Pin it The first time I made chili mac, it was one of those desperate Tuesday nights when the refrigerator held nothing promising. I had half a box of elbow pasta, some ground beef thawing on the counter, and a random can of tomatoes. My husband walked in, took one whiff of the spices hitting the hot meat, and said, 'What IS that wonderful smell?' That night became legend in our house, mostly because it turned kitchen chaos into something that tasted like it took hours instead of thirty minutes.
Last winter during a particularly brutal cold snap, my sister called me complaining about her refrigerator dying. I told her to grab a skillet and whatever random ingredients she had, and talked her through a version of this recipe over the phone. She texted me an hour later saying her normally picky toddler had asked for thirds and she was officially never making boxed mac and cheese again. Sometimes the best recipes are the ones born from necessity and a little bit of desperation.
Ingredients
- 1 lb ground beef or your protein of choice: I have used everything from turkey to plant-based crumbles here, and they all work beautifully so use what you like
- 1 medium onion, diced: The onion creates that aromatic base that makes your whole kitchen smell incredible, so do not skip this step
- 3 cloves garlic, minced: Fresh garlic makes such a difference here, and this amount gives you that fragrant punch without overwhelming everything else
- 2 tbsp chili powder plus 1 1/2 tsp cumin and 1 tsp smoked paprika: I played around with these ratios a lot, and this combo gives you that restaurant style chili flavor without being too spicy for kids
- 1/2 tsp salt and black pepper each: Start here, but you will probably want to add more at the end since the pasta absorbs some of the seasoning
- 1 can diced tomatoes with their juices: Do not drain them because that liquid becomes part of your pasta cooking liquid and adds incredible depth
- 1/2 cup tomato sauce: This helps create that creamy sauce base without needing any actual cream or milk
- 2 cups low sodium broth: I prefer low sodium so I can control the salt level myself, and beef or chicken both work great
- 2 cups dry elbow macaroni: The classic shape for a reason, those little curves catch all the sauce and cheese perfectly
- 2 cups shredded cheddar cheese: Sharp cheddar gives you that tangy punch, but mild works if you are feeding people who prefer less intense cheese flavor
- 1 can beans and optional jalapeño: These are totally optional but beans stretch the recipe and add more protein if you need to feed a crowd
Instructions
- Brown your protein:
- Heat a large deep skillet over medium high heat and add your ground meat, breaking it up with a spoon as it cooks for about 4 to 5 minutes until browned. I learned to drain the excess fat now instead of later, otherwise the final dish ends up greasy and heavy.
- Add the aromatics:
- Toss in your diced onion and let it soften for 2 to 3 minutes, then stir in the garlic for just 30 seconds until fragrant. You want the garlic to release its scent without burning, which would make everything taste bitter.
- Bloom those spices:
- Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper, then stir constantly for about 30 seconds. The spices will toast slightly in the hot pan and become so much more fragrant than if you just added them to liquid.
- Create the sauce base:
- Pour in the diced tomatoes with all their juices, the tomato sauce, and the broth, stirring well to combine everything. The mixture should look like a thin, spicy soup at this point, which is exactly what you want.
- Add the pasta:
- Stir in the dry macaroni and any optional beans or jalapeño you are using, then bring everything to a gentle bubble before reducing to a simmer. I get nervous every time that there is not enough liquid, but pasta releases starch as it cooks and thickens everything perfectly.
- Simmer until tender:
- Cover the pan and cook for 10 to 12 minutes, stirring occasionally so nothing sticks to the bottom, until the pasta is al dente and most of the liquid has been absorbed. Do not walk away during this part because the liquid evaporates quickly near the end.
- Melt in the cheese:
- Turn off the heat completely, then sprinkle the shredded cheddar over the top and stir until it melts into a creamy sauce that coats every piece of pasta. Residual heat is all you need here, and keeping the pan on high heat can sometimes make cheese separate and look grainy.
- Season and serve:
- Taste the chili mac and add more salt or pepper if needed, then ladle into bowls and pile on your favorite toppings. The contrast between hot, creamy pasta and cool, crisp toppings is honestly the best part.
Pin it My friend Sarah brought this to a potluck last month, and I swear people were hovering around the serving spoon like it was going to disappear. She told me later that her teenage son, who normally survives on cereal and takeout, asked if she could make it every week. There is something about the combination of smoky spices, tender pasta, and that cheese pull that just makes people happy, you know?
Making It Your Own
The beauty of this recipe is how forgiving it is. I have made it with just beans and no meat for vegetarian friends, added extra jalapeños when my brother came over, and even used a mix of cheddar and pepper jack when I wanted something with more kick. The pasta shape does not matter much either, so use whatever is lurking in the back of your pantry. Once you make it a few times, you will start to develop your own intuition about the spice level and liquid ratio that your family prefers.
The Make Ahead Secret
This recipe actually tastes even better the next day, which is rare for pasta dishes that usually turn into mush. I like to make a double batch on Sunday, portion it into containers, and have lunch ready for the first half of the week. When you reheat it, add a tiny splash of broth or water because the pasta really does continue soaking up that flavorful sauce. The flavors marry overnight in the refrigerator, and somehow everything becomes more cohesive and intense.
Feeding A Crowd
For parties or game day, this recipe scales beautifully and is so much easier than managing separate chili and mac and cheese dishes. I set up a toppings bar with all the extras, and people go absolutely wild customizing their bowls. The best part is how it stays warm for a long time, so you are not constantly running back to the stove to refill the serving dish.
- Use a Dutch oven or heavy pot to keep everything warm longer
- Pre shred all your cheese because it melts faster and more evenly
- Set out toppings in small bowls so people can customize to their hearts content
Pin it There is nothing quite like watching someone take that first bite, eyes widening at how something so simple can taste this good. This chili mac has become my go to for bringing dinner to new parents, sick friends, or just those nights when comfort food is the only thing that will fix everything.
Recipe FAQs
- → Can I make this chili mac ahead of time?
Yes, this dish stores well in the refrigerator for up to 3 days. The pasta may absorb some liquid while sitting, so add a splash of broth or milk when reheating to restore the creamy consistency.
- → What type of pasta works best for this dish?
Elbow macaroni is traditional and works perfectly, but any short pasta shape like shells, rotini, or penne will work well. Just adjust the cooking time according to the package instructions for al dente texture.
- → How can I make this spicier?
Add diced jalapeños during cooking, use pepper jack cheese instead of cheddar, or stir in chipotle powder or hot sauce with the spices. You can also top with sliced fresh chili peppers when serving.
- → Can I use ground turkey or chicken instead of beef?
Absolutely. Ground turkey or chicken are excellent lean alternatives that work perfectly in this dish. You may want to add a touch more oil to the pan since they're leaner than beef.
- → What's the best way to prevent the pasta from sticking?
Stir the mixture occasionally while it simmers to prevent sticking. Make sure there's enough liquid covering the pasta, and keep the heat at a gentle simmer rather than a rolling boil.
- → Can I make this vegetarian?
Yes, substitute plant-based ground or use a combination of black beans and kidney beans for protein. Use vegetable broth instead of beef or chicken broth, and the result will be just as hearty and satisfying.