This easy Chili Mac and Cheese is a one-pot weeknight favorite with hearty beef chili, tender macaroni, and plenty of melty cheese. It’s comfort food that comes together fast, and you can easily dial the heat up or down to your taste.
Chili Mac and Cheese
We're cooking up a big pot of Cheesy Chili Mac in the Chili Pepper Madness kitchen today, my friends! You'll definitely want a bowl of this.
Chili mac, chili mac and cheese, or chili cheese mac as we always called it growing up, is one of the best comfort foods around. It's a delicious mashup of your favorite bowl of classic chili with cheesy, creamy homemade macaroni and cheese, two of the best dishes ever.
What You'll Love About Chili Mac
- This dish is loaded with lots of cheese, noodles, ground beef, beans, and spices for a dish that is guaranteed to satisfy the biggest of cravings.
- It's a one-pot dish that will feed your entire family, and you can easily scale it up.
- It's quick and easy to make, done in around 30 minutes, making it perfect for fast weeknight meals.
It is a super versatile dish you can serve anytime, great for any occasion, whether it's comfort food Friday, game day, backyard barbecue, or big family picnic.
I grew up on chili mac, something my mother made often, and it was always a favorite at our house. Her recipe inspired this one, which I’ve adapted into a simple one-pot dinner with bold chili seasoning, tender macaroni, and plenty of cheesy goodness, plus easy ways to adjust the heat to your taste.
Let's talk about how to make chili mac, shall we?
Chili Mac Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Olive Oil. Or other vegetable oil.
- Vegetables. Onion, jalapenos (use bell pepper for milder heat), garlic.
- Ground Beef. You can use ground turkey or chicken for a leaner dish.
- Spices. Chili powder, cumin, cayenne, salt and pepper.
- Hot Sauce. Optional, to taste.
- Tomato Paste.
- Beef Broth. You can also use chicken or vegetable broth.
- Fire Roasted Tomatoes. You can also use diced tomatoes, crushed tomatoes, or tomato sauce.
- Kidney Beans. Optional: leave them out if you prefer. You can use other beans, like black beans or pinto beans.
- Dry Elbow Macaroni. This recipe works with other noodles as well.
- Shredded Cheese. I'm using cheddar, but feel free to use your favorite melty cheeses, like pepper jack or a Mexican blend.
How to Make Chili Mac
Cook down the onion and jalapenos in a large pot or Dutch oven over medium heat with a bit of oil, then add the garlic and let it bloom for a minute or so.
Add the ground beef and brown it, cooking it mostly through, then stir in the spices, hot sauce and tomato paste.
Cook this mix for a minute or two, then stir in the beef broth, tomatoes, beans, and dry macaroni noodles. The noodles will cook right in the pot.
Simmer the pot of chili, covered, for 10 minutes, or until the noodles are al dente, or done to your liking.
Stir in half of the cheddar cheese until melty, then remove from heat. Top with remaining cheese and cover off heat for 2-3 minutes to melt the top cheese.
Boom! Done! Your chili mac and cheese is ready to serve. Doesn't it look delicious! I'm seriously ready to dive into this pot.
Recipe Tips & Notes
- For more flavorful chili, simmer the pot of chili without the noodles for 20 minutes or longer, then add the macaroni and continue with the recipe. This will let the flavors mingle and meld.
- Watch your liquid level. Pasta drinks up a lot. If the pot starts looking dry before the macaroni is tender, add a splash more broth (¼ cup at a time).
- Cook to al dente. Turn off the heat when the macaroni is just tender. It continues to soften as it sits, especially once the cheese goes in.
- Cheese strategy. For the smoothest melt, add cheese in handfuls off the heat, stirring between additions. Freshly shredded melts better than pre-shredded.
- Heat it up (CPM-style). Add diced jalapeños (or hotter chilies) with the onions, stir in chipotle powder for smoky heat, or finish bowls with hot sauce, chili flakes, or sliced fresh chilies.
- Want it extra creamy? Stir in a couple tablespoons of cream cheese, sour cream, or a splash of milk with the cheddar.
- Thicker chili mac. Simmer uncovered for a few minutes at the end, then rest 5 minutes.
- Soupier chili mac. Add extra broth and serve it more like a chili-meets-mac soup. Totally legit.
Toppings + What to Serve
Top your chili mac with sliced jalapeños, diced onions, scallions, sour cream, crushed tortilla chips, extra shredded cheddar, hot sauce, chili oil, or a sprinkle of chili flakes.
For sides, chili mac pairs nicely with fresh homemade cornbread, garlic bread, a simple green salad, or roasted veggies (broccoli and cauliflower are great here).
