Chili Mac is a hearty, comforting dish that brings together the best of two worlds: spicy chili and cheesy macaroni. With ground beef, beans, pasta, and a rich tomato sauce all mingling together, it’s the kind of meal that feels like a warm hug on a plate. The melted cheese on top adds that perfect gooey finish that everyone loves.
I’ve always enjoyed making Chili Mac when I want something filling but simple. It’s one of those go-to recipes that can easily be customized depending on what you have in the kitchen. I like to sneak in some extra veggies like bell peppers or corn to add a little crunch and sweetness – it’s a great way to make it feel fresh and colorful. Plus, it reheats well, so leftovers are always a win in my book.
When I serve Chili Mac, I love pairing it with a side of warm, crusty bread or a simple green salad to balance out all the richness. It’s a crowd-pleaser that’s perfect for casual family dinners or feeding a hungry group of friends. The mix of spicy chili flavors with cheesy noodles always brings a smile around the table, and I find myself looking forward to leftovers almost as much as the first serving!
Key Ingredients & Substitutions
Ground beef: This is the star protein here, giving the dish its rich and hearty flavor. You can swap beef for ground turkey or chicken for a leaner option. For a vegetarian twist, try plant-based meat alternatives or extra beans.
Kidney beans: They add great texture and mild earthiness. If you don’t have kidney beans, black beans or pinto beans work just as well and keep that creamy bite.
Elbow macaroni: Classic choice for comfort dishes. Feel free to substitute with any small pasta like shells, rotini, or even penne.
Chili powder and spices: These build the chili flavor. If you’re out of chili powder, a mix of paprika, cumin, and a pinch of cayenne makes a nice substitute. Adjust the heat to your liking.
Cheddar cheese: Cheese adds creamy richness at the end. For different flavors, try Monterey Jack or pepper jack for a little kick. If dairy-free, sprinkle with nutritional yeast.
How Do I Make Sure The Macaroni Cooks Perfectly Without Getting Mushy?
Cooking pasta directly in the chili mixture means you want just the right amount of liquid and heat control.
- Use enough broth or water (around 2 cups) so the pasta can absorb and cook evenly.
- Bring the mixture to a boil before adding pasta, then reduce to medium-low and cover. This traps steam for even cooking.
- Stir occasionally to prevent pasta from sticking to the pan or clumping together.
- Start checking pasta at 12 minutes; you want it tender but still firm to the bite. If it isn’t done, add a splash more broth and keep cooking.
- Drain any excess liquid at the end, but this dish is meant to be a little saucy, so don’t let it dry out.
Equipment You’ll Need
- Large skillet or deep sauté pan – perfect for browning the beef and cooking everything in one pot.
- Wooden spoon or spatula – helps you stir without scratching your pan.
- Measuring cups and spoons – for accurate spice and liquid amounts.
- Colander – handy if you want to rinse kidney beans or drain any extra pasta water.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter meal that still tastes great.
- Add corn or diced zucchini with the peppers for extra sweetness and crunch.
- Stir in black beans instead of kidney beans for a different bean texture and flavor.
- Top with sliced jalapeños or a dash of hot sauce if you like your Chili Mac spicier.
How to Make Chili Mac?
Ingredients You’ll Need:
Main Ingredients:
- 1 pound ground beef
- 1 small green bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups beef broth or water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 cups elbow macaroni (uncooked)
- 1 cup shredded cheddar cheese (optional for topping)
- 1 tablespoon olive oil or cooking oil
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, making the total time around 30 minutes. It’s a quick and hearty meal perfect for busy weeknights.
Step-by-Step Instructions:
1. Brown the Meat and Cook the Veggies:
Heat the oil in a large skillet or pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until it’s browned and fully cooked, about 5 to 7 minutes. Then, add the diced onion, green bell pepper, and minced garlic. Cook everything together until the veggies are soft, about 3 to 4 minutes.
2. Add Spices and Simmer:
Stir in the chili powder, ground cumin, paprika, salt, and pepper. Cook for another minute so the spices release their aroma. Next, pour in the kidney beans, diced tomatoes with their juices, and the beef broth. Mix everything well.
3. Cook Pasta in the Chili Mixture:
Bring the mixture to a boil, then add the uncooked elbow macaroni. Turn the heat down to medium-low and cover the pan. Let it simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
4. Add Cheese and Serve:
If you like, stir in half of the shredded cheddar cheese until it melts smoothly into the dish. Then, spoon the Chili Mac into bowls and sprinkle the remaining cheese on top. Serve hot and enjoy your warm, comforting meal!
Can I Use Frozen Ground Beef for Chili Mac?
Yes, you can use frozen ground beef, but be sure to thaw it completely before cooking. Thaw it overnight in the fridge or use the defrost function on your microwave. This helps it cook evenly and prevents excess moisture in the dish.
Can I Make Chili Mac Ahead of Time?
Absolutely! Prepare the dish up to step 6, then cool and refrigerate. Reheat gently on the stove with a splash of beef broth or water to loosen it up. Adding cheese fresh when reheating keeps it nice and melty.
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 until warmed through. If it seems dry, add a little water or broth while reheating.
Can I Substitute the Pasta with a Gluten-Free Option?
Yes! Use gluten-free pasta in the same quantity. Keep an eye on cooking time as some gluten-free pastas cook faster or slower, and adjust accordingly to avoid overcooking.
