Imagine your two favorite comfort foods decided to have a party in a single pot. That’s Chili Mac and Cheese for you. It’s not just a meal; it’s a hug from the inside, a brilliant solution for those nights when you can’t decide between hearty chili and gooey macaroni.

This dish is the ultimate crowd-pleaser, a one-pot wonder that manages to feel both incredibly indulgent and strangely doable on a busy weeknight. It’s the culinary equivalent of your favorite cozy sweater—familiar, comforting, and always a good idea.

Why This Dish is a Weeknight Hero

Let’s be real, some days just drain you. The thought of a complicated dinner with a mountain of dishes is enough to make you order takeout. But this recipe? It’s your secret weapon.

Everything comes together in one pot in about 20 minutes. The pasta cooks right in the flavorful sauce, soaking up all that spicy, beefy, tomatoey goodness. You get a monumental flavor payoff with minimal cleanup. It’s a genuine win-win.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to deliciousness. Here’s what you’ll need to create this masterpiece.

• Olive Oil: Just a tablespoon to get things sizzling. It’s the base that helps cook your aromatics to perfection.
• Garlic Cloves & Onion: The dynamic duo of flavor. Mincing them finely ensures they melt into the sauce, creating a deep, savory foundation.
• Red Bell Pepper (Capsicum): Chopped up, it adds a sweet, slightly smoky note and a wonderful pop of color.
• Ground Beef: I like to use lean beef—it gives all the flavor without too much excess grease.
• Canned Crushed Tomatoes: This is the backbone of your sauce, providing rich body and tangy sweetness.
• Red Kidney Beans: Drained and rinsed, they bring a lovely texture and make the chili feel complete and hearty.
• Beef Broth: This is the liquid gold that the pasta cooks in, infusing every single bite with deep, meaty flavor.
• Elbow Macaroni: The classic choice! Its small, tube shape is perfect for trapping all that cheesy, saucy goodness.
• Shredded Cheese: A blend like cheddar and Monterey Jack is fantastic. It’s all about that epic, stretchy, melty cheese pull.
• Cilantro (Coriander): For a fresh, bright garnish that cuts through the richness right at the end.

The Spice Blend (Your Flavor Secret Weapon)

• Cayenne Pepper: This is your heat regulator. Start with a little, you can always add more later if you’re feeling brave.
• Paprika Powder: It contributes a gentle sweetness and that iconic reddish color we associate with great chili.
• Cumin Powder: This is non-negotiable. It provides that warm, earthy, quintessential chili flavor.
• Onion Powder & Dried Oregano: These deepen the savory notes and add a subtle, herbal complexity.
• Black Pepper & Salt: The essential seasonings that make all the other flavors pop and sing.

How to make Chili Mac and Cheese?

The magic happens in one pot, and it’s easier than you think. Just follow these simple steps.

Step 1: Building Your Flavor Base

Grab a large pot and heat that olive oil over high heat. Toss in your minced garlic and chopped onion. The second that incredible smell hits the air, you know you’re on the right track.

Add the chopped red bell pepper and cook it all for a few minutes. You’re just looking for the onion to turn soft and translucent. This simple step builds a flavor foundation that can’t be beat.

Step 2: Browning the Beef

Now, crumble in your ground beef. Use your spoon to break it up as it cooks. You want little, bite-sized pieces, not one big chunk.

Watch it closely as it turns from pink to a beautiful, appetizing brown. This is where the hearty, meaty soul of the dish begins to form.

Step 3: Bringing It All Together

Once the beef is cooked, it’s time for the grand addition. Pour in the crushed tomatoes, drained kidney beans, beef broth, and all of those glorious, homemade spices.

Finally, dump in the uncooked elbow macaroni. Give it one big, hearty stir, making sure every piece of pasta is submerged in that liquid. Bring it to a lively simmer.

Step 4: The Simmering Stage

Once it’s bubbling, don’t walk away! Turn the heat down to medium. Now, cover the pot with a lid.

Let it cook for about 12 minutes. This is just enough time for the macaroni to become tender and for the sauce to thicken up beautifully around it.

Step 5: The Cheesy Finale

This is the best part. Turn the stove off completely. Remove the lid and stir in half of your shredded cheese.

The residual heat will melt it into a creamy, dreamy sauce. Do a quick taste test—add more salt or pepper if it needs it. Now, sprinkle the rest of the cheese over the top.

Put the lid back on and walk away for two minutes. Just walk away! Let the pot’s own heat work its magic, melting that cheese into a perfect, gooey blanket.

Step 6: Serving It Up

Lift the lid and behold the cheesy glory. Scatter the fresh cilantro over the top for a burst of color and freshness.

Serve it immediately, right from the pot. Watch as everyone digs in, seeking out those perfect bites that have a little bit of everything.

Best Time to Serve This Dish

This dish is a chameleon; it fits in anywhere. It’s the undisputed champion of busy weeknights when time is short but appetites are huge.

It’s also a phenomenal choice for casual game-day gatherings or potlucks. It’s easy to transport, feeds a crowd, and is guaranteed to disappear quickly. On a chilly weekend, it’s the ultimate comfort food to enjoy on the couch.

Tips

• A few little tricks can take your Chili Mac from great to absolutely legendary. Keep these in your back pocket.
• Always taste and adjust the seasoning right at the end, after you’ve added the first half of the cheese. Your palate is your best guide.
• If you find the sauce is a bit too thick for your liking after cooking, just stir in a splash of extra beef broth or water to loosen it up. For a richer, deeper flavor, try using a dark beer in place of half the beef broth. The complexity it adds is incredible.

Ingredient Substitutions

Don’t let a missing ingredient stop you! This recipe is wonderfully adaptable to what you have on hand.

No ground beef? Ground turkey, chicken, or even a plant-based meat alternative work beautifully. You can easily skip the beans if you’re not a fan, or swap them for black beans or pinto beans.

If you’re out of elbow macaroni, any small pasta shape will do—shells, cavatappi, or rotini are all great options. The goal is to trap that delicious sauce.

How to Store and Reheat

Leftovers are a gift to your future self. Let the chili mac cool completely before transferring it to an airtight container. It will keep happily in the fridge for up to 3 days.

Reheating is key. The pasta will have absorbed more liquid, so add a tablespoon or two of water or broth before you microwave it. Stir it well halfway through heating to ensure it warms evenly.

For the best results, reheat it in a saucepan over medium-low heat, stirring occasionally. This helps revive the saucy texture perfectly.

Flavor Variations

Feel like mixing things up? This recipe is a fantastic canvas for your own creative twists.

For a smoky kick, add a teaspoon of chipotle powder or a few chopped chipotles in adobo sauce. If you’re a vegetable lover, stir in a cup of frozen corn or some chopped zucchini with the bell pepper.

To make it a true fiesta, top individual bowls with a dollop of cool sour cream, some sliced jalapeños, and a handful of crushed tortilla chips for crunch. The possibilities are truly endless.

This dish is more than the sum of its parts. It’s a celebration of simplicity, flavor, and comfort, all achieved with just one pot to wash. It’s the kind of meal that creates happy, satisfied people around the dinner table. And really, what could be better than that?