When it comes to comfort food, few dishes can rival the hearty, satisfying combination of chili and mac and cheese. This Chili Mac and Cheese recipe is the ultimate mashup, blending the bold flavors of homemade chili with the creamy goodness of macaroni and cheese.
Whether you’re looking for a cozy dinner idea, a crowd-pleasing potluck dish, or the perfect game-day treat, this recipe has you covered.
Let’s dive into how to make this deliciously cheesy, meaty, and flavorful dish.
Why You’ll Love This Recipe
- Flavor Explosion: The rich, spicy chili pairs perfectly with the creamy, cheesy macaroni for a taste that’s out of this world.
- Customizable: Adjust the spice level, swap out the beans, or tweak the cheese blend to suit your preferences.
- Make-Ahead Friendly: Ideal for busy schedules, this dish can be prepped in advance for easy reheating.
- Crowd-Pleaser: Whether it’s a family dinner or a party, everyone will be asking for seconds!
Ingredients You’ll Need
For the Chili
- 1 lb. ground beef (80% lean)
- 1 small onion, diced
- ½ cup bell pepper, diced
- 3 cloves garlic, minced
- 1.25 oz. packet chili seasoning mix (or homemade seasoning – see notes below)
- 1 tbsp tomato paste
- 8 oz. tomato sauce
- 14.5 oz. can diced tomatoes (undrained)
- ½ cup chicken broth (or substitute beef broth)
- 15 oz. can kidney beans, drained (optional)
For the Mac and Cheese
- 2 cups uncooked macaroni
- 2 tbsp butter
- 2 tbsp flour
- ½ cup heavy cream
- 1 cup milk
- ½ tsp mustard powder
- ¼ tsp onion powder
- ¼ tsp each: salt and pepper
- ½ tsp hot sauce (optional but recommended)
- 1½ cups cheddar cheese, shredded
For Baking
- 1½ cups cheddar cheese, shredded
- Fresh parsley (optional, for garnish)
Step-by-Step Instructions
Step 1: Make the Chili
- Heat a large pot over medium-high heat and cook the ground beef for about 2 minutes, breaking it up as it cooks. Add the diced onions and cook for another 5 minutes until the beef is browned and onions are softened. Drain excess grease.
- Stir in the diced bell peppers and garlic. Cook until the peppers soften, about 4 minutes.
- Add the chili seasoning mix and tomato paste. Stir well and cook for another minute to release the flavors.
- Pour in the tomato sauce, undrained diced tomatoes, and chicken broth. Stir to combine. Bring to a boil, then reduce heat to a gentle simmer. Cover partially and let it cook while you prepare the macaroni and cheese. (The longer it simmers, the thicker and richer it becomes!)
- Stir in the kidney beans during the last 10 minutes of simmering if using.
Step 2: Make the Mac and Cheese
- Preheat your oven to 400°F (200°C).
- Bring a large pot of salted water to a boil and cook the macaroni until just al dente according to package instructions. Drain and set aside. (Don’t overcook—the pasta will continue cooking when baked.)
- In a large Dutch oven or soup pot, melt butter over medium heat until it begins to foam slightly. Whisk in the flour and stir continuously for 2 minutes to cook out the raw flour taste.
- Gradually add heavy cream in small splashes, whisking constantly to create a smooth mixture. Repeat with the milk until fully incorporated. Bring to a gentle boil, then reduce heat to a simmer.
- Stir in mustard powder, onion powder, salt, pepper, and hot sauce for extra flavor. Reduce heat to low and gradually sprinkle in shredded cheddar cheese, stirring until melted and smooth.
- Add the drained macaroni to the cheese sauce and stir gently to combine. For extra cheesiness, use slightly less pasta so the noodles absorb more of the sauce.
Step 3: Combine Chili and Macaroni
- Add your prepared chili to the macaroni and cheese mixture in batches, stirring gently with a silicone spatula to combine. You can adjust the ratio based on your preference—more chili for a heartier dish or more mac and cheese for extra creaminess! (If you have leftover chili, it freezes beautifully.)
Step 4: Bake to Perfection
- Once combined, transfer everything into a baking dish or keep it in your Dutch oven if oven-safe. Top with an additional 1½ cups of shredded cheddar cheese.
- Bake uncovered at 400°F for about 5 minutes or until the cheese is melted and bubbly on top.
- Garnish with fresh parsley if desired and serve hot!
Pro Tips for Success
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. For best results, shred cheese from a block—Cracker Barrel Sharp Yellow Cheese is a great choice!
- Cheese Blend: For an extra layer of flavor, mix cheddar with Monterey Jack cheese or pepper jack for some heat.
- Bean Alternatives: Not a fan of kidney beans? Swap them out for black beans or omit them entirely—this dish is flexible!
- Hot Sauce: Don’t worry about it being spicy! The hot sauce enhances flavor without making the dish overly spicy. Frank’s or Texas Pete are excellent options.
Make-Ahead Methods
- Option 1: Prepare the chili 1–2 days ahead of time and store it in an airtight container in the fridge. When ready to serve, reheat on the stovetop while you prepare fresh macaroni and cheese.
- Option 2: Assemble the entire dish (minus the cheese topping) up to one day in advance and refrigerate it in an oven-safe dish. When ready to serve, reheat on the stovetop or bake until heated through, then top with cheese and bake at 400°F for 5 minutes.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish freezes well! Just be sure not to overcook the macaroni initially so it doesn’t become mushy when reheated.
