Chili Mac combines hearty beef chili with tender macaroni and plenty of melted cheddar cheese for a comforting one-pot dinner. The sauce is rich and tomatoey, with beans, chili powder, and warm spices coating every piece of pasta.
Everything cooks in one pot, including the macaroni, so the pasta absorbs the seasoned tomato broth as it simmers. It is an easy weeknight meal that comes together without needing a separate pot for the pasta.
Recipe at a Glance
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Additional Time: 5 minutes
- Total Time: 45 minutes
- Yield: About 8 cups
- Servings: 6 servings
- Category: Main Dish
- Cuisine: American
- Cooking Method: Stovetop
- Difficulty: Easy
What Makes This Recipe Work
- Cooking the pasta directly in the chili lets the macaroni absorb the seasoned tomato broth while reducing the number of dishes.
- Ground beef adds savory richness that balances the acidity of the tomatoes and sweetness of the corn.
- Kidney beans make the dish more substantial while adding a creamy texture alongside the pasta.
- Cheddar melts into the hot chili mac for a creamy, cohesive finish without requiring a separate cheese sauce.
- A short covered rest after cooking gives the pasta time to absorb excess liquid and allows the sauce to thicken.
Tools for This Recipe
- 6-quart Dutch oven or heavy-bottomed pot
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
- Ladle or large serving spoon
Ingredient Notes
- ■ Ground beef: Beef gives the chili mac its classic savory flavor. Ground turkey can replace it for a lighter version, although the finished dish will be less rich.
- ■ Elbow macaroni: Small pasta shapes work well because they cook evenly and hold onto the thick chili sauce. Small shells or rotini can be substituted, but cooking time may vary slightly.
- ■ Kidney beans: These provide texture and extra substance. Pinto or black beans are good substitutes and will change the color and slightly alter the flavor.
- ■ Sharp cheddar: Sharp cheddar provides a pronounced cheesy flavor without requiring a large amount. Monterey Jack or mild cheddar can be substituted, producing a softer, milder cheese flavor.
- ■ Beef broth: Broth creates the liquid needed to cook the pasta and builds savory flavor. Chicken broth can be substituted, although the chili will have a lighter flavor.
Step-by-Step Method
- Brown the beef. Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the ground beef and cook for 5–6 minutes, breaking it apart with a wooden spoon, until browned and no longer pink. If there is a large amount of excess fat, carefully drain it before continuing.
- Cook the vegetables. Reduce the heat to medium. Add the diced onion and green bell pepper and cook for 4–5 minutes, stirring occasionally, until the onion begins to soften and the pepper is tender-crisp. Add the garlic and cook for 30 seconds, just until fragrant.
- Build the seasoning base. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, kosher salt, and black pepper. Cook for about 1 minute, stirring constantly. The tomato paste should darken slightly and coat the beef and vegetables.
- Add the tomatoes, beans, and broth. Pour in the diced tomatoes with their juices, kidney beans, and beef broth. Stir well, scraping up any browned bits from the bottom of the pot.
- Add the macaroni. Bring the mixture to a gentle boil over medium-high heat. Stir in the uncooked elbow macaroni and return the mixture to a steady simmer.
- Simmer until the pasta is tender. Reduce the heat to medium-low and cook uncovered for 10–14 minutes, stirring every few minutes to prevent the pasta from sticking. The macaroni should be tender but still have a slight bite, and the liquid should have thickened into a saucy chili.
- Adjust the consistency. If the pasta is tender but the chili mac looks too loose, simmer uncovered for another 1–2 minutes. If it becomes too thick before the pasta is fully tender, add a small splash of broth and continue cooking.
- Add the cheese. Remove the pot from the heat. Stir in 3/4 cup (85 g) of the shredded cheddar until melted and creamy. The remaining 1/4 cup (28 g) will be used for topping.
- Rest and serve. Cover the pot and let the chili mac rest for 5 minutes. The sauce will thicken slightly as it stands. Sprinkle with the remaining cheddar and optional fresh parsley before serving.
Make-Ahead and Storage Notes
- Store cooled chili mac in an airtight container in the refrigerator for up to 4 days. The macaroni will absorb more sauce as it sits, so leftovers may become thicker.
- For freezing, portion completely cooled chili mac into freezer-safe airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop or in.
- For make-ahead preparation, the chili base can be cooked up to 2 days ahead and refrigerated. For the best pasta texture, add and cook the macaroni shortly before serving rather.
FAQ
Can I use ground turkey instead of ground beef?
Yes. Ground turkey can replace the beef in the same quantity.
Can I use a different type of bean?
Yes. Pinto beans or black beans are good alternatives to kidney beans.
Why is my chili mac too thick?
The macaroni continues absorbing liquid as it cooks and rests. Stir in a small splash of beef broth or water until the sauce reaches your preferred consistency.
Can I make chili mac ahead of time?
Yes, but the pasta will soften as it sits. For the best texture, prepare the chili base ahead and cook the macaroni when you are ready to serve.
Can I freeze chili mac?
Yes. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 months.
Ingredients
Method
Method
- Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the ground beef and cook for 5–6 minutes, breaking it apart with a wooden spoon, until browned and no longer pink. If there is a large amount of excess fat, carefully drain it before continuing.
- Reduce the heat to medium: Add the diced onion and green bell pepper and cook for 4–5 minutes, stirring occasionally, until the onion begins to soften and the pepper is tender-crisp. Add the garlic and cook for 30 seconds, just until fragrant.
- Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, kosher salt, and black pepper. Cook for about 1 minute, stirring constantly. The tomato paste should darken slightly and coat the beef and vegetables.
- Pour in the diced tomatoes with their juices, kidney beans, and beef broth. Stir well, scraping up any browned bits from the bottom of the pot.
- Bring the mixture to a gentle boil over medium-high heat. Stir in the uncooked elbow macaroni and return the mixture to a steady simmer.
- Reduce the heat to medium-low and cook uncovered for 10–14 minutes, stirring every few minutes to prevent the pasta from sticking. The macaroni should be tender but still have a slight bite, and the liquid should have thickened into a saucy chili.
- If the pasta is tender but the chili mac looks too loose, simmer uncovered for another 1–2 minutes. If it becomes too thick before the pasta is fully tender, add a small splash of broth and continue cooking.
- Remove the pot from the heat: Stir in 3/4 cup (85 g) of the shredded cheddar until melted and creamy. The remaining 1/4 cup (28 g) will be used for topping.
- Cover the pot and let the chili mac rest for 5 minutes. The sauce will thicken slightly as it stands. Sprinkle with the remaining cheddar and optional fresh parsley before serving.