Storage & Leftovers
Store leftover chili mac in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm gently on the stovetop or microwave. Add a splash of broth, water, or milk to loosen it up, since the pasta will absorb liquid as it sits.
Can you freeze chili mac?
You can, but the pasta will soften more after thawing. If you want the best texture, here are your options:
Best freezer method (recommended): Freeze the chili base without the pasta. Thaw, reheat, then cook the macaroni fresh in the chili (or cook separately and stir it in). This tastes the closest to freshly made.
Freezing the finished chili mac: If you freeze it fully assembled, slightly undercook the macaroni, cool completely, then freeze in portions. Thaw overnight in the fridge and reheat gently with a splash of broth or milk.
Chili Mac FAQs
Can I leave out the beans?
Yes. Chili mac works great with or without beans. If you skip them, you may want an extra ½ cup of tomato sauce or a splash of broth to keep things saucy. Or add extra ground meat to round it out.
Can I make this in a slow cooker?
Yes, with one important tweak. Slow cook the chili base first (everything except the macaroni and cheese). When it’s ready, stir in the macaroni and cook until just tender (you can do this on HIGH with the lid on), then finish with the cheese. This keeps the pasta from turning mushy.
Can I use pre-cooked macaroni?
You can. If your macaroni is already cooked, you don’t need as much liquid. Start by reducing the broth to about 1 cup, then stir in the cooked pasta and warm through before adding the cheese.
How do I keep the pasta from getting mushy?
A few tricks help a lot:
- Cook the macaroni just to al dente (it will keep softening as it sits).
- Stir occasionally so it doesn’t stick, but don’t over-stir.
- After it’s done, remove from heat and let it sit 5 minutes to thicken before serving.
What kind of chili powder should I use?
“Chili powder” is usually a spice blend, and brands can vary a lot in heat and salt. Start lighter, taste, then add more. Also note: chili powder is different than pure chile powder (like ancho powder), which is just ground dried peppers.
That's it, my friends. I hope you enjoy my easy chili mac & cheese recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chili Mac Recipe
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2-3 jalapenos diced (use bell pepper for milder heat)
- 4-5 cloves garlic minced
- 1 pound ground beef
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cayenne optional, for spicy
- Salt and pepper to taste
- Hot sauce to taste
- 2 tablespoons tomato paste
- 2.5 cups beef broth
- 2 15-ounce cans fire roasted tomatoes or use diced or crushed tomatoes
- 1 15- ounce can red kidney beans drained
- 8 ounces dry elbow macaroni noodles
- 2 cups shredded cheddar cheese or use a Mexican blend
Instructions
- Heat the oil in a large pot over medium heat and add the onion and jalapeno peppers. Cook for 5 minutes to soften.
- Add the garlic and cook for 1 minute, until fragrant.
- Add the ground beef and break apart with a wooden spoon. Cook for 5-6 minutes to brown and cook mostly through, stirring a bit.
- Stir in the chili powder, cumin, cayenne, salt and pepper, hot sauce, and tomato paste. Cook 1-2 minutes to bloom the spices, stirring.
- Add the beef broth, tomatoes, kidney beans, and macaroni noodles. Stir.
- Cover and reduce heat to simmer. Cook for 8-10 minutes, or until the noodles are done to your liking.
- Stir in half of the cheddar cheese until melty, then remove from heat. Top with remaining cheese and cover off heat for 2-3 minutes to melt the top cheese.
- Garnish and serve!
Nutrition Information
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NOTE: This recipe was updated on 1/28/26 to include new information, including updated FAQs, serving info, and photos. The recipe was not changed. It was originally published on 8/26/24.
Mike says
I am making this tomorrow night (Friday). Can this be done in a slow cooker rather than a Dutch oven? I have both so either is fine. Thanks.
Mike Hultquist says
Mike, for the slow cooker - brown the meat and vegetables in a pan first, then add it to the slow cooker with the rest of the ingredients (minus the cheese). Cook on LOW for 5-6 hours, or until the chili is done to your liking. Then, stir in half the cheese until melted through, top with remaining cheese, cover, and let the cheese melt. Then serve. Let me know how it turns out for you.
Mike says
Great flavor. I made it last Friday and will make it again but in the dutch oven as I had an issue. I set the slow cooker on low for 6 hours, planning to check it after 5. I decided to stir it after a little more than 2 hours and the macaroni was done. Panic. Wife won't be home from work for 3 hours. I put the slow cooker on the warm setting and hoped for the best. It worked out fine and tasted great. We have had the leftovers a couple times this week. A winner recipe!
Mike H. says
Thank you, Mike! Super happy to hear it!