Chili mac and cheese is one of those one-pot dinners that feels like a warm hug on a busy weeknight. It comes together fast using pantry staples, and the result is a hearty, cheesy bowl the whole family will ask for again and again. I’ve been making this on repeat since the first time I tried it, and it never disappoints.
The first time I made chili mac on a Tuesday night, I had exactly 30 minutes before my kids started complaining about being hungry. I threw it together, and by the time they sat down, the kitchen smelled like a cozy, spiced-up comfort food dream. That is the magic of this recipe. It is bold, satisfying, and done before anyone has time to suggest ordering pizza. Make it your own!
Table of Contents
Ingredients for Chili Mac and Cheese
I always keep most of these ingredients stocked in my pantry, which is what makes chili mac such a reliable weeknight dinner. My go-to is Better Than Bouillon beef base for the broth because it brings a deep, rich flavor that regular boxed broth just cannot match. Here is everything you need:
- 1 lb ground beef
- 1 medium onion, chopped
- 2 tsp garlic, minced — I recommend fresh minced garlic for the best flavor
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp smoked paprika — my preference is smoked for that deep, BBQ-like warmth
- 1 tsp dried oregano
- 1 1/2 tsp cumin
- 2 1/2 tsp chili powder
- 4 cups beef broth (or 4 tsp Better Than Bouillon beef base + 4 cups water)
- 1 (10 oz) can Rotel, undrained — I usually grab the fire roasted variety for extra char and flavor
- 1 (8 oz) can tomato sauce
- 1 can (15 oz) kidney beans or white beans, drained
- 2 cups dry elbow macaroni
- 8 oz Velveeta, roughly chopped OR 8 oz freshly shredded sharp cheddar — in my experience, Velveeta gives the creamiest melt, but sharp cheddar works beautifully too
- Salt and pepper to taste
For garnish: crushed tortilla chips, sour cream, shredded cheddar, chopped white onions, sliced avocado
Step-by-Step Instructions
I recommend reading through all the steps once before you start — this recipe moves quickly and everything comes together in one pot, so being ready makes the process smooth and stress-free.
Step 1: Heat a large pot over medium heat. Add the ground beef, breaking it apart with a wooden spoon. Add the chopped onion and cook for 5 to 8 minutes, until the beef is fully browned and the onion is soft and translucent.
Step 2: Add the minced garlic and stir for about 1 minute, just until fragrant. Do not let it burn.
Step 3: Drain the excess fat from the beef by carefully setting a colander over a bowl. Return the beef to the pot. This step prevents a greasy final dish.
Step 4: Turn the heat back to medium. Add the flour, salt, paprika, smoked paprika, oregano, cumin, and chili powder. Stir everything together and cook for 1 minute to toast the spices — this step builds the base flavor of your chili mac.
Step 5: Pour in the beef broth, the entire can of Rotel (do not drain it), the tomato sauce, and the drained beans. Stir to combine and turn the heat to high. Bring the mixture to a full boil.
Step 6: Add the dry elbow macaroni. If you are using Velveeta, chop it roughly and add it to the pot now along with the pasta. Stir occasionally and cook for about 8 minutes, until the noodles are al dente and the cheese is fully melted and creamy.
Step 7: If using shredded cheddar instead, wait until the pasta is al dente, then turn off the heat. Add the cheese and stir until it melts completely into the dish.
Step 8: Taste and adjust salt and pepper as needed. Serve hot, loaded with your favorite garnishes.
Best Sides to Serve with Chili Mac and Cheese
The right sides bring out the bold, spiced flavors of chili mac while adding balance and texture to the meal. Here are some top pairings that work perfectly:
Crispy Oven-Baked Sweet Potato Fries: The natural sweetness of sweet potato fries pairs beautifully with the smoky, spiced chili base. Try this crispy oven-baked sweet potato fries recipe for a crowd-pleasing side.
Simple Green Salad: A fresh, lightly dressed green salad cuts through the richness of the cheese sauce and adds a crisp, refreshing contrast to every bite.
Garlic Roasted Vegetables: Roasted vegetables with garlic add nutrition and a satisfying caramelized depth. This garlic roasted vegetables recipe is easy to make while your chili mac simmers.
Easy Vegetable Soup: For a lighter starter that keeps the cozy vibe going, a bowl of easy vegetable soup alongside chili mac makes a well-rounded, filling dinner.
Homemade Cheesy Breadsticks: Warm, pull-apart homemade cheesy breadsticks are perfect for scooping up every last bit of that rich, saucy chili mac from the bowl.
How to Store and Reheat Chili Mac and Cheese
Chili mac stores well in an airtight container in the refrigerator for up to 4 to 5 days. After that, the pasta begins to absorb too much liquid and loses its texture, so plan to enjoy leftovers within that window. It also freezes well for up to 3 months when sealed tightly.
To reheat, add a splash of beef broth or water to the pot or microwave-safe bowl before warming. This brings the sauce back to life and keeps the pasta from drying out. I recommend reheating on the stovetop over medium-low heat for the best texture.
Pro tip: chili mac actually tastes even better the next day once the spices have had time to develop. It makes a great meal prep option or a hearty lunch the following day.
Frequently Asked Questions
Can I make chili mac and cheese ahead of time?
Yes. You can make it fully and refrigerate it for up to 4 days. When reheating, add a splash of broth to loosen the sauce since the pasta absorbs liquid as it sits.
Can I use a different pasta shape instead of elbow macaroni?
Elbow macaroni is classic for chili mac, but small shells, ditalini, or rotini work well too. Stick to small, sturdy shapes that hold up in the thick, saucy base.
Is chili mac and cheese freezer-friendly?
Yes, it freezes beautifully for up to 3 months. Store in well-sealed freezer-safe containers. Thaw overnight in the fridge and reheat on the stovetop with a little added broth.
Conclusion
Chili mac and cheese is the kind of recipe that earns a permanent spot in your weekly dinner lineup. It is fast, budget-friendly, packed with protein, and deeply satisfying. Whether you are feeding a hungry family or stocking the fridge with leftovers, this one-pot dinner delivers every single time. Give it a try tonight and see why it never gets old.
Chili Mac and Cheese
Ingredients
Equipment
Method
- Heat a large pot over medium heat. Add the ground beef, breaking it apart with a wooden spoon. Add the chopped onion and cook for 5 to 8 minutes, until the beef is fully browned and the onion is soft and translucent.
- Add the minced garlic and stir for about 1 minute, just until fragrant. Do not let it burn.
- Drain the excess fat from the beef using a colander set over a bowl. Return the beef to the pot.
- Turn the heat back to medium. Add the flour, salt, paprika, smoked paprika, oregano, cumin, and chili powder. Stir everything together and cook for 1 minute to toast the spices.
- Pour in the beef broth, the entire undrained can of Rotel, the tomato sauce, and the drained beans. Stir to combine and turn the heat to high. Bring to a full boil.
- Add the dry elbow macaroni. If using Velveeta, chop it roughly and add it now along with the pasta. Stir occasionally and cook for about 8 minutes, until the pasta is al dente and the Velveeta is fully melted and creamy.
- If using shredded cheddar, wait until the pasta is al dente, then turn off the heat. Add the cheese and stir until completely melted into the dish.
- Taste and adjust salt and pepper as needed. Serve hot with crushed tortilla chips, sour cream, shredded cheddar, chopped onions, and sliced avocado.
