Chili Mac is a cozy and filling dish that combines the hearty flavors of chili with the comforting texture of macaroni pasta. Imagine tender noodles swimming in a rich, meaty sauce loaded with beans, tomatoes, and just the right amount of spices. This one-pan meal is perfect when you want something warm and satisfying without a lot of fuss.
I love making Chili Mac on chilly evenings when I crave something easy but still packed with flavor. One tip I always follow is adding a little cheese on top and letting it melt before serving — it makes it extra comforting and delicious. Plus, the leftovers taste great the next day, which is a big win in my book.
When I serve Chili Mac, I like to pair it with a simple green salad or some crusty bread to soak up all the sauce. It’s the kind of meal that brings everyone together at the table, and I find it especially fun to let kids help stir and add toppings. This dish feels like a warm hug in a bowl every time.
Key Ingredients & Substitutions
Ground Beef: This adds a rich, meaty flavor and hearty texture. If you prefer, ground turkey or chicken work well for a lighter option. For a vegetarian twist, try plant-based crumbles or lentils.
Elbow Macaroni: Classic choice for Chili Mac. You can swap it with other small pasta like shells or rotini. Just keep the cooking time similar to avoid mushy pasta.
Kidney Beans: These bring creaminess and protein. If you have trouble with kidney beans, black beans or pinto beans are great alternatives. Canned beans save time, but rinsing is key to reduce salt and starch.
Tomato Paste & Diced Tomatoes: Tomato paste adds depth and thickens the sauce, while diced tomatoes give body and freshness. If you don’t have tomato paste, you can simmer diced tomatoes a bit longer to thicken.
Cheddar Cheese: Melts beautifully into the chili mac, making it creamy and flavorful. Monterey Jack or a mild Colby cheese are good substitutes. For dairy-free, try a vegan cheese or nutritional yeast.
How Do You Cook the Pasta and Chili Together Without Overcooking?
Cooking pasta right in the chili means you get all the flavors combined, but it can be tricky to avoid mushy noodles. Here’s how I handle it:
- Use enough liquid (beef broth or water) to allow the pasta to cook fully but not swim in sauce.
- Bring the chili mixture to a gentle boil first, then add the pasta and stir well to keep it from sticking.
- Lower heat to a simmer and cover—this traps steam to cook the pasta evenly.
- Stir occasionally to prevent the pasta from sticking to the bottom.
- Check pasta doneness around 12 minutes to avoid overcooking—it should be tender but still have a slight bite.
Once pasta is perfect, stir in cheese off the heat to melt it smoothly without separating. This method keeps everything creamy and together in one pot, perfect for an easy meal.
Equipment You’ll Need
- Large skillet or deep sauté pan – perfect for cooking the beef and simmering the chili and pasta all in one pot.
- Wooden spoon or spatula – helps you stir the chili mac without scratching your pan.
- Measuring cups and spoons – to get the spices and liquids just right for balanced flavor.
- Colander (optional) – useful if you want to rinse the beans or drain the pasta separately.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter taste and fewer calories.
- Add corn or diced zucchini for a touch of sweetness and extra veggies.
- Use pepper jack cheese instead of cheddar for a mild spicy kick.
- Mix in cooked black beans or pinto beans to change up the texture and flavor.
How to Make Chili Mac
Ingredients You’ll Need:
- 1 pound (450g) ground beef
- 1 small onion, finely chopped
- 1 small green bell pepper, diced
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups elbow macaroni
- 2 ½ cups beef broth (or water)
- 1 cup shredded cheddar cheese, plus extra for topping
- 1 tablespoon olive oil (optional)
Time Needed:
This dish takes about 10 minutes of prep time and 20 minutes to cook, so you can have a warm and cheesy Chili Mac ready in around 30 minutes.
Step-by-Step Instructions:
1. Cook the Beef and Veggies:
Start by heating olive oil (if using) in a large skillet or pot over medium heat. Add the ground beef and cook it for 5 to 7 minutes, breaking it apart with your spoon until it’s nicely browned. Drain any extra fat. Then add chopped onion, diced bell pepper, and minced garlic. Cook for about 3-4 minutes, stirring until the veggies soften.
2. Add the Spices and Tomatoes:
Mix in the chili powder, cumin, smoked paprika, salt, and pepper. Cook the spices with the beef and veggies for about a minute to bring out their flavors. Next, pour in the diced tomatoes with their juices, tomato paste, kidney beans, and broth. Stir everything well to combine.
3. Cook the Pasta and Simmer:
Bring the mixture to a gentle boil. Add the elbow macaroni and stir to make sure the pasta is covered by the sauce. Lower the heat to a simmer, cover the pot, and let it cook for 12 to 15 minutes. Stir once in a while to keep the pasta from sticking. Once the macaroni is tender and most of the liquid has been absorbed, it’s ready.
4. Add Cheese and Serve:
Turn off the heat and stir in 1 cup of shredded cheddar until melted and creamy. Taste and add salt or pepper if needed. Serve hot, with extra shredded cheese or fresh herbs on top if you like.
Can I Use Frozen Ground Beef for This Recipe?
Yes, but be sure to fully thaw it before cooking. Thaw in the refrigerator overnight or use the defrost setting on your microwave for quicker thawing. This helps the beef cook evenly and prevents excess moisture.
Can I Make Chili Mac Ahead of Time?
Absolutely! Prepare the dish up to the point of adding cheese, then cool and refrigerate for up to 2 days. Reheat gently on the stove, stirring occasionally, and add the cheese fresh when warming it up.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave, stirring to heat evenly. If the pasta has absorbed too much liquid, add a splash of broth or water while reheating.
What Can I Use Instead of Elbow Macaroni?
Other small pasta shapes like rotini, shells, or penne work great. Just keep an eye on cooking times since different shapes may cook a bit faster or slower. Adjust liquid amounts as needed to keep the pasta tender and not dry.
