If you are craving a dish that perfectly combines the comforting creaminess of cheese with the hearty, spicy kick of chili, you have to try this Chili Mac and Cheese Recipe. It’s a warm, satisfying meal that brings together rich cheddar cheese, tender elbow macaroni, and a zesty blend of seasoned ground beef, beans, and tomatoes. Whether it’s a cozy weeknight dinner or a crowd-pleaser for your next gathering, this dish offers the perfect balance of bold flavors and creamy texture to keep everyone coming back for more.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating magic in your kitchen. Each component in this Chili Mac and Cheese Recipe plays a vital role, from the spices that awaken your palate to the beans that add texture and nutrition. These simple essentials come together to bring bold flavors, colorful vibrance, and creamy indulgence in every bite.
- 1 tablespoon olive oil: Helps to brown the beef and soften the aromatics while adding a smooth base flavor.
- 1 pound extra lean ground beef: Adds hearty protein without excess fat, making the dish rich and filling.
- 1 large onion, chopped: Provides sweetness and depth when softened alongside garlic.
- 3 cloves garlic, minced: Introduces aromatic pungency and earthy warmth to the chili blend.
- ¼ teaspoon cayenne pepper: Gives just a hint of heat to awaken your taste buds without overpowering.
- 1 teaspoon ground cumin: Brings a smoky, slightly nutty undertone to the chili components.
- 1 tablespoon chili powder: The star spice that connects all the flavors with its classic southwestern profile.
- 1 teaspoon ground black pepper: Adds a subtle sharpness and depth to balance the chili’s richness.
- 1 teaspoon salt: Enhances every flavor and helps underscore the cheesy goodness.
- 1 cup black beans, drained and rinsed: Adds earthy flavor, fiber, and a pleasing bite.
- 1 cup kidney beans, drained and rinsed: Lends color and hearty texture that complements the beef beautifully.
- 1 (26 ounce) can diced tomatoes, undrained: Provides acidity, brightness, and moisture to blend the chili mix.
- 4 cups low-sodium chicken broth (or beef broth): The liquid base that cooks the pasta and infuses flavor throughout.
- 10 ounces elbow macaroni, uncooked: The classic pasta shape that holds sauce and cheese perfectly.
- 2 cups shredded cheddar cheese, divided: Half to melt in for creamy depth and the rest melted on top for gooey indulgence.
- 2 tablespoons fresh parsley, chopped: Offers a fresh, herbaceous finish and vibrant color.
How to Make Chili Mac and Cheese Recipe
Step 1: Brown Beef and Sauté Vegetables
Begin by heating that olive oil in a large pot or Dutch oven over medium-high heat. Once shimmering, add the ground beef and cook until it turns a beautiful browned color, breaking it apart as it cooks to ensure even browning. For lean beef, you might not need to drain much, but if you use a fattier cut, drain the excess grease. After the beef is ready, toss in the chopped onion and minced garlic, letting them soften until fragrant and translucent. This foundational step builds flavor and sets the stage for the chili’s deep, enticing aroma.
Step 2: Add Spices and Beans
Next, stir in your carefully measured spices: cayenne pepper for a touch of heat, ground cumin for its smoky complexity, chili powder for that authentic southwestern kick, and of course salt and freshly ground black pepper. Mixing these in now allows the spices to bloom beautifully into the beef and vegetable mixture. Then add in the black beans and kidney beans, draining and rinsing them ahead for a clean, fresh bean flavor that blends seamlessly. Pour in your diced tomatoes with all their juices to add a satisfying tang and moisture.
Step 3: Simmer with Pasta
Now pour in the low-sodium chicken or beef broth — this liquid is key because it cooks the macaroni right in your chili base, creating a perfectly cohesive dish. Stir in the uncooked elbow macaroni and bring everything to a gentle boil. Once boiling, reduce the heat, cover your pot, and allow it to simmer for about 9 to 12 minutes. Keep an eye on it, stirring occasionally to prevent the pasta from sticking and ensuring it cooks to tender, chewy perfection while soaking up all those beautiful flavors.
Step 4: Add Cheese
When the pasta is cooked through, stir in 1 cup of shredded cheddar cheese while the pot is still warm to melt it smoothly into a rich, velvety sauce base. Then sprinkle the remaining cheese on top and cover the pot loosely for about a minute to let that top layer melt into a bubbly, irresistible cheese crust. This layering is what makes the Chili Mac and Cheese Recipe so wonderfully creamy and indulgent in every bite.
Step 5: Serve
Finally, garnish with freshly chopped parsley, which adds a fresh herbal note and a pop of green to brighten the dish visually. Serve this hot and steamy straight from the pot or ladled into bowls for a cozy, satisfying meal no one will forget.
How to Serve Chili Mac and Cheese Recipe
Garnishes
While the fresh parsley already adds a lovely touch, don’t hesitate to experiment with other garnishes like a dollop of sour cream for creaminess, sliced jalapeños for extra heat, or crushed tortilla chips to add a delightful crunch. These little extras allow you to tailor each serving to personal preferences while making the dish look even more inviting.
