Mouthwatering Chili Mac Dinner

As seen in Satisfying Entrées for Every Table.

This chili mac is crazy easy and fuss-free. First toss your beef in a pot and let it brown. Throw in onion, garlic, your favorite spices, then drop in the noodles, beans, and tomatoes. Everything cooks right in one pot. Cheddar and mozzarella melt in at the end, making it ooey-gooey and smooth. Tweak the seasoning or trade out the beef for whatever you like. There’s no stress, everyone can just grab a bowl and dig in. It’s always a win at dinner.

Barbara Chef
Created By Sasha
Last updated on Thu, 10 Jul 2025 18:34:31 GMT
A bowl packed with cheesy pasta, ground beef, and veggies all mixed together. Save Pin
A bowl packed with cheesy pasta, ground beef, and veggies all mixed together. | foodthingle.com

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.
A big bowl packed with pasta, chili, and beans ready to eat. Save Pin
A big bowl packed with pasta, chili, and beans ready to eat. | foodthingle.com

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.

A loaded bowl filled with noodles, cheese, beef, and veggies. Save Pin
A loaded bowl filled with noodles, cheese, beef, and veggies. | foodthingle.com

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.

Chili Mac

Dive into cheesy, meaty pasta with every scoop. Just one pot means it’s cozy and cleanup’s a breeze.

Preparation Time
15 Minutes
Cooking Time
28 Minutes
Overall Time
43 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Simple

Regional Style: American

Output: 6 Number of Servings

Special Diets: ~

What You'll Need

→ Chili Stuff

01 1 tablespoon olive oil
02 3 cloves garlic, chopped
03 1 medium onion, chopped up
04 1 bell pepper, chopped
05 1 to 2 tablespoons chili powder, do it to taste
06 1 teaspoon ground cumin
07 1 teaspoon smoked paprika
08 1 pound ground beef
09 1 can (28 ounces) crushed tomatoes
10 1 can (8 ounces) tomato sauce
11 1 can (14 ounces) kidney beans, rinsed and drained

→ Mac Parts

12 1 cup shredded cheddar cheese, split
13 1 cup shredded mozzarella cheese, split
14 1 cup beef broth
15 8 ounces elbow macaroni, uncooked
16 salt and pepper, to your liking

Steps to Follow

Step 01

Pour a splash of olive oil in your biggest pot and heat it on medium. Tip in the onion pieces, then cook them 3 or 4 minutes till nice and tender.

Step 02

Stir in the chopped garlic with your bell pepper. Let that fry for around 2 minutes. When the mix starts smelling amazing, it's good.

Step 03

Put in the ground beef and break it into bits using your spoon. After it's cooked all the way through, sprinkle smoked paprika, cumin, and chili powder over it. Stir it all for a couple minutes.

Step 04

Add the crushed tomatoes, tomato sauce, kidney beans, and beef broth. Mix well, then turn up the heat to medium-high.

Step 05

Once it's nice and bubbly, pour in the dry macaroni. Turn down the burner to medium. Let it simmer for about 10 to 12 minutes, stirring now and then until the noodles are tender and sauce thickens up.

Step 06

Move the pot off the stove. Carefully add three-quarters of the mozzarella with half the cheddar, little by little, stirring in between so everything melts smoothly.

Step 07

Try a little and add more salt and pepper if you want. Chuck the rest of your cheese on top, cover it with a lid, and hang on a few minutes so the cheese gets nice and gooey. Serve while it's steamy.

Additional Tips

  1. Want it hotter? Drizzle hot sauce or toss in red pepper flakes. You can use turkey or veggie crumble instead of beef for a lighter dish. Swap in pinto or black beans if you're up for a change.

Essential Tools

  • Big pot or Dutch oven
  • Wooden spoon
  • Chopping board
  • Sharp knife for chopping
  • Measuring cups and spoons

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • There's dairy since cheese is in here.
  • Contains gluten from the macaroni.

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 614
  • Fat Content: 29 g
  • Carbohydrates: 54 g
  • Protein: 33 g