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When you're after something filling, cozy, and loaded with bold flavor, this chili mac and cheese really hits the spot. You get all the good things from a classic chili mixed with the creamy, dreamy comfort of mac and cheese. It's a weeknight win that has dinner on the table fast, and you probably won't have any leftovers—everyone grabs seconds.
I first cooked up this meal on a gloomy wet fall evening, and it quickly became a go-to at home. Now my kids ask for it again and again—especially after a tough day at school.
Flavorful Ingredients
- Olive oil: wakes up all the flavors; a nice extra virgin oil gives you the best taste
- White or yellow onion: chop it small—this is your sweet, tasty base
- Garlic: smash it up fresh for rich flavors; don't grab the jarred kind
- Ground beef: pick up fresh from the butcher, or swap for Beyond Beef to go plant-based
- Canned diced tomatoes: best if they aren't loaded with sugar or extra seasonings
- Kidney beans: full of protein and fiber; choose organic when you can
- Mushrooms, sliced: bring texture; fresh is best, but canned works in a pinch
- Chili powder: the main kick here—splurge for a quality blend
- Cumin: adds that signature chili flavor
- Smoked paprika: for a smoky twist, Spanish style is best
- Beef or veggie broth: pick what you like; go for a deep flavor
- Short pasta (any small shape): elbow macaroni or tiny tubes work, just make sure they're durum wheat, no weird stuff added
- Shredded cheese: cheddar or Monterey Jack melt perfectly when freshly grated
- Cream cheese: makes it extra smooth—skip the low-fat kind
- Chili flakes and hot sauce: add to taste; try your hottest favorite
Easy How-To
- Toss in the cheese and dish up:
- Take the pot off the heat, dump in the grated cheese plus the cream cheese, then mix like crazy until it’s super gooey and smooth. Taste and add a splash of hot sauce for fire, then serve right away. Want more heat? Sprinkle on extra chili flakes.
- Let it bubble and cook the pasta:
- Drop the heat so it’s at a gentle simmer and let everything cook together for 15 minutes or so, stirring every few minutes. Your noodles should come out just a touch firm—give one a try to check.
- Add your fix-ins and seasoning:
- Set the pot back on the stove, then throw in mushrooms, tomatoes, beans, the chili powder, cumin, smoked paprika, chili flakes, broth, and the uncooked pasta. Give it a big stir to mix everything and bring it up to a boil.
- Brown the beef:
- Toss in the ground beef and use a wooden spoon to crumble it up. Cook, stirring around for 5 to 7 minutes until no more pink shows. Drain off as much fat as you can—that keeps it from getting greasy.
- Start off and sauté:
- Warm the oil in a big pot over medium. Chop up your onion and drop it into the pot. Stir now and then and cook for about eight minutes, until it turns soft and golden. Add the garlic and keep cooking for one more minute—it should smell amazing.
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Good Stuff to Know
- Loaded with protein from beans, cheese, and beef
- Keeps you full for hours
- Awesome for meal prepping
- Tastes even bolder reheated
What I like most is every bite blends stretchy cheese with spicy chili—it’s like a little taste of Mexico in every forkful. My daughter loves digging in for a surprise mushroom or finding a melted cheese string. It always reminds me of favorite cozy weekends at home.
Storing Tips
It’ll keep just fine, covered in the fridge, for 2 to 3 days. Warm it up with a splash of broth or milk to keep it creamy. Freeze leftovers in small batches for up to three months with no problem.
Ingredient Swaps
Want to skip beef? Use Beyond Beef or lentils—they need a little more time in the pan. Not a mushroom fan? Go with red bell pepper instead. Lighter cheese will work if you like, but it won’t be quite as creamy.
Ways to Serve
Scoop it out right from the pot and add chopped cilantro, green onions, or a squeeze of lime. It’s also epic as a taco filling or baked up with extra melty cheese. Sometimes I dollop a bit of sour cream on top, especially when I’ve spiced it up.
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Background and Story
This chili mac and cheese started as a popular cafeteria favorite in the US and eventually became a comfort food classic for families everywhere. The pairing of spicy chili and creamy noodles is pure comfort and made for sharing with the people you love most.
Recipe FAQs
- → What kind of pasta works best?
Go for small types like elbows, shells, or short pasta—they soak up that cheesy sauce just right.
- → Can I make it meatless?
Yep, just swap out the beef for a plant-based option like Beyond Meat and use veggie broth instead.
- → What cheeses go well here?
Try cheddar, marble, or Monterey Jack—they melt great and taste bold.
- → Is this super spicy?
You get to pick! Crank up the heat with chili flakes and hot sauce or keep it mild if you want.
- → How should I store leftovers?
Pop them in an airtight container in the fridge. When you reheat, add a bit of broth if it’s too thick.