There’s something so comforting about this one-pot wonder, and that’s why my Chili Mac Recipe has become a staple in my kitchen. It’s packed with bold flavors, cheesy goodness, and it’s surprisingly quick to pull together - perfect for busy weeknights or when you want something cozy without fuss.
Jump to:
Why You'll Love This Recipe
Let me tell you, this Chili Mac Recipe has a special place in my heart. It’s like a warm hug in a bowl—rich, hearty, with just the right amount of spice and cheese. I love how everything cooks in one pot, which means less cleanup and maximum flavor.
- One-pot magic: You’re only dirtying one pan, making cooking and cleanup effortless.
- Bold, layered flavors: From smoky paprika to a touch of mesquite liquid smoke, every bite is deeply satisfying.
- Cheesy, creamy texture: The combo of cream cheese and sharp cheddar gives it that luscious finish you’ll crave.
- Family-friendly and flexible: Easily adjustable for spice levels and add-ins to suit everyone’s taste buds.
Ingredients & Why They Work
Every ingredient in this Chili Mac Recipe has a purpose. The tomatoes provide acidity and depth, the spices deliver warmth and complexity, and the cheeses bring that creamy, melty comfort we're all after. Here’s a little rundown so you know why each piece matters and some tips I’ve picked up.
- Olive oil: The base for sautéing, it adds subtle fruitiness without overpowering the dish.
- Yellow onion: Brings sweetness and texture; make sure to dice evenly for consistent cooking.
- Lean ground beef: Use lean to keep it hearty but not greasy—browning it well builds great flavor.
- Red bell pepper (optional): Adds a mild sweetness and color; feel free to skip or swap for green if you prefer.
- Garlic cloves: Fresh is best here, minced finely to spread its punch evenly.
- Chili powder: The backbone of chili’s signature flavor — fresh spice blends work wonders.
- Smoked paprika and ground cumin: These deepen the smoky, earthy notes that make the dish unforgettable.
- Salt and pepper: Essential for seasoning — I always adjust at the end, tasting as I go.
- Dried oregano and ground mustard: Tiny additions that lift the profile subtly, creating balance.
- Crushed and fire-roasted diced tomatoes: The mix of textures and smoky notes gives the sauce body and character.
- Kidney beans: Rinsed and drained, they add heartiness and a touch of creaminess once cooked.
- Brown sugar: Cuts acidity and rounds out the flavors for a harmonious finish.
- Mesquite liquid smoke (optional): I use this sparingly for an extra smoky hint — it’s a game changer if you like that depth.
- Reduced sodium chicken broth: A lighter base for simmering that prevents the dish from being too salty.
- Uncooked elbow macaroni: The classic pasta choice — it holds sauce beautifully and cooks right in the pot.
- Cream cheese: Cubed and softened to melt smoothly, adding that creamy richness.
- Sharp cheddar cheese: Freshly shredded melts better and gives that sharp, cheesy punch that makes Chili Mac shine.
- Fresh parsley (for garnish): Adds a pop of color and a subtle herbaceous note on top.
Make It Your Way
This Chili Mac Recipe is incredibly versatile. I love to tweak it based on what’s in my fridge or mood I’m in—sometimes amping up the heat, other times keeping it mild for the kids. It’s all about making the dish yours.
- Variation: I once swapped ground turkey for beef to lighten it up, and honestly, it was just as tasty—the spices still carried the flavor beautifully.
- Heat level: Adjust the chili powder or add cayenne/hot sauce to suit your spice tolerance.
- Make it vegetarian: Try using plant-based ground meat and vegetable broth for a meatless twist.
- Swap the pasta: If elbow macaroni isn’t your jam, small shells or rotini work well too.
Step-by-Step: How I Make Chili Mac Recipe
Step 1: Sauté the aromatics and brown the meat
I heat up the olive oil first in a large Dutch oven over medium-high heat, then toss in diced onions. Cooking them for about three minutes softens and sweetens them just right—no one wants crunchy onions in this dish! Then, I add the ground beef, breaking it up as it browns. Browning well is the secret here because it locks in that savory flavor before the liquids come in. Once the beef is nicely browned, in go the red bell pepper, garlic, and all the seasonings. Just sauté everything for another minute or so until fragrant—your kitchen will smell amazing by this point.
