Some recipes are just born to be family favorites, and Chili Mac is one of them. It’s the perfect marriage of two comfort food classics — hearty, flavorful chili and creamy, cheesy macaroni. The beef is browned with onions and garlic to create a savory base, then simmered with tomatoes, beans, and a well-balanced blend of spices that bring warmth without overpowering heat. Finally, tender pasta is stirred in and smothered with melted cheddar, turning every spoonful into a cozy, satisfying bite. This is the kind of meal that makes your kitchen smell amazing and gets everyone to the table in a hurry.
It’s a weeknight hero for busy families — easy to make in one pot, budget-friendly, and endlessly customizable. Whether you like your chili mild or with a little extra kick, you can tweak the spice level to suit your taste. Pair it with cornbread or a simple side salad, and you’ve got a hearty dinner that will keep bellies full and smiles wide. Plus, the leftovers taste even better the next day, making it a win for meal prep, too.
Why You’ll Love This Recipe:
• Combines chili’s bold flavors with creamy macaroni comfort.
• All made in one pot for easy cleanup.
• Customizable spice level to suit your family’s taste.
• Even better the next day for lunches or quick dinners.
Ingredients
• 1 lb ground beef
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 (14-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1 (15-ounce) can dark red kidney beans, drained and rinsed
• 2½–3 cups low-sodium beef broth
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon ground cayenne pepper
• 2 cups elbow macaroni
• Salt and pepper, to taste
• 2 cups shredded cheddar
Instructions
In a large pot or Dutch oven over medium heat, brown the ground beef. About halfway through cooking, add the onion and continue until the beef is fully browned and the onion is soft. Reduce heat slightly and stir in the garlic, cooking for 1 minute. Drain any excess grease.
Add diced tomatoes, tomato sauce, kidney beans, beef broth, chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Bring to a low boil over medium-high heat. Stir in the macaroni, reduce to a simmer, and cook until pasta is tender. Season with salt and pepper to taste. Sprinkle cheddar cheese over the top, cover, and let melt. Garnish with parsley before serving.
Tips:
• For extra heat, add diced jalapeños or a bit more cayenne pepper.
• Use sharp cheddar for a stronger cheese flavor.
• If you like it saucier, add more broth before cooking the pasta.
Storage:
Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, adding a splash of broth or water to loosen if needed.
