Enjoy two comfort food classics in one delicious mash-up! Chili Mac and Cheese combines your favorite beef chili with the richness of mac and cheese, all in one pot! This hearty Chili Mac recipe is ready in 30 minutes on the stove top! Instant Pot Chili mac directions also included!
Quick and easy, crowd-pleasing, family-friendly recipes are always part of my menu during busy weeknights. If this is how you roll, take a look at my Instant Pot Mac and Cheese and my creamy Chicken Pesto Pasta.
✔️ Chili Mac Casserole
This hearty and easy Chili Mac recipe is made with ground beef seasoned with everyday spices, canned tomatoes, canned chili beans, macaroni pasta and cheddar cheese.
The combination of bold spiced chili and rich, creamy and cheesy macaroni and cheese creates the perfect comfort food dinner sure to satisfy even picky eaters.
Some chili recipes are elaborate and require a lot of ingredients however, this recipe is made effortlessly with a few shortcuts to help you get dinner on the table faster without compromising any flavor.
⭐️ Why You Will Love This Recipe?
- This comfort food classic is a one-pot family friendly meal that combines two of America’s favorite meals. We include directions to make this recipe on the stove top or in an Instant Pot/pressure cooker.
- Chili mac and cheese is a budget friendly meal. Ground beef, even if you purchase lean ground beef, canned beans, pasta and canned tomatoes are some of the most affordable dinner ingredients.
🔎 What is the difference between Goulash and Chili Mac?
Chili Mac and cheese and Goulash are very similar however, the popular chili mac casserole is seasoned with chili powder and includes beans. Goulash is a stew made usually with beef chuck and veggies in paprika spiced tomato sauce. take a look at this delicious Goulash and taco mashed up Cheesy Taco Goulash Pasta.
✔️ Chili Mac and Cheese Ingredients
For quantities check the recipe card below.
- Onions: You can use yellow, brown or white onions.
- Green Bell Peppers: I only use green bell peppers to make my chili recipe. I find that red, yellow and orange bell peppers are a bit too sweet for this recipe.
- Garlic: I use fresh garlic. Your next best option is garlic paste.
- Oil: Any mild oil can be used although I prefer to use olive oil.
- Ground Beef: I prefer using lean ground beef when possible.
- Spices and Seasonings: Chili powder, ground cumin, paprika, oregano, onion powder, salt, ground cloves, chicken bouillon, cayenne pepper.
- Tomatoes:I use canned crushed tomatoes.
- Beans: I use canned chili beans. My favorite type is canned pinto chili beans in mild chili sauce although sometimes I use kidney beans in chili sauce. If you like a little extra heat, you can get the chili beans with medium or hot chili sauce.
- Broth or Stock: You can use beef or chicken stock. Use low-sodium if you prefer.
- Pasta: Elbow macaroni is the classic noodle used for mac and cheese but any type of short pasta will work. Rotini and penne pasta also work well.
- Cheese: Shredded cheddar cheese is usually my favorite cheese type for beef macaroni and cheese. You can use shredded mozzarella or Gruyere or a combination of cheddar and mozzarella.
🔎 How to make Chili Mac
Be sure to check the recipe card below for specific instructions for making this recipe.
- Sauté Onions, Peppers and Garlic: In a large pot or Dutch oven heat the olive oil and sauté the onion and green bell pepper until soft . Add the garlic and cook for about a minute.
- Brown the Beef: Add the ground beef and cook, stirring and breaking up the beef until the meat is not longer pink.
- Add Ingredients: Add the spices, crushed tomatoes, chili beans and broth. Bring to a simmer and lower the heat. Add the pasta and stir.
- Simmer: Cover and simmer for about 10 to 12 minutes or until the pasta is al dente, stirring a few times during the cooking process.
- Add Cheese: Turn off the heat and add most of the cheese (about 1 1/2 cups). Stir until the cheese is melted. Serve hot topped with the remaining cheese.
🔎 Can this recipe be made as Instant Pot Chili Mac?
Yes, detailed instruction on how to make Chili Mac and Cheese in the Instant Pot/pressure cooker can be found in the recipe card below.
To make Instant pot Chili Mac:
- Set the Instant Pot to the Sauté Setting: Add the oil to the instant pot/pressure cooker. When hot, sauté the onion and green bell pepper until soft Add the garlic and cook for about a minute.
