Chili Mac

There are few things more comforting than a warm, cheesy bowl of Chili Mac—especially on a busy weeknight when all you want is something simple, satisfying, and absolutely delicious. This recipe takes everything we love about classic chili—hearty ground beef, tender beans, and bold spices—and combines it with creamy, cheesy macaroni for a dish that’s practically begging to be on your dinner rotation.

And the best part? It all comes together in just one pot. Less cleanup, more comfort—what’s not to love?

I first made this recipe on a rainy Tuesday evening when my fridge was looking pretty sparse, and I needed to feed a hungry family fast. I had ground beef, a can of beans, some leftover elbow macaroni, and a small block of cheddar cheese. That night, Chili Mac was born in my kitchen, and it’s been a go-to meal ever since. Over time, I’ve tweaked and perfected it to strike that ideal balance between bold chili flavor and creamy, cheesy goodness—and now I’m so excited to share it with you!

Whether you’re meal-prepping for the week, cooking for a crowd, or just craving something cozy, this Chili Mac hits the spot every single time.

this recipe

Ingredients You’ll Need

For the Chili:

• 1 lb ground beef

• 1 tbsp olive oil

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (14.5 oz) diced tomatoes

• 1 can (8 oz) tomato sauce

• 2 tbsp chili powder

• 1 tsp ground cumin

• Salt and pepper to taste

For the Pasta:

• 2 cups elbow macaroni

• Water for boiling

• Salt for pasta water

For the Cheese Sauce:

• 1 ½ cups shredded cheddar cheese

• 1 cup milk

• ½ cup sour cream

STEP 1: Cook the Pasta

Let’s start with the basics—getting the pasta ready. You’ll want to bring a large pot of salted water to a boil. Add your elbow macaroni and cook it according to the package directions until it’s just al dente. That means tender but still with a slight bite—remember, it’ll cook a bit more once everything comes together later. Once it’s done, drain it and set it aside.

Tip: Don’t overcook the pasta—it needs to hold its shape when mixed with the chili and cheese sauce.

STEP 2: Make the Chili Base

Now, it’s time to build those rich, savory chili flavors.

In a large pot or deep skillet, heat 1 tablespoon of olive oil over medium heat. Toss in the diced onion and let it cook for about 3-4 minutes until it becomes soft and fragrant. Then add in the minced garlic and give it another quick minute.

Next up: ground beef. Add it straight into the pan with the onions and garlic. Use a spoon or spatula to break it up as it browns. You’re looking for a nice even crumble with no pink remaining. If you have a lot of grease in the pan, go ahead and drain the excess.

Once the beef is cooked through, it’s time to really bring in that chili goodness. Stir in your kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper. Let everything simmer together for about 10-15 minutes so those flavors can blend and thicken up just a bit. The aroma is going to be incredible—it’s that classic chili scent with just the right amount of spice.

Now that we’ve built that hearty chili base and cooked up the macaroni, it’s time for my favorite part—the cheese sauce! This is where everything really comes together, and the dish transforms from simple chili and pasta into something rich, creamy, and utterly irresistible.

I’ve tried shortcuts in the past—like tossing in shredded cheese straight into the pot—but making a quick homemade cheese sauce adds a whole other level of flavor and texture. It’s smooth, velvety, and coats every piece of pasta perfectly. Plus, the combination of cheddar, sour cream, and milk brings a delicious tang that balances the spice of the chili just right.

Let’s dive back into the kitchen and finish up this one-pot wonder.

STEP 3: Make the Cheese Sauce

Grab a small saucepan and set it over low heat. Pour in the milk, then add the sour cream and shredded cheddar cheese. Keep stirring gently but constantly until everything melts down into a smooth, creamy sauce.

You’ll know it’s ready when the mixture is glossy, thick enough to coat the back of a spoon, and has that rich cheddar aroma we all know and love.

Tip: Don’t let the heat get too high—cheese sauces can break if they get too hot too fast. Low and slow is the way to go.

If you’re feeling creative, this is also a great place to mix things up. You could use a blend of cheeses like Monterey Jack, pepper jack (for a spicy kick), or even a bit of cream cheese for extra richness.

STEP 4: Combine the Pasta, Chili, and Cheese

Now comes the fun part—mixing everything together!

Pour your drained macaroni right into the pot with the chili mixture and give it a good stir to combine. Then, slowly add your cheese sauce and mix until every bite is coated in that creamy, cheesy goodness.

At this point, your Chili Mac should be thick, hearty, and absolutely packed with flavor. It should look saucy but not soupy—if it seems a bit thick, you can loosen it up with a splash of milk or even a bit of the pasta cooking water if you saved some.

Let everything heat through for just a couple of minutes on low, stirring gently so nothing sticks to the bottom of the pot.

STEP 5: Serve and Enjoy

Spoon generous portions into bowls and serve while it’s still hot and melty. This dish is delicious all on its own, but if you want to level things up, here are a few topping ideas:

• Extra shredded cheese on top

• A dollop of sour cream

• Sliced green onions or chives

• Crushed tortilla chips for a little crunch

• A drizzle of hot sauce if you love heat

No matter how you serve it, this Chili Mac is the kind of meal that brings everyone running to the table.

Make-Ahead and Storage Tips

This recipe isn’t just great for dinner—it’s also perfect for leftovers. In fact, some say it tastes even better the next day once all the flavors have had more time to meld.

To store:
Let it cool completely, then transfer to an airtight container. It’ll keep well in the fridge for up to 4 days.

To reheat:
Warm it on the stovetop over low heat or in the microwave. Add a splash of milk or water if needed to loosen the sauce.

To freeze:
You can freeze it, though keep in mind the texture of the pasta may soften a bit. Freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat as usual.

Optional Variations to Try

One of the things I love most about Chili Mac is how easy it is to customize. Here are a few swaps and add-ins you can try based on what you have on hand:

• Swap the meat: Use ground turkey, chicken, or even plant-based meat for a different spin.

• Switch up the beans: Don’t have kidney beans? Black beans, pinto beans, or even chili-style baked beans work great.

• Go veggie: Omit the meat and add chopped bell peppers, corn, or zucchini for a vegetarian version.

• Add spice: Toss in diced jalapeños, crushed red pepper, or a splash of hot sauce to heat things up.

• Make it extra cheesy: Stir in some cream cheese or add more cheddar for an even creamier sauce.