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When the craving for comfort food hits, this chili mac brings together savory chili and creamy mac and cheese for one loaded family favorite. It is perfect for game days, cozy weekends, or those nights when you want everything in one easy dish. The result is hot, cheesy, and totally comforting.
I first put chili mac on the table during one of my busiest weeks I was amazed how fast it came together yet tasted like it simmered all day My family can never decide which part they love most—the chili or the mac and cheese.
Ingredients
- Ground beef: 80 percent lean adds classic chili depth Choose fresh meat with a cherry red color
- Small onion: diced for sweetness and aromatic base Look for firm shiny onions
- Bell pepper: diced for freshness and color A mix of red and green peppers adds interest
- Garlic cloves: diced for flavor punch Fresh bulbs should be firm
- Chili seasoning: for a well rounded spice backbone A homemade blend with chili powder cumin and paprika works best
- Tomato paste: gives richness and umami Use a thick dark paste
- Tomato sauce: creates a silky base Choose unsalted if possible
- Diced tomatoes: undrained for added texture Go for a good quality canned brand
- Chicken broth or beef broth: for moisture and depth Use low sodium for control
- Kidney beans: for hearty body Choose beans with skins intact
- Macaroni: for that classic comfort Pasta should be dry and hold shape
- Butter: for a rich, velvety base
- Flour: helps the sauce thicken look for unbleached for a subtle flavor
- Heavy cream and milk: for creamy luxury Use whole milk for best results
- Mustard powder and onion powder: add both sharpness and a touch of depth
- Salt and pepper: always for balance
- Hot sauce: for just a hint of warming heat Use a brand you love
- Cheddar cheese: shredded for melting creamy finish Buy blocks and shred yourself for best melt
- Parsley: as a fresh garnish Always choose flat leaf for more flavor
Instructions
- Make the Chili:
- Brown the Beef and Onions Cook the ground beef in a large pot over medium high heat for about two minutes Crumble well with your spoon then add diced onions Continue cooking for five more minutes until the beef is browned and the onions are fully softened Drain any excess grease This builds the savory base you need for a great chili flavor
- Add Peppers Garlic and Seasonings:
- Toss in bell pepper and garlic Stir constantly and cook about four minutes until peppers look softened and garlic is fragrant Sprinkle your chili seasoning over everything and add tomato paste Stir this mixture for another minute to wake up the spices and deepen the flavors
- Simmer with Liquids:
- Pour in tomato sauce diced tomatoes with juices and chicken broth Stir well to combine everything Boost the heat so it bubbles then turn it down to a low simmer Cover partially This is where the chili thickens and all flavors come together Let it simmer as you prep macaroni and cheese Add drained kidney beans during the last ten minutes so they stay nice and plump
- Make the Mac and Cheese:
- Boil the Pasta Bring salted water to a rolling boil Cook macaroni until just al dente so the pasta keeps its texture once it bakes Drain and set aside Build the Cheese Sauce In a large oven safe pot melt butter over medium heat Once bubbly whisk in flour Stir for two minutes This is your roux and develops deep flavor Slowly whisk in heavy cream in small splashes then do the same with milk so you get a smooth lump free sauce Season and Melt Simmer the sauce until it just bubbles Turn heat to low and stir in mustard powder onion powder salt pepper and hot sauce Keep whisking so nothing scorches Gradually add shredded cheddar cheese and stir until melted and completely smooth Combine Pasta and Sauce Fold drained macaroni into the cheese sauce Stir so every bit of pasta is coated Reduce pasta if you love extra creamy mac
- Combine the Chili and Macaroni:
- Blend Them Together Spoon the chili right into your cheesy macaroni Use a silicone spatula and gently fold them together Decide on your preferred chili to mac ratio—some like it heavy on chili others more cheesy You can freeze leftover chili for a future meal
- Bake:
- Add Cheese Top and Finish Smooth the chili mac mixture and shower generously with cheddar cheese Place in a preheated oven at four hundred degrees F Bake uncovered for five minutes Just long enough for the cheese to melt and bubble Garnish with chopped parsley and serve piping hot
I always look forward to the moment when the sharp cheddar meets the tender macaroni The smell alone takes me back to chilly nights at my grandmother’s house She swore by grating her own cheese and she was right nothing beats that creamy melt
Storage Tips
Let leftovers cool completely Cover tightly and refrigerate for up to four days For best texture reheat gently on the stovetop or microwave with a splash of milk You can also freeze portions in airtight containers for up to three months Thaw overnight before reheating
Ingredient Substitutions
You can swap ground turkey or chicken for the beef Try white beans instead of kidney beans if that is what you have Short pasta shapes like shells or penne work just as well in place of macaroni Out of heavy cream Just increase the milk and add a splash of sour cream for richness
Serving Suggestions
I love serving chili mac with a simple green salad and maybe some cornbread for scooping A dollop of sour cream and extra hot sauce on top is perfect for those who like a little zip If you are hosting a party serve in individual ramekins for easy portioning
Cultural and Historical Context
Chili mac is the ultimate American comfort mashup combining the Southern tradition of chili with the Midwest classic mac and cheese It has roots in diners and family tables across the country Sometimes called American chop suey in New England it is beloved for its heartiness and versatility
Seasonal Adaptations
Use roasted corn kernels in the summer for a sweet pop Swap in roasted pumpkin in the fall for cozy warmth Top with fresh cherry tomatoes and cilantro in spring for a fresh lift
Success Stories
Many home cooks say they make chili mac once and it becomes a regular in their rotation I have brought pans of it to new parents and potlucks and there is never a bite left My nephew declared it better than pizza and that is saying something
Freezer Meal Conversion
To make this into the ultimate freezer dinner assemble everything in a freezer safe dish without baking Wait to add the final layer of cheese Freeze tightly covered When ready to bake let thaw overnight add cheese and bake like normal It tastes just as good if not better
With this chili mac you get a steaming bowl of comfort and a recipe that is only going to get better every time you make it
Recipe Q&A
- → What type of ground beef works best?
80% lean ground beef brings flavor and juiciness without too much excess grease for the chili.
- → How can I make the chili spicier?
Add extra hot sauce, diced jalapeños, or a spicier chili seasoning blend to amp up the heat.
- → Can I substitute kidney beans?
Yes, black beans, pinto beans, or mixed beans all work well in place of kidney beans.
- → What's the best cheese for topping?
Sharp cheddar melts beautifully and adds bold flavor, but you can use Monterey Jack or Colby too.
- → How do I prevent soggy macaroni?
Cook macaroni just to al dente, so it maintains texture during baking and doesn’t become mushy.