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This chili mac is my family’s favorite one-pot meal! Tender pasta, homemade beef chili, and plenty of ooey-gooey cheese. You know this is in our regular dinner rotation! Two of my favorite foods combined. Fusion food never tasted so good!
This is an absolute must-try recipe. Don’t take just my word for it, just check out the comments below. This has been one of my most popular recipes on Pinterest for almost a decade! Pinterest people know.
Not only is this recipe delicious, but it’s also super quick and easy to put together so it’s fabulous for a busy weeknight dinner. All made on the stovetop in one-skillet. No packet of taco seasoning here, this recipe combines a simple blend of spices that knock this recipe out of the park!
Pasta recipes like this are perfect when you need a satisfying meal without a lot of fuss. Chili mac uses pantry ingredients to spice up a beloved, classic meal. Once your family tries our chili mac recipe, you’ll be making it on repeat!
If you love a one-pot meal as much as I do, I hope you try a our American goulash, American chop suey (both these recipes are family recipes and have different flavor profiles!), stovetop mac and cheese, fiesta chicken next! I promise they’re all truly delish!!
Easy Chili Mac Ingredients
- Noodles: We use elbow macaroni because the hollow shape allows the sauce to nestle inside each noodle. Any short pasta with ridges will work, though. Be sure to keep the same ratio of noodles to the sauce if you’re adjusting the recipe. You want to be sure the pasta has enough liquid to cook properly.
- Tomato Sauce: Some types of tomato sauce also have added herbs like basil. We recommend the plain sauce so you can control which flavors go into the dish.
- Cheese: If you don’t have a Mexican cheese blend on hand, shredded cheddar cheese, Monterey jack, or Colby cheese are great substitutes. If your family likes spicier chili, pepper jack cheese would be a fun addition too.
- Meat: Because this dish is so flavorful, ground turkey or a plant-based substitute will be just as delicious as chili mac with beef.
- Onion: Yellow onions have a mild flavor that most kids don’t mind.
- Chili Powder: This is a blend of aromatic dried chiles. My favorite is McCormick-the regular one, not the dark.
- Vegetable Oil: Any neutral flavored oil will do.
- Cumin
- Salt
- Garlic
- Brown Sugar
- Water
- Black Pepper
- Parsley Or Cilantro
Tips
- Toasting the Spices: Don’t forget to add the spices while you’re cooking the onion. Doing it at this point enhances the flavors of the spices and mellows any harshness in the chili powder.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? According to Still Tasty, macaroni in tomato sauce can safely last in the refrigerator for 3-4 days once cooked.
- Can You Freeze This? Most chefs agree that freezing pasta can lead to soggy noodles when they’re reheated. You can avoid this by undercooking the elbow macaroni if you plan to freeze the whole batch for 1-2 months. Try cooking the noodles for just 5 minutes. They will finish cooking when you thaw the chili mac and cheese
- Another option is to freeze the meat sauce by itself and add the noodles and cheese after you’ve defrosted it. If you’re making this recipe as part of your meal prep, either method will work to ensure that your chili mac comes out delicious every time.
- Make-Ahead Tips: If you’re short on time and would like to make this in advance, you can brown the meat and make the sauce ahead of time. Cook the noodles in the sauce right before you’re ready to serve your chili mac recipe.
- Cooking the noodles too far in advance could lead to them getting mushy when you reheat them. Don’t forget to add the cheese – it brings the dish together.
- Food Safety: Here’s an article you might want to check out.
Variations
- Add Beans: As written, this is a chili mac no beans version. Beans do indeed taste great in this, so feel free to add a can of drained and rinsed pinto beans, kidney beans, or black beans.
- Add Some Freshness: I like to add a little more nutrition and freshness by adding some fresh diced tomatoes and chopped fresh cilantro. It’s the perfect way to add some vitamin c and lots of phytonutrients. You can also drain a can of diced tomatoes if you don’t have fresh tomatoes. Add them to the top or stir them into the dish right after the pasta is cooked.
- Make it Spicy: As written this cheesy chili mac is fairly mild because I want to keep it kid-friendly. If you want to spice it up you can add a diced jalapeno (include the seed if you want a lot of heat) and or cayenne pepper.
- Different Cheese: If you don’t like to use prepackaged cheese because of the added cellulose, substitute it with shredded Monterey jack cheese or pepper jack cheese.
Serving Recommendation
I serve this with 1905 salad, strawberry spinach salad, carrot salad, garlicky sautéed asparagus, roasted broccoli, brown sugar glazed carrots, honey glazed carrots, charro beans, Bisquick cornbread, or jalapeño cornbread!
What Is The Difference Between Chili Mac And American Goulash?
Chili Mac has a thicker consistency and more typical “chili” spices and flavors than its brothier cousin American Goulash.
Is Chili Mac A Midwest Thing?
It is very common to find chili mac throughout the midwest, as it’s common to find Johnny Marzetti Casserole. Everyone has their own variation of the recipe.
How To Make One-Skillet Chili Mac
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Saute onion, chili powder, cumin, and salt in a large skillet (I like to use one with high sides).
