Comforting, filling, and effortless, chili mac is a family favorite. Made with a drool-worthy combo of spice, cheese, beans, and pasta, you can easily make this exactly how you (and your family) like it. It’ll become a reliable weeknight meal you make over and over again.
One pot dinners are our favorite ones to make! If you’re looking for more simple meals, try some Cowboy Stew, it’s hearty and filling! Or jazz things up with some Cheesy Taco Pasta.
Cheesy Chili Mac Skillet
You’ll fall in love with everything about this easy chili macaroni dinner. The heat from the spices lingers on your tongue, marrying perfectly with the pasta and cheese.
As comforting as it is to eat, it’s good for you too! The ground beef and beans are full of nutritious protein (not to mention how amazing garlic and onion are for you too!).
But the best thing about it is how easy it is to make it just how you (and your family) want it. Make it extra spicy, super mild, gluten-free, dairy-free, or even vegan! Keep reading and I’ll share all my tips and tricks.
Recipe Ingredients
- Garlic and Onion: Use an entire onion and fresh garlic cloves for the fullest flavor.
- Salt and Pepper: This is optional, and you can adjust it to taste.
- Meat: For a classic chili flavor, use ground beef.
- Seasonings: Chili powder, cumin, oregano, and smoked paprika.
- Chicken Broth: Adds flavor to the pasta.
- Tomatoes: Canned diced tomatoes add color and a hint of sweetness.
- Beans: Kidney beans are most often used in chili recipes.
- Tomato Sauce: Provides the base for the chili portion of the recipe.
- Pasta: Elbow macaroni is the classic choice.
- Cheese: Freshly grate some sharp cheddar cheese.
- Garnish: Sprinkle it with fresh cilantro.
How to Make Chili Mac
Here are the basic instructions to make chili mac skillet. Check out the recipe card at the bottom of this blog post with full ingredients and instructions to make it.
Cooking Tips and Tricks
- Use the right pot size. Choose a large, heavy-bottomed pot (about 3.5–4 quarts). A wide surface area helps brown the beef evenly and prevents overcrowding, which can cause the meat to steam instead of sear.
- Layer your flavors early. Take your time softening the onion before adding garlic and meat. This builds a sweet, savory base. When you add the spices, stir them into the hot beef for about 30 seconds before adding liquids to “bloom” the flavors and enhance the chili’s depth.
- Add the cheese off the heat. Once the chili mac is done simmering, remove it from the stove before stirring in the cheddar. This keeps the sauce creamy and smooth instead of grainy or greasy.
Recipe Variations
- Make gluten-free chili mac. Swap the regular elbow macaroni for a gluten-free pasta made from brown rice, chickpeas, or lentils. Be sure to check that your broth and canned tomatoes are labeled gluten-free.
- Replace cheddar cheese with a dairy-free shredded cheese alternative (like cashew or almond-based versions) or stir in a few tablespoons of nutritional yeast for a cheesy flavor without the dairy.
- Go vegan. Skip the ground beef and substitute with a plant-based protein, such as cooked lentils, crumbled tofu, or vegan ground “meat.” Use vegetable broth instead of chicken broth and a vegan cheese or nutritional yeast to finish.
Frequently Asked Questions
How do I prevent my macaroni from overcooking? Check for doneness around the 10-minute mark and remove it when it’s al dente. Residual heat will continue softening the pasta even after you remove the pot from the burner.
Can I pre-cook the pasta ahead of time? Yes, to save yourself time, cook the ground beef and macaroni ahead of time and store them in the refrigerator. Then, all you have to do is add everything together and heat it up.
How to Store & Reheat
How to store it? Store cooked chili mac in an airtight food storage container and keep it in the refrigerator for up to three days.
How to reheat it? Reheat it in the microwave or in a skillet on the stove. If your chili mac is too dry, add a little bit more tomato sauce and cheese.
How to freeze it? Place it in a freezer-safe storage bag or food container and keep it in the freezer for up to six months.
Try these other recipes!
- Stuffed Poblano Peppers
- Easy Cheese Enchiladas with Red Sauce
- Alambre Tacos
- Sopa De Lentejas (Mexican Lentil Soup)
- Mexican Candy Shot
If you’ve tried this chili mac and cheese recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes.
NEVER MISS A RECIPE
Follow me on social media for more recipe ideas & inspiration!
PINTEREST / FACEBOOK / INSTAGRAM
Did you make this recipe?
Please let me know how it turned out
I love hearing from you! Share a picture of the recipe on Instagram and hashtag it #homecookedharvest.
Chili Mac
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely diced
- 5 large garlic cloves minced
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon dry oregano
- 1/4 teaspoon black pepper
- 2 3/4 cups low sodium chicken broth
- 15 ounce can diced tomatoes
- 15 ounce can kidney beans drained & rinsed
- 15 ounce can tomato sauce
- 3 cups uncooked elbow macaroni
- 2 cups cheddar cheese grated
- 1/4 cup fresh cilantro chipped
Instructions
- Heat olive oil in a large pot (at least 3.5 quarts) over medium heat. Add in the onion and saute for 5 minutes until softened. Add in the garlic, cook for 1 minute.
- Add in ground beef. Stir the beef and chop it up until cooked through and crumbly. Drain off any extra grease. Season with salt and pepper.
- Stir in the tomato sauce, diced tomatoes, chili powder, cumin, oregano, and paprika.
- Add in broth and macaroni noodles. Stir together and bring up to a boil. Cover the pot with a lid and drop the heat down to a simmer. Cook for 12 minutes or until the pasta is al dente.
- Remove from the heat. Stir in the cheese and cilantro.
Notes
- Use the right pot size. Choose a large, heavy-bottomed pot (about 3.5–4 quarts). A wide surface area helps brown the beef evenly and prevents overcrowding, which can cause the meat to steam instead of sear.
- Store cooked chili mac in an airtight food storage container and keep it in the refrigerator for up to three days.
Leave a Reply