Chili Mac is the ultimate comfort food mashup—a hearty, flavorful homemade chili combined with rich, creamy macaroni and cheese, all topped with melted cheddar and baked to perfection. This satisfying dish is perfect for family dinners, potlucks, or game day gatherings. With both meat and pasta in one pan, it’s a complete meal that’s sure to be a hit with both kids and adults.

Why You’ll Love This Recipe

This recipe brings together the best of two comfort food classics: chili and mac and cheese. The homemade chili is robust and well-seasoned, while the macaroni and cheese is velvety and cheesy. Together, they create a warm, crowd-pleasing dish that’s filling, flavorful, and extremely versatile. Whether you’re feeding a large family or looking for leftovers that reheat well, this is a go-to dinner you’ll turn to again and again.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chili:

1 pound ground beef (80% lean)
1 small onion, diced
½ cup bell pepper, diced
3 cloves garlic, diced
1.25 oz packet chili seasoning mix (or homemade)
1 tablespoon tomato paste
8 oz tomato sauce
14.5 oz can diced tomatoes (undrained)
½ cup chicken broth (or beef broth)
1 (15 oz) can kidney beans, drained

For the Mac and Cheese:

2 cups macaroni, uncooked
2 tablespoons butter
2 tablespoons flour
½ cup heavy cream
1 cup milk
½ teaspoon mustard powder
¼ teaspoon onion powder
¼ teaspoon each: salt and pepper
½ teaspoon hot sauce
1½ cups cheddar cheese, shredded

For Baking:

1½ cups cheddar cheese, shredded
Fresh parsley, to garnish (optional)

Directions

Make the Chili

In a large pot over medium-high heat, cook and crumble the ground beef for 2 minutes.
Add diced onions and cook for 5 more minutes, until beef is browned and onions are soft. Drain excess grease.
Stir in bell peppers and garlic; cook for 4 minutes, until softened.
Mix in the chili seasoning and tomato paste; cook for 1 minute to enhance flavor.
Add tomato sauce, diced tomatoes (with juice), and chicken broth. Stir well and bring to a gentle boil.
Reduce heat, partially cover, and simmer while preparing the macaroni. Add kidney beans during the final 10 minutes of simmering.

Make the Mac and Cheese

Preheat oven to 400°F.
Boil salted water and cook macaroni according to package instructions until just al dente. Drain and set aside.
In a large pot, melt butter over medium heat until it begins to foam. Whisk in flour and cook, stirring continuously for 2 minutes.
Slowly whisk in heavy cream and milk. Bring to a boil, then reduce to a simmer.
Stir in mustard powder, onion powder, salt, pepper, and hot sauce.
Reduce heat to low and gradually stir in shredded cheese until smooth and melted.
Fold in the drained macaroni, stirring gently to coat.

Combine and Bake

Add the prepared chili to the mac and cheese. Stir gently to combine. Use as much or as little chili as desired based on your preference.
Transfer to a baking dish or bake directly in the Dutch oven if oven-safe.
Top with 1½ cups shredded cheddar cheese.
Bake uncovered for 5 minutes, or until cheese is melted.
Garnish with fresh parsley and serve.

Servings and Timing

Servings: 18 cups
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Vegetarian Option: Skip the beef and use plant-based ground meat or extra beans.
Spicy Version: Add diced jalapeños, use spicy chili seasoning, or increase the hot sauce.
Cheese Swap: Try a blend of cheddar and Monterey Jack or pepper jack for a kick.
Add Veggies: Mix in corn, zucchini, or spinach for a nutritional boost.
Pasta Alternatives: Use shells, rotini, or penne instead of elbow macaroni.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the microwave or on the stove over low heat, adding a splash of milk if needed to loosen the sauce.
Freezing: This dish freezes well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use canned chili instead of making it from scratch?

Yes, you can substitute with canned chili to save time, though homemade offers the best flavor.

Do I need to bake the dish after combining?

Baking is optional but recommended—it melts the cheese topping and blends flavors nicely.

Can I make this dish ahead of time?

Yes, prepare everything up to the baking step, refrigerate, then bake when ready to serve.

What’s the best cheese to use for mac and cheese?

Sharp cheddar melts well and offers bold flavor, but feel free to mix in others like Gouda or Monterey Jack.

Can I skip the hot sauce?

Yes, the hot sauce adds subtle depth, but the dish will still be delicious without it.

Is there a gluten-free version of this recipe?

Use gluten-free pasta and a gluten-free flour substitute to make the roux for a gluten-free version.

How do I make the dish creamier?

Use extra heavy cream or add a small amount of cream cheese to the sauce.

What’s the best way to thicken chili?

Let it simmer longer uncovered, or add a small amount of tomato paste.

Can I use ground turkey instead of beef?

Yes, ground turkey is a leaner option and works well in this dish.

Can I serve this dish without baking it?

Yes, once the chili and mac are combined, you can serve it immediately if you’re short on time.

Conclusion

Chili Mac is a comforting, flavor-packed casserole that brings together the bold taste of chili with the creamy satisfaction of mac and cheese. It’s easy to prepare, feeds a crowd, and can be customized to fit your preferences. Whether you’re serving it for dinner, a potluck, or game day, this dish is sure to impress—and leave everyone asking for seconds.

Chili Mac

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Author: Mari
Total Time: 1 hour
Yield: (serves about 6–8

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Description

This cheesy and hearty Chili Mac recipe combines creamy mac and cheese with robust homemade chili for the ultimate comfort food mashup. Perfect for weeknight dinners, potlucks, or game day gatherings—this crowd-pleasing dish is baked to perfection and ready in just 1 hour!

Instructions

Make the Chili:
- In a large pot, cook ground beef over medium-high heat for 2 minutes. Add onion, cook 5 more minutes, then drain grease.
- Add bell pepper and garlic; cook 4 minutes. Stir in chili seasoning and tomato paste; cook for 1 minute.
- Add tomato sauce, diced tomatoes, and broth. Simmer partially covered for 20+ minutes; add beans during the last 10 minutes.
Prepare the Mac and Cheese:
- Preheat oven to 400°F. Boil water and cook macaroni until al dente; drain.
- In a large Dutch oven, melt butter, whisk in flour, and cook for 2 minutes. Slowly add cream and milk, bring to a simmer.
- Add seasonings and hot sauce. Stir in shredded cheese until smooth. Add drained macaroni and mix well.

Combine and Bake:
- Mix desired amount of chili into the mac and cheese.
- Transfer to a baking dish or leave in Dutch oven. Top with remaining shredded cheese.
- Bake uncovered for 5 minutes, or until cheese is melted. Garnish with parsley and serve.