Chili Mac
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
A hearty one-pot mashup of chili and macaroni — seasoned beef, beans, tomatoes, and pasta in a cheesy, comforting bowl. Kid-approved and ready in about 30 minutes.
By Mia HartwellUpdated September 19, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Chili and mac in one cozy bowl
- 30g of protein and 7g of fiber per serving
- One pot, ready in about 30 minutes
- A budget-friendly kid favorite
Chili Mac
35 min totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 520kcal
- Protein
- 30g
- Carbs
- 52g
- Fat
- 22g
- Fiber
- 7g
- Sugar
- 7g
Step-by-Step Instructions
- 1
Brown the ground beef in a large pot over medium-high, about 6 minutes; drain. Add the onion and cook 3 minutes, then the garlic, chili powder, and cumin for 1 minute. Confirm the beef reached 160°F (71°C).
- 2
Stir in the diced tomatoes, kidney beans, and beef broth, and bring to a boil.
- 3
Add the macaroni, stir, reduce to a simmer, and cook 10-12 minutes until the pasta is tender, stirring often.
- 4
Reduce the heat to low and stir in the cheddar until melted and creamy.
- 5
Season to taste and serve, with extra cheese if you like.
Pro Tips for the Best Results
- Stir often while the pasta cooks so it doesn't stick to the bottom.
- Cook the pasta right in the pot for a one-pot meal that absorbs flavor.
- Add the cheese off the boil so it melts smoothly.
- Add a splash more broth if it thickens too much before the pasta is tender.
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How to Cook Chili Mac
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Brown the beef and bloom spices
Brown and drain the beef to a safe 160°F (71°C), then toast the chili powder and cumin with the aromatics. Blooming the spices deepens their flavor before the liquids go in.
Cook the pasta in the pot
Adding the macaroni straight into the simmering chili lets it cook in flavorful liquid and saves a pot. Stir often so it doesn't stick, and keep enough liquid for it to cook evenly.
Melt the cheese
Stir in the cheddar off the boil so it melts into a creamy, glossy finish rather than turning oily. Serve with extra cheese for the full chili-mac experience.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days; reheat with a splash of broth. Freezes well for up to 2 months.
Serving Suggestions
This chili mac pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I make it spicier?+
Add cayenne, diced jalapeno, or a chopped chipotle in adobo.
Can I use ground turkey?+
Yes — cook it to 165°F (74°C).
How do I store leftovers?+
Refrigerate for up to 4 days; the pasta absorbs liquid, so loosen with broth when reheating.
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