There’s something magical about the aroma of Chili Mac and Cheese filling my kitchen on a cool evening. This hearty one-pot wonder combines two all-time comfort food favorites into a meal that satisfies both the soul and the stomach. The first time I made this dish for my family, it disappeared so quickly I barely had time to take a second helping!
Why You’ll Love This Recipe
This Chili Mac and Cheese isn’t just delicious—it’s a game-changer for busy weeknights. The rich, cheesy sauce perfectly coats each pasta piece, while the chili spices add a warming depth that elevates it beyond ordinary mac and cheese. I love how the bell peppers add pops of color and sweetness that balance the savory notes from the ground meat and beans.
What makes this recipe special is its perfect balance of simplicity and flavor. You’ll only need one pot (hello, fewer dishes!), and most ingredients are likely already in your pantry. Plus, it’s ready in under 30 minutes—perfect for those evenings when time is tight but you still want something homemade and satisfying.
Key Ingredients
The heart of this dish lies in its harmonious blend of ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Elbow macaroni | 8 oz | Regular or whole grain works well |
| Ground beef/turkey | 1 lb | Lean (90/10) recommended for less grease |
| Chili beans | 1 can (15 oz) | Drain before using |
| Diced tomatoes | 1 can (14.5 oz) | Drain to prevent excess liquid |
| Sharp cheddar cheese | 2 cups | Freshly shredded melts better than pre-packaged |
| Bell peppers (mixed) | 1 cup | Red, yellow, green for color and flavor variety |
| Onion | 1 medium | Yellow or white onion works best |
| Garlic | 3 cloves | Freshly minced for maximum flavor |
| Chili powder | 2 tsp | Adjust to your heat preference |
| Cumin | 1 tsp | Adds earthy warmth |
| Salt and pepper | To taste | Start with 1/2 tsp each |
| Olive oil | 2 tbsp | For sautéing |
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes Servings: 4 | Difficulty: Easy
Before diving into the cooking process, I recommend preparing all your ingredients first. Chop the bell peppers and onion, mince the garlic, and measure out your spices and cheese. This simple step makes the cooking process smooth and enjoyable rather than stressful. Trust me, I’ve learned this the hard way after frantically chopping vegetables while my onions were burning!
Pro tip: If you’re shredding your own cheese (which I highly recommend for better melting), pop it in the freezer for about 10 minutes before grating. This makes it much easier to handle and results in perfect shreds every time.
Cooking Instructions: Let’s Make Chili Mac and Cheese
I’ve refined this recipe over countless family dinners, and I’m excited to share my foolproof method with you. Follow these steps, and you’ll have a delicious meal on the table in no time!
Step 1: Prepare Your Base
In a large Dutch oven or deep skillet, heat the 2 tablespoons of olive oil over medium heat until it shimmers slightly. Add your chopped onion and sauté for about 3-4 minutes until it becomes translucent and aromatic. This initial cooking releases the natural sweetness of the onions, creating a flavor foundation for our dish.
Next, add the minced garlic and stir continuously for about 30 seconds. Be careful not to let it brown or burn—garlic can quickly go from fragrant to bitter! I’ve found that adding garlic after the onions have softened prevents this issue entirely.
Step 2: Brown the Meat
Add your pound of ground beef or turkey to the pot. Use a wooden spoon to break it apart into small pieces as it cooks. This step usually takes about 5-7 minutes, depending on your heat level. I look for the meat to be completely browned with no pink remaining.
Pro tip: If using ground beef and you notice excess fat, you can drain it at this point for a less greasy final dish. With lean turkey, this typically isn’t necessary.
Step 3: Build the Flavor Profile
Once your meat is browned, it’s time to add the chopped bell peppers, chili powder, and cumin. Stir everything together, ensuring the spices coat all the ingredients evenly. Let this mixture cook for about 3 minutes until the peppers begin to soften slightly but still maintain some crunch.
Season with salt and pepper to taste. I usually start with about 1/2 teaspoon of each, then adjust later if needed. Remember, the cheese will add some saltiness too!
Step 4: Combine Everything
Now comes the magic of this one-pot meal. Add the uncooked elbow macaroni directly to the pot—yes, uncooked! Then add the drained chili beans and drained diced tomatoes. Stir everything together until well combined.
Pour in 2 cups of water, just enough to barely cover the pasta. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for about 8-10 minutes, stirring occasionally to prevent sticking. The pasta will absorb the liquid and cook through while soaking up all those amazing flavors.
Test a piece of pasta after about 8 minutes to check if it’s reached al dente (tender but still with a slight bite). If needed, simmer for another minute or two until the pasta reaches your preferred doneness.
Step 5: Add the Cheese
Once the pasta is cooked and most of the liquid has been absorbed, it’s time for my favorite part—adding the cheese! Turn the heat to low and add the 2 cups of shredded sharp cheddar. Stir continuously until all the cheese has melted into a creamy, gooey sauce that coats every piece of pasta.
Take a moment to taste and adjust seasoning if needed. This is your chance to add a bit more salt, pepper, or even chili powder if you’d like more heat.
