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Chili Mac
This one-pot chili mac is comforting, quick, and kid-friendly.
This one-pot chili mac is an updated version of the retro stovetop casserole of your childhood. It’s a comforting, kid-friendly dish that you can have on the table in 45 minutes. Serve with tortilla chips for dipping or crushing over top.
What You’ll Need To Make Chili Mac
How To Make Chili Mac
Heat the oil in a large pot or Dutch oven medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 3 to 4 minutes. Then add the garlic, chili powder, cumin, smoked paprika, cayenne pepper, and salt.
Cook, stirring often, about 1 minute more.
Add the beef.
Cook, stirring and breaking apart the meat, until no longer pink, 3 to 5 minutes.
Stir in the broth, tomato sauce, oregano, sugar and pasta.
Bring to a boil.
Reduce the heat to low, cover, and cook, stirring every so often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, 9 to 12 minutes. Use a soup spoon to skim any grease off the top, if necessary.
Off the heat, add the evaporated milk and cheese and stir until the cheese is melted.
Taste and adjust seasoning, if necessary.
Ladle the chili mac into bowls and sprinkle with scallions. Serve with more cheese and tortilla chips.
You May Also Like
- Best Ground Beef Chili
- Mac and Cheese
- Sloppy Joe’s
- White Chicken Chili
- Texas Beef Chili (Chili Con Carne)
Beef Chili Mac
This one-pot chili mac is comforting, quick, and kid-friendly.
Ingredients
- 2 tablespoons vegetable oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 tablespoon Ancho chili powder
- 1 tablespoon ground cumin
- 1-1/2 teaspoons smoked paprika
- 1/4 teaspoon cayenne pepper (optional; omit for less heat)
- 1-1/2 teaspoons salt
- 1 pound 85 or 90% lean ground beef
- 3 cups chicken broth
- 1 (8-ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 8 ounces (about 2 cups) elbow macaroni
- 1 cup (8 oz) evaporated milk
- 1-1/2 cups (one 6-oz package) shredded Mexican cheese blend, plus more for serving
- 3 medium scallions, dark green parts only, thinly sliced
- Tortilla chips, for serving
Instructions
- Heat the oil in a large pot or Dutch oven medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), and salt and cook, stirring often, about 1 minute more. Add the beef and cook, stirring and breaking apart the meat, until no longer pink, 3 to 5 minutes.
- Stir in the broth, tomato sauce, oregano, sugar, and macaroni and bring to a boil. Reduce the heat to low, cover, and simmer, stirring every so often so the macaroni doesn't stick to the bottom, until the pasta is al dente, 9 to 12 minutes. Use a soup spoon to skim any grease off the top, if necessary.
- Off the heat, add the evaporated milk and cheese and stir until the cheese is melted. Taste and adjust seasoning, if necessary. Ladle the chili mac into bowls and sprinkle with the scallions. Serve with more shredded cheese and tortilla chips.
Nutrition Information
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- Per serving (4 servings)
- Calories: 918
- Fat: 46 g
- Saturated fat: 20 g
- Carbohydrates: 70 g
- Sugar: 18 g
- Fiber: 6 g
- Protein: 55 g
- Sodium: 1489 mg
- Cholesterol: 155 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Reviews & Comments
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This is delicious and so easy to bring together. Perfect for a week night!
The flavors are amazing and the ease of cooking for any night of the week is much appreciated in our busy family.
My family loved this! It was so easy and delicious on a rainy night. Jenn never lets us down!
We’ve always wanted to try chili mac and cheese so I was very happy when this recipe came into my inbox. I’m so impressed!! So delicious, so easy, just spectacular. I added a little hot sauce to my bowl but it’s wonderful without it, too. Thank you, Jenn!
This was tasty, my small kids enjoyed it too. I had a hard time finding ground nacho chili powder (in Southern CA!) so I bought the actual dried Chiles, soaked them in some hot water, blended the water and chilies together and used the resulting paste in the recipe. I used 1 tbsp – not sure if I should have used more or less. I might try 2-3 tbsp next time just to compare. Random note about shredded Mexican style cheese, the bag I bought was 8 oz and was labeled “2 cups”. Was that a misprint on the cheese bag? If yes, I may have but too much cheese in the dish since recipe indicates 6 oz and I threw in the whole 8 oz bag.