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Add the garlic and brown sugar and cook.
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Add the ground beef and brown lightly. Remove excess grease it there’s any.
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Add the water, salt, and tomato sauce to the skillet and stir to mix.
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Stir in the pasta and cover, increasing the heat.
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Cook the mixture, stirring often. Continue to cook until the pasta is tender.
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Take the skillet off the heat and add 1 cup of the cheese mixture. Taste for seasoning and add salt and pepper to taste.
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Top the skillet with the remaining cheese and rest the mixture off the heat for a few minutes or until cheese melts.
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Sprinkle with chopped parsley.
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Serve.
***See full instructions below.
More One-Pot Easy Recipes
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Chili Mac
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion, chopped
- 1 tablespoon chili powder
- 1 tablespoon cumin
- salt
- 4 large cloves garlic, minced
- 1 tablespoon brown sugar, packed
- 1 pound lean ground beef
- 2 cups water
- 1 (15-ounce) can tomato sauce
- 8 ounces about 2 cups elbow macaroni
- 1-8 ounce package shredded Mexican cheese blend
- black pepper
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- In a 12 inch nonstick skillet, add oil (1 tablespoon) and heat until it's shimmering. Add onion (1), chili powder (1 tablespoon), cumin (1 tablespoon), and 1/2 teaspoon salt. Cook over medium heat until onion is soft, stirring often so spices don't burn, about 5-7 minutes.
- Add the garlic (4) and brown sugar (1 tablespoon) and cook, continuing to stir, so garlic doesn't burn, for about 30 seconds. Add the ground beef (1 pound) and brown lightly, breaking it apart with a wooden spoon as it cooks, until there is no pink in the meat.
- Add the water (2 cups), 3/4 teaspoon salt, and tomato sauce (1 (15-ounce) can) to the skillet and stir to mix. Stir in the pasta (8 ounces) and cover, increasing the heat to medium-high. Cook the mixture, stirring often and adjusting the heat to maintain a vigorous simmer (not a boil). Continue to cook until the pasta is tender, about 9-12 minutes.
- Take the skillet off the heat and add 1 cup of the cheese mixture. Taste for seasoning and add salt and pepper to taste. Top the skillet with the remaining cheese and rest the mixture off the heat for a few minutes or until cheese melts. Sprinkle with chopped parsley (2 tablespoons). Serve.
Notes
- Noodles: We use elbow macaroni because the hollow shape allows the sauce to nestle inside each noodle. Any short pasta with ridges will work, though. Be sure to keep the same ratio of noodles to the sauce if you’re adjusting the recipe. You want to be sure the pasta has enough liquid to cook properly.
- Tomato Sauce: When choosing a tomato sauce for this recipe, be sure to check the label. Many varieties have added salt, so you may want to decrease the amount of salt you add. Adjust the seasoning after you’ve tasted it. Some types of tomato sauce also have added herbs like basil. We recommend the plain sauce so you can control which flavors go into the dish.
- Cheese: If you don’t have a Mexican cheese blend on hand, shredded cheddar cheese, or Colby cheese are great substitutes. If your family likes spicier chili, pepper jack cheese would be a fun addition too.
- Meat: Because this dish is so flavorful, ground turkey or a plant-based substitute will be just as delicious as ground beef.
- Onion: Yellow onions have a mild flavor that most kids don’t mind. If you like a more pronounced onion flavor, red or white varieties will work nicely here.
- Chili Powder: Most pre-mixed chili powders have added salt as one of the first ingredients. However, there are a few brands on the market that don’t contain any salt. Be sure to check the label so you can adjust your added salt accordingly.
- Toasting the Spices: Don’t forget to add the spices while you’re cooking the onion. Doing it at this point enhances the flavors of the spices and mellows any harshness in the chili powder.
Nutrition
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Reader Interactions
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[…] Adapted from Gonna Want Seconds […]
Wow! Phenomenal! I’ve been collecting recipes for chili-mac for a couple months now since I’ve been really, really craving chili-mac lately (why, I have no idea since I’ve NOT eaten it since my school cafeteria days 50 years ago!). Threw out those recipes. This recipe is very forgiving: I don’t like the taste of a chili powder blend – I used pure ground ancho chili peppers with a couple of shakes of cayenne instead. I thought I had enough leftover frozen tomato sauce – wrong – only six ounces, but I substituted three ounces of (gasp!) ketchup with enough water to make 15 ounces. I forgot to deduct the additional water from the recipe’s 2 cups but took the lid off for the final five minutes. Also, I only had 75%/25% hamburger on hand and, in the future, I’ll just semi-brown the meat in a separate skillet. But, can you believe – it still came out perfect!! Thank you, Kathleen – this one’s a keeper!! It sure didn’t taste like cafeteria slop. 🙂
Hi Marilyn. So glad you liked the recipe. Yes, I find it’s very forgiving and easily customized. Love the ancho chili powder.
The plan was to make this for the family since I don’t eat cheese. Before I added the cheese, I took a taste and oh my goodness….. had to have a second bowl. It’s delicious without the cheese. I can only imagine how it is with the cheese. Awesome recipe!
