There is always that one dish that disappears first at a tailgate, and chili mac is usually it. This one-pot version layers seasoned ground beef and tender elbow macaroni in a thick tomato chili sauce, then finishes with melted sharp Cheddar. Cooking the pasta right in the beef broth means the noodles soak up all that chili flavor instead of washing it down the drain. It comes together in about 35 minutes in a single pot, which makes it an easy weeknight dinner or a game day crowd-pleaser.

Add this site as a preferred Google source!

Add

Macaroni with chili and cheese served in bowls.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Chili mac is exactly what the name promises: a pot of beef and bean chili with elbow macaroni cooked right into it, then blanketed in shredded Cheddar. It is not a casserole you assemble and bake, and it is not two recipes pushed together on a plate. Everything happens in one heavy pot on the stove.

The dish traces back to the Great Depression, when pasta and beans were cheap ways to stretch a small amount of ground beef into a family-sized meal. It picked up steam again in the 1950s and 1960s alongside the American casserole boom, and it has stayed on weeknight tables ever since for the same reason it started: it is filling, cheap, and kids eat it without argument.

This version keeps the thrift but skips the blandness. Toasted chili powder and cumin, a can of Ro-Tel, and a finish of sharp Cheddar give it a lot more backbone than the pantry versions your grandmother was working with.

Why this recipe works

The macaroni cooks directly in the beef broth and tomato sauce, not in a separate pot of salted water. As the starch leaches out of the pasta, it thickens the sauce, so you get a glossy, clinging chili instead of a watery one, and the noodles absorb chili flavor the whole time they cook.

Blooming the dry spices in hot fat for about a minute before adding any liquid is the other step that does real work. Chili powder, cumin, and smoked paprika are full of fat-soluble flavor compounds that stay locked up in a watery simmer. Thirty seconds in hot oil releases them, which is the difference between chili that tastes dusty and chili that tastes cooked.

Homemade Chili Mac Ingredients and why they are essential

For the classic Chili Mac, you’ll need:

Olive oil (no need for the good stuff here) – it is mainly used to prevent sticking, but it also adds a slight floral taste.
Ground chuck – adds hearty beefiness and the right amount of fat to keep everything from drying out.
White onion, medium dice – adds aromatics and a subtle sweetness after cooking.
Garlic, minced – pumps up the aromatics and gives the dish a little pungent punch.
Chili powder – (like McCormick’s chili powder) – adds the expected chili heat and flavor.
Cumin – another traditional chili seasoning that offers earthy, smoky notes.
Smoked chipotle powder or smoked paprika – lends a smoky flavor and a bit of heat and spice.
Salt – enhances the flavor of all the other ingredients in the recipe.
Ground black pepper – provides some warmth and spice to the dish.
Beef broth – used for cooking the pasta and as the base for the sauce.
Tomato sauce, canned – adds a rich tomato flavor.
Rotel Diced Tomatoes and Green Chilies – improves the taste and texture of the dish.
Kidney or pinto beans, canned (optional) – adds protein and makes the meal more filling.
Elbow macaroni, uncooked – half of the Chili Mac.
Cheddar cheese, shredded – crowns the casserole in ooey-gooey goodness and ties everything together.

Ground beef, onion, garlic, macaroni, tomatoes, cheese, and spices.

How to make chili macaroni and cheese

Making Chili Mac and Cheese is easy to prepare with just a few simple steps. It all comes together in one pot for a hearty and satisfying meal with minimal cleanup. Here’s what to do:

Warm the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes, or until it starts to soften.
Add the ground chuck and cook, breaking it into crumbles as it browns. Stir in the garlic and cook for 1 minute. Drain off any excess grease.
Sprinkle in the chili powder, cumin, smoked chipotle powder or paprika, salt, and black pepper. Stir constantly for about 1 minute to toast the seasonings and bring out their flavor.
Stir in the beef broth, tomato sauce, Ro*Tel tomatoes and green chilies with their liquid, and the beans, if using. Scrape up any browned bits from the bottom of the pot, then bring the mixture to a simmer.
Stir in the uncooked macaroni, making sure the liquid covers the pasta. Lower the heat to medium-low, cover, and simmer for 10 to 15 minutes, stirring occasionally, until the macaroni is al dente and the sauce has thickened.
Remove the pot from the heat and stir in the shredded Cheddar cheese until completely melted and the chili mac is creamy. Serve warm.

