Chili Mac Recipe

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Chili Mac is the kind of cozy, one-pot dinner every family needs in their recipe collection. Tender macaroni cooks right in a rich, homemade beef chili before it’s finished with plenty of melty cheese for an easy, comforting meal that’s ready in about 30 minutes.

This classic Chili Mac recipe has been one of my readers’ favorite dinners for nearly a decade, and it’s easy to see why. Made with simple pantry ingredients and a homemade blend of seasonings, it’s hearty, family-friendly, and comes together in just one skillet with very little cleanup.

If you love easy ground beef dinners, be sure to try my American Goulash, Ground Beef and Potatoes, and One Pot Spaghetti. You can also browse all of my Ground Beef Dinner Recipes for even more cozy, family-friendly meal ideas.

✨ Before You Begin

✨ Use a large, deep skillet: A 12-inch skillet with high sides gives the pasta plenty of room to cook evenly and makes stirring much easier.

✨ Bloom the spices: Cooking the chili powder and cumin with the onion deepens their flavor and mellows any harshness before the liquid is added.

✨ Stir often after adding the pasta: This keeps the macaroni from sticking to the bottom of the skillet and helps it cook evenly as it absorbs the sauce.

✨ Cook the pasta just until tender: The macaroni will continue to absorb a little liquid as it rests, creating a thick, hearty chili mac instead of a soupy sauce.

✨ Add the cheese off the heat: Stirring the cheese into the hot chili after rem

Ingredients + Key Notes

Ground Beef: Lean ground beef adds plenty of hearty, beefy flavor without leaving the dish greasy. If you’re using higher-fat ground beef, simply drain off any excess grease before continuing.

Yellow Onion: Yellow onion adds a mild sweetness that balances the chili spices and becomes wonderfully tender as it cooks.

Garlic: Fresh garlic gives this chili mac its best flavor. Since it cooks quickly, add it after the onions have softened so it doesn’t burn.

Chili Powder + Cumin: These classic chili seasonings give the dish its signature flavor. I prefer regular McCormick Chili Powder (not the dark variety) for the best balance of flavor and heat.

Brown Sugar: Just a small amount balances the acidity of the tomato sauce without making the dish taste sweet.

Tomato Sauce: Plain tomato sauce lets you control the seasoning. Some brands include added herbs or extra salt, so check the label and adjust the salt if needed.

Water: The water combines with the tomato sauce to create the cooking liquid for the pasta. As the macaroni cooks, it releases starch that naturally thickens the sauce.

Elbow Macaroni: Elbow macaroni is the traditional choice because the sauce fills each noodle. Other short pasta shapes, like shells, rotini, or cavatappi, will also work. Keep the pasta-to-liquid ratio the same for the best results.

Mexican Cheese Blend: This melts beautifully and adds great flavor. Sharp cheddar, Colby Jack, Monterey Jack, or even Pepper Jack are all delicious substitutions depending on how mild or spicy you like your chili mac.

Salt and Black Pepper: Season to taste after the cheese has been added since different brands of tomato sauce and cheese can vary in saltiness.

Fresh Parsley or Cilantro: A sprinkle of fresh herbs brightens the rich, cheesy flavors and adds a pop of color just before serving.

🥣 How to Make Chili Mac

Cook the aromatics: Heat the vegetable oil in a large, deep skillet over medium heat. Add the chopped onion, chili powder, cumin, and salt. Cook, stirring often, until the onion is soft and the spices become fragrant, about 5–7 minutes.

Brown the beef: Stir in the garlic and brown sugar and cook for about 30 seconds. Add the ground beef, breaking it up with a wooden spoon as it cooks, until it’s lightly browned and no longer pink. Drain any excess grease if needed.

Add the sauce and pasta: Stir in the tomato sauce, water, and remaining salt until well combined. Add the elbow macaroni and stir to coat the pasta in the sauce.

Simmer until tender: Cover the skillet and increase the heat to maintain a vigorous simmer (not a rolling boil). Cook, stirring frequently, until the pasta is tender and most of the liquid has been absorbed, about 9–12 minutes.

Make it cheesy: Remove the skillet from the heat and stir in half of the shredded cheese until melted and creamy. Taste and season with additional salt and black pepper, if needed.

Finish and serve: Sprinkle the remaining cheese over the top, cover for 2–3 minutes until melted, then garnish with fresh parsley or cilantro before serving.

