fragrant.
- Stir in spices: chili powder, cumin, paprika, salt, and pepper.
- Add tomatoes, tomato sauce, beans, and broth. Bring to a gentle boil.
- Add macaroni, reduce heat, and simmer uncovered for 10–12 minutes until pasta is tender.
- Stir in shredded cheese until melted and creamy.
- Rest for 5 minutes, then serve warm with your favorite toppings.
Cooking Time & Serving Size
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4–6 portions
Tips & Variations
- Extra creamy: Add ¼ cup heavy cream or cream cheese.
- Spicy kick: Mix in jalapeños, cayenne pepper, or hot sauce.
- Chicken version: Replace beef with ground chicken or turkey.
- Vegetarian chili mac: Skip meat and add black beans, corn, and bell peppers.
- Meal prep friendly: Stores well in the fridge for up to 4 days.
Nutrition Info (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 26 g |
| Carbohydrates | 42 g |
| Fat | 22 g |
| Fiber | 7 g |
| Sugar | 6 g |
Healthy Alternatives
- Low-Oil: Use non-stick cookware and skip added oil.
- Low-Carb / Keto: Replace macaroni with zucchini noodles or cauliflower.
- Gluten-Free: Use gluten-free pasta.
- Low-Fat: Use lean ground turkey and reduced-fat cheese.
- Sugar-Free: Use no-sugar-added tomato products.
Serving Suggestions
Serve this chili mac recipe hot with a side of cornbread, garlic toast, or a fresh green salad. It’s perfect for cozy dinners, potlucks, or game nights. Rich, cheesy, and filling, this dish proves that comfort food doesn’t have to be complicated.
FAQ’s
Q1: Can I make chili mac in advance?
Yes! Store in an airtight container in the refrigerator for up to 4 days.
Q2: Can I freeze chili mac?
Absolutely. Freeze in portioned containers for up to 2 months. Thaw and reheat gently.
Q3: What pasta works best for chili mac?
Elbow macaroni is classic, but rotini or shells work well too.
Q4: How do I prevent mushy pasta?
Add pasta only when the liquid is simmering and stir occasionally.
Q5: Can I cook chili mac in a slow cooker?
Yes—cook chili first, then add cooked pasta and cheese during the last 20 minutes.
