Chili Mac & Cheese is the ultimate cozy comfort food that combines the heartiness of chili with the creamy indulgence of mac and cheese. This one-pot meal is packed with savory seasoned ground meat, tender pasta, a flavorful chili-spiced tomato sauce, and gooey melted cheese, making it the perfect quick dinner for busy weeknights or a satisfying cozy night in.
The blend of spices and cheese creates a rich, warming dish that pleases the whole family, with options to add extra veggies or beans for more texture and nutrition. Ready in just about 30 minutes, this recipe is as practical as it is delicious.
- Ready in about 30 minutes — perfect for busy weeknights and last-minute meals.
- One-pot preparation makes cleanup quick and easy.
- Flexible ingredients allow for meat, vegetarian, or extra veggie versions.
- The chili spices add a robust flavor twist to classic mac and cheese.
Ingredients
- Olive oil: A tablespoon of heart-healthy oil used to sauté vegetables and brown the meat, enhancing flavor development.
- Onion, chopped: Adds savory sweetness and depth, providing a tender base after a few minutes of cooking.
- Garlic, minced: Delivers fragrant aromatics that uplift the dish with a subtle pungency and flavor complexity.
- Ground meat (≈1 lb): Classic chili protein choice providing richness and texture; can be beef, turkey, or chicken for versatility.
- Green bell pepper, diced (optional): Adds a fresh, crisp veggie component and mild sweetness to balance the spices.
- Chili powder: Two tablespoons for a warm, earthy chili flavor that permeates the sauce, adjustable for preferred heat.
- Ground cumin: A teaspoon that enriches the savory notes with its nutty, slightly spicy essence.
- Smoked paprika (optional): Half a teaspoon adding subtle smokiness and color depth to the dish.
- Salt and freshly ground black pepper: Essential seasonings to enhance all flavors and balance the dish.
- Can of crushed tomatoes (≈14 oz): Provides a tangy, vibrant chili base infused with the juices for sauciness.
- Broth or water (about 1½ cups): Used to cook the pasta and create a flavorful simmering sauce that binds everything.
- Dry macaroni (≈8–9 oz): The classic pasta shape that holds sauce well and cooks to tender al dente in the pot.
- Shredded cheese (2 cups): Cheddar or cheese blend melts smoothly, creating creamy, gooey richness that completes the dish.
Instructions
- Heat the olive oil and sauté vegetables
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Warm one tablespoon of olive oil in a heavy pot over medium-high heat. Add the chopped onion and optional diced bell pepper. Cook for about 2 to 3 minutes until the vegetables soften and release their natural sweetness. Then add the minced garlic and sauté for an additional 30 seconds to bring out aromatic depth without burning.
- Brown the ground meat
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Add the ground meat to the pot, breaking it up with a spoon or spatula. Cook for 6 to 8 minutes, stirring occasionally, until the meat is fully browned with no pink left. Season with salt and pepper to taste, ensuring a well-seasoned base before adding spices.
- Incorporate chili spices
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Sprinkle chili powder, cumin, and optional smoked paprika over the browned meat. Stir well and cook for about one minute. This brief toasting activates the spices’ flavors and aromas, infusing the meat mixture with classic chili warmth and complexity.
- Add tomatoes and broth to build the sauce
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Pour in the canned crushed tomatoes along with their juice, then add the broth or water. Stir to combine all ingredients evenly. Bring the mixture to a gentle simmer, allowing the flavors to meld and create a rich, lightly thickened chili-style sauce.
- Cook macaroni directly in the sauce
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Add the dry macaroni to the simmering pot. Cover and reduce heat to medium-low, letting it cook for about 15 minutes. Stir occasionally to prevent sticking and ensure even cooking. The pasta will absorb the sauce’s flavors and liquid, becoming tender yet slightly firm (al dente). Add a little extra broth or water if the liquid gets absorbed too quickly.
- Stir in shredded cheese
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Turn off the heat and immediately stir in the shredded cheese until it melts completely, creating a creamy texture that binds the chili mac together. Taste and adjust seasoning with more salt or pepper as desired, balancing the savory and spicy notes.