Hi Susie, Glad you liked this! The 6-ounce packages of this cheese in my area are the equivalent of 2 cups volume-wise, so you may have used a little extra – but you can’t go wrong with a little extra cheese! 🙂
Another wonderful recipe. I swapped 1/2 n 1/2 cream and a little sour cream in place of the evaporated milk (since that is what I had on hand…. and avoid grocery trips when possible. Fortunately I had all the other ingredients and followed the recipe accordingly. I loved this one pot recipe for an easy quick to the table dish, and minimal clean up… Thanks Jenn! Your a celebrity that’s like a friend, and I so appreciate you sharing your recipes with easy to follow pics and directions. We’ll be finishing up the leftovers today 🙂
EVERY single recipe of yours has been top notch…
❤️
I substituted ground turkey & used beef bouillon paste. This was the best chili mac I’ve eaten. My 7 year old devoured it. Thanks Jenn!
I substituted turkey for the beef and used half & half and 15oz of tomato sauce. It turned out great. Also, I used more elbow macaroni, probably 1/2 of a box. Perfect for a Saturday lunch!
Long time blog follower here- I love this recipe! So easy and my 4 year old loves it. I have made this as written several times and just wanted to note that tonight I was out of condensed milk so I used 2% instead. It was a bit watery with the 2% so I added a slice of american cheese which gave it back that creaminess that was lacking without the condensed milk. So in a bind I think 2% milk plus american cheese works well!
Thank you Jenn, this recipe was quick and easy and very delicious.
Hi Jenn, I have a question. Do you think this would freeze well?
Hi Heather, I think the ground beef mixture will freeze nicely but not sure about the whole dish. If you want to partially make it, you could prepre it up to the step right before you add the broth and other ingredients. Hope that helps!
Easy excellent meal.
Due to my son’s request, I did not add the milk and cheese to the finished dish…cheese was served on the side. My son discovered the joy of dipping multi-grain tortilla chips into this delicious pasta chili.
Made twice in a row! Delicious and economical. Only change was using a whole Box of pasta instead of half. Thanks again for another excellent meal!
Hi I would like to use whole milk instead of evaporated milk. Will that work? Does milk curdle, and evaporated milk not?
Hi Victoria, Whole milk should work without curdling. Hope you enjoy! 🙂
This was easy, inexpensive and delicious. Plenty for leftovers too! I didn’t have evaporated milk so I had to use half and half and only used 3/4 cup. Will definitely make again.
Excellent!!!! Huge hit with everyone including my youngest who had 3 bowls. The only bad thing about this meal is there are no leftovers!
Excellent. Such great comfort food to have on a cold day.
Can I use beef broth instead of chicken broth? I have extra beef broth to use , although I do have homemade chicken broth in the freezeer. Would it make a big difference to the flavor either way? Thank you Your blog has been my go to for the last couple years and every day since quarantine!
Beef broth should be fine here. Hope you enjoy!
Hi Jenn, thanks. I wound up making homemade evaporated milk. It was a little goopy but I strained it. It was thick and sweet. I love the recipe.
So glad it worked out! 🙂
Hi Jen, I don’t have tomato sauce, but I do have tomato paste. Can I just dilute that with some water?
Hi Carolyn, I haven’t tried it, but in a pinch, I think it should work. Please LMK how it turns out!
I had to do that tonight, Easy-peasy – use equal parts water and tomato paste. Tasted just fine.
I was only able to find lowfat Evaporated milk. Will that work or is half and half a better substitute if I can find the regular type?
Can’t wait to try this.
Thanks!
Hi Dana, I think you could get away with either one here. Hope you enjoy!
Great recipe – a good example of the sum being greater than the parts. As suggested by Jenn, I added mushrooms and tomatoes as extra veggies. I added the mushrooms right after the onions, but boiled down the tomatoes in a separate pot and added it to the pot at the same time as the broth. Not sure if that was the right timing, but it worked.
This was excellent!!! My 3 year old had three full bowls!
Can this be made with turkey meat? Any modifications if so?
Thanks! Love your recipes!!
So glad it was a hit! Sure, ground turkey will work, but don’t use the extra lean variety.
Why the use of evaporated milk? Can I substitute it with something else.
Hi Mark, the evaporated milk contains less water than cream or milk and helps to keep the sauce from “breaking.” If you don’t have evaported milk, you could get away with half & half (that would be my first choice as a substitute), heavy cream, or whole milk. Hope that helps!
Jenn: can this be completely made and saved for the next day or should i wait to put in the milk and cheese until then?
