Chili Mac is a comforting bowl of hearty chili mixed with tender macaroni pasta, all cozy and bubbling with melted cheese. It’s a simple dish that brings together rich, savory flavors and a satisfying, meaty texture that feels like a warm hug on a chilly day.
I love making Chili Mac because it’s an easy, one-pot meal that fills the kitchen with such a welcoming aroma. Plus, it’s perfect for leftovers — the flavors only get better as they sit! Sometimes I like to add a little extra cheese on top or a dollop of sour cream just to make it extra special.
When I serve Chili Mac, I usually pair it with a crunchy side like cornbread or a fresh green salad to balance out the richness. It’s a hit with everyone, from kids to grown-ups, and always brings a smile to the table. It’s one of those all-time classic home dinners that feels both casual and comforting.
Key Ingredients & Substitutions
Ground beef: This is the heart of the dish, adding rich flavor and protein. For a lighter option, try ground turkey or chicken. For a vegetarian twist, use cooked lentils or plant-based meat substitutes.
Chili powder and spices: These bring the warm, smoky flavor typical of chili. If you prefer less heat, reduce or skip the cayenne pepper. You can also add smoked paprika for a deeper smoky taste.
Elbow macaroni: Classic for mac and cheese style dishes. Feel free to swap with other small pasta shapes like rotini, shells, or penne. Just make sure the pasta cooks fully in the sauce.
Cheddar cheese: Sharp cheddar melts well and adds great flavor. Use mild cheddar if you want a subtler taste or a mix of cheeses like Monterey Jack or mozzarella for a different melt and creaminess.
How Do I Cook the Pasta Perfectly in the Sauce Without It Getting Mushy?
Adding uncooked pasta directly to the chili means it absorbs flavors but can get mushy if overcooked. Here’s how to keep it just right:
- Use a bit more liquid than usual to give the pasta room to cook fully without drying out.
- Keep the heat low and cover the pot to trap steam, helping the pasta cook evenly.
- Stir occasionally to prevent sticking or uneven cooking, but gently to avoid breaking the pasta.
- Check pasta early for doneness—aim for tender with a slight bite (al dente) because it will continue to soak up sauce off the heat.
- If the sauce thickens too much before pasta is done, add a splash of water or broth to keep it saucy.
Equipment You’ll Need
- Large skillet or pot – perfect for cooking the beef and simmering the chili and pasta together.
- Wooden spoon or spatula – makes stirring easy and won’t scratch your pan.
- Measuring cups and spoons – to get your spices and liquids just right.
- Cheese grater – for shredding sharp cheddar cheese fresh, which melts better than pre-shredded.
- Colander (optional) – to drain pasta if you prefer cooking it separately before adding to chili.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner version that still tastes great.
- Add black beans or kidney beans to bulk up the chili and add extra fiber and protein.
- Mix in diced jalapeños or a dash of hot sauce if you like your Chili Mac with a spicy kick.
- Stir in corn kernels or diced zucchini for a bit of sweetness and extra veggies in every bite.
How to Make Chili Mac?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely diced
- ½ green bell pepper, diced
- 1 clove garlic, minced
- 1 pound ground beef
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 cup beef broth or water
- 1 (8-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 cup elbow macaroni (uncooked)
- 1 cup sharp cheddar cheese, shredded (plus extra for topping)
- Fresh parsley or cilantro, chopped, for garnish
How Much Time Will You Need?
This Chili Mac recipe takes about 10 minutes to prep and 20-25 minutes to cook. So, within half an hour, you’ll have a warm, delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Cook the Veggies and Beef:
Heat the olive oil in a large skillet or pot over medium heat. Add the diced onion and green bell pepper and cook for about 5 minutes until soft. Toss in the minced garlic and cook for another 30 seconds until you can smell that lovely aroma. Next, add the ground beef. Break it up with your spoon and cook it until it’s browned and no longer pink, around 7-8 minutes. If there’s extra fat, drain it off.
2. Season the Meat:
Sprinkle in the chili powder, ground cumin, paprika, cayenne pepper (if you want some heat), salt, and black pepper. Stir it all well so the spices coat the beef evenly.
3. Add Tomatoes, Broth, and Pasta:
Pour in the beef broth (or water), tomato sauce, and drained diced tomatoes. Give it a good stir. Now add your uncooked elbow macaroni. Bring everything to a gentle simmer.
4. Simmer and Cook Pasta:
Cover the pot, reduce the heat to low, and let it cook for about 12-15 minutes. Stir occasionally so the pasta doesn’t stick. Cook until the macaroni is tender and has soaked up some of that tasty sauce.
5. Melt in the Cheese and Serve:
Take the pot off the heat and stir in 1 cup of shredded cheddar cheese until it melts and the sauce becomes creamy. Serve your Chili Mac hot in bowls, and sprinkle with extra cheddar cheese and fresh parsley or cilantro for a fresh pop of color and flavor. Enjoy!
Can I Use Ground Turkey Instead of Ground Beef?
Yes! Ground turkey works well as a leaner alternative. Just cook it the same way and adjust seasoning as needed since turkey is milder in flavor.
Can I Make Chili Mac Ahead of Time?
Absolutely! Prepare the dish and refrigerate it in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the sauce.
How Do I Store Leftovers?
Store leftovers in a sealed container in the fridge for up to 3 days. When reheating, stir occasionally to keep the pasta from drying out or clumping.
What Can I Use Instead of Elbow Macaroni?
You can swap elbow macaroni for any small pasta shape like rotini, shells, or penne. Just watch the cooking time since different shapes may cook slightly faster or slower.
