Ever had one of those days where you just need something hearty, comforting, and downright satisfying? Enter Chili Macaroni and Cheese—the ultimate marriage of two all-time favorite dishes. This recipe combines the bold, robust flavors of a hearty chili with the creamy, cheesy goodness of macaroni and cheese. It’s the kind of meal that wraps you in a cozy, edible hug. Perfect for busy weeknights, family dinners, or those chilly evenings when only something warm and indulgent will do.
I can’t tell you how many times I’ve turned to this recipe after a long day. It’s not only ridiculously delicious but also a crowd-pleaser. My kids? They can’t get enough of it. My husband? He’s already asking when we’re having it again before we’ve even finished dinner. And me? I just love how easy it is to throw together, yet it feels like such a treat.
Why You’ll Love This Recipe
There are so many reasons this chili macaroni and cheese is a must-try:
- One-Pot Wonder: Well, technically two pots (one for the chili and one for the mac and cheese), but it’s still a breeze to clean up.
- Comfort Food Classic: Combining two nostalgic dishes in one? That’s what dreams are made of.
- Customizable: Whether you like it spicy, mild, or loaded with veggies, you can tweak this recipe to your heart’s desire.
- Kid-Friendly: It’s cheesy, flavorful, and fun to eat. Trust me, even picky eaters will go back for seconds.
- Leftover Magic: It reheats beautifully, making it a great make-ahead option or meal prep champion.
The textures here are everything. You get the tender, slightly chewy macaroni coated in silky cheese sauce, mingling with the chunky, savory chili. Every bite is rich, bold, and satisfying. It’s the kind of dish that makes you close your eyes and say, “Mmm!” after every forkful.
Preparation Time and Servings
Preparation Time: About 20 minutes
Cooking Time: Approximately 40 minutes
Total Time: 1 hour
Servings: 6–8
Ingredients
For the Chili:
- 1 pound (450g) ground beef
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (15 oz/425g) diced tomatoes, undrained
- 1 can (15 oz/425g) tomato sauce
- 1 cup (240ml) chicken broth
- 1 can (15 oz/425g) kidney beans, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
For the Macaroni and Cheese:
- 8 ounces (225g) elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup (240ml) milk
- 1 cup (240ml) heavy cream
- 2 cups (200g) shredded cheddar cheese
- 1/2 teaspoon mustard powder
- A dash of hot sauce (optional)
- Salt and pepper, to taste
Step-By-Step Instructions
Prepare the Chili
Start by heating a large pot or deep skillet over medium heat. Add the ground beef and diced onion. As the beef cooks, break it up into small pieces using a wooden spoon. You’ll know it’s ready when the beef is browned and the onion turns translucent, which should take about 6–8 minutes. If there’s excess fat in the pot, carefully drain it out.
Next, toss in the diced green bell pepper and minced garlic. Sauté these aromatic ingredients for 2–3 minutes, stirring occasionally to prevent burning.
Now it’s time to bring in the flavor bomb: tomato paste. Stir it into the mixture, ensuring everything gets evenly coated. Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and pepper. Stir and cook for another 2 minutes, letting those spices bloom and release their full potential.
Add the diced tomatoes (juice and all), tomato sauce, and chicken broth. Give everything a good stir and bring it to a gentle boil. Once boiling, reduce the heat to a simmer and let it cook uncovered for 15–20 minutes. Stir occasionally to prevent sticking and help the flavors meld beautifully.
When the chili is looking thick and rich, add the kidney beans. Let everything simmer together for another 10 minutes. Give it a taste test and adjust the seasoning if needed.
Prepare the Macaroni and Cheese
While the chili is doing its thing, it’s time to move on to the mac and cheese. Start by cooking the elbow macaroni according to the package instructions. You’ll want it al dente since it will absorb some sauce later. Drain the pasta and set it aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour. This creates a roux, which will thicken the cheese sauce. Cook the roux for 1–2 minutes, stirring constantly, until it’s golden and starts to smell nutty.
Slowly pour in the milk and heavy cream while whisking continuously to avoid lumps. Keep stirring as the mixture thickens and begins to bubble gently. This should take about 3–5 minutes.
Now, stir in the mustard powder and a dash of hot sauce for a little zing (optional). Season the sauce with salt and pepper to taste.
Remove the saucepan from the heat and gradually add the shredded cheddar cheese. Stir until the cheese melts completely, leaving you with a velvety, creamy sauce.
