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I am obsessed with this Chili Mac and Cheese because it hits my exact sweet spot between punchy chili and melty cheddar bliss. The beef brings that meaty backbone, not shy at all, while sharp cheddar pulls everything into a gooey, cheesecovered mess I actually want on my plate every night.

But it’s not just texture; it’s the way bold spices and bright tomato tang flirt with rich dairy and pasta until I can’t think straight. I’ll take a big spoonful, sit down, and forget everything else for a delicious, unapologetic minute.

No questions asked, I always dive right in.

Ingredients

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Ground beef: it’s hearty protein, meaty comfort.
Olive oil: it slicks the pan, adds richness.
Onion: sweet bite, softens into the background.
Garlic: punchy aroma, cozy savory pop.
Chili powder: warm heat, classic chili vibe.
Ground cumin: nutty earthiness, subtle warmth.
Smoked paprika: smoky kiss, pretty color.
Kosher salt: brings out all the flavors.
Black pepper: little heat, brightens the mix.
Diced tomatoes: juicy tang, chunky texture.
Tomato sauce: smooth body, saucy glue.
Kidney beans: creamy protein, comforting bite.
Beef broth: meaty liquid, adds depth.
Elbow macaroni: pasta hug, fun chew.
Unsalted butter: silky start to the sauce.
All purpose flour: thickens up the sauce.
Milk: makes the sauce creamy and mellow.
Sharp cheddar: tangy melty cheese happiness.
Worcestershire sauce: umami boost, a little tang.
Plus fresh herbs: chopped cilantro or green onions brighten.

Ingredient Quantities

1 pound ground beef

1 tablespoon olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 (14.5 ounce) can diced tomatoes

1 (8 ounce) can tomato sauce

1 (15 ounce) can kidney beans, drained and rinsed

1 cup beef broth

8 ounces elbow macaroni, uncooked

2 tablespoons unsalted butter

2 tablespoons all purpose flour

1 1/2 cups milk

2 cups sharp cheddar cheese, shredded

1 teaspoon Worcestershire sauce

Optional garnishes: chopped fresh cilantro or green onions

How to Make this

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1. Heat olive oil in a large Dutch oven or deep skillet over medium heat; add diced onion and cook until softened, about 4 minutes, then stir in minced garlic and cook 30 seconds.

2. Add ground beef and cook, breaking it up, until no longer pink and beginning to brown, about 6 to 8 minutes; drain excess fat if needed.

3. Stir in chili powder, ground cumin, smoked paprika, kosher salt, and black pepper, cooking 1 minute to bloom the spices.

4. Add diced tomatoes, tomato sauce, drained kidney beans, and beef broth; bring to a simmer.

5. Stir in uncooked elbow macaroni, cover, and simmer gently until the pasta is just tender, about 10 to 12 minutes, stirring occasionally to prevent sticking.

6. While the macaroni cooks, melt unsalted butter in a small saucepan over medium heat, whisk in all purpose flour and cook 1 minute to form a roux.

7. Gradually whisk in milk and cook, stirring, until the mixture thickens and coats the back of a spoon, about 3 to 5 minutes.

8. Remove the milk mixture from the heat and whisk in shredded sharp cheddar cheese until smooth, then stir in Worcestershire sauce.

9. Pour the cheese sauce into the chili and macaroni, stir until fully combined and heated through, taste and adjust seasoning, then serve topped with chopped fresh cilantro or green onions if desired.

Equipment Needed

1. Large Dutch oven or deep skillet
2. Cutting board
3. Chef’s knife
4. Wooden spoon or heatproof spatula
5. Colander or fine mesh strainer
6. Measuring cups and spoons
7. Small saucepan
8. Whisk
9. Box grater for cheese
10. Can opener

FAQ

Can I make this ahead of time? Yes. Prepare the chili and the cheese sauce separately, refrigerate up to 3 days, then combine and reheat gently on the stove until warmed through and bubbly.

Can I use a different pasta? Yes. Use any short pasta like shells, rotini, or cavatappi; adjust cooking time to package directions so it remains slightly firm before finishing in the sauce.

How can I make this vegetarian? Replace ground beef with a can of drained lentils, textured vegetable protein, or crumbled firm tofu. Use vegetable broth instead of beef broth and proceed the same way.

Can I bake this for a crusty top? Yes. Transfer the combined chili mac and cheese to a baking dish, top with extra shredded cheese or breadcrumbs, and bake at 375 F for 15 to 20 minutes until golden and bubbly.

