Chili Mac is the ultimate comfort food mashup—zesty chili meets creamy macaroni—and it’s a dish that just begs to be shared around the table. Picture tender pasta coated in a robust, flavorful chili sauce loaded with savory ground beef, hearty beans, and juicy tomatoes, all crowned with a bubbly blanket of melted cheese. Whether you’re cooking for family, friends, or just yourself, Chili Mac is easy to make, wildly satisfying, and irresistibly crowd-pleasing. It’s a weeknight winner that’ll fast become a staple in your kitchen!

Ingredients You’ll Need

You’ll be amazed at how a handful of simple, everyday ingredients transform into such a rich and vibrant dish. Each item plays an important role—some add bold flavor, others bring heartiness or that perfect creamy texture.

Ground beef: Adds savory depth and makes the chili hearty; feel free to substitute with ground turkey or plant-based crumbles.
Elbow macaroni: The classic pasta shape that soaks up every bit of sauce; whole wheat or gluten-free work too.
Onion: Provides sweetness and aromatic flavor at the base of the chili.
Garlic: Gives the chili a zesty kick and boosts that classic chili fragrance.
Bell pepper: Adds brightness and a slight crunch, plus gorgeous pops of color.
Crushed tomatoes: Form the saucy backbone of the chili, helping everything simmer together beautifully.
Tomato paste: Concentrates the tomato flavor for a thicker, richer sauce.
Kidney beans: Bring creamy texture and traditional chili flavor; black or pinto beans work well too.
Chili powder: Kicks up those classic Tex-Mex flavors—we all know Chili Mac is nothing without it!
Ground cumin: Adds a warm, earthy note that really rounds out the spice profile.
Paprika: Smoked or sweet, it brings just a hint of heat and deep color.
Salt and black pepper: Essential for balancing and highlighting all those big flavors.
Shredded cheddar cheese: Melts over the top for that gooey, golden finish everyone craves.

How to Make Chili Mac

Step 1: Brown the Beef and Sauté Vegetables

Start by heating a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and cook until it’s nicely browned, breaking it up with your spoon as it cooks. Once most of the pink is gone, add your chopped onion, bell pepper, and garlic. Cook until the veggies are tender and everything smells absolutely amazing—about 5 minutes. If there’s excess grease, drain it off to keep the Chili Mac from getting too heavy.

Step 2: Build the Chili Base

Now it’s time to layer in those deep chili flavors. Stir in the chili powder, cumin, and paprika, coating the beef and vegetables so the spices bloom in the pan. Next, add the crushed tomatoes and tomato paste, stirring to combine. Pour in the kidney beans (drained and rinsed), then season well with salt and pepper. Bring everything to a light simmer—the fragrance at this stage might just draw a crowd into your kitchen!

Step 3: Cook the Macaroni

Add your uncooked elbow macaroni right into the pot along with enough water or broth to just cover the pasta (about 2 cups is usually perfect). Give everything a good stir, making sure the pasta is submerged. Simmer uncovered, stirring occasionally, until the macaroni is tender and the sauce has thickened, around 10-12 minutes. If the mixture starts looking too thick, just splash in a bit more liquid.

Step 4: Top and Melt the Cheese

Once your pasta is al dente and the chili is nice and saucy, sprinkle a generous handful (or two!) of shredded cheddar cheese over the top. Cover the pot for 2-3 minutes to let the cheese melt into gooey perfection. Alternatively, if your pan is oven-safe, slide it under the broiler for a minute or so for a bubbly, golden-brown finish.

Step 5: Serve and Enjoy!

Spoon the hot Chili Mac into bowls and get creative with your favorite toppings—think fresh herbs, jalapeño slices, or a dollop of sour cream. Serve up immediately while it’s piping hot and the cheese is deliciously melty!

How to Serve Chili Mac

Garnishes

A little garnish goes a long way toward making your Chili Mac extra special. I like a sprinkle of fresh chopped cilantro or parsley for color, sliced scallions for crunch, and a few jalapeño wheels for heat. A small scoop of sour cream or a handful of crushed tortilla chips on top adds another layer of flavor and fun!

Side Dishes

This is a meal-in-one, but you can round out your table with a batch of warm cornbread, a simple green salad, or some roasted veggies on the side. Even a platter of crunchy raw veggies and ranch makes an easy, refreshing pairing.

Creative Ways to Present

If you’re cooking for a crowd, serve Chili Mac straight from the pot for that wonderful family-style vibe. For something different, try ladling it into individual ramekins and finishing each with melted cheese under the broiler. Or, scoop it inside hollowed bread bowls for a showstopping, edible presentation.

Make Ahead and Storage

Storing Leftovers

Chili Mac tastes just as delicious the next day (maybe even better!). Store leftovers in an airtight container in the refrigerator, and it’ll keep for up to 4 days. The flavors meld overnight, making for an even more comforting meal.

Freezing

Yes, you can freeze Chili Mac with great results! Let it cool completely before transferring to a freezer-safe container or zip-top bag. It’s best used within 2 months for peak flavor and texture. Thaw overnight in the fridge before reheating.

Reheating

Reheat single portions in the microwave, stirring halfway through, or warm larger amounts on the stove over medium heat. Add a splash of water or broth if the pasta has absorbed too much sauce—it brings everything back to that creamy, dreamy consistency.

FAQs

Can I make Chili Mac vegetarian?

Absolutely! Swap the ground beef for your favorite plant-based ground or crumbled tofu, and go wild with extra beans or even lentils for protein. Vegetable broth works perfectly in place of beef broth.

How spicy is this recipe?

The base recipe has a mild kick, but you’re in charge of the heat. Add more chili powder, toss in hot sauce, or sprinkle diced jalapeños for extra firepower—or scale it back for little ones.

Can I use a different type of pasta?

Of course! Any small pasta shape works well—think shells, rotini, or penne. Just keep an eye on the cooking time, as it may vary slightly.

What cheese substitutions can I try?

Cheddar is classic, but Monterey Jack, Colby, Pepper Jack, or even mozzarella are fantastic. For a smoky kick, try smoked gouda or a sprinkle of crumbled cotija.

Is it possible to make Chili Mac in advance?

Yes! You can cook it ahead and keep it chilled until ready to serve. If the pasta absorbs too much liquid while sitting, simply stir in a bit more broth as you reheat.

Final Thoughts

I can’t recommend Chili Mac enough for anyone craving a comforting, flavor-packed meal that’s as easy as it is satisfying. Give it a try—you might just find yourself making extra on purpose for those incredible leftovers!