Chili Mac Recipe

There’s something irresistibly cozy about a big, bubbling pot of cheesy pasta mixed with a hearty, spiced chili – that’s exactly what this Chili Mac Recipe delivers. It’s one of those meals that fills the kitchen with mouthwatering aromas and makes everyone eager for seconds.

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Jump to:

• Why You'll Love This Recipe
• Ingredients & Why They Work
• Make It Your Way
• Step-by-Step: How I Make Chili Mac Recipe
• Top Tip
• How to Serve Chili Mac Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Chili Mac Recipe

Ingredients & Why They Work

Each ingredient in this Chili Mac Recipe plays a role in building those satisfying layers of flavor and texture. From the protein-packed beef to the gentle acidity of fire-roasted tomatoes, all work in harmony. When shopping, I always pick fresh garlic and ripe bell peppers if I’m using them to bump up the natural sweetness.

• Olive oil: Provides a fragrant base and helps soften the onions and garlic for deep flavor.
• Yellow onion: Adds sweetness and a bit of texture contrast when sautéed until translucent.
• Lean ground beef: The meatiness is essential for that classic hearty chili feel without too much grease.
• Red bell pepper: Optional but adds subtle sweetness and a fresh bite.
• Garlic cloves: I never skip generous garlic—it brightens up the chili base beautifully.
• Chili powder: The cornerstone seasoning—gives a warm, mildly smoky heat.
• Smoked paprika and ground cumin: These add depth and that signature smoky-earthy chili flavor.
• Salt and pepper: Boost and balance every flavor component.
• Dried oregano and ground mustard: Small touches that bring out complexity and a bit of tang.
• Crushed tomatoes & fire-roasted tomatoes: These provide a rich tomato base with subtle smoky notes from the fire-roasted variety.
• Kidney beans: I love how they add creaminess and bulk, making this dish very filling.
• Brown sugar: Balances the acidity of tomatoes and spices just right.
• Mesquite liquid smoke (optional): A tiny splash goes a long way to deepen that smoky flavor if you want a more intense chili vibe.
• Chicken broth (reduced sodium): Adds moisture and light savory notes without overpowering the tomato and spice balance.
• Elbow macaroni: The perfect pasta shape to catch every bit of that delicious sauce.
• Cream cheese: Gives the sauce that unbeatable creamy texture and richness.
• Sharp cheddar cheese: Two parts—some melted in for smoothness, and some baked on top for a golden, gooey finish.
• Fresh parsley (optional): Adds a fresh herbal lift when you’re ready to serve.

Make It Your Way

I love how flexible this Chili Mac Recipe is – it’s like a blank canvas to tweak based on your mood or what’s in the fridge. Sometimes I add jalapeños for extra kick, other times I sneak in diced zucchini or mushrooms for hidden veggies. You can totally make it milder or spice things up easily by adjusting the chili powder or adding hot sauce at the end.

• Make it vegetarian: Swap the ground beef for cooked lentils or a plant-based meat alternative. I’ve done this for Meatless Mondays, and it still satisfies the craving perfectly.
• Extra veggies: Bell peppers are optional but I like tossing in corn, diced carrots, or even some spinach for color and nutrition.
• Turn up the heat: Add cayenne, chipotle powder, or a splash of your favorite hot sauce just before serving to match your spice tolerance.
• Cheese options: Feel free to experiment with pepper jack or a smoked gouda for a different cheesy twist.

Step-by-Step: How I Make Chili Mac Recipe

Step 1: Sauté the aromatics and brown the beef

Heat olive oil in a large Dutch oven over medium-high heat. Start by softening diced yellow onions for about 3 minutes until they're translucent and sweet-smelling. Then add the ground beef, breaking it up with your spoon, and cook it until no pink remains—about 6 to 8 minutes. This step builds the foundational meaty flavor that carries through the dish.

Step 2: Add the peppers, garlic, and spices

Stir in the chopped red bell pepper (if using), minced garlic, chili powder, smoked paprika, cumin, salt, oregano, mustard, and pepper. Cook for about a minute to toast the spices and release their aroma – this little step makes a huge flavor difference, so don’t rush it!

Step 3: Add tomatoes, beans, and broth

Pour in the crushed tomatoes, fire-roasted diced tomatoes, and rinsed kidney beans. Add the brown sugar and optional mesquite liquid smoke if you want that smoky undertone. Then stir in the chicken broth. Cover the pot and bring everything to a gentle simmer before moving on.

Step 4: Cook the pasta in the chili mixture

Once simmering, add the uncooked elbow macaroni to the pot. Cover and let it cook for 5 minutes, stirring often and replacing the lid to prevent anything from sticking or burning on the bottom. This part requires a bit of attention – taste the pasta as you go to make sure it’s perfectly al dente and not mushy.

Step 5: Stir in the cream cheese and part of the cheddar

Turn off the heat but keep the pot on the burner. Add cubed cream cheese and stir until it melts smoothly into the mixture. Then slowly add 1 ½ cups of shredded sharp cheddar cheese, a handful at a time, until fully incorporated and creamy. This step takes the dish from hearty chili to comfort food nirvana.

Step 6: Bake to melt the top layer of cheese

Spread the remaining 1 cup of cheddar cheese evenly over the top of the chili mac in the Dutch oven. Pop it into a 400°F preheated oven and bake uncovered for about 5 minutes, or until the cheese has melted into a bubbly, golden blanket. Garnish with fresh parsley if you’re feeling fancy, and serve right away.

How to Serve Chili Mac Recipe

Garnishes

I love topping my chili mac with a sprinkle of fresh parsley—it adds a pop of color and a touch of brightness that cuts through the richness. Sometimes I also scatter sliced green onions or a few dollops of sour cream for extra creaminess and tang.

Side Dishes

This dish stands beautifully on its own, but for company nights I often serve it alongside a simple green salad with a zesty vinaigrette to balance the hearty flavors. Garlic bread or cornbread also make fantastic companions, perfect for soaking up every last bit of cheesy chili sauce.

Creative Ways to Present

For a fun twist, I’ve baked this chili mac inside individual ramekins topped with cheese and served them as mini “chalice” personal casseroles at gatherings. It’s a crowd-pleaser with an impressive, homemade vibe that’s sure to get compliments.

Make Ahead and Storage

Storing Leftovers

Once cooled, I scoop leftovers into airtight containers and refrigerate them. Chili mac tends to thicken up in the fridge, so I add a splash of water or broth when reheating to loosen the sauce and keep the pasta tasty and moist.

Freezing

This recipe freezes surprisingly well! I portion it out before adding the cream cheese and topping cheese—freeze those separately if you can. When thawing, gently reheat on the stove with a bit of broth and stir in cheeses last to preserve that melty creaminess fresh.

Reheating

I reheat leftovers on the stovetop over medium-low heat with a splash of broth or water. Stir often to prevent sticking and help the sauce reclaim its creamy texture. If the cheese has separated a bit, stirring in a small cube of cream cheese freshens it up nicely.

Final Thoughts

This Chili Mac Recipe has become a staple in my kitchen because it delivers on comfort and convenience every single time. It’s perfect for weeknight dinners when you want big flavor without fuss, and the leftovers are just as delightful the next day. I hope you enjoy making it as much as I do—it’s like a warm hug on a plate that’s meant to be shared with friends and family.

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