Side Dishes
Keep your sides simple and fresh to complement the hearty nature of the Chili Mac and Cheese Recipe. A crisp green salad with a tangy vinaigrette cuts through the richness, while some steamed or roasted vegetables provide balance and added nutrition. Cornbread or warm dinner rolls also pair wonderfully, soaking up every last bit of cheesy chili goodness.
Creative Ways to Present
Want to impress your guests? Serve this dish in individual cast iron skillets or rustic ceramic bowls for a charming presentation. You could also turn it into a baked casserole by transferring the cooked mac and cheese mixture into a baking dish, topping it with extra cheese and breadcrumbs, then baking until golden and bubbling. These options add variety and a fun twist to the classic Chili Mac and Cheese Recipe.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let them cool completely before transferring them to an airtight container. Stored in the refrigerator, your Chili Mac and Cheese Recipe will stay delicious for up to 3 to 4 days. Reheat gently to preserve the creamy texture and avoid drying out the cheesy sauce.
Freezing
This dish freezes well, making it a perfect candidate for batch cooking. Portion the chili mac into freezer-safe containers and store for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating to maintain the best quality and flavor.
Reheating
To reheat, use a stovetop or microwave and add a splash of broth or milk to help bring back the creamy consistency. Stir frequently while warming to keep everything evenly heated and to prevent sticking or burning. This way, every bite remains as comforting as when it was freshly cooked.
FAQs
Can I make this Chili Mac and Cheese Recipe vegetarian?
Absolutely! Simply skip the ground beef and add extra beans or vegetables like bell peppers and mushrooms for a hearty, meat-free version that’s just as satisfying.
What type of cheese works best?
Sharp cheddar cheese is ideal because it melts smoothly and provides a rich, tangy flavor that complements the chili spices perfectly, but feel free to experiment with a blend of cheeses for unique tastes.
Is this recipe spicy?
The recipe has a mild to moderate spice level thanks to the cayenne pepper and chili powder. If you prefer more heat, you can increase the cayenne or add fresh jalapeños. For less spice, reduce or omit the cayenne entirely.
Can I use a different pasta shape?
Yes! While elbow macaroni is classic, small shells, rotini, or penne also work wonderfully as they hold the sauce well and blend beautifully with the chili components.
How can I make this dish more nutritious?
Adding extra vegetables like spinach, zucchini, or bell peppers is an easy way to boost nutrition. Using whole wheat pasta also increases fiber, and choosing lean beef or turkey keeps it lighter while still flavorful.
Final Thoughts
I hope this Chili Mac and Cheese Recipe inspires you to create a meal full of warmth, comfort, and bold flavor in your own kitchen. It’s the kind of dish that wraps you up in cozy satisfaction and always feels like a special treat. Give it a go and watch it quickly become one of your family’s most-loved dinners!
Print
Chili Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty and comforting Chili Mac and Cheese combines the robust flavors of chili with creamy macaroni and cheese in one pot. Ground beef, beans, tomatoes, and spices are simmered together with macaroni, then topped with melted cheddar cheese and fresh parsley for a delicious, crowd-pleasing meal perfect for weeknights or family dinners.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound extra lean ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
Spices and Beans
- ¼ teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 cup black beans, drained and rinsed
- 1 cup kidney beans, drained and rinsed
Liquids and Pasta
- 1 (26 ounce) can diced tomatoes, undrained
- 4 cups low-sodium chicken broth (or beef broth)
- 10 ounces elbow macaroni, uncooked
Cheese and Garnish
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons fresh parsley, chopped
Instructions
- Brown Beef and Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. If using beef with higher fat content, drain any excess grease. Stir in the chopped onion and minced garlic and cook until they are softened and fragrant.
- Add Spices and Beans: Stir in cayenne pepper, ground cumin, chili powder, salt, and black pepper to the browned beef mixture. Then add the drained and rinsed black beans and kidney beans along with the undrained diced tomatoes. Mix thoroughly to combine all ingredients.
- Simmer with Pasta: Pour in the chicken or beef broth and add the uncooked elbow macaroni. Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 9 to 12 minutes, or until the macaroni is tender and cooked through. Stir occasionally during simmering to prevent the pasta from sticking to the bottom of the pot.
- Add Cheese: Stir in 1 cup of the shredded cheddar cheese into the hot chili and pasta mixture until the cheese is melted and evenly distributed. Then sprinkle the remaining 1 cup of cheddar cheese on top. Cover the pot and let it sit for about 1 minute to allow the top layer of cheese to melt completely.
- Serve: Garnish the chili mac and cheese with the chopped fresh parsley. Serve hot for a comforting and flavorful meal.
Notes
- For a vegetarian version, omit the ground beef and use vegetable broth instead of chicken or beef broth.
- Adjust the cayenne pepper according to your preferred spice level.
- If you like a creamier texture, add a splash of milk or cream when stirring in the cheese.
- This dish can be made ahead and reheated; add a little broth or water when reheating to maintain moisture.
- Use low-fat cheese to reduce calories and fat content if desired.
