This Chili Mac And Cheese (With Ground Beef) brings comfort food flavors to the table any time of year.
This recipe combines two comfort food favorites into one super satisfying dish. Chili mac and cheese pairs the hearty, savory warmth of chili with pasta and melted cheese. I wasn’t kidding when I said comfort food—this is the type of dinner to summon everyone to the table fast. You’ll be lucky if you have leftovers (which I always hope for, because they taste even better the next day).
In my household, this recipe started out casual as a sort of pantry-clean-out meal. Very quickly, it became a highly requested hit and is now in frequent rotation. The flavors are bold but balanced with a warm, smoky undertone from the chili powder and paprika. Then, the melted cheddar and mozzarella take it home with a creamy richness that keeps you coming back for more.
Beyond being delicious, it’s also a versatile and practical meal. The ingredients are simple, relatively budget-friendly, and easy to find. You probably already have several of them on hand! And it works well for multiple occasions: family dinner, work potluck, friendly gathering, and beyond.
Delicious nostalgia
Take a bite of this chili mac and cheese, and I bet you take an instant trip down Memory Lane. The dish brings together two meals that most of us remember eating as kids—chili and mac and cheese. Each had its own special place in our childhood, whether it was a favorite weeknight meal that Mom made or something warm and comforting on a cold night. Mix those two dishes together, and you get something inviting and elevated but instantly recognizable, kind of like seeing an old friend again.
Every generation seems to rediscover chili mac at some point, whether it’s parents feeding a family or college students stretching some leftovers. Any way you serve it, it has a funny way of taking you back for a delicious taste of nostalgia.
How do I store leftovers?
Let the chili mac and cheese cool completely to avoid condensation forming in the storage container. You can either store it as is or divide it up into smaller portions, which will make reheating a simpler task. Keep it in the fridge, in airtight containers, for up to 4 days. If you don’t plan on eating it within that time, you can freeze it for up to 3 months. To reheat from frozen, let it thaw in the fridge overnight. You can then warm it up in the oven at 350°F until the cheese starts to bubble.
Serving suggestions
Go all in on carbs and serve your chili mac with some Buttermilk Cornbread for the ultimate comfort food spread. Garlic Bread would work well, too. Want to keep things a little on the lighter side? Opt instead for a Cucumber And Tomato Salad, Roasted Brussels Sprouts, or Broccoli Rabe.
Chili Mac And Cheese (With Ground Beef)
Ingredients
- 1 cup elbow macaroni
- 1 tablespoon extra-virgin olive oil
- 1/2 onion chopped
- 2 garlic cloves minced
- 1 red bell pepper diced
- 1/2 pound minced beef
- 1/4 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano dried
- Pinch of salt and pepper
- 1 15-ounce can crushed tomatoes
- 1/4 cup chicken stock
- 1/2 can red kidney beans (15 ounces) drained and rinsed
- 1/2 cup mozzarella grated
- 1/2 cup cheddar cheese grated
- Cilantro or parsley chopped, for garnish
Instructions
- Cook the macaroni according to the package instructions. Drain and set aside.
- Heat the olive oil in a skillet and cook the onions together with the garlic and bell pepper until soft. Add the minced beef and cook until browned. Season the meat with the spices, salt, and pepper.
- Add the crushed tomatoes, chicken stock, and red kidney beans. Mix the cooked pasta with the meat sauce until well combined.
- Transfer the pasta mixture to a casserole and top with the mozzarella and cheddar cheese.
- Bake the casserole in a preheated oven at 350°F for 10-15 minutes, until the cheese is melted.
- Remove the dish from the oven and garnish with chopped cilantro or parsley.
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