
If you want something super cheesy that fills you up but don't want to end up scrubbing pans all night, chili mac is your best bet. It takes all the yumminess of chili and stirs it into a bowl with creamy soft noodles. Feels like two top comfort foods crammed into one. You just toss it all in one pot and go. Honestly, everyone here can't stop raving about it.
The first chilly afternoon I threw this together, my kids didn't even leave a spoonful. Now it's what we whip up for movie nights, or just whenever rain says 'stay inside.'
Comforting Ingredients
- Olive oil: Keeps stuff from sticking and makes onions taste awesome, so go for a nice extra virgin kind if you've got it
- Onion: Turns sweeter as it cooks, giving you a yummy starting base—grab a solid, shiny one
- Garlic: Brings a zippy kick—use fresh cloves for the most flavor
- Bell pepper: Brightens things with a little color and gentle sweet crunch—I lean red but any will do
- Ground beef: Go with a little fat for that deliciously rich, deep taste
- Chili powder: Packs in that bold flavor; new blends make a big difference
- Cumin: Gives a toasty, earthy vibe—make sure it's fragrant
- Smoked paprika: Just a shake adds a smoky twist—I always pick Spanish
- Crushed tomatoes and tomato sauce: Mix for a jackpot of saucy flavors—simple canned works best
- Kidney beans: Drain and rinse so it's less salty, gives serious protein and some extra fiber
- Beef broth: Lets everything simmer and deepens the flavors—go low-salt if you're picky about seasoning
- Elbow macaroni: They're great for grabbing the sauce but you can use any small pasta if that's what you've got
- Cheddar cheese: Tangy and rich—shredding your own makes it gooier
- Mozzarella cheese: Makes for those epic cheese pulls, shredded fresh is dreamy, or just grab a bag
- Salt and pepper: Sprinkle on your own plate, and giving kosher salt and cracked pepper a try is totally worth it
Easy Steps
- Sauté the Base:
- Heat olive oil in a Dutch oven or your tallest pot over medium flame. Once it moves easy, toss in chopped onion. Cook for 5–7 minutes, stirring once in a while, till it's soft and see-through. This slow part is what makes it taste amazing later on.
- Build the Aromatics:
- Add the bell pepper and garlic and give everything a quick stir. Let it cook 2–3 minutes, just till you can really smell the garlic and peppers are just barely soft. Don't let that garlic turn brown.
- Brown the Beef and Toast the Spices:
- Push the veggies to the sides and drop in the beef in hunks. Turn up to medium-high. Smash it apart and cook until it browns up. Sprinkle chili powder, cumin, and smoked paprika right over the top. Stir for a minute so those seasonings really come alive. That's where the flavor cranks up.
- Simmer the Sauce and Pasta:
- Pour in beef broth, kidney beans, crushed tomatoes, and tomato sauce. Mix like crazy, then add dry macaroni and stir again so nothing gets stuck. Drop the heat lower and cook with no lid, stirring now and then, for 10–12 minutes until the pasta's just set and it's thick and awesome.
- Melt in the Cheeses:
- Check the pasta—once it's just tender, slide your pot off the heat. Add about half the cheddar and mozzarella, a bit at a time, stirring as you go till it disappears and the sauce gets creamy. Taste and throw in more salt and pepper if you want.
- Finish and Serve:
- Layer on the rest of your cheese, slap on a lid, and wait a minute or two so the top melts nice and gooey. Scoop into bowls and pile on extras like chopped scallion or a dash of hot sauce if you feel like it.

I always stick with cheddar for this. It's got the kick to stand up to the creamy pasta and beef. My youngest grins when she spots that melted orange layer, and now she always asks for more scoops.
Chill Storage
Let the chili mac hang out until it cools, pop it into a tight-lidded tub, and stash in the fridge for three or four days. For reheating, warm slowly on the stove with a splash of water or broth to get creamy again. If you want it to last longer, freeze individual servings in bags and lay them flat—they're fine up to two months.
Fun Swaps
Don't have beef or want to make it vegetarian? Use ground turkey or a plant-based crumble. Black beans and pinto beans work just as well if that's what's around. If you’re missing crushed tomatoes, use diced and zip them in a blender for a second.

Topping Ideas
This is plenty on its own, but toppings are where the fun is. Throw on some chopped cilantro, sliced jalapeños, or a scoop of sour cream. Want crunch? Break tortilla chips right over. Serving with greens or a salad? Always a win.
Origin Story
Chili mac first showed up in American home kitchens for folks wanting hearty food fast and easy. It's a combo of the warming, spicy kick of chili with soft noodles in every bite. I grew up scarfing this on chilly nights, and it's still my family's go-to for any cold day.
Common Recipe Questions
- → Can I use a different type of pasta?
Absolutely! Shells, penne, even twisted rotini all work fine. Just peek at it while cooking since you might need to adjust the time.
- → How do I make this dish spicier?
Mix in a splash of your favorite hot sauce, more chili powder, or sprinkle red pepper flakes ‘til you hit your perfect heat.
- → Can I substitute the ground beef?
Definitely! Use ground turkey, chicken, or even your go-to plant-based option if you want to skip beef.
- → Should I drain the beans first?
For sure! Rinse and drain those beans so stuff doesn’t get watery or too salty. That way your chili mac stays nice and thick.
- → What toppings go well with chili mac?
Top with some green onion, fresh cilantro, shredded cheese, tortilla chips, or a dollop of sour cream. Anything you love works!
- → Can I make chili mac ahead of time?
Yep! Pop any extras in an airtight container for up to three days. Warm leftovers gently, and if it’s dry, stir in some broth.