Hi Pat, I wouldn’t recommend it as I think the pasta will get really mushy. It’s not much of a timesaver, but you could brown the ground beef with the spices ahead and then finish with the remainder of the recipe when you’re ready to serve it. Hope that helps!
This was perfection. From the level of spice to the ratio of pasta to beef, you made a humble dish swoon-worthy. Truly, you’re one of the best food bloggers out there. Please keep doing what you do! It is so deeply appreciated. 🙂
So glad you enjoyed it! ❤️
Jenn, you are there for us in good times and in bad. After a painful day of homeschooling, this came together quickly with all of the ingredients I already had on hand. I followed it exactly (as everyone should with your recipes) & it was perfect for the whole family!
😘
Hi Jenn,
I am getting ready to make this dish but I only have 80/20 ground beef. I see that it is not necessary to drain the meat per your recipe with lean ground beef. So should I cook the ground beef separately so I can drain it ahead of time and then incorporate it with everything else? You have the most amazing recipes and I don’t want to mess this up! Thanks
Yes, I would drain the meat as the 80/20 will have a lot more fat. Hope you enjoy (and glad you like the recipes)!
Hi Jen
I made this recipe for the first time the other day and it was a huge hit with my friends! I added a can of beans to make it more “Chili-like”. It was easy to make in one pot and reheats well for lunches or leftovers.
I made this last night with just a minor change as I didn’t have any fresh garlic on hand. My husband said, “This is a keeper!” I will definitely be making this again. Thanks so much for a quick and yummy recipe.
This was soooo delicious and easy. Everyone in my house said make sure you make this again. Winner for sure!
Made for the first time today. The family was very pleased. Tasty and easy to prepare. Thanks Jen. Your recipes are helping my family get through these trying times of sheltering in place.
Glad you enjoyed it — stay healthy and safe! ❤️
Hey Jenn-this was awesome. Perfect comfort food during these tough times. I didn’t have evaporated milk, so I used half & half which other reviewers suggested. Another hit!
Xo
Our family loved this dish! Quick & easy to prepare. My only substitutions were regular chili powder instead of Ancho & 2 cups of a shredded jalapeño Colby mix found in Australia. Whole family ate it with out a complaint-that’s a winner in my book!!! Thanks again Jenn – you continue to make me look like a star in the kitchen!!!
I have never heard of chili mac so was keen to try this. Delicious. Not being spicey food lovers, I only used half the chilli powder and no cayenne. The evaporated milk gives a nice flavour. Veg stock worked well. I will make again.
We need comfort food during this scary time and this was perfect! I didn’t want to go to the store so I used whole wheat macaroni, which took a few minutes more but turned out great. And we didn’t have scallions so I cut up an avocado and garnished with that. This hit the spot and will definitely be one we make again. Thanks!
This Chili Mac is the best. My family scarfed it up fast! Another winner recipe Jenn. Thank you so much!!
The Lunch Lady at my kids new school made this for them today, they absolutely loved it!
😀
Made this for dinner today, I used beef broth as chicken broth is difficult to find these days. A few substitutions, used 50/50 instead of evap. So good, thanks, Jen.
Wow!!! We all loved it. I wish I doubled the recipe. Your recipes are always a hit in my house.
Delicious comfort meal. Thank you for sharing!
I had never heard of chili mac but made this recipe tonight. I followed the recipe as written except that as I had no evaporated milk, I substituted coffee cream, which is 18% butterfat. I used lean ground beef, and it was not at all greasy. We enjoyed it very much and the crunch of the tortilla chips was a great addition. I will definitely make it again. Thank you for another delicious dinner, Jenn.
I made two batches at the same time, one vegan and one not. I used 2 cups of pinto beans instead of the hamburger and used vegetable broth. I omitted the cheese and evaporated milk in both versions. Instead I made a vegan cheese sauce. I served the pasta, poured on cheese sauce and topped with chopped green peppers. Everyone was happy! Next time, I would add more vegetables to the vegan version and possibly to the meat version too.
Thanks for a great recipe that was fast, delicious and could be modified to suit our various food issues.
I just made the Chili MAC recipe. I doubled the whole recipe. It is absolutely delicious. Very easy recipe and enjoyed by all adults. Bravo yet again Jen! I love your cookbook too!
I waited until I could get the evaporated milk. We both enjoyed the dish even though we prefer different levels of spiciness in our food. It was exactly what I was looking for in a chili mac recipe. Thanks for adding some spiciness to our sheltering down experience!
