Homemade Chili Mac and Cheese Recipe

Homemade Chili Mac and Cheese is the ultimate comfort food that combines two iconic dishes into one hearty meal. This recipe blends the rich, spicy flavors of chili with the creamy, cheesy goodness of macaroni and cheese. Perfect for weeknight dinners, family gatherings, or meal prepping, this dish satisfies even the pickiest eaters.

In this guide, you’ll find step-by-step instructions to create a flavorful, cheesy, and filling Chili Mac and Cheese that’s as easy as it is delicious. Whether you’re looking for a quick dinner or a dish to wow your guests, this recipe is sure to deliver.

Why You’ll Love This Recipe

1. Comfort Food Classic: Combines two beloved dishes for a nostalgic, hearty meal.
2. One-Pot Wonder: Minimal cleanup with everything cooked in one pot.
3. Customizable: Easily tweak the spice level, cheese choice, or protein.
4. Meal-Prep Friendly: Tastes just as good reheated, making it great for leftovers.

Step-by-Step Instructions

Step 1: Cook the Protein

1. Heat the Pot:
   • Place your pot over medium heat and add a drizzle of oil if needed.
2. Cook the Meat:
   • Add ground beef or turkey, breaking it into small crumbles as it cooks.
   • Cook until browned, about 5–7 minutes.
3. Add Onion and Garlic:
   • Stir in diced onion and minced garlic.
   • Cook until softened, about 2–3 minutes.
4. Drain Excess Fat:
   • If necessary, drain excess grease from the pot.

Step 2: Make the Chili Base

1. Add Tomatoes and Beans:
   • Stir in diced tomatoes, tomato sauce, kidney beans, and tomato paste.
2. Season the Mixture:
   • Add chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.
3. Pour in Broth:
   • Add 1 cup of broth and stir well to combine.
4. Simmer the Chili:
   • Reduce heat to low and let the chili simmer uncovered for 15–20 minutes.
   • Stir occasionally to prevent sticking.

Step 3: Cook the Macaroni

1. Add Pasta to the Pot:
   • Stir in the uncooked macaroni directly into the chili.
2. Pour in Milk:
   • Add 2 cups of milk and stir to combine.
3. Simmer Until Tender:
   • Cover the pot and let the pasta cook in the chili mixture for about 10 minutes or until tender. Stir occasionally.

Step 4: Prepare the Cheese Sauce

1. Make a Roux:
   • In a small saucepan, melt 2 tablespoons of butter over medium heat.
   • Whisk in 1 tablespoon of flour, cooking for 1–2 minutes.
2. Add Milk and Spices:
   • Slowly whisk in 1 cup of milk, mustard powder, and garlic powder.
   • Cook until the mixture thickens slightly.
3. Melt the Cheese:
   • Remove the saucepan from heat and stir in shredded cheddar and Monterey Jack cheese until melted and smooth.

Step 5: Combine and Serve

1. Mix in the Cheese Sauce:
   • Pour the cheese sauce into the pot with the chili and pasta.
   • Stir until everything is evenly coated in cheesy goodness.
2. Taste and Adjust:
   • Season with additional salt, pepper, or spices as needed.
3. Serve Hot:
   • Ladle into bowls and garnish with your favorite toppings.

Toppings and Serving Suggestions

• Fresh Garnishes: Chopped cilantro, green onions, or diced jalapeños.
• Crunchy Add-Ons: Crushed tortilla chips or crispy fried onions.
• Creamy Enhancements: A dollop of sour cream or a sprinkle of crumbled queso fresco.
• Side Pairings: Serve with cornbread, a side salad, or steamed veggies for a balanced meal.

Tips for Perfect Chili Mac and Cheese

1. Adjust the Heat: Use more cayenne or jalapeños for spicier chili, or omit for a milder dish.
2. Use Quality Cheese: Freshly shred your cheese for better melting and flavor.
3. Make it Creamier: Stir in a splash of heavy cream or extra milk if the dish seems too thick.
4. Thicker Chili: Simmer uncovered longer if you prefer a thicker chili base.
5. Gluten-Free Option: Use gluten-free pasta and substitute cornstarch for flour in the roux.

Variations

1. Vegetarian Version: Replace meat with extra beans, lentils, or diced zucchini.
2. Southwest Twist: Add corn kernels, black beans, and a dash of lime juice.
3. Meat Lover’s Delight: Use ground sausage or a mix of beef and pork for a richer flavor.
4. Extra Cheesy: Top with additional cheese and broil for a bubbly, golden crust.

Frequently Asked Questions

Q: Can I make this dish ahead of time?
A: Yes! Prepare the chili base and cheese sauce ahead, then cook the pasta and assemble when ready to serve.

Q: What other pasta shapes work for this recipe?
A: Shells, penne, or rotini are great substitutes for elbow macaroni.

Q: Can I use pre-cooked pasta?
A: Yes, but reduce the milk and simmer time to prevent overcooking.

Conclusion

Homemade Chili Mac and Cheese is a flavorful, filling, and family-friendly dish that’s sure to become a regular in your meal rotation. Combining the bold spices of chili with the creamy comfort of mac and cheese, it offers the best of both worlds. Perfect for cold nights, potlucks, or quick weeknight dinners, this recipe proves that hearty, delicious meals don’t have to be complicated.

Yield: 6

Homemade Chili Mac and Cheese Recipe

Print

Homemade Chili Mac and Cheese is the ultimate comfort food that combines two iconic dishes into one hearty meal. This recipe blends the rich, spicy flavors of chili with the creamy, cheesy goodness of macaroni and cheese. Perfect for weeknight dinners, family gatherings, or meal prepping, this dish satisfies even the pickiest eaters.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• For the Chili:
• 1 tablespoon olive oil
• 1 pound ground beef (or ground turkey)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 2 tablespoons tomato paste
• 2 cups beef broth (or chicken broth)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 1 can (15 oz) kidney beans or black beans, rinsed and drained (optional)
• For the Mac and Cheese:
• 2 cups elbow macaroni or small pasta
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup whole milk or heavy cream
• Fresh parsley or cilantro, chopped (for garnish)

Instructions

1. Cook the Ground Beef:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add ground beef and cook until browned, breaking it into crumbles with a spoon. Drain excess grease if necessary.

2. Sauté Vegetables:

1. Add the diced onion and garlic to the pot. Cook for 2-3 minutes, stirring, until softened and fragrant.

3. Build the Chili Base:

1. Stir in the diced tomatoes, tomato sauce, tomato paste, and broth.
2. Add chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Mix well.
3. If using beans, stir them in at this stage.

4. Cook the Pasta:

1. Add the uncooked macaroni directly to the pot. Stir well to ensure the pasta is submerged in the liquid.
2. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender.

5. Add the Cheese:

1. Once the pasta is cooked, reduce the heat to low.
2. Stir in the shredded cheeses and milk or cream. Mix until the cheese is melted and the sauce is creamy.

6. Serve and Garnish:

1. Taste and adjust seasoning as needed.
2. Garnish with fresh parsley or cilantro before serving.

Notes

Spice Level: Adjust the chili powder and cayenne to your preferred level of heat.

Pasta Alternatives: Substitute elbow macaroni with shells, penne, or rotini for a fun twist.

Make it Vegetarian: Omit the ground beef and use additional beans or plant-based meat substitutes.