Chili Mac and Cheese

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I’ve made countless versions of comfort food, but few dishes win everyone over quite like Chili Mac and Cheese. It’s the kind of meal that feels like a warm hug—cozy, satisfying, and packed with bold, hearty flavor. The rich chili base loaded with ground beef, beans, tomatoes, and spices combines with tender elbow macaroni, all brought together with melty, golden cheese. It’s a weeknight lifesaver and a crowd-pleaser all in one bubbling pot.

What I love most about this recipe is how seamlessly it blends two classics: chili and mac & cheese. It brings the smoky depth of chili and the creamy indulgence of macaroni and cheese into one delicious bite. Whether I’m feeding a hungry family, making a cozy dinner for two, or prepping meals ahead of a busy week, this recipe checks all the boxes.

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Why You’ll Love This Chili Mac and Cheese

• One-pot wonder: Fewer dishes, more flavor.
• Quick and easy: Done in about 30 minutes.
• Comfort food at its best: Creamy, cheesy, spicy, and hearty.
• Customizable: You can adjust the heat, cheese, or pasta to suit your taste.
• Family-approved: Even picky eaters dig into this without hesitation.

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What Type of Pasta Works Best in Chili Mac and Cheese?

I almost always reach for elbow macaroni when making Chili Mac and Cheese. Its shape holds the chili and cheese beautifully in every bite, and it cooks quickly too. That said, you’re not locked into elbows. Shells, rotini, or even penne will do the trick. The key is choosing a pasta that can hold its own in a thick, hearty sauce and cling to all that rich flavor. Just make sure it’s not too delicate—this is a bold, filling dish, and the pasta needs to stand up to it.

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Options for Substitutions

One of the best things about Chili Mac and Cheese is how adaptable it is. Whether you’re working with dietary restrictions or just low on ingredients, you’ve got plenty of ways to make it your own:

• Ground beef: Swap for ground turkey, chicken, or even plant-based crumbles if you’re going meatless.
• Cheese: Cheddar is the classic, but pepper jack, Monterey Jack, or a blend can add extra kick or creaminess.
• Beans: Kidney beans are traditional here, but black beans or pinto beans work just as well.
• Pasta: Gluten-free pasta or whole wheat versions are great alternatives if needed.
• Spice level: Use more chili powder or a dash of hot sauce for extra heat, or dial it back for a milder version.

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Ingredients for This Chili Mac and Cheese

Ground beef
The heart of the chili—rich, savory, and filling. It brings that classic, meaty flavor that defines the dish.

Onion
It adds a flavorful base with subtle sweetness and depth once sautéed.

Garlic
A punch of aroma and boldness that lifts the whole dish.

Chili powder
Essential for that smoky, earthy chili flavor. It gives the dish its signature personality.

Cumin
Adds warmth and a slightly nutty, peppery edge that complements the chili base beautifully.

Diced tomatoes
They provide a juicy, tangy balance to the richness of the meat and cheese.

Tomato sauce
Helps create a smooth, cohesive sauce that clings to every piece of pasta.

Kidney beans
They bring texture and a hearty, satisfying bite that rounds out the chili element.

Elbow macaroni
Perfect for soaking up all that delicious sauce and holding bits of meat and cheese in every curl.

Beef broth
It enriches the base, infusing everything with a deeper, savory flavor.

Cheddar cheese
Melted into the final dish for that irresistible creamy, gooey finish.

Salt & pepper
To bring out all the flavors and keep everything balanced.

Fresh cilantro or parsley (optional)
A pop of freshness on top that contrasts nicely with the rich, cheesy base.

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Step 1: Brown the Meat

Start by heating a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until it’s no longer pink, breaking it up as it browns. Drain any excess fat.

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Step 2: Sauté Onion and Garlic

Add the chopped onion to the pot with the beef and sauté for about 3–4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

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Step 3: Add Seasonings and Tomatoes

Sprinkle in the chili powder, cumin, salt, and pepper. Stir to coat the beef evenly. Then pour in the diced tomatoes (with juices), tomato sauce, and kidney beans. Mix everything well to combine.

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Step 4: Pour in the Broth and Macaroni

Add the beef broth and elbow macaroni directly to the pot. Stir everything together and bring to a gentle boil.

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Step 5: Simmer

Reduce the heat to medium-low and cover the pot. Let it simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and the mixture thickens.

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Step 6: Add the Cheese

Once the pasta is fully cooked, stir in half of the shredded cheddar cheese until melted and creamy. Sprinkle the remaining cheese over the top and cover the pot for a few minutes to let it melt into a cheesy blanket.

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Step 7: Garnish and Serve

If desired, top with chopped cilantro or parsley for a fresh finish. Serve warm and dig in while it’s melty and comforting.

