Chili Mac and Cheese

The rain was hammering against the kitchen window and my youngest was standing at the counter asking for mac and cheese while my husband was rooting around in the fridge looking for leftover chili when it hit me that those two things belonged together.

The first time I served this, my friend Maria paused mid bite, pointed her fork at me, and said you need to make this every time I come over, and honestly that became our unofficial tradition on rainy Friday nights.

Ingredients

• 1 lb (450 g) ground beef: Use beef with a bit of fat content, around 80/20, because lean meat dries out before the pasta finishes cooking.
• 2 cups (200 g) elbow macaroni, uncooked: Do not substitute with a larger pasta shape because the small elbows nestle into the chili and hold the cheese sauce perfectly.
• 1 medium onion, diced: A yellow onion works best here since it sweetens as it cooks and balances the chili spices beautifully.
• 2 cloves garlic, minced: Fresh garlic makes a noticeable difference, so skip the jarred version for this recipe.
• 1 medium bell pepper, diced: Any color works, but red or orange adds a subtle sweetness that green peppers lack.
• 1 (14.5 oz/400 g) can diced tomatoes: Do not drain them because the liquid adds body to the sauce.
• 1 (15 oz/425 g) can kidney beans, drained and rinsed: Rinsing removes the starchy liquid that can make the dish cloudy and thick in an unappealing way.
• 2 cups (200 g) shredded cheddar cheese: Shred it yourself from a block because pre shredded cheese has anti caking agents that prevent smooth melting.
• 2 tbsp (30 g) unsalted butter: This creates the silky base for the cheese sauce to cling to every noodle.
• 1/2 cup (120 ml) milk: Whole milk gives the richest result, but any milk you have on hand will work in a pinch.
• 2 tbsp tomato paste: This concentrated hit of tomato deepens the chili flavor without adding extra liquid.
• 2 tsp chili powder: Standard chili powder is mild enough for kids, but you can bump it up if your crowd likes heat.
• 1 tsp ground cumin: Toasting it briefly in the pot releases an earthy warmth that makes the whole kitchen smell incredible.
• 1/2 tsp smoked paprika: This single ingredient gives the dish a subtle campfire quality that people will notice but not be able to name.
• 1/2 tsp salt (or to taste): Start with half a teaspoon and adjust at the end because the broth and cheese both contribute salt.
• 1/4 tsp black pepper: Freshly cracked is always better, but the pre ground version will not ruin anything here.
• 1/4 tsp cayenne pepper (optional for heat): Leave it out if little ones are eating, or double it if you want a proper kick.
• 2 cups (480 ml) low sodium beef or chicken broth: Low sodium gives you control over the final seasoning.
• 1 tbsp olive oil: Just enough to get the beef browning without sticking.

Instructions

Brown the beef:

Heat the olive oil in a large pot or Dutch oven over medium heat and add the ground beef, breaking it apart with a wooden spoon until it is fully browned and no pink remains, about five minutes. Drain any excess fat if the beef rendered more than expected.

Build the aromatics:

Toss in the diced onion, minced garlic, and bell pepper, stirring them through the beef and cooking until the onion turns translucent and the kitchen smells like the beginning of something wonderful, about three to four minutes.

Awaken the spices:

Sprinkle in the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne if using, then stir constantly for about one minute until you can smell the spices blooming and darkening slightly in the fat.

Add the tomato base:

Stir in the tomato paste and let it cook for one minute to caramelize slightly, then pour in the diced tomatoes with their juices and the drained kidney beans, stirring everything together so the paste dissolves into the mixture.

Simmer with pasta:

Pour in the broth and bring the pot to a simmer, then stir in the uncooked elbow macaroni, reduce the heat to low, cover the pot, and let it cook for ten to twelve minutes, stirring occasionally so the pasta does not stick to the bottom.

Make it cheesy:

Turn off the heat entirely and stir in the butter and milk until the butter melts, then add the shredded cheddar in handfuls, stirring between each addition until you have a smooth, glossy sauce that coats every noodle and bean.

Pin It

One cold evening my neighbor stopped by to return a borrowed casserole dish just as I was ladling this into bowls, and she ended up staying for dinner, laughing that she had no intention of cooking anyway.

Making It Your Own

Ground turkey or chicken works beautifully in place of beef if you want something lighter, and the spices carry the flavor so well that most people will not notice the swap.

Handling the Heat

A diced jalapeno or a few dashes of your favorite hot sauce stirred in at the end turns this from a family friendly dinner into something that makes your forehead glisten in the best way.

What to Watch Out For

This dish thickens as it sits, so if you are not serving it immediately, add a splash of broth or milk when you reheat to bring back the creamy texture. The leftovers are arguably even better the next day when the flavors have had time to settle and mingle.

• Store leftovers in an airtight container in the refrigerator for up to three days.
• Reheat gently on the stove with a splash of liquid rather than using high heat.
• Check pasta labels carefully if gluten is a concern in your household.

Pin It

Some meals just feel like a warm blanket on a cold evening, and this one has earned a permanent spot in my winter rotation for exactly that reason. Share it with anyone who needs dinner to be easy and comforting tonight.

Recipe Questions

→ Can I make this ahead of time?

Yes, this dish reheats beautifully. Store in an airtight container in the refrigerator for up to 4 days. The pasta may absorb some liquid, so add a splash of milk or broth when reheating.

→ Can I freeze leftovers?

Absolutely. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or microwave.

→ How can I make it spicier?

Add diced jalapeños with the vegetables, increase the cayenne pepper to 1/2 teaspoon, or stir in your favorite hot sauce at the end. You can also use pepper jack cheese instead of cheddar.

→ What pasta shapes work best?

Elbow macaroni is traditional, but shells, cavatappi, or penne also work well. Choose shapes with nooks and crannies that hold onto the cheesy sauce.

→ Can I make it vegetarian?

Yes. Replace the ground beef with plant-based crumbles or extra beans. Use vegetable broth instead of chicken or beef broth. The result is just as hearty and satisfying.

→ Why cook uncooked pasta directly in the pot?

Cooking the pasta in the simmering liquid allows it to absorb all the flavorful spices and broth. This one-pot method saves time and creates a more cohesive dish.