Nothing says comfort quite like a warm bowl of chili or a big helping of creamy mac and cheese—but imagine combining these two classics! This Ultimate Chili Mac and Cheese brings together the bold, savory flavors of chili with the creamy, cheesy goodness of macaroni, creating the ultimate crowd-pleaser. Whether you’re warming up on a chilly evening or feeding a crowd, this dish is guaranteed to bring smiles to the table. With tender macaroni, spiced beef, and melty cheese, every spoonful is full of comforting, bold flavors.

Why You’ll Love This Recipe:

Two Classics, One Dish: Combines the rich flavors of chili with cheesy mac for a satisfying fusion.
Simple Ingredients: Uses pantry staples like pasta, canned tomatoes, and beans, making it easy to whip up any time.
One-Pot Wonder: Less cleanup is always a win! Everything cooks in one pot for ultimate convenience.
Kid-Friendly: The creamy cheese and mild spices make this a hit with the whole family.

Ingredients You’ll Need:

1 lb ground beef
1 medium onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
2 cups beef broth
2 cups elbow macaroni (uncooked)
1 tbsp chili powder
1 tsp cumin
Salt and pepper to taste
2 cups shredded cheddar cheese
1/2 cup milk
Fresh parsley or green onions, chopped (for garnish)

How to Make Ultimate Chili Mac and Cheese:

Step-by-Step Instructions

Cook the Beef and Vegetables
In a large skillet or Dutch oven, warm over medium heat and add the ground beef. Cook until it’s browned, breaking it up with a spoon as it cooks. Once browned, drain any excess fat to keep the dish from getting too greasy. Add in the diced onion, bell pepper, and minced garlic. Stir everything together and sauté for about 3-4 minutes, or until the vegetables are softened and fragrant.
Add Seasonings and Liquid
Now, it’s time to layer in those classic chili flavors. Sprinkle in the chili powder, cumin, salt, and pepper, stirring to coat the meat and veggies in the spices. Add the can of diced tomatoes, kidney beans, and beef broth, giving everything a good stir. Bring the mixture to a gentle boil to get the flavors mingling.
Cook the Macaroni
Here’s where the magic happens: pour in the uncooked elbow macaroni. Reduce the heat to low, cover the skillet or pot, and let the mixture simmer. Stir every few minutes to make sure the pasta cooks evenly and doesn’t stick to the bottom. Let it cook for 10-12 minutes or until the macaroni is tender, and the broth has mostly absorbed.
Make it Cheesy
When the pasta is perfectly cooked, it’s time to transform this into creamy, gooey chili mac! Pour in the milk and sprinkle in the shredded cheddar cheese. Stir until the cheese has melted into a creamy sauce, coating the pasta and chili mixture perfectly. If you prefer an extra-cheesy result, add a bit more cheese!
Serve and Enjoy
Spoon your chili mac into bowls, and sprinkle with chopped parsley or green onions for a fresh pop of color. Serve it hot and watch it disappear fast!

Helpful Tips:

Experiment with Cheese: Try mixing cheddar with a little pepper jack for an extra hint of spice.
Add More Spice: For those who love heat, add a dash of hot sauce or a pinch of red pepper flakes along with the other spices.
Make it Healthier: You can substitute ground turkey or lean ground beef for a lighter version.

Recipe Details:

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4-6 servings
Category: Main Dish
Method: Stovetop, One-Pot
Cuisine: American
Diet: Beef, Nut-Free

Notes:

For an extra boost of flavor, consider using fire-roasted diced tomatoes.
If you have leftovers, this dish reheats well with just a splash of broth or milk to revive the creamy texture.

Nutritional Information (Approximate, Per Serving):

Calories: 500 kcal
Protein: 25g
Carbohydrates: 45g
Fat: 22g
Fiber: 5g

Frequently Asked Questions:

Can I make this recipe ahead of time?
Yes! You can cook the chili base and store it in the fridge for a day or two. When ready to serve, reheat it on the stove, add the macaroni, and cook as directed. Stir in the cheese and milk just before serving.

What pasta works best?
Elbow macaroni is classic here, but small shells or rotini will also work well if that’s what you have on hand.

How can I make this dish vegetarian?
To make it vegetarian, simply omit the beef and add a can of black beans, pinto beans, or additional kidney beans for a boost of protein.

Storage Instructions:

Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat on the stovetop or microwave. Add a splash of broth or milk if needed to loosen up the sauce.
Freezer: For longer storage, you can freeze the chili mac in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cozy dishes:

Conclusion

This Ultimate Chili Mac and Cheese is pure comfort food in a bowl. With minimal prep, one-pot convenience, and classic flavors, it’s an easy weeknight meal you’ll come back to time and time again. Gather your ingredients, follow these simple steps, and in under 30 minutes, you’ll have a warm, cheesy, and hearty dish that everyone will love. Enjoy the cozy goodness and feel free to make it your own by adding your favorite twists. Happy cooking!

Ultimate Chili Mac and Cheese

Author: Martha

Print Recipe

Description

Ingredients

Scale

1 lb ground beef
1 medium onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
2 cups beef broth
2 cups elbow macaroni (uncooked)
1 tbsp chili powder
1 tsp cumin
Salt and pepper to taste
2 cups shredded cheddar cheese
1/2 cup milk
Fresh parsley or green onions, chopped (for garnish)

Instructions

Cook the Beef and Vegetables
In a large skillet or Dutch oven, warm over medium heat and add the ground beef. Cook until it’s browned, breaking it up with a spoon as it cooks. Once browned, drain any excess fat to keep the dish from getting too greasy. Add in the diced onion, bell pepper, and minced garlic. Stir everything together and sauté for about 3-4 minutes, or until the vegetables are softened and fragrant.
Add Seasonings and Liquid
Now, it’s time to layer in those classic chili flavors. Sprinkle in the chili powder, cumin, salt, and pepper, stirring to coat the meat and veggies in the spices. Add the can of diced tomatoes, kidney beans, and beef broth, giving everything a good stir. Bring the mixture to a gentle boil to get the flavors mingling.
Cook the Macaroni
Here’s where the magic happens: pour in the uncooked elbow macaroni. Reduce the heat to low, cover the skillet or pot, and let the mixture simmer. Stir every few minutes to make sure the pasta cooks evenly and doesn’t stick to the bottom. Let it cook for 10-12 minutes or until the macaroni is tender, and the broth has mostly absorbed.
Make it Cheesy
When the pasta is perfectly cooked, it’s time to transform this into creamy, gooey chili mac! Pour in the milk and sprinkle in the shredded cheddar cheese. Stir until the cheese has melted into a creamy sauce, coating the pasta and chili mixture perfectly. If you prefer an extra-cheesy result, add a bit more cheese!
Serve and Enjoy
Spoon your chili mac into bowls, and sprinkle with chopped parsley or green onions for a fresh pop of color. Serve it hot and watch it disappear fast!

Notes

For an extra boost of flavor, consider using fire-roasted diced tomatoes.
If you have leftovers, this dish reheats well with just a splash of broth or milk to revive the creamy texture.