When you can’t decide between a big bowl of chili and a cheesy pan of mac and cheese, this Beef Chili Mac and Cheese is the answer. It’s rich, hearty, and loaded with cozy chili flavor—think seasoned ground beef, tomato goodness, tender pasta, and a creamy cheese finish that pulls everything together in the best way.
This is the kind of weeknight dinner that checks every box: fast, filling, and made with pantry staples you probably already have. Everything cooks in one pot, which means the macaroni soaks up all that savory chili broth while it simmers—giving you bold flavor in every bite without a pile of dishes afterward.
It’s also easy to customize for your household. Keep it mild for picky eaters, or kick up the heat with jalapeños, cayenne, or hot sauce. Want it thicker? Let it sit a few minutes before serving. Want it extra creamy? A little cream cheese and an extra handful of cheddar make it downright irresistible.
Whether you’re feeding a crowd on game day, meal prepping comfort food for the week, or just craving something warm and satisfying, this one-pot chili mac delivers. Serve it with cornbread, a simple green salad, or roasted veggies, and don’t forget the toppings—green onions, cilantro, sour cream, or extra cheese take it over the top.
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Beef Chili Mac and Cheese
This Beef Chili Mac and Cheese is the ultimate cozy, one-pot comfort meal—hearty chili-seasoned beef, tender macaroni, and a creamy, melty cheese sauce all in one bowl.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
Chili Mac
1 lb ground beef (80-90% lean)
1 small yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 (14.5 oz) can diced tomatoes (with juices)
1 (8 oz) can tomato sauce
1 (15 oz) can kidney beans, drained and rinsed (optional)
2 cups beef broth (or water)
2 cups elbow macaroni (uncooked)
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp oregano
1/2 tsp salt (plus more to taste)
1/4 tsp black pepper
1/4-1/2 tsp cayenne (optional, for heat)
Cheese Sauce Finish
2 cups shredded cheddar cheese (sharp recommended)
1/2 cup shredded Monterey Jack (or more cheddar)
2 oz cream cheese (optional, extra creamy)
1/2 cup milk or half-and-half
2 tbsp chopped cilantro or green onions (optional garnish)
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Instructions
Brown the beef:
In a large pot or deep skillet over medium-high heat, cook ground beef until browned. Drain excess grease if needed.
Sauté aromatics:
Add diced onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds.
Build the chili base:
Stir in tomato paste and cook 1 minute. Add diced tomatoes, tomato sauce, beans (if using), broth, chili powder, cumin, paprika, oregano, salt, pepper, and cayenne.
Cook the pasta:
Stir in macaroni. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook 10–12 minutes, stirring every few minutes, until pasta is tender and the mixture is thick.
Make it cheesy:
Lower heat to low. Stir in milk and cream cheese (if using) until smooth. Add cheddar and Monterey Jack in handfuls, stirring until melted and creamy.
Serve:
Taste and adjust seasoning. Top with cilantro/green onions, extra cheese, or a dollop of sour cream if you like.
Notes
Cooking Tips
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Prevent sticky pasta: Stir every few minutes while simmering so macaroni doesn’t cling to the bottom.
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Control thickness: If it gets too thick before pasta is tender, splash in more broth 1/4 cup at a time.
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Best cheese melt: Shred your own cheese—pre-shredded has anti-caking agents that can make sauces grainy.
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Flavor boost: A tiny splash of Worcestershire sauce or a squeeze of lime at the end adds depth.
Variations
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Spicy: Add diced jalapeño with the onion, or stir in hot sauce at the end.
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Extra creamy: Use 1 cup half-and-half and add the cream cheese (highly recommended).
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Tex-Mex style: Swap kidney beans for black beans, add 1 cup corn, and top with crushed tortilla chips.
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Veggie-loaded: Stir in diced bell peppers with the onion, or add spinach at the end to wilt.
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Baked chili mac and cheese: Pour into a baking dish, top with more cheese + buttered breadcrumbs, and broil 2–4 minutes until golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 7g
- Sodium: 980mg
- Fat: 28g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 30g
