Chili Mac and Cheese
This post may contain affiliate links. Please read my disclosure policy.
Chili Mac and Cheese – two comfort food heavyweights in one pot. Cheesy, beefy, just spicy enough, and ready in 30 minutes.
My Ride‑or‑Die Comfort Dinner
I’ve been making this Chili Mac and Cheese for so long I honestly cannot remember when it started. It has survived three moves, at least five bad haircuts, and every “what’s for dinner?” panic attack I’ve ever had. Somehow it always shows up and saves the day.
It is my ultimate back pocket recipe. The one I pull out when I want people to think I tried harder than I actually did. The one Remo eats straight from the pot because “why dirty a bowl?” The one the pups circle the kitchen for because cheese is involved and they know I am weak.
If you are into comfort food that is equal parts chili and mac and cheese, requires only one pot, and makes enough leftovers to eat cold at midnight, welcome home.
Simple and delicious recipe. I followed the recipe to a T and the final product was AMAZING! Can’t wait to have it for lunch tomorrow 🙂
P.S. this is the 3rd fantastic recipe I’ve made from your blog…I’m officially a Fan! ~Stephanie
Why You’ll Love This Chili Mac And Cheese
- Two comfort foods, one pot. Chili and mac and cheese finally stopped fighting and teamed up for dinner greatness.
- Pantry friendly and cheap. Ground beef, beans, pasta, spices. Basically everything already hiding in your kitchen.
- Ready in 30 minutes. Which is faster than deciding between two separate recipes and washing twice the dishes.
- Cheese on cheese on cheese. Melted into the pasta and melted on top, because moderation is overrated.
- Crowd pleaser status unlocked. Family, friends, picky eaters, no one turns down a bowl of this.
Before You Start: Tips & Ingredient Notes
- Prep smart: Chili mac moves quickly once you add the pasta. Have your beans drained, cheese shredded, and spices measured before you turn on the heat. This is not the moment to realize you still need to open the can of tomatoes.
- Pick your pasta wisely: Classic elbow macaroni works best because it cooks evenly and grabs onto the sauce. Shells or rotini will also work if that is what you have, but avoid long pasta like spaghetti unless you enjoy frustration.
- Beans are flexible: I use a mix of black beans and kidney beans for color and texture, but you can use what is in your pantry. Just rinse them well so you do not end up with murky chili mac.
- Spice level is up to you: I like a little cayenne and chili powder for warmth, but you can leave it mild or add jalapeños or chipotles for extra heat. This is a choose your own adventure recipe.
- Cheese: Sharp cheddar melts beautifully and gives the best flavor. Pre‑shredded works in a pinch, but grating from a block melts smoother and makes you feel like you tried harder than you did.
Heat olive oil in a large Dutch oven or deep skillet over medium‑high heat. Add the ground beef and break it up with a wooden spoon. Cook until no longer pink. If you are using fattier beef, drain off any excess grease so the final dish does not taste heavy.
Stir in the chopped onion and garlic. Cook for about 2 minutes until the onion softens and smells amazing. This is where your kitchen starts to smell like dinner.
Sprinkle in the chili powder, cumin, cayenne, salt, and black pepper. Toasting the spices briefly in the hot pan helps wake them up and makes the whole dish taste richer.
Pour in the black beans, kidney beans, diced tomatoes, chicken broth, and uncooked macaroni. Stir well and bring the mixture to a boil. Once boiling, reduce the heat, cover, and let it simmer for 9 to 12 minutes, stirring occasionally, until the pasta is tender.
Stir in half of the shredded cheddar until creamy and combined. Sprinkle the rest on top, cover for a minute, and let the residual heat melt it into a glorious cheesy blanket.
Garnish with fresh parsley if you are feeling fancy (or skip it if you are not). Serve straight from the pot with hot sauce on the side.