Making chili cheese macaroni in a large pot.

What to serve with this easy one-pot Chili Mac recipe

Chili Mac and Cheese is a hearty meal on its own, so it pairs well with simple sides that add something fresh, crisp, or light to the plate.

Green salad – A simple tossed salad with a tangy lemon vinaigrette provides a fresh contrast to the rich chili mac.
Cornbread – Classic cornbread or corn muffins are perfect for serving alongside a bowl of chili mac.
Garlic bread – Buttery, crispy garlic bread is great for scooping up the cheesy sauce.
Broccoli – Keep it simple with lightly seasoned air-fried broccoli.
Roasted vegetables – Try roasted broccoli, cauliflower, zucchini, or Brussels sprouts.
Green beans – Sautéed, roasted, or steamed green beans make an easy vegetable side.
Coleslaw – Cool, crunchy homemade coleslaw provides a nice contrast to the warm, cheesy pasta.

Storage and reheating instructions for homemade Chili Mac leftovers

Refrigerator Storage: Store in an airtight container for up to 3 days. Discard if left at room temperature longer than 2 hours for food safety
Reheating Method: Break up the casserole and warm in a saucepan over medium-low heat, stirring frequently. Add tablespoons of water or beef stock if pasta appears dried out
Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating

More comforting pasta dishes to make for dinner

Check out more of my easy pasta recipes to make for a satisfying meal on any day of the week.

Want to Save This Recipe?

Enter your email below & we’ll send it straight to your inbox.
Plus you’ll get great new recipes from us every week!

Chili Mac and Cheese

Beef chili and elbow macaroni simmer together in one pot, then finish under melted Cheddar. A hearty 35 minute dinner that feeds a hungry crowd.

Author: Stephanie Manley

PRINT PIN SAVE RECIPE

No ratings yet

Servings :

Prep Time15

Cook Time30

Total Time45

Ingredients

1 tablespoon olive oil
1 cup chopped white onion
1 pound ground chuck
1 tablespoon minced garlic
1 tablespoon chili powder such as McCormick’s
3 teaspoons cumin
1 teaspoon smoked chipotle powder or smoked paprika
1 teaspoon salt
½ teaspoon ground black pepper
3 cups beef broth
1 can tomato sauce (15 ounces)
1 can Ro*Tel diced tomatoes and green chilies (10 ounces)
1 can kidney or pinto beans rinsed and drained (15 ounces) optional
8 ounces elbow macaroni uncooked
8 ounces shredded cheddar cheese

Instructions

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook until it begins to soften, about 5 minutes.
Add the ground beef to the pot and sauté until it is browned, breaking the meat apart with a spoon as it cooks. Add the garlic and cook for another minute until fragrant. Drain any excess grease.
Add the chili powder, cumin, smoked chipotle powder, salt, and ground black pepper to the pot. Cook for about 1 minute, stirring constantly, until the spices are fragrant. This step toasts the spices, deepening their flavor.
Pour in the beef broth, tomato sauce, and undrained diced tomatoes and green chilies, as well as the rinsed and drained beans, if using. Mix well, scraping the bottom of the pot to lift any flavorful browned bits. Bring to a steady simmer.
Add the uncooked elbow macaroni and stir, ensuring the pasta is submerged in the liquid. Reduce the heat to medium low. Cover the pot and simmer until the pasta is al dente, about 10 to 15 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. The sauce will thicken as the pasta releases its starches.
Turn off the heat and uncover the pot. Add the shredded cheese. Stir until the cheese is completely melted and the sauce is creamy and smooth.