Chili Mac combines the best of two classic comfort foods—chili and macaroni and cheese—into one hearty, flavorful dish. This one-pot wonder features tender pasta mixed with a spicy, savory chili, all topped with melty cheese for a satisfying meal the whole family will love. It’s easy to make, filling, and perfect for busy nights.
Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 packet chili seasoning mix (or homemade chili spices)
- 1 cup water
- 2 cups elbow macaroni
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream (optional for topping)
- Salt and pepper to taste
Directions:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef or turkey and cook, breaking it apart, until browned, about 5-6 minutes. Drain any excess fat.
- Add the onion and garlic to the pot, cooking until softened, about 3 minutes.
- Stir in the kidney beans, diced tomatoes, tomato sauce, chili seasoning, and water. Bring the mixture to a simmer, then reduce the heat to low and cook for 10 minutes.
- Add the macaroni to the pot and stir. Cover and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened. Add extra water if necessary to ensure the pasta cooks properly.
- Stir in the shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste.
- Serve hot, topped with a dollop of sour cream if desired, and extra cheese for garnish.
Time and Servings:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4-6
Variations:
- Spicy Kick: Add diced jalapeños, hot sauce, or crushed red pepper flakes for more heat.
- Vegetarian Option: Omit the ground meat and use extra beans or a plant-based ground substitute.
- Cheese Swap: Use a mix of cheddar, Monterey Jack, or even pepper jack cheese for different flavor profiles.
- Add Veggies: Stir in bell peppers, zucchini, or corn for extra color and nutrition.
FAQs:
Can I make this ahead of time?
Yes, Chili Mac can be made ahead and stored in the fridge for up to 3 days. Reheat in a pot with a little extra water or broth to loosen up the sauce.
Can I freeze Chili Mac?
Yes, you can freeze Chili Mac for up to 3 months. Store it in an airtight container, and reheat on the stove or in the microwave, adding a splash of water to prevent it from drying out.
Can I use different pasta?
Yes! Any small pasta like shells, rotini, or penne works great in this dish.
Chili Mac is the perfect dish for a quick weeknight dinner that’s full of flavor and comfort. Make it your go-to for a filling, cheesy, and delicious meal the whole family will enjoy!
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Chili Mac
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American Comfort Food
Description
Chili Mac combines the best of two classic comfort foods—chili and macaroni and cheese—into one hearty, flavorful dish. This one-pot wonder features tender pasta mixed with a spicy, savory chili, all topped with melty cheese for a satisfying meal the whole family will love. It’s easy to make, filling, and perfect for busy nights.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 packet chili seasoning mix (or homemade chili spices)
- 1 cup water
- 2 cups elbow macaroni
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream (optional for topping)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef or turkey and cook, breaking it apart, until browned, about 5-6 minutes. Drain any excess fat.
- Add the onion and garlic to the pot, cooking until softened, about 3 minutes.
- Stir in the kidney beans, diced tomatoes, tomato sauce, chili seasoning, and water. Bring the mixture to a simmer, then reduce the heat to low and cook for 10 minutes.
- Add the macaroni to the pot and stir. Cover and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened. Add extra water if necessary to ensure the pasta cooks properly.
- Stir in the shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste.
- Serve hot, topped with a dollop of sour cream if desired, and extra cheese for garnish.
Notes
- Spicy Kick: Add diced jalapeños, hot sauce, or crushed red pepper flakes for more heat.
- Vegetarian Option: Omit the ground meat and use extra beans or a plant-based ground substitute.
- Cheese Swap: Use a mix of cheddar, Monterey Jack, or even pepper jack cheese for different flavor profiles.
- Add Veggies: Stir in bell peppers, zucchini, or corn for extra color and nutrition.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380-420
- Sugar: 4-6g
- Sodium: 580-680mg
- Fat: 18-24g
- Saturated Fat: 8-10g
- Unsaturated Fat: 8-12g
- Trans Fat: 0-1g
- Carbohydrates: 35-40g
- Fiber: 3-4g
- Protein: 22-28g
- Cholesterol: 70-90mg