Name: Chili Mac and Cheese Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: – 1 lb. ground beef (80% lean); – 1 small onion, diced; – ½ cup bell pepper, diced; – 3 cloves garlic, minced; – 1.25 oz. packet chili seasoning mix (or homemade—see notes!); – 1 tablespoon tomato paste; – 8 oz. tomato sauce; – 14.5 oz. can diced tomatoes (undrained); – ½ cup chicken broth (or beef broth); – 1 15 oz. can kidney beans (drained); – 2 cups macaroni (uncooked); – 2 tablespoons butter; – 2 tablespoons flour; – ½ cup heavy cream; – 1 cup milk; – ½ teaspoon mustard powder; – ¼ teaspoon onion powder; – ¼ teaspoon each: salt and pepper; – ½ teaspoon hot sauce (optional but recommended); – 1 ½ cups cheddar cheese (shredded); – 1 ½ cups cheddar cheese (shredded); – Fresh parsley (for garnish)

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If there’s one thing that brings comfort to the table, it’s the combination of two beloved classics: chili and mac and cheese.

This Chili Mac and Cheese recipe is a hearty, cheesy, and flavorful mashup that’s perfect for family dinners, potlucks, or game day gatherings. It’s comfort food at its finest, with homemade chili and creamy mac and cheese baked together under a gooey layer of melted cheddar. Let’s dive into this mouthwatering recipe that’s guaranteed to become a favorite in your household!

Why You’ll Love This Recipe

Two Comfort Foods in One: Who doesn’t love chili? Who doesn’t adore mac and cheese? This recipe combines the best of both worlds.
Customizable: Adjust the spice level, swap out beans, or add your favorite cheeses—this dish is as versatile as it is delicious.
Perfect for Any Occasion: Whether it’s a cozy family dinner, a potluck party, or a game day feast, this dish is always a hit.
Make-Ahead Friendly: Busy week? No problem! You can prep parts of this dish ahead of time for stress-free cooking.

Ingredients

For the Chili:

1 lb. ground beef (80% lean)
1 small onion, diced
½ cup bell pepper, diced
3 cloves garlic, minced
1.25 oz. packet chili seasoning mix (or homemade—see notes!)
1 tablespoon tomato paste
8 oz. tomato sauce
14.5 oz. can diced tomatoes (undrained)
½ cup chicken broth (or beef broth)
1 15 oz. can kidney beans (drained)

For the Mac and Cheese:

2 cups macaroni (uncooked)
2 tablespoons butter
2 tablespoons flour
½ cup heavy cream
1 cup milk
½ teaspoon mustard powder
¼ teaspoon onion powder
¼ teaspoon each: salt and pepper
½ teaspoon hot sauce (optional but recommended)
1 ½ cups cheddar cheese (shredded)

For Baking:

1 ½ cups cheddar cheese (shredded)
Fresh parsley (for garnish)

Step-by-Step Instructions

1. Make the Chili

Start by cooking the ground beef in a large pot over medium-high heat. After about 2 minutes, add the diced onions and cook for another 5 minutes until the beef is browned and the onions are soft. Drain any excess grease.

Next, stir in the bell peppers and garlic, cooking until the peppers soften (about 4 minutes). Add the chili seasoning and tomato paste, stirring to combine. Let it cook for about a minute to develop the flavors.

Pour in the tomato sauce, undrained diced tomatoes, and chicken broth. Stir everything together and bring it to a boil. Lower the heat to a gentle simmer and partially cover the pot. Let it cook while you prepare the mac and cheese—the longer it simmers, the richer and thicker it will get. Add the drained kidney beans during the last 10 minutes of simmering.

2. Make the Mac and Cheese

Preheat your oven to 400°F (200°C).

Bring a pot of salted water to a boil and cook the macaroni according to package instructions until just al dente. Be careful not to overcook—it will continue cooking in the oven later. Drain the pasta once it’s ready.

In a large Dutch oven or soup pot, melt butter over medium heat until it begins to foam slightly. Whisk in the flour and stir continuously for about 2 minutes to create a roux. Gradually add splashes of heavy cream, whisking constantly to avoid lumps, then do the same with the milk.

Bring the mixture to a boil, then reduce to a simmer. Stir in mustard powder, onion powder, salt, pepper, and hot sauce for an extra flavor boost (don’t worry—you won’t taste the heat!). Lower the heat to its lowest setting and gradually stir in shredded cheddar cheese until smooth and creamy.

Add the drained macaroni to the cheese sauce and stir until well combined. For extra cheesy goodness, you can use slightly less pasta so that every bite is packed with sauce!

3. Combine Chili and Macaroni

Now comes the fun part—combining these two comfort food stars! Gently fold the chili into the mac and cheese using a silicone spatula. You can adjust the ratio based on your preference; feel free to add all of it or just enough to suit your taste. Any leftover chili can be frozen for later use—it’s great on its own!

4. Bake

Transfer the chili mac mixture into a baking dish (or keep it in your Dutch oven if it’s oven-safe). Top with an additional 1 ½ cups of shredded cheddar cheese for that irresistible melted topping. Bake uncovered at 400°F for about 5 minutes or until the cheese is bubbly and melted.