Step 2: Build the sauce and simmer with pasta
Next, stir in both crushed and fire-roasted diced tomatoes, kidney beans, brown sugar, and a splash of mesquite liquid smoke if you’re using it. Then pour in the chicken broth. Cover the pot and bring it all to a gentle simmer. Here’s where the magic happens—I add the uncooked elbow macaroni right to the pot. You want to keep the heat at medium-low, stir frequently, and partially cover the pot. This prevents the pasta from sticking or burning on the bottom. After 5 minutes, uncover and continue simmering, stirring often, until the pasta is just al dente. I taste the pasta every couple of minutes toward the end to make sure it’s perfectly tender but not mushy.
Step 3: Add the cheese and bake until bubbly
Once the pasta’s cooked, I turn off the heat but keep the pot on the burner so it stays warm. Then, I stir in softened cream cheese first—this creates a lush, velvety base—followed by 1 ½ cups of shredded sharp cheddar, adding it in handfuls until melted. Don’t skip tasting here! I usually add a pinch more salt or a dash of cayenne for a little kick. Pour the remaining cheddar evenly over the top and pop the whole pot (or transfer to an oven-safe dish) into a preheated 400°F oven for about 5 minutes. When the cheese starts to melt and bubble on top, it’s ready. A sprinkle of fresh parsley finishes things beautifully.
Top Tip
After cooking this chili mac recipe countless times, I’ve discovered little tricks that make all the difference. They help guarantee a perfect texture and flavor every time, and I’m excited to share them so you can avoid my early mistakes and enjoy stress-free cooking.
- Don’t rush the browning: Taking your time to properly brown the beef and onions develops deeper, richer flavor.
- Stir often when cooking pasta: This prevents sticking and uneven cooking—set a timer to remind yourself!
- Softened cream cheese is a must: Cold chunks won’t melt smoothly, which can leave lumps in the sauce.
- Last-minute seasoning adjustment: Always taste after adding cheese to balance salt and spice perfectly.
How to Serve Chili Mac Recipe
Garnishes
I’m a sucker for a sprinkle of fresh parsley on top—it adds a bright, fresh note and a pop of color that makes the dish feel a little extra special. Sometimes I’ll add a dollop of sour cream for creaminess or sliced jalapeños if guests want more heat. A handful of crushed tortilla chips on the side make for an awesome crunchy contrast.
Side Dishes
Since the Chili Mac is pretty filling on its own, I like keeping sides light and simple. A crisp green salad with a citrus vinaigrette or some roasted veggies pairs nicely. And if you want bread, garlic bread or cornbread muffins elevate the meal totally.
Creative Ways to Present
For potlucks or family dinners, I sometimes serve this Chili Mac in mini cast iron skillets or ovenproof ramekins, so everyone gets their own bubbly cheesy portion. It’s fun, feels a bit fancy, and the hot cheese crust is irresistible. You could even turn it into a stuffed pepper filling for an impressive twist!
Make Ahead and Storage
Storing Leftovers
Leftover Chili Mac stores beautifully in an airtight container in the fridge for up to 4 days. When I do this, I like to add a teaspoon of water or broth before reheating, so the pasta doesn’t dry out or turn gummy.
Freezing
I’ve frozen this recipe several times with great results! Just make sure to cool it completely, then freeze in individual portions. Thaw overnight in the fridge before reheating to keep the creamy texture intact.
Reheating
Reheat leftovers gently on the stove over low heat or in the microwave with a splash of broth or water, stirring occasionally. This keeps the pasta tender and the sauce creamy without overcooking the noodles.
Frequently Asked Questions:
Absolutely! Swap the ground beef for a plant-based alternative or additional beans, and use vegetable broth instead of chicken broth. The spices and tomatoes pack plenty of flavor to keep it hearty and satisfying.
The key is to add the uncooked pasta to the simmering chili mixture and stir frequently to prevent sticking. Keep the heat moderate and taste the pasta often towards the end of cooking to pull it off the heat when it’s just al dente.
