Chili Mac Recipe

This creamy Chili Mac recipe has thick and flavorful homemade chili combined with classic, creamy macaroni and cheese. This is a meal mashup that your family will want on repeat. It’s perfect for family dinners or for enjoying game day!

When I think of chili mac, my personal preference is to have a full combination of hearty chili, and creamy macaroni and cheese. A lot of recipes add cooked macaroni to a pot of chili and sprinkle cheese on top. This recipe fully combines both meals into one. (And you’ll know it when you taste it!)

Once each pot is ready to go, you can choose just how much chili you want to add to the macaroni, or vice versa. (Or just combine it all, like I do! )

You can even put both pots out for family or friends and let them choose their own ratios and combination preferences!

Cook and crumble the ground beef and onions until cooked through. Drain grease and add the peppers and garlic, cook until softened. Add the seasonings and tomato paste and stir to combine. Add the tomato sauce, undrained diced tomatoes, and chicken broth. Bring to a boil, reduce to a simmer.

Mix in the kidney beans about 10 minutes prior to serving. Meanwhile, begin making roux for mac and cheese. Melt butter in a pan and whisk in flour. Add the heavy cream/milk in splashes, stirring continuously.

Bring to a boil, reduce to a simmer. Add the hot sauce and seasonings. Reduce heat to low and stir in the cheese. Add drained macaroni.

Stir to combine the macaroni with the cheese sauce, then add the chili and stir to combine.

Top with cheese and bake at 400° for 5 minutes, or until the cheese is melted. Garnish with parsley and serve!

Chili Mac

This Chili Mac and Cheese recipe has hearty homemade chili combined with creamy macaroni and cheese. This meal mashup that makes a great dinner idea, potluck recipe, or game day food!

Prep: 15min

Total: 60min

Yield: 18

Serving Size: 1 serving

Nutrition Facts: calories 247 kcal, Carbohydrate 20 g, Protein 15 g, Fat 12 g, Saturated Fat 7 g, Trans Fat 1 g, Cholesterol 49 mg, Sodium 321 mg, Fiber 3 g, Sugar 3 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• 1 lbs. ground beef (80% lean)
• 1 small onion (diced)
• ½ cup bell pepper (diced)
• 3 cloves garlic (diced)
• 1.25 oz. packet chili seasoning mix (see notes for homemade seasoning)
• 1 tablespoon tomato paste
• 8 oz. tomato sauce
• 14.4 oz. can diced tomatoes (undrained)
• ½ cup chicken broth (can sub beef broth)
• 1 15 oz. can kidney beans, drained
• 2 cups macaroni (uncooked)
• 2 tablespoons butter
• 2 tablespoons flour
• ½ cup heavy cream
• 1 cup milk
• ½ teaspoon mustard powder
• ¼ teaspoon onion powder
• ¼ teaspoon each: salt/pepper
• ½ teaspoon hot sauce
• 1 ½ cups cheddar cheese (shredded)
• 1 ½ cups cheddar cheese (shredded)
• Fresh Parsley (to garnish)

Instruction:

1. Add the tomato sauce, undrained diced tomatoes, and chicken broth. Stir to combine. Bring to a boil, then reduce so that it’s bubbling gently. Cover partially and let it simmer while you prepare the macaroni and cheese. The longer it simmers, the thicker and more concentrated it will get. Add the drained kidney beans during the last 10 minutes or so.
2. Add the drained macaroni and stir to combine. (For extra cheesy macaroni, add slightly less pasta as the noodles will continue to absorb the cheese sauce. My images show it with the full amount being added.)
3. Add the chili to the macaroni and use a silicone spatula to gently stir to combine. You may choose to add all of it, (as shown in the images), or some of it, the ratio of mac and cheese to chili is up to you! You can always freeze any excess chili.
4. Once combined, top with 1 ½ cups cheddar cheese and bake uncovered for 5 minutes, or until the cheese is melted. Garnish with parsley if desired and serve!

Easy Chili Mac Recipe

Easy Chili Mac is a one pot recipe made in minutes. It’s flavorful ground beef chili cooked with macaroni noodles and topped with cheese.

Prep: 5min

Total: 25min

Yield: 8

Serving Size: 1 /8th of the recipe

Nutrition Facts: servingSize 1 /8th of the recipe, calories 257 kcal, Carbohydrate 31 g, Protein 18 g, Fat 7 g, Saturated Fat 3 g, Trans Fat 0.4 g, Cholesterol 37 mg, Sodium 1124 mg, Fiber 4 g, Sugar 6 g, unSaturated Fat 4 g

Ingredients:

• 1 pound 90-93% lean ground beef
• 1/2 cup chopped onion
• 4 cups beef broth
• 15 ounce can petite diced tomatoes
• 15 ounce can tomato sauce
• 1 1/2 Tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon ground black pepper
• 8 ounces uncooked elbow macaroni (about 2 cups)
• For serving: shredded cheddar cheese, sour cream, etc.

Instruction:

1. Add the ground beef and onion to a large soup pot and place it over medium-high heat. Break the beef apart with a wooden spoon. Cook for 6-7 minutes, stirring occasionally, until the beef is browned and the onions are soft.
2. Add the broth, diced tomatoes (with their juices), tomato sauce, chili powder, cumin, garlic powder, salt, sugar, and pepper to the beef. Stir well. Bring the liquid to a simmer.
3. Add the macaroni. Simmer, stirring occasionally, until the pasta is tender, about 12 minutes.
4. Serve topped with shredded cheddar, sour cream, etc.

Chili Mac Casserole | hamburger meat recipe

FAQ

What is the difference between goulash and chili mac?

Is chili mac a midwest thing?

What goes with chili mac?

• Creamy Coleslaw.
• Buttermilk Cornbread.
• Southern – Fried Sweet Onion Rings.
• Baked Sweet Potatoes.
• Brussels Sprout Dill Salad.
• Elote (Mexican Street Corn)
• Cauliflower Cheese Bread.

What are other names for chili mac?