Chili mac and cheese is a cozy and delicious kid-friendly one pot meal, combining chili, a traditional Tex-Mex dish, with macaroni, this popular American pasta dish offers an easy dinner solution for busy nights.
This chili mac recipe is made with lean ground beef, tomato, tomato sauce, black beans, macaroni, and lots of gooey cheese. Bold in flavor and ready in under 30 minutes, it also reheats beautifully and perfect for meal prepping.
Easy One Pot Chili Mac and Cheese
Chili Mac and Cheese, or also lovingly known as Chili Mac, is a quintessential American meal.
I don’t know who invented the concept of Chili Mac and Cheese, but personally, I think it’s quite genius to combine macaroni and cheese with chili – two meals that everyone in America pretty much grew up eating.
The product is a rich and hearty, cozy and comforting bowl that combines macaroni, beans, tomatoes, chili spices, and yes lots of cheese.
It’s also flavorful and packed with bold southwestern flavors.
There are so many reasons why Chili Mac and Cheese is such a popular and well loved dinner option:
- ready under 30 minutes
- easy-to-find, pantry-friendly ingredients
- made in one pot – no need to boil pasta separately!
- easy to eat – serve in just one bowl!
- flavorful and delicious – lots of textures and spices!
- easy to make ahead and leftovers keep well
It’s quite simple. If I want to prepare dinner in record time, enjoy a tasty meal, and have few dishes to wash, I make my Chili Mac and Cheese recipe.
We have had this way too many times for dinner, then saved leftovers for lunches and more dinners, making a busy week much easier to manage.
Ingredient Notes
Here are the ingredients you will need to make this delicious Chili Mac and Cheese:
- Elbow macaroni pasta – this classic pasta shape is perfect for holding just the right amount of sauce and cheese, ensuring each bite is chewy and delicious.
- Cheese – use shredded cheese that melts easily such as cheddar, mozzarella, Colby jack, or a blend. Velveeta and sliced American cheese melts will and can work as well. Avoid hard cheese, they will be hard to melt in your Chili Mac.
- Lean ground beef – opt for lean beef to reduce fat in the dish without compromising on flavor. Ground turkey and ground chicken are yummy, healthier alternatives too.
- Onion – white, yellow, or sweet onions
- Garlic – minced fresh garlic is prefer, but garlic powder can be used as well.
- Canned diced tomatoes – you can substitute with whole tomatoes if that’s what you have; make sure to break the tomatoes apart after adding to the pot.
- Canned tomato sauce – this and the diced tomatoes provide a rich and tangy base for the chili mac, adding depth and body to the sauce.
- Beef broth – broth adds more flavor (as opposed to just adding water).
- Chili powder – adds a little spice and warmth to balance out the cheese and tomatoes.
- Spices – smoked paprika and ground cumin enhance the flavor profile.
- Cooking oil – any neutral oil such as olive oil, vegetable oil, canola oil works great.
How to Make Chili Mac
Chili Mac and Cheese is a simple one pot meal that is truly one of the easiest dinners you will make from scratch!
So grab that pot or Dutch oven and let’s get cooking!
Step 1: saute aromatics and Meat
Start by heating pot with cooking oil and then sautéing the onions, garlic and ground beef.
Then add all the tomatoes (diced tomatoes, tomato sauce), beef broth, and the spices (chili powder, smoked paprika, and ground cumin).
Step 2: Cook Pasta
Stir and bring everything to a boil.
Once it comes to a boil, add the macaroni pasta and let it cook for 9-10 minutes.
As the pasta cooks, the Chili Mac will slowly thickens.
Even if it’s a little watery at this point, don’t worry as we will be adding shredded cheese to it, and that should thicken it further.
Step 3: Finish it Off!
Add black beans, but make sure to drain it if using canned. We don’t really want the extra liquid in there.
Then fold in the shredded cheese.
At this point your Chili Mac and Cheese should be nice and thick.
If you would like it thicker, add more shredded cheese. If you prefer it thinner, add a few tablespoons of water or beef broth.
If you prefer your Chili Mac and Cheese super cheesy, add more shredded cheese.
Lastly, I like to also top my Chili Mac with even more shredded cheese when serving.
I like to add other toppings to it when serving to give it some additional texture and flavors:
- cilantro
- jalapeno
- tortilla chips
- avocados
And that’s really all there is to the making of this delicious Chili Mac and Cheese…cook it all in one big pot, serve in one big bowl!
It really doesn’t get easier than this!
Variation and Substitution
- Add veggies: Want to include more vegetables? You can add corn, bell peppers, spinach, kale, mushrooms, zucchini etc. Add them when adding the pasta.