Garnish with fresh parsley if desired, serve warm, and watch it disappear!

Pro Tips for Success

Shred Your Own Cheese: Pre-packaged shredded cheese contains anti-caking agents that can affect melting. For best results, shred your cheese from a block—sharp cheddar works beautifully! Monterey Jack is also a great addition if you want to mix things up.
Customize Your Chili: Not a fan of kidney beans? Swap them out for black beans or leave them out entirely! This recipe is flexible to suit your preferences.
Don’t Overcook Pasta: Since the macaroni will continue absorbing moisture during baking, slightly undercook it to maintain its texture when reheated.
Serve with Cornbread: A warm slice of cornbread on the side takes this meal to another level of comfort food heaven!

Make-Ahead Options

Life gets busy, but that doesn’t mean you have to sacrifice flavor! Here are two ways you can prep this dish ahead of time:

Make the Chili Ahead: Prepare the chili up to 2 days in advance and store it in an airtight container in the fridge. When ready to serve, reheat it on the stovetop while you prepare the macaroni and cheese as outlined above.
Assemble Ahead: Assemble the entire dish without adding the cheese topping and store it in the fridge for up to a day. When ready to serve, reheat on the stovetop until warmed through, then top with cheese and bake at 400°F for 5 minutes until melted.

Storage & Reheating

Got leftovers? Lucky you! Store any remaining Chili Mac and Cheese in an airtight container in the fridge for up to 3 days. This dish also freezes well—just make sure not to overcook the macaroni initially so it doesn’t turn mushy when reheated. Use a timer during cooking to ensure perfect results every time!

To reheat, warm gently on the stovetop or microwave until heated through. Add a splash of milk if needed to refresh its creamy texture.

Nutritional Info (Per Cup)

This Chili Mac and Cheese recipe is more than just a meal—it’s an experience that brings people together over hearty flavors and comforting textures. Whether you’re feeding a crowd or indulging in leftovers throughout the week, this dish never fails to deliver warmth and satisfaction with every bite.

So grab your ingredients, roll up your sleeves, and get ready to create a masterpiece that will have everyone asking for seconds (and thirds!). Enjoy!

Chili Mac and Cheese Recipe

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This Chili Mac and Cheese recipe has hearty homemade chili combined with creamy macaroni and cheese. This meal mashup that makes a great dinner idea, potluck recipe, or game day food!

Author: Satur Romero
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 18 cups
Category: Main Course
Method: Baking
Cuisine: American
Diet: High-Protein

Instructions

Make the Chili

Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add the onions and cook for 5 more minutes, or until the beef is brown and the onions are softened. Drain grease.

Add the bell peppers and the garlic and cook until the peppers are softened, about 4 minutes. Add the seasoning and tomato paste and stir to combine. Cook for 1 minute.

Add the tomato sauce, undrained diced tomatoes, and chicken broth. Stir to combine. Bring to a boil, then reduce so that it’s bubbling gently. Cover partially and let it simmer while you prepare the macaroni and cheese. The longer it simmers, the thicker and more concentrated it will get. Add the drained kidney beans during the last 10 minutes or so.

Make the Mac and Cheese

Preheat oven to 400° F.

Begin boiling salted pasta water for the macaroni. Proceed with preparing the cheese sauce while it comes up to a boil. Once boiling, add the macaroni and cook according to package instructions, until just al dente. (Don’t overcook it.) Drain once cooked.

Melt the butter in a 4 ½ quart Dutch oven or large soup pot over medium heat and wait for it to begin to foam slightly. Whisk in the flour and stir continuously for 2 minutes. Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner.

Bring to a boil, then reduce to a simmer. Add the hot sauce and seasonings and stir to combine. Reduce heat to low.

Gradually sprinkle in the shredded cheese, stirring continuously, until well-combined and smooth.

Add the drained macaroni and stir to combine. (For extra cheesy macaroni, add slightly less pasta as the noodles will continue to absorb the cheese sauce. My images show it with the full amount being added.)

Combine the Chili & Macaroni

Add the chili to the macaroni and use a silicone spatula to gently stir to combine. You may choose to add all of it, (as shown in the images), or some of it, the ratio of mac and cheese to chili is up to you! You can always freeze any excess chili.

Bake

Once combined, top with 1 ½ cups cheddar cheese and bake uncovered for 5 minutes, or until the cheese is melted. Garnish with parsley if desired and serve!

Notes

Homemade Chili Seasoning: Combine 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of cayenne.
Cheese Tips: Shred cheese from a block for the best melting and flavor. Monterey Jack cheese can be mixed with cheddar for added creaminess.
Beans: Kidney beans can be omitted or substituted with black beans if preferred.
Hot Sauce: The hot sauce enhances flavor but doesn’t make the dish spicy.

Make-Ahead Options:

Option 1: Prepare the chili 1-2 days ahead and store in the fridge. Reheat on the stovetop before combining with the macaroni and cheese.
Option 2: Assemble the dish without the cheese topping and refrigerate. When ready to serve, reheat on the stovetop, top with cheese, and bake at 400°F for 5 minutes.

Storage: