This Chili Mac and Cheese recipe combines the hearty warmth of classic chili with the creamy indulgence of macaroni and cheese. Perfect for cozy dinners, potlucks, or game day spreads, this dish is the ultimate comfort food with a crowd-pleasing twist.

Each bite delivers rich, savory chili layered with velvety cheese sauce and tender macaroni, topped with golden, bubbly cheese. Whether you’re feeding a family or entertaining guests, this recipe is sure to become a favorite on your menu.

Ingredients for Chili Mac and Cheese

The Essential Ingredients That Make This Dish Shine

Ground beef (1 lb., 80% lean) – Forms the hearty base of the chili, offering robust, savory flavors.
Bell pepper (½ cup, diced) – Adds a sweet, mild crunch to balance the chili’s richness.
Small onion (finely diced) – Infuses a sweet, aromatic depth into the dish.
Garlic (3 cloves, minced) – Enhances the flavor profile with its pungent, savory notes.
Tomato paste (1 tbsp) – Intensifies the chili’s flavor with concentrated tomato richness.
Chili seasoning mix (1.25 oz.) – A blend of spices that delivers a classic chili kick.
Tomato sauce (8 oz.) and diced tomatoes (14.5 oz. can) – Provide a saucy, tangy base.
Chicken broth (½ cup) – Adds depth and helps achieve the desired chili consistency.
Kidney beans (15 oz. can, drained) – A traditional addition that brings texture and earthy flavor.
Macaroni (2 cups, uncooked) – The pasta foundation, perfectly shaped to hold the creamy sauce.
Butter (2 tbsp) and all-purpose flour (2 tbsp) – The start of a creamy roux for the cheese sauce.
Heavy cream (½ cup) and milk (1 cup) – Create a rich, luscious cheese sauce.
Cheddar cheese (1 ½ cups for sauce, 1 ½ cups for topping) – Sharp, melty, and essential for the ultimate mac and cheese experience.
Mustard powder (½ tsp) and onion powder (¼ tsp) – Add subtle depth to the cheese sauce.
Hot sauce (½ tsp) – Optional but enhances the flavor with a slight tangy heat.

How to Make This Comforting Chili Mac and Cheese

Step-by-Step Directions for the Perfect Dish

Prepare the Chili: Brown the ground beef and onions, then sauté with garlic, bell peppers, and chili seasoning. Stir in tomato paste and liquids, letting the chili simmer until flavors meld beautifully.
Cook the Pasta: Boil macaroni until al dente. Drain and set aside.
Make the Cheese Sauce: Create a roux with butter and flour, whisk in cream and milk, then season with spices. Stir in cheese until melted and velvety.
Combine and Bake: Gently mix the chili with the mac and cheese, transfer to a baking dish, and top with extra cheese. Bake until bubbly and golden.

Pro Tips for the Best Chili Mac and Cheese

For the creamiest mac and cheese, cook the pasta slightly underdone—it will soak up the sauce in the oven. To adjust the spice level, add more hot sauce or use spicy chili seasoning. Make extra chili to freeze for quick meals later.

Storing and Reheating Leftovers

Transfer leftovers to an airtight container and refrigerate for up to three days. Reheat in the oven or microwave, adding a splash of milk if needed to restore creaminess. This dish can also be frozen for up to three months, making it a great make-ahead option.

Enjoy this Chili Mac and Cheese as a flavorful, satisfying dish that’s as fun to make as it is to eat!

Chili Mac Recipe

This Chili Mac and Cheese recipe merges the richness of homemade chili with creamy macaroni and cheese, creating a flavorful dish perfect for dinners, potlucks, or game day gatherings.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Chili Mac Recipe

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: cups

Ingredients

Chili

1 lb. ground beef 80% lean
½ cup diced bell pepper
1 small onion finely diced
3 cloves garlic minced
1 tablespoon tomato paste
1.25 oz. chili seasoning mix store-bought or homemade
8 oz. tomato sauce
14.5 oz. can diced tomatoes with liquid
½ cup chicken broth or substitute with beef broth
1 15 oz. can kidney beans, drained

Mac and Cheese

2 cups uncooked macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
½ cup heavy cream
1 cup milk
½ teaspoon mustard powder
¼ teaspoon onion powder
¼ teaspoon each of salt and pepper
½ teaspoon hot sauce
1 ½ cups shredded cheddar cheese

For Baking

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

Instructions

Prepare the Chili

Brown the ground beef in a large pot over medium-high heat, breaking it into small pieces. Cook for 2 minutes, then add the diced onion. Continue cooking for 5 minutes, or until the beef is fully browned and the onion is tender. Drain excess fat.
Stir in the garlic and diced bell pepper, cooking until the peppers are softened, about 4 minutes. Mix in the chili seasoning and tomato paste, cooking for an additional minute.
Pour in the tomato sauce, diced tomatoes (including their juices), and chicken broth. Combine thoroughly and bring the mixture to a boil. Lower the heat to maintain a gentle simmer. Cover partially and let it cook, allowing the flavors to meld and thicken. Add kidney beans during the last 10 minutes of simmering.

Make the Mac and Cheese

Preheat the oven to 400°F.
In a large pot, bring salted water to a boil and cook the macaroni until just al dente, following package instructions. Drain and set aside.
In a Dutch oven or large saucepan, melt the butter over medium heat until it starts to foam. Whisk in the flour and stir constantly for 2 minutes. Gradually pour in the heavy cream, whisking continuously, followed by the milk in small increments.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Stir in the mustard powder, onion powder, hot sauce, salt, and pepper. Lower the heat to the minimum setting and gradually incorporate the shredded cheese, stirring until fully melted and smooth.
Combine the cooked macaroni with the cheese sauce, stirring gently. For a creamier texture, reduce the amount of pasta slightly as the noodles absorb the sauce over time.

Combine Chili and Macaroni

Gently fold the prepared chili into the macaroni and cheese. Adjust the ratio of chili to macaroni to your preference, using all or part of the chili. Excess chili can be stored or frozen for later use.

Bake

Transfer the mixture to a baking dish, topping it with 1 ½ cups of shredded cheddar cheese. Bake uncovered for 5 minutes, or until the cheese is fully melted.
Garnish with fresh parsley before serving.

Notes

Adjust the spice level by modifying the amount of hot sauce or using a spicier chili seasoning.
Leftover chili can be frozen for up to 3 months.

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