This chili mac casserole is the ultimate weeknight comfort food! It brings together hearty chili with creamy macaroni and cheese in under 30 minutes for a cozy meal the whole family will love.
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Why You’ll Love This Chili Macaroni And Cheese Casserole
Some of the best recipes come from combining two favorites, and that’s exactly what’s happening here. Chili and mac and cheese are already comfort food classics, but together they become the ultimate cozy dinner. You get flavorful beef chili with beans and tomatoes, all tossed with creamy, cheesy pasta. It’s a comfort food match made in heaven!
This recipe has all the hearty, nostalgic flavors of Hamburger Helper chili mac, but made from scratch with simple, fresh ingredients. The bold flavors and cheesy goodness win over even the pickiest eaters, making this an easy weeknight victory. And the best part? This is a true one-pot wonder that’s ready in no time. Everything cooks together in one pan, so cleanup is a breeze! Here’s why this recipe is a keeper:
- Ready in 30 minutes
- One-pan cleanup
- Cheesy comfort food
- Easy to customize
Ingredient Information And Substitutions
- Ground beef- Brings hearty flavor and richness. Swap with ground turkey or chicken for a lighter option.
- Onion- Adds savory depth. Yellow or white work best, or even shallots for a gentler bite.
- Bell pepper- A touch of sweetness to balance the chili. Any color will do.
- Green onions- Fresh pop of flavor on top. Optional, but nice for garnish.
- Elbow macaroni- Classic shape that holds sauce well. Shells or rotini work too.
- Pinto beans- Add protein and texture. Black beans or kidney beans are both great alternatives. Be sure to drain and rinse!
- Sharp cheddar cheese- Creamy, tangy, melty goodness. Try Monterey Jack, Colby Jack, or a Mexican blend if you like.
- Canned tomatoes- Bring acidity and brightness. I used petite diced tomatoes for their fresh flavor, but any quality brand will work.
- Olive oil- Starts the cooking and adds flavor. Vegetable oil is a fine backup.
- Chicken broth- Helps cook the pasta and adds savory depth. Vegetable broth works too.
- Milk- Makes the sauce creamy. Half-and-half will make it even richer.
- Chili powder, cumin, paprika- Build that classic chili flavor base. Taco seasoning works if you’re short on spices.
- Kosher salt and black pepper- Ties everything together. Adjust to your taste.
How To Make Chili Cheese Macaroni Casserole
Step 1- Sauté the veggies and brown the beef.
Heat oil in a large sauté pan over medium-high heat. Add the onion and bell pepper and cook until softened, about 4 minutes.
Stir in the ground beef, breaking it apart with a spoon, and cook until no longer pink. Drain excess fat if necessary.
Step 2- Add liquids and pasta.
Mix in the chili powder, cumin, paprika, salt, and pepper. Let it cook for a couple of minutes to deepen the flavor.Stir in the canned tomatoes, beans, broth, milk, and macaroni. Bring everything to a boil.
Once boiling, reduce the heat to medium-low. Cover and cook about 12 minutes, until the pasta is tender, stirring occasionally to prevent sticking.
Step 3- Finish with cheese.
Uncover and stir in the cheddar cheese. Sprinkle the rest over the top, cover again, and turn off the heat. Let it sit for a few minutes until the cheese is melted. Garnish with green onions and serve.
Frequently Asked Questions
Yes! You can cook this chili macaroni casserole, cool it, and reheat gently on the stovetop with a splash of broth or milk to loosen the sauce.
Not really, as chili powder adds flavor more than heat. If you like it spicy, stir in cayenne or diced jalapeños.
Yes, just make sure to use a very large pot so the pasta cooks evenly.
Tips For Making Macaroni With Chili
- Break up the beef as it cooks. A wooden spoon works great when crumbling it into smaller pieces.
- Check your pasta early. Every brand cooks differently, so start tasting at the 11-minute mark and cook longer if needed.
- Melt the cheese off the heat. That gooey finish is what takes this simple recipe for chili macaroni from good to downright irresistible.
- Sneak in extra veggies. Zucchini, corn, or mushrooms all blend in nicely and boost the nutrition without changing the flavor too much.
- Ingredients to prep ahead- Chop the onion and pepper, drain and rinse the beans, and shred the cheese.
- Leftovers and storage- Keep in the fridge for up to 4 days, and reheat with a splash of broth or milk. Freezing isn’t recommended since the pasta and cheese can lose their texture.
What To Serve With Chili Cheese Mac
This dish is plenty hearty on its own, but if you want to turn it into a full dinner experience, add a simple side and finish with a little something sweet. Here are some tasty ideas:
Other Chili Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
One Pot Chili Mac Casserole
Ingredients
- 2 teaspoons olive oil
- ¾ cup diced onion
- ½ cup diced red bell pepper
- 1 pound ground beef
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon sweet paprika
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 14.5 ounces petite diced tomatoes canned and undrained
- 14.5 ounces pinto beans canned- drained and rinsed
- 2 cups chicken broth
- 1 cup milk
- 1 ½ cups elbow macaroni uncooked
- 2 cups sharp cheddar cheese, shredded and divided
- 2 green onions, sliced- garnish
Instructions
- Heat oil in a large sauté pan over medium high heat.
- Add onions and peppers and saute for 4 minutes, stirring often.
- Add ground beef and sauté until brown, breaking up as it cooks. Drain if needed.
- Stir in chili powder, cumin, paprika, salt and pepper and cook for 2 minutes.
- Add petite diced tomatoes, pinto beans, broth, milk and macaroni to the pot and stir to combine. Bring to a boil.
- Once boil, reduce heat to medium low and cover. Cook for around 12 minutes stirring periodically to prevent sticking.
- Uncover and stir in 1 ½ cups shredded cheddar. Top evenly with remaining shredded cheddar.
- Cover and turn off heat. Leave covered for a few minutes until cheese is fully melted. Serve immediately topped with sliced green onion.
Video
Notes
- Break up the beef as it cooks. A wooden spoon works great when crumbling it into smaller pieces.
- Check your pasta early. Every brand cooks differently, so start tasting at the 11-minute mark and cook longer if needed.
- Melt the cheese off the heat. That gooey finish is what takes this simple recipe for chili macaroni from good to downright irresistible.
- Sneak in extra veggies. Zucchini, corn, or mushrooms all blend in nicely and boost the nutrition without changing the flavor too much.
- Ingredients to prep ahead- Chop the onion and pepper, drain and rinse the beans, and shred the cheese.
- Leftovers and storage- Keep in the fridge for up to 4 days, and reheat with a splash of broth or milk. Freezing isn’t recommended since the pasta and cheese can lose their texture.
Frank Dudley says