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This simple chili mac recipe combines flavorful homemade chili with rich mac and cheese for the ultimate comfort food mashup! It’s an easy and inexpensive one pot meal.
You may also enjoy my Homemade Hamburger Helper or American Goulash next.
Why you’ll love it
You get the best of both worlds in this easy chili mac recipe! The warmth and bold flavors of the ground beef chili is enhanced by the cheesy and irresistibly silky homemade mac and cheese. It’s ready in about half an hour, and my version is made all in one pot.
This chili mac and cheese is an American classic from the Midwest. They invented some of the best cozy meals, much like this Easy Cincinnati Chili recipe, the kind that make your kitchen smell amazing as it’s simmering away. Enjoy this for game day or any weeknight!
What you’ll need
- Ground beef – we’re using lean ground beef
- Onion and garlic – tasty base aromatics. I like using sweet (Vidalia) onions.
- Seasoning blend – I use a combo of chili powder and smoked paprika. It varies by brand, so make sure to check that your chili powder is mild if spice is a concern for you!
- Green chilies – they come in little cans and can be mild or hot
- Beef broth – for deeper savory taste
- Tomato sauce – classic tomato flavor in a good chili
- Heavy cream – for richness and to enhance the consistency
- Pasta – we’re using the traditional elbow macaroni
- Cheese – Mexican blend adds even more awesome flavor!
Helpful tip
As with any one pot recipe, it’s important to note that stoves and pots can vary, so if it seems like the liquid is going down too quickly before the pasta is done, you may need to add in a bit more beef broth and/or turn down the heat a bit, and if there’s too much liquid at the end of the suggested cooking time, you may need to cook it a little longer or let it sit in the pot with the lid on (the pasta will absorb it quickly).
How to make chili mac
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Sauté the beef and onions in a large pot, breaking it up with a spoon as it cooks. Spoon out any excess fat. Stir in the garlic, chili powder, smoked paprika, and green chilies. Add in the beef broth, tomato sauce, and cream.
Once it just begins to boil, add in the pasta. Reduce the heat, and then let it rapidly simmer, stirring occasionally, until the macaroni is cooked and the liquid has reduced. Remove from the stove, and stir in the cheese until it melts. Season with salt & pepper as needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use this Le Creuset Dutch oven to make this chili mac recipe.
- These measuring cups are angled, making them easy to read.
- I like this cooking spoon since it doesn’t scratch up cookware.
Substitutions and variations
- I have only tested this recipe as written. I would use caution against making any big swaps with the liquids or pasta measurements as it could have an impact on how the recipe turns out. You can change the pasta shape if needed, but I would keep a close eye on it as it’s cooking, and you may need to tweak the liquid measurements a bit.
- You can swap the ground beef for ground turkey if you prefer.
- The seasonings can be adjusted to your preferences if needed, but I recommend making it as written the first time you try it!
- Some chili mac recipes include beans, so you could add in some dark red kidney beans if you like. Note that beans release starch, so you may need to add in more beef broth than suggested if you go this route.
What to serve with chili mac
- Make my delicious Garlic Bread or serve with cornbread.
- I also love serving it with my zesty Best Coleslaw recipe.
- If you’re craving a green salad for a fresh complement, try spring mix and my Creamy Balsamic Dressing.
Leftovers and storage
- Leftovers will keep in the fridge in an airtight container for 3-4 days, but keep in mind the pasta will soak up the broth the longer you leave it.
- Reheat slowly over a low heat on the stove or in the microwave. You may need to add another splash of beef broth or cream if leftovers seem dry.
- I don’t recommend freezing cooked pasta as it tends to change texture.
If you made this homemade chili mac, please leave a star rating and review below! You can also tag me #saltandlavender on Instagram if you made any of my recipes.
Simple Chili Mac
Ingredients
- 1 pound lean ground beef
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 2 tablespoons chili powder see note
- 1 teaspoon smoked paprika
- 1 (4 ounce) can diced green chilies mild or hot
- 2 cups beef broth
- 1 (15 ounce) can tomato sauce
- 1/2 cup heavy cream or evaporated milk
- 1 cup uncooked elbow macaroni
- 2 cups Mexican blend cheese or cheddar shredded
- Salt & pepper to taste
Instructions
- Add the beef and onions to a Dutch oven/soup pot over medium-high heat. Cook for 7-10 minutes, breaking the meat up with your spoon as you go along. If there's a lot of excess fat, spoon most of it out.