- Reheat gently on the stovetop or in the oven with a splash of milk if needed to restore creaminess.
Serving Suggestions
Pair this Chili Mac and Cheese with a side of buttery cornbread or a simple green salad for a balanced meal. It’s also fantastic on its own as a one-pot wonder!
Nutrition Information
Each cup of Chili Mac contains approximately:
- Calories: 247 kcal
- Carbohydrates: 20g
- Protein: 15g
- Fat: 12g
(These values are estimates based on an average serving size.)
Final Thoughts
This Chili Mac and Cheese recipe is everything you could want in comfort food—rich, cheesy, hearty, and bursting with flavor! It’s easy enough for a weeknight meal yet impressive enough to serve at gatherings.
So grab your favorite Dutch oven or baking dish and give this recipe a try—you won’t regret it! Let us know how it turns out in the comments below or tag us in your photos on social media.
Happy cooking! 🍴
PrintChili Mac Recipe
This Chili Mac and Cheese recipe has hearty homemade chili combined with creamy macaroni and cheese. This meal mashup that makes a great dinner idea, potluck recipe, or game day food!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 18 cups
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: High-Protein
Ingredients
– 1 lb. ground beef (80% lean)
– 1 small onion, diced
– ½ cup bell pepper, diced
– 3 cloves garlic, minced
– 1.25 oz. packet chili seasoning mix (or homemade—see notes!)
– 1 tablespoon tomato paste
– 8 oz. tomato sauce
– 14.5 oz. can diced tomatoes (undrained)
– ½ cup chicken broth (or beef broth)
– 1 15 oz. can kidney beans (drained)
For the Mac and Cheese:
– 2 cups macaroni (uncooked)
– 2 tablespoons butter
– 2 tablespoons flour
– ½ cup heavy cream
– 1 cup milk
– ½ teaspoon mustard powder
– ¼ teaspoon onion powder
– ¼ teaspoon each: salt and pepper
– ½ teaspoon hot sauce (optional but recommended)
– 1 ½ cups cheddar cheese (shredded)
For Baking:
– 1 ½ cups cheddar cheese (shredded)
– Fresh parsley (for garnish)
Instructions
Make the Chili
Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add the onions and cook for 5 more minutes, or until the beef is brown and the onions are softened. Drain grease.
Add the bell peppers and the garlic and cook until the peppers are softened, about 4 minutes. Add the seasoning and tomato paste and stir to combine. Cook for 1 minute.
Add the tomato sauce, undrained diced tomatoes, and chicken broth. Stir to combine. Bring to a boil, then reduce so that it’s bubbling gently. Cover partially and let it simmer while you prepare the macaroni and cheese. The longer it simmers, the thicker and more concentrated it will get. Add the drained kidney beans during the last 10 minutes or so.
Make the Mac and Cheese
Preheat oven to 400° F.
Begin boiling salted pasta water for the macaroni. Proceed with preparing the cheese sauce while it comes up to a boil. Once boiling, add the macaroni and cook according to package instructions, until just al dente. (Don’t overcook it.) Drain once cooked.
Melt the butter in a 4 ½ quart Dutch oven or large soup pot over medium heat and wait for it to begin to foam slightly. Whisk in the flour and stir continuously for 2 minutes. Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner.
Bring to a boil, then reduce to a simmer. Add the hot sauce and seasonings and stir to combine. Reduce heat to low.
Gradually sprinkle in the shredded cheese, stirring continuously, until well-combined and smooth.
Add the drained macaroni and stir to combine. (For extra cheesy macaroni, add slightly less pasta as the noodles will continue to absorb the cheese sauce. My images show it with the full amount being added.)
Combine the Chili & Macaroni
Add the chili to the macaroni and use a silicone spatula to gently stir to combine. You may choose to add all of it, (as shown in the images), or some of it, the ratio of mac and cheese to chili is up to you! You can always freeze any excess chili.
Bake
Once combined, top with 1 ½ cups cheddar cheese and bake uncovered for 5 minutes, or until the cheese is melted. Garnish with parsley if desired and serve!
Notes
- Homemade Chili Seasoning: Combine 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of cayenne.
- Cheese Tips: Shred cheese from a block for the best melting and flavor. Monterey Jack cheese can be mixed with cheddar for added creaminess.
- Beans: Kidney beans can be omitted or substituted with black beans if preferred.
- Hot Sauce: The hot sauce enhances flavor but doesn’t make the dish spicy.
Make-Ahead Options:
- Option 1: Prepare the chili 1-2 days ahead and store in the fridge. Reheat on the stovetop before combining with the macaroni and cheese.
- Option 2: Assemble the dish without the cheese topping and refrigerate. When ready to serve, reheat on the stovetop, top with cheese, and bake at 400°F for 5 minutes.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Leftovers can also be frozen. Reheat gently to avoid overcooking the macaroni.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ~450
- Sugar: ~10g
- Sodium: ~800mg
- Fat: ~18g
- Saturated Fat: ~5g
- Unsaturated Fat: ~12g
- Trans Fat: 0g
- Carbohydrates: ~45g
- Fiber: ~3g
- Protein: ~30g
- Cholesterol: ~60mg
