Chili Mac

Tested & Perfected Recipes Cookbook Recipe

This post may contain affiliate links. Read my full disclosure policy.

Winner, winner, kid-friendly dinner! This one-pot chili mac belongs in your weeknight recipe rotation.

Bowls of chili mac on a table.

Photo by Johnny Miller (Clarkson Potter, 2021)

A regular menu item in the school cafeteria when I was growing up, chili mac is one of those nostalgic dishes that reminds me of my childhood. This tasty mash-up of mac and cheese and chili is a comforting one-pot dish that you can have on the table in less than 45 minutes. When my kids were younger, it was one of my go-to weeknight dinners. Nowadays, I make a big batch when my nephews come for dinner. I mean, with pasta, cheese, and ground beef, how can you go wrong with kids? Serve it with tortilla chips for dipping or crushing over the top.

“Full of familiar flavors, but miles away from school cafeteria fare.”

Paula

What You’ll Need To Make Chili Mac

ingredients for chili mac
  • Onion and Garlic: The starting point for flavor.
  • Ancho Chile Powder, Ground Cumin, Smoked Paprika, Cayenne Pepper & Oregano: This blend brings the signature chili flavor. The dish is mild as written, but you can bump up the cayenne for extra heat.
  • Lean Ground Beef: Provides protein and richness while keeping things from getting too greasy.
  • Chicken Broth: Cooks the macaroni and ties all the flavors together.
  • Canned Tomato Sauce: Adds a touch of acidity and balances the richness of the beef and cheese.
  • Macaroni: The classic pasta choice, but other shapes like rotini or shells work just as well.
  • Evaporated Milk: Makes the dish creamy without feeling heavy.
  • Mexican Cheese Blend: Melts into the dish, adding creaminess and a rich, cheesy flavor.
  • Scallions: Adds a fresh, oniony crunch and a pop of color when serving.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

cooking onions for chili mac

Heat the oil in a large pot or Dutch oven medium heat. Add the onion and cook until softened, about 3 to 4 minutes. Then add the garlic, spices, and salt.

adding spices and garlic

Cook about 1 minute more.

onions. spices, and garlic

Add the beef.

adding ground beef

Cook, stirring and breaking apart the meat, until no longer pink, 3 to 5 minutes.

cooked ground beef mixture

Stir in the broth, tomato sauce, oregano, sugar and pasta.

adding broth, tomato sauce, pasta to beef mixture

Bring to a boil then reduce the heat, cover, and cook until the pasta is tender, 9 to 12 minutes.

pasta cooked al dente

Off the heat, add the evaporated milk and cheese and stir until the cheese is melted.

adding the cheese and evaporated milk to the chili mac

Ladle the chili mac into bowls and sprinkle with scallions. Serve with more cheese and tortilla chips.

You May Also Like

Beef Chili Mac

Winner, winner, kid-friendly dinner! This one-pot chili mac belongs in your weeknight recipe rotation.

Servings: 4
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes

Ingredients

  • 2 tablespoons vegetable oil
  • 1 large yellow onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tablespoon Ancho chile powder
  • 1 tablespoon ground cumin
  • 1½ teaspoons smoked paprika
  • ¼ teaspoon cayenne pepper (optional; omit for less heat)
  • 1½ 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
  • 1½ 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

  1. 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.
  2. 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.
  3. 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

Powered by Edamam

  • 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.

See more recipes:

Comments

  • I make this at least 2x a month – occasionally I’ll make it with ground turkey. No matter what it’s a hit – even with the pickiest 7yo granddaughter. If there are any leftovers, they are even better!

    • — Jami on October 29, 2024
    • Reply
  • I have made this multiple times & everyone always loves it! I’ve added beans…..I’ve added a can of green chilis – last night I used ground turkey because I didn’t have beef – it’s always amazing!

    • — Jami on August 8, 2024
    • Reply
  • I love this recipe! It’s a family fave and in our regular rotation. I would like to make it ahead of time so I’m thinking I will make the chili portion of it and then add the noodles right before serving. Would you suggest cooking the noodles separately and then adding (in which case would I lessen the amount of chicken broth?) or would you suggest just bringing the chili back up to a boil and then cooking the noodles in the chili as usual? Thanks!

    • — Andrea on June 3, 2024
    • Reply
    • Hi Andrea, glad you like this! I think I’d go with the second option.

      • — Jenn on June 3, 2024
      • Reply
      • Thank you. I went with the second option and it turned out great!

        • — Andrea on June 3, 2024
        • Reply

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.