- Use different protein: Instead of ground beef, try ground turkey, pork, or chicken.
- Add other herbs and seasonings: Experiment with green chilis, red pepper flakes, cilantro, and other spices in your pantry! Also add more chili powder or cayenne pepper if you want this to be spicier.
- Use your favorite cheese: Whatever you have on hand, shred it up and put it in! This is an excellent way to use up excess cheese.
Reheating and Storage
Chili mac heats up beautifully which makes them perfect for meal prep.
Store in air tight containers in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
To reheat, simply heat in the microwave until warm. Be sure to stir at regular intervals if reheating a large bowl of it.
Dishes to serve with Chili Mac and Cheese
Here are some easy and yummy sides to go with Chili Mac:
- Salads: Fall Harvest Salad, Fruit Salad with Honey Lime Dressing, Kale and Brussels Sprouts Salad
- Bread: No-Knead Cranberry Bread, Honey Butter Rolls, Cornbread
- Veggie side dish: Whole Roasted Butternut Squash, Roasted Zucchini, Garlic Honey Roasted Carrots
- By itself! I will admit most of the time that’s how I serve it! And it is very delicious by itself 🙂
Tips and Tricks
- Adjust spices accordingly: Love chili? Add more of it! Prefer more cumin? Add more of that! Make the flavors your own and taste as you go to achieve the perfect spice level.
- Cook pasta al dente: Boil the macaroni until it’s just firm to prevent overcooking later. Boil pasta for a shorter time if you know you’ll be keeping it warm on the stove for an extended period of time.
- Cheese variety: Blend different cheeses like mozzarella, cheddar, and pepper jack for a creamier dish.
- Simmer for depth: Allow the chili mac to simmer longer for a richer, more concentrated flavor.
- Include toppings: Serve with a variety of toppings like scallions, sour cream, and avocado for added flavor and texture. Hot sauce and pickled jalapeños are also great toppers that add some heat.
- Adjust salt last: Taste and tweak salt levels to open up the flavors at the end.
Frequently Asked Questions
Absolutely! I recommend using shredded cheese that melts easily, such as cheddar, mozzarella, Colby jack, or a cheese blend. You can also use slices of American cheese or Velveeta instead of or in addition to the shredded cheese. Personally, I say use whatever cheeses you have at hand!
When I want to make this ‘healthier’, I typically use whole wheat pasta, lean ground beef, and low fat cheeses. Ground turkey and ground chicken can be used instead of ground beef for a lower fat option too.
Yes! Chili Mac freezes and reheats really well. Freeze in an airtight container for up to 2 months. When ready to eat, defrost in refrigerator the overnight and reheat in the microwave.
More Easy Meals!
Looking for more yummy dinner ideas that are super simple to make? Check these out!
- Garlic Noodles with Shrimp
- Pork Milanese
- Sheet Pan Oven Baked Sausage and Peppers
- Turkey Sweet Potato Chili
- Pumpkin Pasta
- BBQ Chicken Baked Potato
- Chicken and Brussels Sprouts Stir Fry
- BBQ Chicken Tacos
Chili Mac and Cheese
Ingredients
- 1 white onion diced
- 3-4 cloves garlic minced
- 1 lbs lean ground beef
- 15 oz canned diced tomatoes
- 15 oz canned tomato sauce
- 2 cups beef broth
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 8 oz elbow macaroni
- 15 oz black beans drained
- 1 1/2 cup cheese shredded, plus more for toppings
- 1/2 tsp salt or to taste
- cooking oil
Instructions
- In a large pot or Dutch oven, add cooking oil, and heat to medium high heat. Add onions and garlic, saute until they are soft.
- Add ground beef, saute until they are no longer pink.
- Add diced tomatoes, tomato sauce and beef broth. Then add chili powder, smoked paprika and ground cumin. Stir to combine and bring to boil.
- Once it comes to a boil, add macaroni and cook for 9-10 minutes, or until macaroni is soft.
- Add black beans, and cook for another 1-2 minutes, then fold in shredded cheese. Add salt to taste.
- Serve with more shredded cheese on top. Enjoy!
This food satisfied my soul. Make this for your family ASAP. It’s a family favorite with everyone returning for 2nds and 3rds.
Thank you so much, Michael!!!
can you make this with ground turkey instead of hamburger & without beans?
Yes! Absolutely.
This was so easy and delicious! I didn’t change a thing, everybody loved it. Your recipes never disappoint.
That means so much to me to hear that, Sandra! Thank you so much.