Comforting Chili Mac

Chili Mac combines the heartiness of chili with the comforting goodness of macaroni, creating a warm and filling dish that’s perfect for cozy nights. The rich, flavorful chili sauce coats the pasta, creating a satisfying and hearty meal that’s both simple and delicious.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect one-pot meal that combines two of my favorite comfort foods—chili and mac and cheese! The pasta absorbs the bold chili flavors, and the combination of cheese and spices makes every bite extra satisfying. It’s quick to make, customizable to suit my taste, and it’s great for meal prep or feeding a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef or turkey

• Onion (chopped)

• Garlic cloves (minced)

• Chili powder

• Ground cumin

• Paprika

• Salt and pepper

• Diced tomatoes (with juices)

• Tomato sauce

• Kidney beans (drained and rinsed)

• Elbow macaroni (uncooked)

• Shredded cheddar cheese

• Olive oil (for cooking)

Directions

1. In a large pot or Dutch oven, I heat olive oil over medium heat and sauté the chopped onion until softened.

2. I add the minced garlic and cook for about 30 seconds until fragrant.

3. Then I add the ground beef (or turkey) and cook, breaking it apart with a spoon, until browned.

4. I season the meat with chili powder, cumin, paprika, salt, and pepper, then stir to coat the meat evenly in the spices.

5. I add the diced tomatoes, tomato sauce, and kidney beans, and bring everything to a simmer.

6. I stir in the uncooked elbow macaroni, then cover the pot and cook on low heat for 10-12 minutes, or until the pasta is tender and the sauce has thickened.

7. Once the pasta is cooked, I stir in the shredded cheddar cheese and let it melt into the sauce.

8. I taste and adjust the seasoning with more salt or chili powder if needed before serving.

Servings and timing

This recipe serves 4 to 6 people and takes about 30 minutes total — 10 minutes for prep and 20 minutes for cooking.

Variations

I sometimes swap kidney beans for black beans or pinto beans for a different flavor. If I want it spicier, I add diced jalapeños or extra chili powder. For a creamier version, I mix in a little sour cream or cream cheese after cooking. You can also top it with additional cheese or green onions for extra flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave individual servings or heat it on the stovetop, adding a splash of water or broth to loosen the sauce if needed.

FAQs

Can I make this vegetarian?

Yes, I can use plant-based ground meat or skip the meat entirely and add more beans or vegetables for a vegetarian version.

Can I use a different type of pasta?

While elbow macaroni is traditional, I’ve used other pasta shapes like rotini, penne, or shells — they all work well.

Can I freeze this chili mac?

Yes, this dish freezes well. I store it in an airtight container and freeze it for up to 3 months. To reheat, I thaw it in the fridge overnight and warm it on the stovetop.

How do I make this spicier?

I add more chili powder, a dash of hot sauce, or diced jalapeños to increase the heat. Adjusting the seasoning to your spice tolerance is easy!

Can I use ground chicken instead of beef?

Definitely! Ground chicken or turkey works just as well for a lighter option.

Conclusion

Chili Mac is the perfect blend of comfort and convenience, offering bold flavors and cheesy goodness all in one dish. It’s quick, easy, and endlessly customizable. Whether I’m feeding a hungry family or looking for a filling meal to enjoy on my own, Chili Mac is always a satisfying choice.