Alright, comfort food lovers, this Homemade Creamy Chili Mac is about to become your new weeknight hero. It’s like the best of both worlds—chili and mac & cheese—coming together in one cheesy, hearty dish. I made this for my family last week, and let’s just say, there were zero leftovers. It’s the kind of meal that sticks to your ribs in the best way possible.
Why You’ll Love This Recipe
- Two Comfort Classics in One: You’ve got the spicy, meaty goodness of chili mixed with creamy, cheesy mac. What more could you want?
- Perfect for Leftovers: This dish is great for reheating, and you can even freeze extra chili for later.
- Customizable: Want more cheese? Less chili? It’s all up to you, my friend.
Ingredients
Chili
- 1 lb ground beef (80% lean)
- 1 small onion, diced
- ½ cup bell pepper, diced
- 3 cloves garlic, diced
- 1.25 oz packet chili seasoning mix (or homemade seasoning—see notes)
- 1 tbsp tomato paste
- 8 oz tomato sauce
- 14.5 oz can diced tomatoes, undrained
- ½ cup chicken broth (or beef broth)
- 1 can (15 oz) kidney beans, drained
Mac and Cheese
- 2 cups macaroni, uncooked
- 2 tbsp butter
- 2 tbsp flour
- ½ cup heavy cream
- 1 cup milk
- ½ tsp mustard powder
- ¼ tsp onion powder
- ¼ tsp each: salt and pepper
- ½ tsp hot sauce (optional)
- 1 ½ cups shredded cheddar cheese
For Baking
- 1 ½ cups shredded cheddar cheese
- Fresh parsley for garnish
Variations
- Spice it Up: If you like more heat, add extra hot sauce or a pinch of cayenne to the chili.
- Protein Swap: Not into beef? You can easily swap it out for ground turkey or even a meat substitute.
- Go Veggie: Skip the beef and add extra beans and veggies for a vegetarian-friendly version.
How to Make the Recipe
1. Make the Chili
In a large pot, cook and crumble the ground beef over medium-high heat for about 2 minutes. Add in the diced onions and cook for 5 more minutes until the beef is browned and the onions are softened. Drain off any excess grease.
Add the diced bell peppers and garlic to the pot, cooking until the peppers are softened—about 4 minutes. Stir in the chili seasoning and tomato paste and cook for 1 minute to let the flavors blend.
Next, add the tomato sauce, undrained diced tomatoes, and chicken broth. Give it all a good stir and bring to a boil. Once boiling, reduce the heat to a gentle simmer. Let it cook while you prepare the mac and cheese, stirring occasionally. Toss in the drained kidney beans during the last 10 minutes of cooking.
2. Make the Mac and Cheese
Preheat your oven to 400°F (200°C) while you work on the mac and cheese. Begin boiling salted water for the macaroni. Cook the pasta according to package instructions, but only until al dente—don’t overdo it! Drain the pasta when it’s done.
Meanwhile, melt the butter in a large Dutch oven or pot over medium heat. Once it starts to foam, whisk in the flour and cook for 2 minutes. Slowly add the heavy cream, whisking continuously, followed by the milk in small splashes.
Bring the mixture to a boil, then reduce the heat to a simmer. Stir in the mustard powder, onion powder, salt, pepper, and hot sauce (if using). Reduce the heat to low and slowly add the shredded cheddar cheese, stirring until the sauce is smooth and creamy.
Add the drained macaroni to the cheese sauce, stirring to combine. If you prefer a cheesier mac, use slightly less pasta to keep it extra saucy.
3. Combine the Chili & Macaroni
Now it’s time to bring it all together! Gently stir the chili into the macaroni and cheese using a silicone spatula. You can add all the chili for a heartier dish or just some of it if you prefer a cheesier ratio—it’s your call! Any leftover chili can be frozen for later.
4. Bake
Once combined, top the chili mac with 1 ½ cups of shredded cheddar cheese. Pop it in the oven and bake uncovered for about 5 minutes, just until the cheese melts. Garnish with fresh parsley if you’re feeling fancy, and serve immediately.
How to Serve
- For a Crowd: This is a great dish to make for family dinners or a game day feast.
- With a Salad: Pair with a simple green salad for some balance.
- For Leftovers: It reheats well, so it’s perfect for next-day lunches.
Make Ahead
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze any extra chili or fully assembled chili mac (without the cheese topping) for up to 3 months.
FAQs
Can I use a different kind of pasta?
Absolutely! Elbow macaroni is classic, but you can swap it out for penne, rotini, or whatever pasta you have on hand.
What’s the best cheese for mac and cheese?
Cheddar is a fan favorite, but Monterey Jack, Gouda, or even a mix of cheeses would be delicious.
Can I make this spicier?
You bet! Add more hot sauce, or throw in some diced jalapeños for a little extra heat.
There you have it—a big ol’ pot of cheesy, meaty, chili goodness. This Homemade Creamy Chili Mac is perfect for cozy nights or feeding a hungry crowd. Enjoy!