Yes! You can prepare the chili base a day ahead and refrigerate it. When ready to eat, reheat it on the stove, add the pasta, and finish with cheeses and baking as usual. Just note that cooking the pasta fresh keeps the best texture.
Sharp cheddar is my favorite because it melts beautifully and adds a nice tang that balances the chili spices. Cream cheese adds creaminess and silkiness to the sauce, making the dish extra comforting.
Final Thoughts
This Chili Mac Recipe feels like an old friend—always reliable, comforting, and just what you need at the end of a busy day. I hope you’ll give it a try and find it as satisfying as I do. Cooking it once might make it a regular in your rotation, just like it is in mine. So grab that pot, fire up the stove, and enjoy every melty, spicy bite!
Print
Chili Mac Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty Chili Mac one-pot recipe combines ground beef, tomatoes, beans, and elbow macaroni with warming spices and sharp cheddar cheese for a comforting and flavorful dinner that's easy to prepare and perfect for the whole family.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 pound lean ground beef
- 1 red bell pepper, chopped (optional)
- 4-6 garlic cloves, minced
- 1 ½ tablespoons chili powder
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon ground mustard
- ¼ teaspoon pepper
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can fire roasted diced tomatoes, not drained
- 1 15 oz. can kidney beans, rinsed and drained
- 1 tablespoon brown sugar
- 1 teaspoon mesquite liquid smoke (optional)
- 3 ½ cups reduced sodium chicken broth
- 12 ounces uncooked elbow macaroni
Cheese and Garnish
- 2 oz. block cream cheese, cubed, very soft
- 2 ½ cups freshly shredded sharp cheddar cheese, divided
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 400 degrees Fahrenheit to prepare for baking the final dish.
- Sauté Aromatics and Meat: Heat olive oil in a large Dutch oven over medium-high heat. Add diced onions and cook for 3 minutes until translucent. Add the ground beef and cook until browned, breaking it up as it cooks. Then add the chopped red bell pepper, minced garlic, chili powder, smoked paprika, cumin, salt, oregano, ground mustard, and pepper. Sauté everything together for 1 minute until fragrant.
- Add Tomatoes and Beans: Stir in crushed tomatoes, fire roasted diced tomatoes with their juices, rinsed kidney beans, brown sugar, and mesquite liquid smoke if using. Mix well to combine all ingredients.
- Add Broth and Simmer: Pour in the reduced sodium chicken broth, cover the pot, and bring the mixture to a simmer.
- Cook Pasta: Once simmering, add the uncooked elbow macaroni. Cover again and simmer for 5 minutes, stirring frequently and replacing the lid to prevent burning on the bottom.
- Finish Cooking Pasta: After 5 minutes, remove the lid and continue simmering, stirring often until the pasta is al dente. Taste frequently to ensure the pasta does not overcook.
- Add Cream Cheese and Cheddar: Turn off the stove but leave the pot on the burner. Stir in the cream cheese cubes until melted, then add 1 ½ cups of the shredded sharp cheddar cheese a handful at a time, stirring until melted. Adjust seasoning with salt, pepper, cayenne, or hot sauce if desired.
- Bake with Remaining Cheese: Evenly top the chili mac mixture with the remaining 1 cup of shredded cheddar cheese. Bake uncovered in the preheated oven for 5 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, garnish with fresh parsley if desired, and serve immediately for a warm, comforting meal.
Notes
- Use reduced sodium chicken broth to control saltiness. Adjust salt at the end to taste.
- If you prefer a vegetarian version, substitute ground beef with plant-based meat or additional beans and use vegetable broth.
- For a spicier dish, add cayenne pepper or hot sauce when seasoning.
- Ensure the cream cheese is very soft to help it melt smoothly into the chili mac.
- Stir frequently during pasta cooking to prevent sticking and burning at the bottom.
- If you don’t have a Dutch oven, use a large heavy pot or deep skillet with a lid.
- Red bell pepper is optional but adds a nice sweetness and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 65 mg
Leave a Reply