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Chili mac in baking dish.
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4.88 from 8 votes

Homemade Chili Mac

This delicious homemade chili mac combines the cheesy comfort of mac and cheese with the heartiness of beef chili for an easy meal that's ready in about 1 hour.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Servings: 6

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!

Video

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

Calories: 689kcal | Carbohydrates: 83g | Protein: 43.4g | Fat: 22.5g | Saturated Fat: 6.3g | Cholesterol: 83mg | Sodium: 940mg | Potassium: 1681mg | Fiber: 13.3g | Sugar: 22.8g | Calcium: 109mg | Iron: 7mg

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