That’s quite an endorsement! Thanks Dee 🙂
I ran out of ideas as to what to do with ground turkey and thanks to pinterest found this website. Dinner was amazing! I added some sour cream to help balance the spice and it to make it super creamy. I love one pot/pan recipes so thank you!!!!
Hi Kimberly. So glad you enjoyed the Cheesy Chili Mac 🙂
This is a favorite dish of my husband and since I’m a lazy cook, i’ll tackle it. Going to use buffalo for the meat. Think he will notice :-). Looks yummy!
This was super tasty! We also modified a bit, using an above commenter’s suggestion of adding a can of black beans, then also added a small can of diced green chiles. Next time, I plan to chop up some fresh tomatoes and throw that in, too. Thanks for sharing!
Hi Meaghan. So glad you liked the recipe. Love your changes 😉
Excellent! My boy has celiac disease so I made it with gluten free corn macaroni noodles (and had ground turkey only on hand so was a little worried) but it was amazing! Thank you so much for this quick and delicious recipe!
Hi Christina. Love your changes! Glad you enjoyed 😉
Hey there! Made this tonight with the meat from half of a left over rotissare chicken we had for dinner yeaterday! We loved it!!!!
Hey Allison! Great idea! Thanks for sharing 🙂
Just finished making this for my family and they LOVED it. My 2 yr old ate 2 bowls. I doubled the recipe due to having a lot of mouths to feed. Turned out awesome. I will definitely be making this again.
Hey Jessica so glad you liked it 🙂
I made this tonight and both my husband and I loved it. I have been searching for one skillet meals for both lunches and dinners during the work week and this is definitely a keeper we will be coming back to often. The only change I made was to use ground turkey – other than that I followed the recipe exactly. My next try will be your goulash and can’t wait!!
Hey Valerie. So glad you enjoyed! I love skillet meals. They make dinner enjoyable rather than a chore!
Thanks for this recipe! This was quick and easy and I’m pretty sure my bf is gonna love it! I added some smoked paprika to it (we have been OBSESSED!) and since I didn’t have enough tomato sauce, I used diced tomatoes and its juices with it. Also, I just used cheddar since that’s what he had! Turned out great in my opinion 🙂
Hi Anjeline! Im so happy to hear you liked this recipe! Smoked paprika is a great addition 🙂
Hi Kathleen!
This is my second time making this chili Mac. My family loves it, especially my 4 children. I didn’t use the Mexican mix of cheese. I have used cheddar, and Monterey Jack both times, and because of the spices, it comes out tasty! Thanks again, and keep up the good work. Your blog is one that I come to for recipes.
Hi Eugenia. Thank you so much! Honestly, that is so very nice to hear.
Hi Kathleen, my husband and I are non-onion eaters. Do you have any recommendations for cooking this recipe without the onions?
Hi Joelle. Great question! Onions are such a foundational flavor ingredient that honestly omitting them is tough for me! Do you eat shallots or leeks? I know they’re from the same family as onions, so they may be out for you as well, but if you do eat them, they would be perfect to add instead of the onions.
This was really good! I’ve actually never had chili Mac but I was looking for a ground beef recipe and found this. I was worried at first that the water was too much but in the end it all came together perfect. I followed the recipe exactly
Hi Meghan. So glad you tried this and enjoyed it 🙂
I made this tonight and it was excellent! Since I used my stainless skillet my noodles stuck a little but other than that, I followed your recipe and it was delish. Thanks for sharing!
Hey Shilo! Glad the recipe worked well for you. 🙂
Just wondering if you have any ideas on calorie and cal from fat estimate? The dish was fabulous! I used gluten free pasta (12 oz was the size of the box) so I increased the water to 3 cups
Hey Marnee. I’m sorry I don’t have that info. I’m really glad you enjoyed the recipe. The gluten free pasta is a great idea 😉
This looks so good! My husband and I are not spending any money this month (besides gas for our cars and bills), so I actually think I can make this with things I already have in my pantry and freezer. Although, we usually like to have leftovers for work, etc., do you know if it would be too much pasta if I were to add a 16 oz. box to the skillet? Thanks for any help you can provide!
Hi Michelle. Yes I think it would definitely be too much pasta. I think it would throw off the sauce to pasta ratio and be dry and not very flavorful. Sorry! Hope that helps!
Made this on a whim tonight b/c I had some ground turkey to use and it was delish! The flavors work very well together!
Hi Kristin. So glad you liked this recipe 🙂 I think it’s really delish as well!
Wow, this is so good! I used ground lean turkey and whole wheat noodles..added a little extra cumin and chili powder. My entire family loved it. I cannot believe how easy and delicious this was. My new favorite recipe.
Hey Monica. Love your tweeks! Sounds delish 🙂
Thank you so much for sharing such a delicious recipe. We had it for dinner tonight and I couldn’t get enough of it! I love using cumin and its a great anti-inflammatory spice too.
So glad you liked it Sugey 🙂