Finally, add the cooked macaroni to the cheese sauce, stirring until every piece of pasta is coated in cheesy goodness.
Combine and Serve
Now comes the fun part—bringing it all together. Gently fold the chili into the macaroni and cheese, ensuring an even distribution of flavors. If you’re feeling fancy, transfer the mixture to a large oven-safe dish, sprinkle extra cheese on top, and pop it under the broiler for a few minutes. The result? A bubbly, golden topping that takes this dish to the next level.
Serve it up hot, garnished with chopped parsley or green onions if you’d like. Pair it with a side salad or some crusty bread, and watch the smiles appear around the table.
Additional Tips
- Spice It Up: Add some cayenne pepper or chopped jalapeños to the chili for a spicier kick.
- Veggie Boost: Mix in diced zucchini, carrots, or corn to sneak in some extra veggies.
- Cheese Options: Experiment with different cheeses like Monterey Jack, Gouda, or even a bit of Parmesan for extra depth.
- Make Ahead: Prepare the chili up to two days in advance, then reheat it when ready to combine with freshly made mac and cheese.
- Freezing: This dish freezes wonderfully. Simply portion it into airtight containers and freeze for up to three months. Reheat in the oven or microwave for an easy meal.
Recipe Variations
- Vegetarian Version: Swap the ground beef for plant-based crumbles and use vegetable broth instead of chicken broth.
- Gluten-Free: Use gluten-free pasta and substitute the all-purpose flour with a gluten-free alternative.
- Extra Creamy: Add an extra splash of heavy cream to the cheese sauce for even more richness.
- Protein Boost: Toss in some cooked, shredded chicken or turkey for an extra layer of protein.
How to Serve
This dish is hearty enough to stand on its own, but if you’re looking for something extra, here are a few ideas:
- Serve alongside a crisp side salad with a zesty vinaigrette to balance the richness.
- Pair it with garlic bread or dinner rolls for dipping.
- Add a dollop of sour cream or a sprinkle of chopped cilantro for a fresh finish.
Conclusion
Chili macaroni and cheese is one of those recipes that feels like a warm hug in a bowl. It’s bold, cheesy, and absolutely irresistible. Whether you’re feeding a hungry crowd or indulging in some cozy comfort food for yourself, this dish is sure to hit the spot.
Try it out, and don’t forget to share your experience! I’d love to hear your twists, tips, and how your family enjoyed it. Snap a photo and tag me on social media—I can’t wait to see your creations. Happy cooking!
Print
Chili Macaroni and Cheese Recipe – Comfort Food Made Easy
- Total Time: 1 hour
- Yield: 6–8 servings 1x
Description
This Chili Macaroni and Cheese recipe combines the bold flavors of a hearty chili with the creamy, cheesy comfort of macaroni. Perfect for busy weeknights or family dinners, this dish is easy to prepare and absolutely irresistible.
Ingredients
For the Chili:
- 1 lb (450g) ground beef
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (15 oz/425g) diced tomatoes
- 1 can (15 oz/425g) tomato sauce
- 1 cup (240ml) chicken broth
- 1 can (15 oz/425g) kidney beans, drained
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
For the Macaroni and Cheese:
- 8 oz (225g) elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup (240ml) milk
- 1 cup (240ml) heavy cream
- 2 cups (200g) shredded cheddar cheese
- 1/2 tsp mustard powder
- Dash of hot sauce (optional)
- Salt and pepper to taste
Instructions
- Cook ground beef and onion in a pot until browned. Add bell pepper and garlic, cook until softened.
- Stir in tomato paste, chili powder, cumin, paprika, salt, and pepper. Cook 2 minutes.
- Add diced tomatoes, tomato sauce, and chicken broth. Simmer for 15–20 minutes. Add kidney beans and simmer 10 more minutes.
- Meanwhile, cook macaroni according to package instructions.
- Make the cheese sauce by melting butter in a saucepan, whisking in flour, and gradually adding milk and cream until thickened.
- Stir in mustard powder, optional hot sauce, salt, and pepper. Remove from heat and mix in cheese until smooth.
- Combine chili with macaroni and cheese. Optionally, top with extra cheese and broil until bubbly.
Notes
- Adjust spice level by adding cayenne or reducing chili powder.
- Make it vegetarian by using plant-based meat and vegetable broth.
- Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop and Broiler
- Cuisine: American