Homemade Chili Mac and Cheese is the incredible result of combining two of your favorite comfort foods into one. It’s creamy, cheesy, hearty, and a little spicy. Just perfect for cool nights when you want something easy and good!
While I love a long slow cooked chili, like my classic beef chili with beans, for the sake of expediency, this chili mac uses a quick chili so the entire meal can be ready in about 1 hour – perfect for busy weeknights!
For a full meal serve it alongside some roasted broccoli or roasted Brussels sprouts and carrots.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Macaroni. I’m using medium-sized shell pasta but you can also use elbows. I prefer the shells because I think they’re great for capturing pieces of the chili.
- Chili powder. To make the chili quicker, I’m using store-bought chili powder.
- Beef. I’m using ground chuck for this chili mac and cheese. You can also use ground sirloin or ground turkey if you prefer something leaner.
- Cheese. In the video I used cheddar and Monterey Jack cheese but you can use just one if you like.
See the recipe card for full information on ingredients and quantities.
How to make it
- Finely dice 1 large white onion and 1 large red bell pepper, and mince 5 cloves of garlic. Shred 3 1/2 cups of cheddar cheese and set aside. Bring a large pot of salted water to boil and preheat the oven to 375f. Heat a large pan to medium heat with 2 tablespoons of olive oil. Once the pan is hot, add 1 1/4 pounds of ground chuck and cook until browned. Use a meat masher or the back of your spoon to break it up.
- Add 2 teaspoons of ground cumin, 2 teaspoons of chili powder, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 1/4 teaspoon of cayenne (if using), and 1 1/2 teaspoons of Diamond Crystal Kosher salt and mix well. Cook for another 2 minutes, then remove the meat with a slotted spoon and place on a plate.
- To the same pan, add the bell pepper and onion and cook until soft, about 7 minutes. Add the garlic and cook for another 2 minutes or until fragrant.
- Add 1 28-ounce can of crushed tomatoes, 1 15-ounce can of drained kidney beans, 2 cups of low-sodium beef stock, and the cooked ground beef and bring to a simmer for at least 10 minutes.
- While the chili is simmering, cook the pasta until 2 minutes less than al dente. Taste test the chili and adjust any salt and pepper if needed.
- Add the pasta along with 3 cups of the shredded cheese and stir to combine.
- Remove from the heat and pour the chili mac into an oiled baking dish and top with the remaining cheese.
- Bake for 10 minutes, then broil until browned and bubbly (about 2-3 more minutes), but watch carefully to prevent burning. Allow the chili mac and cheese to sit for 10 minutes before eating. Serve with your favorite chili toppings, such as cilantro, sliced jalapeno, and sour cream. Enjoy!
Recipe tip
As with any baked pasta recipe, be sure to undercook the pasta. Fully cooked pasta will become mushy after baking. I recommend cooking for about 2 minutes less than the instructions on the box.
More hearty meals you’ll love
If you love the hearty simplicity of chili mac, give these other recipes a try!
- Lasagna pie – with mafaldine, meat sauce, ricotta, and mozzarella.
- Sloppy Joes – the easy old-school comfort food!
- Stovetop mac and cheese – perpetually creamy and so delicious!
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Homemade Chili Mac
Ingredients
- 12 ounces medium shells
- 2 tablespoons olive oil
- 1 1/4 pounds ground chuck
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne optional
- 1 1/2 teaspoons Diamond Crystal Kosher salt
- 1 large white onion finely diced
- 1 large red bell pepper finely diced
- 5 cloves garlic minced
- 1 15-ounce can kidney beans drained
- 1 28-ounce can crushed tomatoes
- 3 1/2 cups shredded cheddar cheese or montery jack cheese divided
- 2 cups low-sodium beef stock
- cilantro for garnish
- salt and pepper to taste
Instructions
- Bring a large pot of salted water (2 tablespoons per gallon) to boil. Preheat oven to 375f.
- Heat a large pan to medium heat with the olive oil. Once hot add the ground chuck and cook until browned. Add the chili powder, cumin, garlic powder, oregano, salt,and cayenne and mix well. Cook for another 2 minutes then remove the meat with a slotted spoon to a plate.
- Add the bell pepper and onion to the pot and cook until soft (about 7 minutes). Add the garlic and cook until fragrant (about 2 minutes). Add the tomatoes, beef, beef stock, and beans, and bring to a simmer. Simmer for at least 10 minutes.
- At this time begin cooking the pasta until 2 minutes than fully cooked.
- Taste test the chili and season with salt and pepper if required. Add the pasta and 3 cups of the shredded cheese and stir to combine. Turn the burner off and pour the contents into an oiled baking dish. Top with the remaining cheese.
- Bake for 10 minutes then broil until browned and bubbly (about 2-3 more minutes). Watch carefully to prevent burning. Let the chili mac sit for 10 minutes before eating. Serve with cilantro, jalapeno peppers, and sour cream. Enjoy!
Notes
- Makes 8 moderate-sized or 4-6 large portions.
- Undercook the pasta! Fully boiled pasta will become mushy after baking for another 15 minutes, so shoot for a bit firmer than al dente or about 2 minutes less than the box instructions.
- Bake the pasta until the cheese is bubbly and slightly browned on top. For extra color, broil for 1-2 minutes, but watch very carefully to avoid burning.
- Leftovers can be saved in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I enjoyed this and so did my family. Your recipes are clear, concise, and very professional.
We’re so happy you enjoyed and glad you find our recipes to be helpful, Donna.
Made this today to kick off some fall weather and the football season. It came out excellent. Cooked the pasta to 2 minutes before al dente and it finished at the perfect texture.
Definitely saving this recipe for future dishes. It’s also an excellent foundation to build off of and make it your own.
We’re so happy you loved it, Corey!
Love the marriage of two good dishes.
I like your presentation keep up the good work
Solid Dad vibe
Thanks, Trevor!
Great as are all your recipes!
Thanks for the comment, Jim! So happy you enjoyed this one!