Chili Mac Cheesy Bake Meal

Chili Mac is the ultimate cozy comfort food that combines hearty chili with creamy mac and cheese for a family favorite. After one bite you get that rich chili flavor swirled with the gooey cheese sauce and the perfect bite of pasta. When my family snuggles up on movie night this is their number one request—and I love how it comes together with ingredients I usually have in my kitchen.

I first made this for a neighborhood potluck when I wanted something that would please both kids and adults. The pan was wiped clean and a couple neighbors kept texting for the recipe.

Ingredients

• Ground beef: Eighty percent lean keeps the chili moist and rich look for meat that’s bright red without excess liquid
• Onion: Diced for classic savory flavor a yellow onion works best for mild sweetness choose one that feels heavy and has tight skin
• Bell pepper: Adds a hint of fresh crunch and color opt for a firm pepper with shiny skin
• Garlic: For punchy background flavor a must for depth pick plump cloves with no green shoots
• Chili seasoning packet: Or make your own if you want to control spice and add extra smokiness
• Tomato paste: Boosts the umami and thickens the chili look for deep red no added sugar in the ingredients
• Tomato sauce and diced tomatoes: Create a mellow base and texture use whole tomatoes for better flavor and dice just before cooking if you have time
• Chicken broth: To loosen the sauce choose low sodium so you control the salt
• Kidney beans: Add protein and creaminess use canned for convenience drain and rinse well
• Macaroni elbows: Classic for creamy mac and cheese aim for bronze cut pasta for sauce grip
• Butter: For a rich cheese sauce go for unsalted to monitor seasoning
• Flour: Helps make a roux for thickening the sauce use all purpose for best result
• Heavy cream and milk: Both make the sauce extra luscious use whole milk and real cream for luxury
• Mustard powder and onion powder: Balance the cheese and cut the richness
• Salt and pepper: For layering flavor use kosher salt and freshly cracked pepper
• Hot sauce: Gives just a nudge of heat use your family’s favorite brand
• Shredded cheddar cheese: Pre shred your own for the smoothest melt and better flavor
• Fresh parsley: Brightens up the dish at serving and adds a pop of color select bunches without wilting

Step-by-Step Instructions

Make the Chili:

Cook the Beef and Onions. Start by setting a large pot over medium high heat. Add the ground beef and break it up as it cooks for two minutes. Then add the diced onions and cook together for five minutes until the beef has browned and the onions turn translucent. Once done use a spoon to carefully drain away extra grease to keep flavors tight and not greasy.

Cook the Peppers and Garlic:

Add the diced bell peppers and chopped garlic directly into the browned meat and onions. Stir and cook for about four minutes until the peppers are soft and the garlic is fragrant but not browned.

Season and Add Tomato Base:

Sprinkle chili seasoning and add tomato paste to the pan then stir so everything gets coated and starts smelling deep and earthy. Cook just one minute so the spices bloom.

Simmer with Tomatoes and Broth:

Pour in the tomato sauce diced tomatoes and the chicken broth. Stir everything well. Bring the chili to a lively boil then immediately lower the heat to a steady gentle bubble. Partially cover the pot so some steam escapes. Let this simmer while you prep the macaroni and cheese. Add the kidney beans for the last ten minutes of simmering so they stay creamy not mushy.

Make the Mac and Cheese:

Boil Pasta. Fill a large pot with water and a good shaking of salt. Bring it to a rolling boil. Add the macaroni and cook until just al dente as the pasta keeps cooking in the oven. Drain thoroughly.

Make the Cheese Sauce:

In a Dutch oven or heavy pot melt butter until it foams slightly over medium heat. Sprinkle flour over and whisk hard for two minutes making a pale golden paste. Now slowly splash in heavy cream whisking the whole time to avoid any lumps. Follow up with milk the same way for silky texture.

Blend in Flavor and Cheese:

Stir in mustard powder onion powder salt pepper plus a splash of hot sauce then drop heat to low. Next add the shredded cheddar cheese a bit at a time stirring constantly to get a perfectly smooth cheese sauce.

Combine Macaroni and Cheese:

Drop the drained macaroni into the finished sauce and stir well. If you want the most luxurious cheesy texture use slightly less pasta as the noodles will drink in sauce while baking.

Mix Chili with Macaroni:

Scoop the simmered chili right into your pot of cheesy macaroni. Gently fold together so both mix but you still see swirls of chili. You can add all the chili or save some for another meal if you like a cheesier dish.

Bake and Finish:

Top with the rest of the cheddar cheese and slide the pot into a four hundred degree oven. After just five minutes the cheese topping will melt into a gooey golden layer. Sprinkle fresh parsley on top to finish.

My favorite part of this recipe is always shredding my own cheddar cheese. I learned from my grandmother that freshly grated cheese melts far better and gives the creamiest results. Every time I serve chili mac it brings me right back to her little kitchen—she was the queen of stirring as we chatted about our day.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to four days. To reheat add a splash of milk and cover before microwaving or baking. The flavors often deepen overnight and the texture stays creamy if you stir well. For longer storage this dish freezes excellent for up to three months cooked and cooled completely then transferred to freezer safe containers.

Ingredient Substitutions

You can swap the ground beef for ground turkey or use a plant based crumble if you want a lighter option. Any small pasta shape will do if you are out of elbows just watch the cook time. Kidney beans can be subbed with black beans or pinto for a new twist. For dairy free needs use a creamy oat milk and your preferred vegan cheese just know texture will vary.

Serving Suggestions

Chili mac goes great with a crisp green salad or garlic bread for soaking up extra sauce. Spoon into big bowls and top with sour cream extra chopped onions or a few jalapeno slices if you like heat. My kids love theirs with tortilla chips crunched over the top for fun.

Cultural and Historical Context

Combining chili and macaroni shows off the best of Midwestern home cooking, where stretching meat and adding comfort is the key to feeding a crowd. The roots go back to Depression era kitchens where resourceful cooks made the most of pantry staples. Today it is beloved from school cafeterias to tailgate parties all over America.

Chili Mac hits every comfort food craving and never fails to bring the family together. Enjoy a big bowl and make it your own with toppings and sides you love.

Recipe Q&A

→ Can I use another type of pasta?

Yes, any short pasta like penne or rotini holds up well and absorbs the cheese sauce nicely.

→ Is it possible to make this spicier?

Absolutely. Add extra hot sauce, diced jalapeños, or use a spicy chili seasoning for more heat.

→ Can I prepare chili mac ahead of time?

Prepare and assemble in advance. Refrigerate, then bake until heated through and cheese is melted when ready to serve.

→ Are there vegetarian options?

Substitute ground beef with plant-based crumbles or extra beans; use vegetable broth for added flavor.

→ How should leftovers be stored?

Cool completely, then refrigerate in an airtight container for up to three days. Reheat portions as needed.

→ What cheese works best for topping?

Sharp cheddar melts well and adds bold flavor, but Monterey Jack or a blend also works deliciously.