Chili Mac and Cheese

40 min | easy

Close-up of chili mac and cheese—elbow macaroni mixed with a thick, reddish beef-and-tomato chili sauce—heaped on a turquoise plate with a spoon, with a matching serving dish blurred in the background.

Recipe by Eunice Published Feb 12, 2026

Prep Time	Cook Time	Total Time
15 min	25 min	40 min

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Introduction

This cozy chili mac and cheese brings together hearty ground beef chili and ultra-creamy, cheesy pasta in one comforting skillet.

It’s perfect for busy weeknights, game-day dinners, or anytime you want a family-friendly meal that feels like pure comfort.

Close-up of chili mac and cheese on a blue plate: elbow macaroni coated in creamy orange cheese sauce mixed with chunky, tomato-red ground beef chili; a second plate is blurred in the background on a light wooden table.

How to Make Chili Mac and Cheese

Prep mode (keeps screen awake)

Cook the pasta

Bring a large pot of water to a boil, then stir in the tablespoon of salt.
Add the elbow macaroni and cook until just al dente, about 8 to 9 minutes, stirring occasionally.
Drain the pasta well and set aside while you prepare the beef and sauce.
Brown the beef

While the pasta cooks, heat the olive oil in a large deep skillet over medium-high heat.
Add the ground beef and cook, breaking it into crumbles, until no longer pink, about 5 to 7 minutes.
Drain off excess fat if needed, leaving about a tablespoon in the pan for flavor.

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Sauté the onion and garlic

Reduce the heat to medium, then add the diced yellow onion to the skillet with the cooked beef.
Cook, stirring often, until the onion softens and turns translucent, about 3 to 4 minutes.
Stir in the minced garlic and cook just until fragrant, about 30 seconds, so it does not burn.
Build the chili sauce

Add the tomato paste to the skillet and cook, stirring, for 1 minute to deepen its flavor and color.
Pour in the tomato sauce, crushed tomatoes, and beef broth, stirring to loosen any browned bits from the pan.
Season the mixture with chili powder, beef bouillon, smoked paprika, ground cumin, salt, and black pepper.
Bring the sauce to a gentle simmer and cook for 5 to 7 minutes to thicken and blend the flavors.
Combine the pasta and sauce

Add the drained macaroni to the skillet with the chili sauce and beef.
Stir until the pasta is evenly coated and let it cook together for 2 to 3 minutes.
If the mixture seems very thick, splash in a little extra beef broth or water to loosen it slightly.

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Melt in the cheese and serve

Turn the heat to low, then sprinkle the shredded cheddar and Monterey Jack evenly over the chili mac.
Stir gently until the cheeses melt and the sauce looks creamy and smooth.
Taste and adjust the seasoning with a little more salt or pepper if needed, then serve hot.

Close-up of chili mac and cheese—elbow macaroni coated in a cheesy tomato chili sauce with crumbled ground beef—served in a blue bowl on a white wooden table.

Substitutions

Ground beef -> ground turkey or chicken: Use ground turkey or chicken for a lighter, slightly leaner skillet that still feels hearty. Brown it well so you develop rich flavor and avoid any bland taste.
Cheddar and Monterey Jack -> pepper Jack and Colby Jack: Swap in pepper Jack and Colby Jack if you like a creamier, slightly spicier, ultra melty cheese pull. The flavor leans more Tex-Mex, which pairs nicely with the chili spices.
Beef broth -> low-sodium vegetable broth: Use low-sodium vegetable broth if you want to keep things lighter or reduce the beefy taste. The chili flavor stays bold, but the sauce tastes a little cleaner and less rich.

Tips

Salt the pasta water generously: Well-salted water seasons the macaroni from the inside, so the finished chili mac never tastes flat or under seasoned.
Grate your own cheese for best melt: Freshly shredded cheese melts smoother than pre-shredded bags, which often contain starches that can make sauces grainy. If you must use pre-shredded cheese, melt it slowly over low heat to reduce clumping.
Control the heat level: For mild chili mac, use the listed chili powder and skip extra spicy toppings like jalapenos. For more heat, add a pinch of cayenne or a little hot sauce with the other spices.
Use a big skillet: A large deep skillet gives the pasta room to stir without spilling and helps the sauce reduce evenly.
Let it rest before serving: Let the chili mac sit for 3 to 5 minutes so the sauce thickens slightly and clings better.

Nutrition Facts ^*

Energy	506	kcal
Protein	26	g
Total Fat	21	g
Carbohydrates	49	g
Dietary Fiber	6	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How can I keep the cheese from getting grainy or clumpy?: Keep the heat low when you add the cheese and stir gently until it just melts. High heat can cause cheeses to separate and turn grainy, especially if they are very sharp. If it looks too thick, splash in a little warm broth and stir again.
Can I make this chili mac ahead of time?: Yes, you can cook the recipe fully, cool it, and refrigerate it for up to three days. Reheat gently on the stove with a splash of broth or water to loosen the sauce. The pasta will be softer, but the flavors blend nicely overnight.
How do I make this recipe a bit lighter?: Use lean ground turkey, whole wheat pasta, and low-sodium broth to cut fat and sodium. You can also reduce the cheese by a quarter cup and still keep it creamy.
Can I add beans or vegetables to this chili mac?: Absolutely, stir in a drained can of black beans or kidney beans with the tomato sauce. You can also add chopped bell peppers or corn when you cook the onion for extra color and sweetness.