- Stir in the garlic, chili powder, smoked paprika, and green chilies.
- Add in the beef broth, tomato sauce, and cream, and increase the heat to high.
- Once it just starts to boil, add in the macaroni. Reduce the heat so it's rapidly simmering (I usually keep it around medium heat), and cook, uncovered, for 13 minutes or until the pasta is cooked and the liquid has reduced. Stir it every couple minutes to prevent the pasta from sticking to the bottom of the pot. If the liquid seems to be disappearing too quickly before the pasta is cooked or if you want it more soupy, add in 1/2 cup more broth and/or lower the heat.
- Take the pot off the heat and stir in the cheese. Season with salt & pepper as needed. If you need the liquid to absorb a little more prior to serving, simply cover the pot and let it sit for a few minutes. Optional: if you want a melty cheese layer on top, sprinkle on an extra 1/2 cup or so of cheese and cover the pot until it melts.
Notes
- Some varieties of chili powder can be spicy, but most are mild. Be sure to test it prior to making this recipe as it’ll make a big difference!
- I do not recommend subbing the heavy cream for a lower fat alternative as it’s likely to curdle. Evaporated milk can work in this recipe, but my top choice is the heavy cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Big hit with my husband and 3 teenagers! Can’t wait to double the recipe and make for the Super Bowl! So yummy! I love the combination of chili with macaroni and cheese!
Fantastic!! 😀 Thank you for your review, Jennifer!!
Delicious and easy! Absolutely loved the heavy cream ingredient- what a difference!
Thank you so much, Michelle!! 😀
Hi Natasha – I made this tonight for the first time. Entire family loved it! A definite winner!
I did make some substitutions as I always do, due to health concerns & personal preference. Subbed ground turkey, light cream, altered the spices, added the kidney beans so added more broth (thanks for noting that), and halved the cheese, whole onion, more garlic.
We all love chili and mac & cheese is a delightful cheat for me, so this combo really called out to me! Glad I tried it and we will definitely be making it again.
I have to apologize to you, I have realized that I often comment on your delicious recipes that I love and for some reason I forget to set the recipe star recipe. Please know this is just an oversight and I will try to be better with that in the future, because your recipes really are delicious and easy to make!
Hi Angela!! I’m so happy everyone loved it!! 😀 No worries at all re: the star ratings.
This was delicious and so easy! Used hot fire roasted diced chilis, a whole onion, and large elbows. Perfect hearty cold weather meal.
So glad you liked it!! 😀
So quick and delish! No changes needed. My little family of 3 gobbled this stuff right up. Absolutely going to be making this again and doubling up the recipe so we have some leftovers lol
Thank you so much!! 😀 I’m thrilled it’s a new favorite.
A snowy Sunday afternoon was the perfect time to make this recipe. Awesome! I wouldn’t change a thing, except maybe double the recipe! Cheesy, comfort food.
Thank you so much!! I’m so glad you enjoyed it! Stay warm. 🙂
So easy and so good. I used ground turkey instead of beef and it was amazing. This was a good quick Sunday lunch.
I’m thrilled you liked it and that it worked with turkey, Ashley!! 😀 Appreciate your 5-star review! 😀
Another easy and fantastic recipe! My boys loved it and it warmed us up on a cold, snowy day.
I’m thrilled to hear that!! 😀 Appreciate your 5-star review, and stay warm!
This was great! No need to add salt. The cheese is salty enough and I even cut down the amount of cheese I used.
So glad you liked it!! 😀
This was great! My whole family had seconds and my 1.5 yr old loved it which is always a huge win. Definitely add the extra cheese to melt on top, it’s cozy and wonderful. It’s also a simple recipe and easy to make.
I’m thrilled to hear that, Noelle!! 😀 Thanks so much for your review!
Hi! Do you think gluten free noodles would work for this, or end up being too mushy? Thank you! Love your recipes!
Hi Renee!! Thank you!! 😀 I don’t cook with gluten-free noodles, so I’m afraid I can’t offer too much in the way of how it’ll go. But if you decide to test it, please let me know as I am sure other readers are curious too.
I assume that we don’t need to drain the chillies first – use all the liquid. Just want to make sure.
That’s correct. I find the ones I buy you can’t really easily drain them anyway, so yes I just add the entire can. 🙂 Hope you like the recipe, Scott!
Gluten free noodles will break up