I’ve spent years perfecting my chili mac recipe, and I’m convinced this one hits all the right notes. It’s a cozy blend of spicy chili and creamy macaroni, with just enough cheese to make it irresistible. The secret’s in the seasoning blend, but I’ll let you discover that for yourself. If you’re looking for a dish that’s both comforting and packed with flavor, this might just be your new go-to.
Recipe
This chili mac is the ultimate comfort food mashup you didn’t know you needed—perfectly hearty, zesty, and cheesy, all in one bowl. Imagine tender elbow noodles smothered in a rich, smoky chili packed with ground beef, beans, and just the right amount of spice, then topped with a gooey blanket of melted cheddar.
It’s the kind of dish that feels like a warm hug on a chilly day, and I promise, it’s impossible to stop at just one bite. What makes it special? A killer combination of chili powder, cumin, and a splash of tomato sauce that builds layers of flavor, plus the irresistible creaminess from that final cheese melt.
Whether it’s a weeknight dinner or a game-day crowd-pleaser, this recipe is foolproof and ready in under 30 minutes. Trust me, once you try it, it’ll become a regular in your rotation.
Ingredients
This homemade chili mac recipe is all about bold flavors and comforting textures. The right ingredients make the difference between good and unforgettable—here’s what you’ll need and why each one matters.
Protein & Base:
- 1 lb ground beef (80/20 for richness) or swap with ground turkey for a lighter twist.
- 8 oz elbow macaroni (or shells for extra sauce cling).
Aromatics & Flavor Boosters:
- 1 onion, diced (yellow for sweetness, white for sharpness).
- 3 garlic cloves, minced (fresh is non-negotiable—jarred lacks punch).
- 1 bell pepper, diced (red for sweetness, green for earthiness).
Spices:
- 2 tbsp chili powder (the backbone—cheap blends can taste flat; splurge on a good one).
- 1 tsp cumin (toasted and freshly ground if possible).
- 1/2 tsp smoked paprika (for depth—don’t skip!).
Liquids & Sauces:
- 1 (15 oz) can tomato sauce (fire-roasted adds smokiness).
- 1 (15 oz) can diced tomatoes (with juices for texture).
- 1 cup beef broth (or chicken broth in a pinch).
Cheese & Finishes:
- 2 cups shredded cheddar (sharp for tang, mild for creaminess).
- Fresh cilantro or green onions (for brightness—trust us).
Pro Tips:
- Pasta water = gold. Save 1/2 cup to adjust sauce thickness.
- Kick it up with a dash of cayenne or chipotle powder if you like heat.
- No cheddar? Monterey Jack or pepper jack work beautifully.
How to Make the Best Seasoning Blend Instructions
Cook the pasta: Stir in the uncooked elbow macaroni, ensuring it’s fully submerged in the liquid. Bring the mixture to a gentle boil, then reduce the heat to a simmer. *Visual cue: The pasta should be just covered by the liquid—add a splash of broth if needed.*
Simmer until pasta is tender: Cover the skillet and let it simmer for about 10-12 minutes, stirring occasionally, until the pasta is al dente. *Watch out: Overcooking the pasta will make it mushy.*
Add cheese and beans: Once the pasta is cooked, stir in the drained and rinsed kidney beans and shredded cheddar cheese until the cheese is melted. *Why: The cheese adds creaminess, while the beans boost protein and texture.*
Adjust seasoning: Taste and adjust the salt, pepper, or chili powder if needed. *Tip: A splash of hot sauce can add a nice kick if you like it spicy.*
Serve hot: Ladle the chili mac into bowls and top with your favorite garnishes, like sour cream, chopped green onions, or extra shredded cheese. *Flexibility: This dish reheats well, so make extra for leftovers!*
Nutrition
This homemade chili mac recipe is packed with flavor and provides a balanced mix of nutrients. Here’s the nutritional breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 22 g |
| Carbohydrates | 45 g |
| Fat | 18 g |
| Fiber | 6 g |
| Sugar | 5 g |
| Sodium | 800 mg |
Chef Tips
Perfectly browned ground beef makes all the difference—I always drain excess fat before adding spices to keep the flavors clean.
For depth, toast the chili powder and cumin briefly in the pan. Undercook the pasta slightly; it’ll finish in the sauce.
A splash of vinegar brightens the dish. Let it rest 5 minutes before serving—it thickens beautifully.
Top with sharp cheddar for balance.