- Serve and garnish
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Serve the Chili Mac & Cheese hot, optionally garnished with fresh herbs like parsley or cilantro. Add sour cream, sliced jalapeños, or chili flakes for extra flavor and heat. Pair with a simple salad or garlic bread to complete the meal.
- Adding a can of rinsed kidney or black beans with the tomatoes boosts the protein and fiber content for a more filling meal.
- For a vegetarian variant, omit meat and substitute vegetable broth; beans provide plant-based protein.
- Adjust spice levels by reducing chili powder and paprika for mildness or increasing cayenne and chili flakes for heat.
Storage Tips
Store leftover Chili Mac & Cheese in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop with a splash of broth or water to restore creaminess.
Serving Suggestions
This dish pairs wonderfully with a crisp green salad, steamed vegetables, or crunchy garlic bread. A dollop of sour cream and fresh herbs add brightness that balances the hearty flavors.
- Use a good melting cheese blend such as sharp cheddar combined with Monterey Jack for creamy texture and rich flavor.
- Cook pasta directly in the sauce to absorb maximum flavor, but watch stirring to prevent sticking or scorching.
- Smoked paprika adds subtle depth—don’t skip it if you enjoy smoky flavors complementing the chili spices.
- If sauce thickens too much during pasta cooking, gradually add more broth to maintain a saucy consistency.
FAQs
- Can I use different types of pasta?
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Yes, short pasta shapes like penne, shells, or elbow macaroni work well as they hold the sauce nicely. Adjust cooking time accordingly.
- How can I make this dish vegan?
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Use plant-based ground meat or extra beans, vegetable broth instead of meat broth, and vegan cheese alternatives to keep it creamy and flavorful.
- Is it possible to freeze leftovers?
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Yes, you can freeze Chili Mac & Cheese for up to 2 months in a freezer-safe container. Thaw overnight in the fridge and reheat thoroughly.
- What if I don’t have chili powder?
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Use a blend of cumin, paprika, cayenne, and garlic powder as a substitute to mimic chili powder’s flavor profile.
- Can I prepare this in advance?
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You can brown the meat and sauté veggies ahead of time, then combine the rest at mealtime for faster cooking.
- How spicy is this dish?
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The heat level depends on your chili powder and optional cayenne additions. Adjust spice quantities to suit your taste preferences.
Chili Mac & Cheese
Equipment
- 1 large heavy pot for cooking ingredients and pasta
- 1 spoon for stirring and breaking up meat
Ingredients
- 1 tablespoon olive oil
- 1 small/medium onion chopped
- 2 cloves garlic minced
- 1 pound ground meat beef, or turkey/chicken substitute
- 1 green bell pepper diced (optional)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked or regular paprika optional
- Salt and black pepper to taste
- 1 14 oz can crushed or diced tomatoes with juice
- 1½ cups chicken or beef broth or water
- 8 –9 ounces dry macaroni or short pasta
- 2 cups shredded cheese cheddar or melting blend
Instructions
- Heat olive oil in a large heavy pot over medium-high heat.
- Add chopped onion and diced bell pepper if using; cook 2–3 minutes until softened.
- Add minced garlic and cook about 30 seconds until fragrant.
- Add ground meat, break it up with a spoon, and cook 6–8 minutes until browned with no pink.
- Season the meat with salt and black pepper.
- Stir in chili powder, cumin, and paprika if used; cook 1 minute to release aromas.
- Pour in crushed or diced tomatoes with juice and broth or water; stir and bring to a simmer.
- Add dry macaroni directly to the simmering sauce; cover pot, reduce heat to medium-low.
- Simmer about 15 minutes, stirring occasionally, until pasta is tender but firm; add extra broth if needed.
- Turn off heat and stir in shredded cheese until melted and creamy.
- Taste and adjust seasoning with salt and pepper if necessary.
- Serve hot, optionally garnished with fresh herbs, sour cream, sliced jalapeños, or chili flakes.
Notes
- Add drained beans with tomatoes for more protein and fiber.
- Use vegetable broth and skip meat for a vegetarian version.
- Adjust chili and paprika amounts for milder or spicier heat.
- Choose melting cheeses like cheddar or Monterey Jack for smooth texture.
- Store leftovers in airtight container in fridge up to 3–4 days; reheat with broth to maintain creaminess.
