Chili Mac is a comforting, hearty dish that combines two favorites: chili and macaroni noodles. Picture tender pasta swimming in a rich, meaty chili sauce with just the right amount of spice and melted cheese bringing it all together. It’s simple, filling, and perfect for a chilly day when you want something warm and satisfying on your plate.
I love making Chili Mac when I need a quick meal that feels like a hug from the inside. It’s one of those recipes that everyone seems to enjoy, whether kids or adults, because it’s familiar but with a little kick of flavor. Whenever I make a batch, I like to top it with some chopped green onions or a dollop of sour cream, which adds a nice freshness to every bite.
This dish is great on its own or paired with a side of crunchy cornbread or a fresh garden salad. I often find myself doubling the recipe because leftovers are just as good the next day, making it perfect for busy evenings or easy lunches. Chili Mac always brings me back to cozy family dinners and the simple joy of sharing a warm meal with people I care about.
Key Ingredients & Substitutions
Ground Beef: This gives Chili Mac its rich, hearty flavor. You can swap it for ground turkey or chicken for a lighter version or try plant-based ground meat for a vegetarian option.
Kidney Beans: Beans add texture and protein. If you don’t have kidney beans, black beans or pinto beans work well too. Just make sure to rinse canned beans to reduce sodium.
Elbow Macaroni: Small pasta shapes hold the chili sauce nicely. You can use shells, small penne, or even rotini if you like more twists and bites.
Chili Powder and Spices: These build the classic chili flavor. If you want it milder, reduce chili powder, or add a pinch of cayenne for extra heat. Adjust to suit your taste.
Cheddar Cheese: Sharp cheddar melts well and adds creaminess. You can substitute with Monterey Jack or Colby if preferred. Vegan cheese is an option for dairy-free diets.
How Do I Cook the Pasta Perfectly Without It Getting Mushy?
Cooking pasta right in the chili sauce can be tricky but rewarding. Here’s how to do it:
- Use uncooked pasta and liquid combined so the pasta absorbs all the flavor as it cooks.
- Keep the heat on medium-low and cover the pan to cook gently. Stir occasionally to prevent sticking.
- Check pasta after about 12 minutes. If it’s not tender, add a splash more broth or water to avoid drying out and cook a few minutes longer.
- Remember the pasta will continue to soften slightly after you turn off the heat, so aim for just tender, not mushy.
This method gives you tender pasta infused with chili flavors and helps keep the dish nicely saucy.
Equipment You’ll Need
- Large deep skillet or heavy-bottomed pot – perfect for browning meat and simmering everything together without spills.
- Wooden spoon or silicone spatula – great for stirring the chili and pasta without scratching your pan.
- Measuring spoons and cups – helps you get the spice and liquid amounts just right for flavor and texture.
- Colander – useful if you want to rinse canned beans or drain pasta separately.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner meal that still tastes great.
- Stir in corn kernels for a sweet pop and extra texture—fresh or frozen both work well.
- Add a can of diced green chilies or jalapeños for more heat when you want a spicier dish.
- Mix in black beans instead of kidney beans for a different taste and a bit creamier texture.
How to Make Chili Mac
Ingredients You’ll Need:
Main Ingredients:
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup beef broth or water
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 cups elbow macaroni (uncooked)
- 1 cup shredded cheddar cheese
For Serving:
- Sour cream
- Fresh parsley or cilantro, chopped for garnish
How Much Time Will You Need?
This Chili Mac recipe takes about 10 minutes to prepare and 20 minutes to cook. So in roughly 30 minutes, you’ll have a warm, tasty meal on the table that’s perfect for any day.
Step-by-Step Instructions:
1. Brown the Meat and Sauté Veggies:
Start by heating a large pot or skillet over medium heat. Add the ground beef and cook it until it’s browned, breaking it apart as it cooks. Once browned, drain any extra fat if needed. Then, add the chopped onion and minced garlic to the meat and cook for 3 to 4 minutes until the onion looks soft and smells good.
2. Add Spices and Tomato Paste:
Next, stir in the tomato paste, chili powder, cumin, paprika, salt, and pepper. Cook everything together for about a minute so the spices can release their wonderful flavors.
3. Add Liquids and Beans:
Pour in the diced tomatoes including their juice, the beef broth (or water), and the drained kidney beans. Give it all a good stir and bring the mixture to a gentle simmer.
4. Cook the Macaroni:
Add the uncooked elbow macaroni to the pot and stir it well to combine. Cover the pot and let it cook on medium-low heat for about 12 to 15 minutes. Make sure to stir it every now and then to stop anything from sticking. The pasta should be tender by the end, and most of the liquid absorbed.
5. Finish with Cheese and Serve:
When the pasta is ready and the chili is thick, remove the pot from heat. Stir in half of the shredded cheddar cheese until it’s melted and mixed through. Serve your Chili Mac in bowls, topping each with the remaining cheddar cheese, a spoonful of sour cream, and a sprinkle of fresh parsley or cilantro to add a fresh touch.
Enjoy your warm, cheesy, and comforting Chili Mac – it’s a lovely meal for any day, made in one pot with love!
Can I Use Frozen Ground Beef for Chili Mac?
Yes, just make sure to thaw it completely in the fridge overnight before cooking. Cooking straight from frozen can cause uneven cooking and extra moisture in the dish.
Can I Make Chili Mac Ahead of Time?
Absolutely! Prepare the dish and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally and adding a splash of broth if it seems dry.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. For longer storage, freeze in portioned containers for up to 2 months. Thaw in the fridge overnight before reheating.
Can I Make Chili Mac Vegetarian?
Yes! Substitute the ground beef with plant-based crumbles, extra beans, or chopped mushrooms. Use vegetable broth instead of beef broth and consider adding additional spices for extra flavor.