⭐ Pro Tips

⭐ Shred your own cheese if possible: Freshly shredded cheese melts more smoothly than pre-shredded cheese, which often contains anti-caking agents. That said, pre-shredded cheese still works well when you’re short on time.

⭐ Keep the pasta at a gentle simmer: A vigorous simmer cooks the pasta evenly without reducing the sauce too quickly. Stir often to prevent the macaroni from sticking.

⭐ Don’t overcook the pasta: Remove the skillet from the heat as soon as the macaroni is tender. It will continue to absorb a little sauce as it rests.

⭐ Season at the end: Tomato sauces and cheese blends vary in saltiness, so always taste before adding extra salt and pepper.

⭐ Let it rest for a few minutes: After adding the remaining cheese, cover the skillet and let it sit for 2–3 minutes. The cheese will melt beautifully, and the sauce will thicken to the perfect consistency.

Easy Variations

Add Beans: This recipe is a classic no-bean chili mac, but if your family enjoys beans, stir in one 15-ounce can of drained and rinsed kidney beans, pinto beans, or black beans with the tomato sauce.

Freshen It Up: Add a handful of diced fresh tomatoes and chopped cilantro just before serving for a pop of fresh flavor and color. You can also stir in a drained can of diced tomatoes after the pasta has finished cooking.

Turn Up the Heat: As written, this recipe is mild and family-friendly. For a spicier chili mac, add a diced jalapeño with the onions or stir in a pinch of cayenne pepper to taste.

Try a Different Cheese: Mexican cheese blend melts beautifully, but sharp cheddar, Monterey Jack, Colby Jack, or Pepper Jack are all delicious options. Freshly shredded cheese will give you the smoothest, creamiest sauce.

Storing + Reheating + Freezing + Make-Ahead Tips

Storing: Let the Chili Mac cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. As it sits, the pasta will continue to absorb some of the sauce, making the leftovers even heartier.

Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through. If the Chili Mac has thickened, stir in a splash of water or beef broth to loosen the sauce.

Freezing: While you can freeze the fully prepared Chili Mac for up to 2 months, pasta tends to soften after thawing. For the best texture, slightly undercook the macaroni if you know you’ll be freezing leftovers. Even better, freeze just the meat sauce, then add freshly cooked pasta and cheese when you’re ready to serve.

Make-Ahead: To save time, prepare the beef chili mixture up to a day in advance and refrigerate it. When you’re ready to eat, reheat the sauce, stir in the water and pasta, and finish the recipe as directed. This keeps the macaroni perfectly tender instead of becoming mushy.

What to Serve With Chili Mac

Fresh + Crisp Salads

Balance the rich, cheesy flavors with a crisp 1905 Salad, Strawberry Spinach Salad, Carrot Salad, or KFC Coleslaw.

Easy Vegetable Sides

Round out your meal with Simple Roasted Pepper, Garlicky Sautéed Asparagus, or Honey Glazed Carrots.

Cozy Bread Sides

Nothing beats warm Bisquick Cornbread or Jalapeño Cornbread for soaking up every last bite of the savory chili sauce.

Hearty Southern Favorites

For an extra-hardy comfort food meal, serve Chili Mac alongside Charro Beans for a delicious Southwestern-inspired pairing.

I hope this cozy Chili Mac becomes a regular part of your dinner rotation just like it has in ours!

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Chili Mac

This easy Chili Mac Recipe is the ultimate one-pot comfort food! Tender macaroni cooks in a rich, homemade beef chili before being finished with plenty of melty cheese for a hearty, family-friendly dinner that's ready in about 30 minutes.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 4 servings

Author: Kathleen

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

US Customary - Metric

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.

Fans Also Made:

• 
  Boilermaker Chili
• 
  Chili Cornbread Casserole
• 
  Steak Chili
• 
  Taco Chili

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Notes

1. 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.
2. 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.
3. 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.
4. Meat: Because this dish is so flavorful, ground turkey or a plant-based substitute will be just as delicious as ground beef.
5. 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.
6. 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.
7. 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

Serving: 1/4 of the recipe | Calories: 495kcal | Carbohydrates: 58g | Protein: 34g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 890mg | Potassium: 928mg | Fiber: 5g | Sugar: 9g | Vitamin A: 825IU | Vitamin C: 5.6mg | Calcium: 108mg | Iron: 5mg

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