- Brown the Beef: Add the ground beef and cook, stirring and breaking up the beef until the meat is not longer pink.
- Add Ingredients: Add the spices, crushed tomatoes, chili beans and broth.
- Pressure Cook: Cover and seal the pot. Select the “manual” function and cook on high pressure for 5 minutes . Then do a quick release and remove the lid.
- Finish and Serve: Stir in most of the cheese (about 1 1/2 cups). Stir until the cheese is melted. Serve hot topped with the remaining cheese.
🔎 Why is it called Chili Mac?
This popular casserole is called Chili Mac because of the combination or mash up of classic chili and deliciously creamy mac and cheese.
✔️ Storing, Freezing, and Reheating Chili Mac
✔️ Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove top over low heat.
🔎 Can you Freeze Chili Mac?
As with any saucy pasta recipe, it’s best to eat it fresh but, Chili Mac can be frozen. Cool completely and store in a shallow container or in a resealable freezer bag. Make the bag as flat as possible so it’s easier to defrost. Freeze for up to 12 months. Defrost in the refrigerator overnight.
🔎 Can this Chili Mac Recipe Be Made Ahead?
You can make this recipe ahead of time but I suggest you make the recipe up to the point when you add the pasta and store it in the fridge for up to 3 days. When ready to eat, add the pasta and followed the recipe as written.
if you add and cook the pasta ahead of time, the pasta will swell as it absorbs the sauce. Your noodles may become mushy and the dish may be a bit dryer than if eaten right after is made.
Chili Mac Recipe Tips
- I prefer using lean ground beef to make this recipe. If you don’t use lean ground beef you may need to drain any excess fat rendered when browning the meat.
- If your one-pot chili mac and cheese gets a bit dry before the pasta is al dente, you can add additional broth or water.
- Stir the beef mac and cheese occasionally while it simmers to prevent it from sticking to the bottom of the pot.
Take a Look At These Other Ground Beef Recipes:
- Swedish Meatballs (with Lingonberry Jam)
Chili Mac and Cheese
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped finely
- 1/2 cup green bell pepper, chopped
- 5 garlic cloves, minced
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 2 teaspoons onion powder
- 1/4 teaspoon ground cloves
- 1 teaspoon chicken bouillon
- 1 28-ounces can crushed tomatoes
- 1 16-ounces can chili beans
- Salt , (1/2 to 3/4 of teaspoons approx)
- 1/2 teaspoon cayenne , optional
- 2 1/2 cup chicken or beef stock
- 1 pound elbow macaroni pasta
- 2 cups cheddar cheese, shredded
Instructions
- In a large pot or Dutch oven heat the olive oil over medium-high heat. Add the onion and green bell pepper and cook for about 4 minutes or until the onions are soft and translucent. Add the garlic and cook for about a minute.
- Add the ground beef to the pot and cook, stirring and breaking up the beef until the meat is no longer pink. If you aren’t using lean ground beef, you may need to drain off any excess fat rendered.
- Add the spices, crushed tomatoes, chili beans and broth. Bring to a simmer and lower the heat to low. Add the pasta and stir.
- Cover and simmer for about 10 to 12 minutes or until the pasta is al dente, stirring a few times during the cooking process to make sure the pasta doesn’t stick to the bottom of the pot. If the pasta gets too dry, add a bit of water.
- Turn off the heat and add most of the cheese (about 1 1/2 cups). Stir until the cheese is melted. Serve hot topped with the remaining cheese.
To Make Chili Mac in the Instant Pot/Pressure Cooker
- Set the Instant Pot to the Sauté Setting and add the oil. When hot, sauté the onion and green bell pepper until soft. Add the garlic and cook for about a minute.
- Add the ground beef and cook, stirring and breaking up the beef until the meat is no longer pink.
- Add the spices, crushed tomatoes, chili beans and broth and scrape the bottom of the pot with a wooden spoon to remove any brown bits stuck at the bottom..
- Cover and seal the pot. Set the valve to seal. Select the “manual” function and cook on high pressure for 5 minutes. Then do a quick release and remove the lid.
- Stir in most of the cheese (about 1 1/2 cups). Stir until the cheese is melted. Serve hot topped with the remaining cheese.
Nutrition
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