Name: Chili Mac Recipe
Prep time: 10 min
Cook time: 25 min
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)

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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.

Cheesy Chili Mac in a serving bowl with a spoon

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.

Cooking vegetables and ground beef in a pot to make chili mac

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.

Simmering chili and noodles in a pot to make chili mac

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.

Finishing chili mac and cheese in the pot

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.

Mike taking a big scoop of cheesy chili mac from the 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).

Hearty Chili Mac served in a bowl, covered with melted cheese

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

One pot Chili Mac and cheese, ready to serve

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.

Comforting Chili Mac served in a bowl, covered with melted cheese

Chili Mac Recipe

Classic Chili Mac is quick, filling, and cheesy. Everything cooks in one pot for an easy weeknight dinner with big chili flavor in about 30 minutes.

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Course: Main Course

Cuisine: American

Keyword: chili, macaroni

Prep Time: 10

Cook Time: 25

Calories: 470kcal

Author: Mike Hultquist

Servings:

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5 from 19 ratings

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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!

Video

Nutrition Information

Calories: 470kcal Carbohydrates: 39g Protein: 24g Fat: 24g Saturated Fat: 10g Polyunsaturated Fat: 1g Monounsaturated Fat: 9g Trans Fat: 1g Cholesterol: 69mg Sodium: 908mg Potassium: 506mg Fiber: 6g Sugar: 5g Vitamin A: 1804IU Vitamin C: 9mg Calcium: 283mg Iron: 4mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

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NOTE: This recipe was updated on 2/6/26 to include new information, including updated FAQs, serving info, photos, and video. The recipe was not changed. It was originally published on 8/26/24.