What to Serve With Chili Mac and Cheese
This recipe is hearty enough to be a meal on its own, but I like to round it out with something fresh or crunchy on the side. A few ideas:
Easy Cornbread Recipe
Easy Tossed Salad
Easy Coleslaw
The Ultimate Parmesan Roasted Broccoli
My kids and husband loved it!!! I didn’t have black beans and so I used
pinto beans instead. Thanks so much for sharing Jo. I have a new favorite with the kids now. ~Kelli
Frequently Asked Questions
Can I make this ahead of time?
Yes. Cook it completely, cool it, then store it in the fridge for up to 4 days. Reheat gently on the stove with a splash of broth or water to loosen it back up.
Does this freeze well?
Absolutely. Let it cool, portion it into freezer bags or containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
Can I use a different pasta shape?
Sure thing. Shells, rotini, or penne all work. Avoid long noodles like spaghetti because they do not hold the sauce as well.
What about making it vegetarian?
Skip the beef and double the beans or add soy crumbles. Use vegetable broth instead of chicken broth and you are good to go.
How spicy is this?
Mild as written, if you’re using mild chili powder. If you love heat, add more cayenne or toss in jalapeños or chipotles in adobo when you add the onions.
Can I make this in a slow cooker?
Yes. Brown the beef and onion first, then add everything (except cheese) to the slow cooker. Cook on low 4 to 5 hours or high about 2 hours. Stir in cheese right before serving.
How about an Instant Pot version?
Use sauté mode for the beef, onion, and spices. Add remaining ingredients (except cheese), seal, and cook on high pressure for 4 minutes. Quick release, stir in cheese, and serve.
Made this dish for dinner and my husband absolutely loved it! He went back for seconds and plans to take leftovers for lunch tomorrow. Due to the success of this dish, I will looking at Jo’s other recipes for certain. Thanks so much ~Rachel
Originally shared September 2017, updated with better photos, video and step by step instructions.
Try These Delicious Recipes Next
- World’s Best Chili
- Chili Verde
- White Chicken Chili
- Baked Mac And Cheese
- Instant Pot Green Chili Chicken
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Chili Mac and Cheese
Video
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (extra lean)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- ¼ teaspoon cayenne pepper
- 1 teaspoon cumin (ground)
- 1 tablespoon chili powder
- 1 teaspoon black pepper (ground)
- 1 teaspoon salt
- 1 cup black beans (drained and rinsed)
- 1 cup kidney beans (drained and rinsed)
- 26 ounces diced tomatoes ((1 can))
- 4 cups chicken broth (low sodium, or beef broth)
- 10 ounces elbow pasta (uncooked)
- 2 cups cheddar cheese (shredded)
- 2 tablespoons parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large sauce pan or dutch oven, heat the olive oil over medium high heat. Add the ground beef and cook until no longer pink. Since I’m using extra lean ground beef there’s no need to drain the fat, but if you’re using fatter ground beef, drain whatever fat there is.
- Stir in the onion and garlic and cook for about 3 minutes or until the onion softens and becomes translucent and the garlic is aromatic.
- Add the cayenne pepper, cumin, chili powder, salt and pepper and stir. Add the black beans, kidney beans, tomatoes, chicken broth and elbow pasta. Stir everything together and bring to a boil. Turn down the heat to a simmer, cover the pot and cook for about 9 to 12 minutes or until the elbow macaroni is cooked.
- Stir in 1 cup of the shredded cheese then sprinkle the remaining cheddar cheese over the top. Cover the pot for about 1 minute just until the cheese melts.
- Garnish with fresh parsley and serve.
Equipment
Notes
- Pasta options: Elbow macaroni is classic, but shells or rotini work too. Just check for doneness a minute or two earlier since cooking times vary.
- Cheese tip: Grate it yourself if you can. Pre‑shredded works, but freshly grated melts smoother and tastes sharper.
- Make it vegetarian: Swap the beef for extra beans or soy crumbles and use vegetable broth.
- Spice level: Mild as written. Bump up the chili powder or add chipotle peppers if you like heat.
- Leftovers: Store in the fridge up to 4 days or freeze up to 3 months. Add a splash of broth when reheating to bring it back to life.
- Slow cooker or Instant Pot: Brown the beef first, then follow the FAQ for timing and adjustments.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