I don’t have evaporated milk in the house-can I use regular milk?
Hi Catherine, if it’s full-fat milk, it should work. If you happen to have it on hand, half & half would be my first choice as a substitute. Hope that helps!
Delicious! My three year old kept giving me the thumbs up and chanting “keep the recipe!” Thanks for another winner.
I’ve never had Chili Mac before. I know! I need to get out more, LOLOL. *Wonderful* discovery. Just made it, tasted it (comforting is an understatement). So I had to serve up a “chef’s” treat to myself. :0). Can’t wait for my kids to sit down to this one! I can always count on you Jenn. Thanks so much!
Made this last night and my family loved it!!!! Easy to make with ingredients on hand and comes together quickly. The only substitutions I made was I used onion powder because I didn’t have any fresh onions left & heavy cream instead of the evaporated milk because it was what I had. Thanks Jen for another flavorful recipe!!
made this recipe tonight. super easy… ONE POT!!!!! so delicious! the whole family loved it! thanks for such an easy quick meal. this is one of many of your recipes that i have made and i love what you do!
I made this last night and because we are trying to not have to go out unless absolutely necessary I made a couple of substitutions. I used ground chicken, half and half and Snowdonia Red Devil cheese which is a red Leicester with chilis. This was delicious and is definitely a keeper. Thank you for the recipe. I will be making this again but when I do, I will use a non-stick pot. Using a stainless steel pot, as I did, meant I had to constantly stir it to scrape the macaroni from the bottom of the pot.
Hi Jenn,
I am a vegetarian so do you suggest any substitute for beef? Can this be made with any vegetables?
Thanks,
SK
Hi SK, I think you could get away with substituting the beef with your favorite beans. A couple nice vegetable additions that come to mind — diced bell peppers, fresh tomatoes and/or mushrooms. Hope that helps and that you enjoy. Please LMK how it turns out if you try it this way!
Thanks Jenn. Will try and let you know.
The ingredients were simple, and it didn’t take long to cook. I didn’t have evaporated milk, so I added a tablespoon of sour cream. It was very tasty! Thank you so much 🙂
That’s a great idea (to substitute sour cream for evaporated milk)! I don’t have evaporated milk nor whole milk and am trying to avoid going out unnecessarily. Thanks.
I like that this recipe uses herbs and spices from the cupboard rather than a packet of chili or taco seasoning. I add a chopped up green pepper when I saute’ the onion for flavor and to incorporate more veg.
Had to make ingredient adjustments to fit what I had so substituted jimmy dean hot sausage for hamburger, sweet paprika for smoked paprika, sharp cheddar cheese and 3/4c half n half for 1c evaporated milk. We loved it.
I cooked this tonight for the family. My kids and husband enjoyed it very much. We added multigrain tortilla chips on top. I liked the reviewer’s idea of adding green pepper. Overall, another tasty recipe. Thanks.
What’s a good substitution for Mexican Cheese blend?
Hi Susan, you can use Cheddar or Monterey Jack (or a combination of the two). Enjoy!
I may try this tonight looks like a delicious and quick supper. Thanks
This actually looks good, even though I’ve never had it. Can I use something besides evaporated milk for this? Regular milk, half and half or heavy cream?
Sure, Alisa. I’d go with half and half.
Can’t wait to try! How well will this double if using the same pot? Thanks and take care!
Hi Chad, I think you could double this in the same pot w/o any issues. Please LMK how it turns out. 🙂
Can you tell me how much onion powder to Substitute for the fresh onion. I don’t have any onions. Thank you
Hi Vikki, I don’t have much experience with onion powder but I’m guessing you’ll need about 2 teaspoons. Please LMK how it turns out with this!
This turned out delicious. I went with your suggestion on the amount but doubled it since I was doubling the recipe. My kids asked why this was the first time I was making this dish! Good pantry pull recipe. Thank you!
Hi, have been looking for a good chilli Mac recipe and I am sure your recipe will be amazing. My only question is can I substitute evaporated milk with 2% or cream?
Thanks, I am in Ontario Canada and looking to try some new recipes during this unsettling time.
Hi Elizabeth, if you don’t have evaporated milk, you could get away with half & half (that would be my first choice as a substitute), heavy cream, or whole milk. Please LMK how it turns out if you try it!
I just realized I did not let you know how it turned out. It was fantastic. I used whole milk. We served it with jalepeno corn bread.
So glad — thanks for the follow-up! 🙂