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How Long to Cook the Chili Mac and Cheese

From start to finish, this dish takes about 30 minutes total. Here’s the breakdown:

• Browning meat & sautéing: 6–8 minutes
• Simmering with broth and pasta: 10–12 minutes
• Melting the cheese and final touches: 5 minutes

It’s a true weeknight hero—fast, hearty, and deeply satisfying.

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Tips for Perfect Chili Mac and Cheese

• Use freshly shredded cheese: Pre-shredded cheese often has anti-caking agents that can affect the creaminess. Grating your own makes a big difference.
• Don’t overcook the pasta: The macaroni should be tender but not mushy. It will continue to soak up sauce as it sits.
• Adjust liquid as needed: If the mixture looks too dry before the pasta finishes cooking, add a splash more broth.
• Taste as you go: Seasoning is key—adjust salt, pepper, or chili powder at the end if it needs more punch.
• Let it rest before serving: Just a few minutes with the lid on helps the flavors meld and the sauce thicken up perfectly.

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Watch Out for These Mistakes While Cooking

• Adding the pasta too early: The noodles need just enough time to cook in the broth—add them too soon and they’ll be overcooked and mushy.
• Using too little liquid: Pasta needs enough broth to cook properly and keep things saucy. If it starts drying out, add more broth a little at a time.
• Skipping the seasoning step: Without properly seasoning the meat and base, the whole dish can fall flat. Taste and adjust before adding the pasta.
• Not stirring while it simmers: Stir occasionally to keep the pasta from sticking to the bottom of the pot.
• Using cheese that doesn’t melt well: Some cheeses stay clumpy or greasy. Stick with melt-friendly varieties like cheddar or Monterey Jack.

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What to Serve With Chili Mac and Cheese?

A Simple Green Salad

The richness of the dish pairs beautifully with a crisp, tangy vinaigrette over fresh greens.

Garlic Bread

Perfect for scooping up that last bit of cheesy chili—plus, who doesn’t love garlicky carbs?

Cornbread

A classic chili companion that adds a touch of sweetness and texture.

Pickles or Pickled Jalapeños

That briny acidity cuts right through the richness and adds a zippy contrast.

Crispy Onion Rings

For a fun, crunchy side that makes dinner feel like a diner classic.

Avocado Slices or Guacamole

Cool, creamy avocado is a great contrast to the warm spices in the chili.

A Cold Beer or Sparkling Water

Balance the heat with a fizzy, refreshing drink.

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Storage Instructions

Chili Mac and Cheese keeps incredibly well, making it perfect for leftovers or meal prep.

• Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen the sauce.
• Freezer: This dish can be frozen for up to 2 months. Let it cool completely, then transfer to freezer-safe containers or bags. Thaw overnight in the fridge before reheating.
• Reheating Tip: Add a little extra cheese on top when reheating to bring back that fresh-out-of-the-pot feel.

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Estimated Nutrition (Per Serving — based on 6 servings)

• Calories: ~520
• Protein: 28g
• Fat: 25g
• Saturated Fat: 11g
• Carbohydrates: 45g
• Fiber: 6g
• Sugar: 5g
• Sodium: 680mg
• Cholesterol: 75mg

Note: These values are estimates and can vary depending on substitutions and portion sizes.

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Frequently Asked Questions

What type of cheese melts best in Chili Mac and Cheese?

Sharp cheddar is my go-to because it melts beautifully and adds bold flavor. Monterey Jack or Colby Jack are great alternatives for a creamier texture.

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Can I make this recipe vegetarian?

Absolutely! Swap the ground beef for plant-based crumbles or even extra beans like black beans and chickpeas. Use vegetable broth instead of beef broth.

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Is it possible to make this dish in advance?

Yes! You can cook it completely, let it cool, and refrigerate. Reheat with a splash of broth or water to restore creaminess.

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Can I use whole wheat or gluten-free pasta?

Definitely. Just keep an eye on the cooking time—alternative pastas sometimes cook faster or slower than regular macaroni.

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How spicy is this dish?

As written, it has a mild kick. You can make it spicier with cayenne pepper, hot sauce, or spicy chili powder—or tone it down for kids.

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What’s the best pot to cook Chili Mac and Cheese in?

A large Dutch oven or deep skillet with a lid works best. It gives enough room for everything to simmer evenly and makes cleanup easy.

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Can I use leftover chili for this recipe?

Yes! Stir in cooked pasta and cheese into your leftover chili and heat through. It’s a perfect shortcut.

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Does it taste good the next day?

Even better! The flavors deepen overnight, and it reheats wonderfully with just a bit of broth to bring it back to life.

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Conclusion

Chili Mac and Cheese is the kind of dish that makes you feel like a kitchen rockstar—with hardly any effort. It’s quick, hearty, cheesy, and endlessly customizable. Whether you’re cooking for a crowd, meal prepping, or just craving serious comfort, this one-pot wonder is always a hit. Try it once, and I promise, you’ll be coming back to it again and again.

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