Chili mac n cheese combines the creamy comfort of macaroni and cheese with the bold flavors of chili. This hearty dish warms you up on cool evenings. It’s quick to prepare and feeds a crowd. Families love it for its cheesy goodness and spicy kick.
You’ll need simple ingredients you likely have at home. The recipe serves 6-8 people. Prep time is 15 minutes. Cook time is 30 minutes. Total time is about 45 minutes.
Ingredients
For the Chili Base
- 1 pound ground beef (80/20 lean-to-fat ratio works best)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes with juices
- 1 can (8 ounces) tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beef broth
For the Mac n Cheese
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon mustard powder
- Salt and pepper to taste
Optional Toppings
- Shredded cheese
- Chopped green onions
- Sour cream
- Jalapeño slices
Gather all ingredients before starting. This keeps cooking smooth.
Step-by-Step Instructions
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Step 1: Cook the Chili Base
Heat a large Dutch oven or deep skillet over medium-high heat. Add the ground beef. Break it up with a wooden spoon. Cook for 5-7 minutes until browned. Drain excess fat if needed.
Add diced onion and minced garlic. Sauté for 3 minutes until softened. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute to toast the spices. This builds deep flavor.
Pour in diced tomatoes, tomato sauce, kidney beans, and beef broth. Stir well. Bring to a simmer. Reduce heat to low. Let it cook for 15 minutes. Stir occasionally. The chili thickens as it simmers.
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Step 2: Boil the Pasta
While chili simmers, bring a large pot of salted water to a boil. Add elbow macaroni. Cook according to package instructions until al dente, about 7-8 minutes. Drain pasta. Do not rinse. Set aside.
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Step 3: Make the Cheese Sauce
In the same pot used for pasta, melt butter over medium heat. Whisk in flour. Cook for 1-2 minutes to form a roux. It should turn light golden.
Slowly pour in milk while whisking constantly. Cook for 4-5 minutes until thickened. Sauce coats the back of a spoon.
Remove from heat. Stir in shredded cheddar and Monterey Jack cheeses. Add mustard powder, salt, and pepper. Mix until smooth and creamy.
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Step 4: Combine Everything
Add drained macaroni to the cheese sauce. Stir to coat evenly. Fold in the chili base. Mix gently until combined. Taste and adjust seasoning if needed.
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Step 5: Bake for Perfection (Optional)
Preheat oven to 375°F (190°C). Transfer mixture to a greased 9×13-inch baking dish. Top with extra shredded cheese. Bake for 15-20 minutes until bubbly and golden on top.
Serve hot. Add toppings like sour cream or green onions for extra flair.
Tips for the Best Chili Mac n Cheese
- Use freshly shredded cheese. Pre-shredded cheese has anti-caking agents that affect meltiness.
- Adjust spice levels. Start with less chili powder if you prefer mild. Add cayenne for heat.
- Make it vegetarian. Swap ground beef for plant-based crumbles or extra beans.
- Prep ahead. Assemble up to 24 hours in advance. Bake when ready.
- Leftovers store well. Refrigerate in an airtight container for up to 4 days. Reheat with a splash of milk to restore creaminess.
- Double the recipe for meal prep. It freezes beautifully for up to 3 months.
- Experiment with pasta shapes. Shells or cavatappi hold sauce well.
- For a stovetop version, skip baking. Simmer everything together for 5 minutes after combining.
This dish shines with cornbread or a simple green salad on the side.
Variations to Try
- Slow Cooker Chili Mac n Cheese: Brown beef and onions first. Dump everything into a slow cooker. Cook on low for 6 hours. Stir in cooked pasta at the end.
- Spicy Version: Add 1/2 teaspoon cayenne and diced jalapeños to the chili.
- Buffalo Chicken Twist: Use shredded rotisserie chicken and buffalo sauce instead of beef and chili spices.
- Vegan Option: Use vegan ground meat, plant milk, and dairy-free cheese.
- Loaded Nacho Style: Layer in a dish with tortilla chips before baking.
Each variation keeps the core comfort while adding fun twists.
Nutrition Information (Per Serving, Approximate)
- Calories: 650
- Protein: 32g
- Carbohydrates: 65g
- Fat: 28g
- Fiber: 6g
- Sugar: 8g
Values vary based on ingredients. Use full-fat dairy for richest flavor.
Chili mac n cheese delivers bold taste and cozy vibes. Master this recipe and make it your go-to.
Frequently Asked Questions (FAQs)
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Can I make chili mac n cheese ahead of time?
Yes. Assemble and refrigerate up to 24 hours. Bake fresh or reheat covered at 350°F.
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What if I don’t have elbow macaroni?
Use any short pasta like penne, rotini, or shells. They work great.
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Is this recipe gluten-free?
Not as is. Use gluten-free pasta and flour for the roux. Check labels.
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How do I make it less spicy?
Reduce chili powder to 1 tablespoon. Skip smoked paprika or use mild.
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Can I use ground turkey instead of beef?
Absolutely. Turkey makes it lighter but still flavorful. Brown it the same way.