Chili Mac

There is something incredibly comforting about a dish that combines two all-time favorites—chili and macaroni and cheese. I still remember the first time I had chili mac. It was at a family gathering where my aunt had prepared this cheesy, hearty dish, and from the first bite, I was hooked. The rich, flavorful chili perfectly complemented the creamy, cheesy macaroni, creating a meal that was both satisfying and indulgent.

For beginner cooks, this recipe is a great introduction to hearty, home-cooked meals. It requires simple techniques, minimal prep work, and yields an incredibly flavorful dish that feels like a gourmet comfort meal. Plus, it’s a fantastic one-pot option that’s easy to clean up. Whether you’re making it for a cozy dinner, meal prep, or a game-day feast, this chili mac will quickly become a staple in your kitchen.

Why This Recipe is Special

Chili mac is a unique combination of two beloved classics: a rich and hearty chili and a creamy, cheesy macaroni. Unlike other versions that simply mix chili with pasta and sprinkle cheese on top, this recipe fully integrates the flavors, ensuring that every bite is a perfect balance of spice, creaminess, and umami.

• Beginner-friendly: Simple steps with easy-to-find ingredients.
• One-pot meal: Less cleanup, more enjoyment.
• Customizable: Easily tweak the spice level, protein choice, or cheese variety.
• Make-ahead option: Great for meal prepping or freezing leftovers.
• Crowd-pleaser: Perfect for potlucks, family dinners, and casual gatherings.

Ingredients and Preparation

Here’s what you’ll need to make this delicious chili mac:

For the Chili

• Ground beef – Provides the rich, meaty base. You can swap with ground turkey or plant-based crumbles for a lighter version.
• Onions and bell peppers – Add depth of flavor and a slight sweetness.
• Garlic – Enhances the overall savory notes.
• Chili seasoning – A mix of chili powder, cumin, and other spices for that signature kick.
• Tomato paste and sauce – Add richness and help thicken the chili.
• Diced tomatoes – Give texture and a slight tang.
• Chicken broth – Adds moisture and helps blend flavors. Can substitute with beef broth for a deeper taste.
• Kidney beans – Provide extra protein and a creamy bite. Can be swapped for black beans or omitted.

For the Mac and Cheese

• Macaroni – Classic elbow pasta works best, but any small pasta will do.
• Butter and flour – Form the base of the creamy cheese sauce.
• Heavy cream and milk – Create a velvety texture.
• Mustard and onion powder – Add depth to the cheese sauce.
• Hot sauce – You won’t taste the heat, but it enhances the flavor.
• Cheddar cheese – A rich, sharp cheese works best, but Monterey Jack or Gouda are great alternatives.

For Baking and Garnishing

• Extra cheddar cheese – Melts beautifully on top.
• Fresh parsley – Adds a touch of freshness and color.

Step-by-Step Instructions

Step 1: Cook the Chili

In a large pot over medium-high heat, cook the ground beef until browned. Add the onions and bell peppers, stirring occasionally until softened. Mix in the minced garlic and cook for about a minute until fragrant.

Stir in the chili seasoning, tomato paste, and diced tomatoes. Pour in the chicken broth, bring to a boil, then lower to a gentle simmer. Let it cook for about 20 minutes, stirring occasionally. Add the drained kidney beans about 10 minutes before the chili is done.

Step 2: Prepare the Mac and Cheese

While the chili simmers, bring a pot of salted water to a boil and cook the macaroni until just al dente. Drain and set aside.

In a separate pan, melt butter over medium heat. Whisk in flour and cook for about two minutes to create a roux. Slowly pour in the heavy cream and milk, whisking constantly. Bring to a gentle simmer.

Add the mustard powder, onion powder, and hot sauce. Lower the heat and gradually mix in the shredded cheese, stirring until fully melted and smooth. Add the cooked macaroni and stir until fully coated in the cheese sauce.

Step 3: Combine and Bake

Pour the prepared chili into the mac and cheese, stirring gently to combine everything. Transfer the mixture to a baking dish and sprinkle extra shredded cheese on top.

Bake at 400°F for 5 minutes or until the cheese is melted and bubbly. Remove from the oven and garnish with fresh parsley.

Beginner Tips and Notes

• Cheese matters: Always shred cheese from a block rather than using pre-shredded cheese, as it melts better and has a smoother consistency.
• Spice control: Adjust the chili powder and hot sauce based on your heat preference.
• Pasta texture: Slightly undercook the macaroni before combining, as it will continue to absorb moisture in the oven.
• Make-ahead option: You can prepare the chili a day in advance and refrigerate it. When ready, reheat it and continue with the mac and cheese preparation.
• Storage tips: Store leftovers in an airtight container in the refrigerator for up to three days. To freeze, portion it into containers and freeze for up to three months. Reheat in a microwave or stovetop, adding a splash of milk if needed.

Serving Suggestions

• Pair it with bread: Serve with cornbread, garlic bread, or a crusty baguette to soak up the delicious sauce.
• Add a fresh side: A simple green salad or steamed vegetables can balance the richness of the dish.
• Customize with toppings: Try sour cream, jalapeños, avocado, or crushed tortilla chips for added texture and flavor.

Conclusion

If you’re looking for a dish that is both easy and incredibly satisfying, this chili mac is the perfect recipe for you. With its rich chili flavors and creamy macaroni, it’s a comfort food dream come true. Even if you’re new to cooking, this recipe will make you feel like a pro in the kitchen.

Give it a try and let me know how it turns out! Share your experience in the comments below, and feel free to experiment with your favorite variations. Happy cooking!

FAQ About Chili Mac

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