Remove the pot from heat and let it stand for about 2-3 minutes. This brief rest allows the sauce to thicken slightly and the flavors to fully meld together.
And just like that, your Chili Mac and Cheese is ready to serve! The entire cooking process takes only about 15 minutes of active time, making this a perfect weeknight solution when you want something homemade but are short on time.
Serving Suggestions and Variations
When I make this Chili Mac and Cheese, I love to serve it directly from the pot at the center of the table—it creates such a wonderful communal dining experience! Each steaming bowlful is a complete meal on its own, though I sometimes pair it with a simple green salad dressed with vinaigrette for a refreshing contrast to the rich, cheesy main dish.
Make It Your Own
What I adore about this recipe is how easily it adapts to different tastes and dietary needs:
- Spice It Up: If you’re like my brother who loves extra heat, add a diced jalapeño with the bell peppers or a dash of hot sauce at the end.
- Go Vegetarian: Skip the meat entirely and double the beans, or substitute with a plant-based ground meat alternative.
- Change Your Cheese: While sharp cheddar is my go-to, try mixing in some pepper jack for extra spice or smoked gouda for a deeper flavor profile.
- Add Some Green: Stir in a handful of baby spinach just before adding the cheese. It wilts perfectly and adds nutrition without changing the flavor profile.
Pro tip: If you’re serving guests with varying spice preferences, keep the base milder and offer hot sauce or red pepper flakes at the table so everyone can customize their bowl.
Storing and Reheating
Whenever I make this recipe, I intentionally prepare extra for leftovers. It stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making day-two Chili Mac and Cheese sometimes even more delicious than the first day!
To reheat, add a splash of water or milk to prevent dryness, then warm over medium-low heat on the stove, stirring occasionally. Microwave reheating works too, but I find the stovetop method maintains the creamy texture better.
For meal prep enthusiasts, you can freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Frequently Asked Questions
Can I use different pasta shapes?
Absolutely! While elbow macaroni is classic, I’ve made this with shells, rotini, and even penne. Just be aware that cooking times may vary slightly depending on the pasta shape you choose.
My dish seems too watery. What did I do wrong?
This usually happens if you don’t drain the tomatoes or beans well enough. If you find your dish is too soupy, simply simmer uncovered for a few extra minutes to reduce the liquid, or add a bit more cheese to thicken it up.
Can I make this in an Instant Pot?
Yes! I’ve adapted this recipe for my Instant Pot on busy nights. Use the sauté function for the first few steps, then add all ingredients except cheese. Cook on high pressure for half the time listed on the pasta package, then quick-release, stir in the cheese, and let it sit for a few minutes before serving.
Is this recipe freezer-friendly?
While you can freeze leftovers, the texture of the pasta and sauce may change slightly upon thawing. If you plan to freeze, I recommend slightly undercooking the pasta so it doesn’t become mushy when reheated.
Can I prep any components ahead of time?
Definitely! Chop all vegetables up to a day in advance and store them in the refrigerator. You can also brown the meat ahead of time, which makes this already quick dish even faster to prepare on a busy weeknight.
There’s something truly special about creating a meal that brings everyone to the table with excitement. This Chili Mac and Cheese has become one of my signature dishes—requested at potlucks, family gatherings, and whenever comfort food is needed. The beauty lies in its simplicity and adaptability, making it perfect for both novice cooks and experienced chefs alike.
What started as a way to combine two favorite dishes has evolved into a recipe I’m truly proud to share. I hope it brings as much joy to your table as it has to mine!
Chili Mac and Cheese
Ingredients
- 8 oz elbow macaroni regular or whole grain
- 1 lb ground beef or turkey lean 90/10 recommended
- 1 can 15 oz chili beans, drained
- 1 can 14.5 oz diced tomatoes, drained
- 2 cups sharp cheddar cheese freshly shredded
- 1 cup mixed bell peppers red, yellow, green, chopped
- 1 medium onion yellow or white, chopped
- 3 cloves garlic minced
- 2 tsp chili powder adjust to taste
- 1 tsp cumin
- ½ tsp salt or to taste
- ½ tsp black pepper or to taste
- 2 tbsp olive oil
- 2 cups water
Instructions
- Prepare Your Base:
- Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Add minced garlic and cook for 30 seconds, stirring frequently.
- Brown the Meat:
- Add ground beef or turkey. Break it apart with a spoon and cook until browned and no pink remains (about 5–7 minutes). Drain excess fat if needed.
- Build the Flavor:
- Stir in chopped bell peppers, chili powder, and cumin. Cook for 3 minutes until peppers begin to soften. Season with salt and pepper.
- Combine Everything:
- Add uncooked macaroni, drained beans, and drained diced tomatoes. Stir to combine. Pour in 2 cups of water (just enough to cover the pasta). Bring to a boil, reduce heat, cover, and simmer for 8–10 minutes. Stir occasionally to prevent sticking.
- Add the Cheese:
- Once the pasta is al dente and most liquid absorbed, reduce heat to low. Add shredded cheddar cheese and stir until melted and creamy. Adjust seasoning if needed.
- Serve:
- Let rest for 2–3 minutes off heat. Serve hot, directly from the pot.