How long does it keep and how should I reheat it? Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium-low heat with a splash of milk or broth, stirring until heated through.

Can I adjust the spice level? Yes. Reduce the chili powder and smoked paprika for milder flavor, or add cayenne or hot sauce to increase heat. Taste and adjust seasoning before serving.

Chili Mac And Cheese Recipe Substitutions and Variations

Ground beef:
- Ground turkey – leaner, milder flavor; cook until no longer pink
- Ground pork – richer, slightly sweeter; pairs well with paprika
- Plant-based crumble (soy or pea protein) – use 1:1, brown and season well
- Textured vegetable protein rehydrated – excellent for vegetarian version
Kidney beans:
- Pinto beans – creamier texture, similar flavor
- Black beans – firmer texture, earthier taste
- Cannellini beans – milder, good if you want less bean presence
- No beans – increase beef or add extra vegetables like bell pepper
Elbow macaroni:
- Penne – holds sauce well and adds bite
- Shells – trap cheesy chili for more bite in each forkful
- Whole wheat or gluten free pasta – 1:1 swap, adjust cooking time
- Short fusilli – sturdy shape that captures sauce
Milk:
- Half and half – richer, yields creamier cheese sauce; thin with a splash of water if too thick
- Evaporated milk diluted 1:1 with water – similar creaminess with longer shelf life
- Unsweetened almond or oat milk – use for dairy alternative; choose plain, not sweetened
- Buttermilk diluted 1:1 with water – tangier flavor, reduce any added acid elsewhere

Pro Tips

– Brown the beef until you have little browned bits on the bottom of the pan; those bits add big flavor. Scrape them up when you add the tomatoes and broth so the sauce picks up that caramelized taste.
– When simmering the pasta in the chili, keep the heat low and stir every few minutes. That prevents sticking and helps the macaroni cook evenly without turning mushy. If the mixture looks too thick before the pasta is done, add a splash more beef broth or water.
– Make the roux and cheese sauce while the pasta is simmering so everything finishes at the same time. Keep the milk mixture at a gentle simmer and whisk constantly to avoid lumps or scorching; if the sauce seems too thick, thin with a little extra milk.
– Taste and adjust seasoning at the end. Tomato and beans can mellow spices, so add a pinch of salt, a squeeze of lime or a splash of hot sauce if it needs brightness, and a few grinds of black pepper for warmth.

Chili Mac And Cheese Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

669

kcal

Equipment: 1. Large Dutch oven or deep skillet
2. Cutting board
3. Chef’s knife
4. Wooden spoon or heatproof spatula
5. Colander or fine mesh strainer
6. Measuring cups and spoons
7. Small saucepan
8. Whisk
9. Box grater for cheese
10. Can opener

Ingredients

1 pound ground beef
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 cup beef broth
8 ounces elbow macaroni, uncooked
2 tablespoons unsalted butter
2 tablespoons all purpose flour
1 1/2 cups milk
2 cups sharp cheddar cheese, shredded
1 teaspoon Worcestershire sauce
Optional garnishes: chopped fresh cilantro or green onions

Directions

Heat olive oil in a large Dutch oven or deep skillet over medium heat; add diced onion and cook until softened, about 4 minutes, then stir in minced garlic and cook 30 seconds.
Add ground beef and cook, breaking it up, until no longer pink and beginning to brown, about 6 to 8 minutes; drain excess fat if needed.
Stir in chili powder, ground cumin, smoked paprika, kosher salt, and black pepper, cooking 1 minute to bloom the spices.
Add diced tomatoes, tomato sauce, drained kidney beans, and beef broth; bring to a simmer.
Stir in uncooked elbow macaroni, cover, and simmer gently until the pasta is just tender, about 10 to 12 minutes, stirring occasionally to prevent sticking.
While the macaroni cooks, melt unsalted butter in a small saucepan over medium heat, whisk in all purpose flour and cook 1 minute to form a roux.
Gradually whisk in milk and cook, stirring, until the mixture thickens and coats the back of a spoon, about 3 to 5 minutes.
Remove the milk mixture from the heat and whisk in shredded sharp cheddar cheese until smooth, then stir in Worcestershire sauce.
Pour the cheese sauce into the chili and macaroni, stir until fully combined and heated through, taste and adjust seasoning, then serve topped with chopped fresh cilantro or green onions if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.