If you're looking for the ultimate comfort food dinner, this homemade Chili Mac is exactly what I make when I want something hearty, cheesy, and satisfying. Tender elbow macaroni cooks right in a rich homemade chili made with seasoned ground beef, onions, garlic, bell peppers, tomatoes, and kidney beans, soaking up all those incredible flavors. Then I finish it off with a blend of cheddar, Monterey Jack, and mozzarella cheese that melts into every bite. It's a complete one pot meal that's easy enough for a busy weeknight but delicious enough to make over and over again.
Why You'll Love This Recipe
Everything cooks in one pot.
Rich, hearty chili and creamy melted cheese in every bite.
Ready in about 40 minutes.
Great for meal prep and leftovers.
Kid-friendly and family approved.
Easy to customize with your favorite toppings.
Perfect comfort food for busy weeknights.
Variations
Spicy Chili Mac
Add diced jalapeños, cayenne pepper, or chipotle peppers.
Bacon Chili Mac
Mix in cooked crispy bacon before adding the cheese.
Tex-Mex Version
Add corn, black beans, and taco seasoning.
Extra Cheesy
Mix in pepper jack or smoked gouda.
Protein Packed
Use ground turkey, chicken, or Italian sausage instead of beef.
Loaded Chili Mac
Top with sour cream, green onions, crushed tortilla chips, avocado, and fresh cilantro.
Chili Mac
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 bell pepper diced
- 1 pound ground beef
- 1 to 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 28-ounce can crushed tomatoes
- 1 8-ounce can tomato sauce
- 1 14-ounce can kidney beans, drained and rinsed
For the Mac
- 1 cup beef broth
- 8 ounces uncooked elbow macaroni
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 cup shredded mozzarella cheese divided
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the diced onion and cook for about 4 to 5 minutes until softened.
- Add the minced garlic and diced bell pepper. Cook for another 2 minutes until fragrant.
- Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess grease if necessary.
- Sprinkle in the chili powder, cumin, and smoked paprika. Stir continuously and cook for 1 to 2 minutes to toast the spices.
- Pour in the crushed tomatoes, tomato sauce, kidney beans, and beef broth. Stir everything together and bring the mixture to a boil.
- Add the uncooked elbow macaroni and stir well. Reduce the heat to medium and simmer uncovered for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Remove the pot from the heat. Gradually stir in: ¼ cup cheddar cheese, ¼ cup Monterey Jack cheese, and ¾ cup mozzarella cheese. Add a little at a time, stirring until completely melted before adding more.
- Taste and adjust the seasoning with salt and black pepper if needed.
- Sprinkle the remaining cheddar, Monterey Jack, and mozzarella over the top. Cover with a lid for about 2 minutes, or until the cheese has completely melted.
- Serve hot with your favorite toppings like sour cream, green onions, jalapeños, tortilla chips, or fresh cilantro.
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