Ever get stuck searching for a recipe for chili mac that isn’t complicated, doesn’t require a chef’s hat, and still tastes better than what you find in a box? Me too. Honestly, there are nights when you want dinner to soothe your soul without making a disaster zone out of your kitchen. So, if you’re after a foolproof recipe for chili mac that actually delivers the thick, cheesy, bold flavor combo of your dreams (and doesn’t take eons to make) – trust me, this one’s my go-to after a long workday. Ready to fix up dinner without a culinary breakdown? You’re in the right spot.
How to Make It
Okay, let’s stop the anxiety and get straight to the stuff you need (and don’t need fancy gadgets for either). Grab a big ol’ skillet or Dutch oven. A heavy bottom pan helps, but if all you’ve got is a plain pot, hey, it’ll do.
Brown about a pound of ground beef or turkey – you don’t have to fuss over perfect crumbles, just stir and cook until it isn’t pink anymore. Toss in diced onion (rough chunks work), a little garlic, salt, and chili powder. Add a can of kidney beans, a can of diced tomatoes, and two cups of beef broth. Here’s the wild part: pour in the dry elbow macaroni straight outta the box.
Bring this glorious mess to a simmer. Give it a stir every so often while it cooks – I’ve had mine stick before, so don’t just wander off. Once the noodles are toothsome (tender but not mush), kill the heat. Cover with a heap of shredded cheddar. Let it melt, stir again, and voila. It looks rustic. Smells spicy. Tastes like you aced dinner without trying that hard.
“Seriously, your recipe for chili mac got my picky nephew to ask for seconds. I added extra cheese, and he even packed the leftovers for lunch. Total win at our house.” – Jamie W., Albany, NY
Make-Ahead Methods
Life doesn’t wait for you to finish dinner, right? So if you need to prep in advance, here’s how I do it without overcooked noodles or sad mush.
Cook your meat, onions, and spices as usual. Add tomatoes, beans, and broth, then let the mixture cool. Store it in the fridge for up to two days. When it’s mealtime, bring the chili mix to a gentle boil, dump in the dry macaroni, and finish as normal. That way, the noodles cook fresh, not soggy from hanging out in liquid too long.
For freezing, just leave out the noodles and cheese. Freeze the chili base in a container or freezer bag (saves freezer space). Reheat on the stove, stir in the noodles, cook through, and add cheese at the end. Seriously, this approach keeps everything tasting like you made it the same day.
Pro Tips
Alright, after making this recipe for chili mac, like, hundreds of times (yes, I exaggerate… kind of), I’ve discovered a couple tips I swear by.
First, use sharp cheddar for maximum flavor. Don’t waste your money on pre-shredded cheese unless you like powdery stuff. Also, don’t skip the chili powder. If you like a bit of a kick, a pinch of cayenne or hot sauce will wake your taste buds right up. If the broth level seems too low once the noodles are added, pour in a splash more water or stock – better soupy than burnt.
Oh, and if you ever forget to stir and end up with a crispy layer on the bottom, just call it “Texas-style” and pretend it was intentional. Believe me, sometimes that toasty bit is the best part.
Storage
This dish is basically the superhero of leftovers, with just a few tricks. Toss any leftovers in a sealed container, and slide it into your fridge. It keeps about 3 days, easy.
Reheat gently on the stove or zap in the microwave. Splash a tiny bit of water in before reheating so it isn’t dry or crusty. And don’t be afraid to stir in a smidge more cheese when warming – because, well, why not?
Similar Recipes
You love chili mac? Oh, there’s so much more where that came from. Try classic beef stroganoff if you want creamy, comforting pasta in your rotation. Or one-pot taco spaghetti (uses nearly the same pantry staples). Got canned beans lying around? Make cowboy beans for a crowd-pleaser at potlucks.
And I can’t skip good ol’ sloppy joes – another weeknight wonder that punches above its weight in flavor. Like my grandma used to say, “If it’s hearty and people come back for seconds, you know you did good.”
FAQs
Is chili mac spicy? Not unless you want it spicier! You’re in control. Just add more chili powder for heat, or keep it mild for the family.
Can I use other noodles? Absolutely. Penne, shells, whatever’s gathering dust in your cabinet will work fine.
How do I make it vegetarian? Easy as pie – skip the meat and use an extra can of beans or lentils instead.
What toppings go well? Crushed tortilla chips, avocado, green onions, or even a blob of sour cream right on top.
Can this be made in a slow cooker? Yep, just brown your meat and then dump everything in except the noodles and cheese. Add pasta in the last half hour of cooking, then stir in cheese at the very end.
Dig In – You Got This!
There you have it. A recipe for chili mac that’s honestly more comforting than most five-star meals I’ve tried – and it actually fits into real life schedules. The steps are simple, you can mix it up with whatever you have on hand, and you don’t need a mountain of dishes. If you’re hungry for more flavor-packed classics, check out these easy dinner ideas from Taste of Home. Don’t overthink it. Give this chili mac a shot tonight and make your kitchen the top-rated spot in your ZIP code. If I can do it after a long Tuesday, trust me, you can too!
Recipe for Chili Mac
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened. Stir in garlic and cook for 30 seconds.
- Add ground beef. Cook until browned and no longer pink. Drain excess grease.
- Stir in tomato paste, chili powder, cumin, onion powder, cayenne pepper, salt, and black pepper. Cook for 1 minute.
- Pour in diced tomatoes, tomato sauce, chicken broth, and kidney beans. Stir well.
- Add elbow macaroni. Bring mixture to a boil, then reduce heat to simmer. Cover and cook for about 10–12 minutes, stirring occasionally, until pasta is tender.
- Stir in shredded cheddar cheese until melted and creamy. Garnish with parsley and serve hot.