Hearty Chili Mac Cheese

This Chili Mac and Cheese is the perfect one-pot meal for busy weeknights when you want something hearty and comforting without a lot of fuss. It combines rich chili flavors with creamy cheesy pasta that always hits the spot.

I first made this after finding a bunch of spices lingering in my pantry and it quickly became a family favorite we turn to whenever we want something warm and filling.

Ingredients

• Olive oil: adds richness while helping to sauté vegetables evenly choose extra virgin for best flavor
• Small onion finely chopped: provides a sweet base flavor look for firm onions with tight skins
• Green bell pepper: adds freshness and a slight crunch select bright green, glossy peppers without blemishes
• Garlic cloves minced: bring pungency and depth fresh garlic is essential, avoid pre-minced for stronger flavor
• Lean ground beef: adds protein without too much fat 85 percent lean or higher is ideal to avoid greasy dishes
• Chili powder: balances the heat and smokiness fresh, vibrant powder makes a big difference
• Ground cumin: lends earthiness and warmth buy whole seeds if possible, and grind fresh if you can
• Paprika: adds color and a subtle sweet smokiness smoked paprika can be swapped in for more depth
• Oregano: herbaceous notes that brighten chili flavors dried oregano should be fresh and fragrant
• Onion powder: boosts the savory base flavors keep in a sealed container away from light
• Ground cloves: for a hint of warmth and complexity use sparingly, as it can be quite strong
• Chicken bouillon: adds savory umami punch low sodium versions help control saltiness
• Crushed tomatoes: provide a rich, tangy sauce base choose quality cans without additives
• Chili beans: add texture and mild heat drained and rinsed to manage salt and spice level
• Salt: brightens all the flavors add gradually and adjust to taste
• Cayenne optional: if you like extra heat a small amount goes a long way so use judiciously
• Chicken or beef stock: deepens the sauce flavor homemade or low sodium store-bought works best
• Elbow macaroni pasta: holds sauce well look for firm pasta that will hold up during simmering
• Cheddar cheese shredded: brings creamy, melty richness choose a sharp cheddar for more punch

Instructions

Build The Flavor Base:

Cook the olive oil, onion, and green bell pepper in a large pot over medium-high heat for about four minutes or until the onions become soft and translucent. This step softens the vegetables and releases their natural sweetness. Add the minced garlic and cook for another minute to awaken its fragrant oils without burning.

Brown The Beef:

Add the lean ground beef to the pot. Stir and break it up with a wooden spoon, cooking until no pink remains. If your beef is on the fattier side, drain any excess fat now to prevent greasiness. The caramelization here intensifies the flavor.

Add Spices And Liquids:

Sprinkle in chili powder, cumin, paprika, oregano, onion powder, ground cloves, and chicken bouillon. Stir well to combine so the spices bloom in the warm mixture. Pour in the crushed tomatoes, chili beans, and broth. Bring everything to a low simmer.

Cook The Pasta:

Once simmering, add the elbow macaroni and stir to prevent sticking. Cover the pot and let it cook over low heat for 10 to 12 minutes until the pasta is tender but still firm in the center, stirring occasionally. If sauce thickens too much, add a splash of water.

Melt The Cheese:

Turn off the heat and fold in most of the shredded cheddar until melted and creamy. Serve hot with a sprinkle of remaining cheese on top so everyone gets that cheesy goodness in every bite.

I always look forward to the combination of smoky chili spices and gooey melted cheddar. This dish reminds me of cozy family dinners where everyone crowds around the table and passes bowls full of warm, cheesy comfort.

Storage Tips

Store leftovers covered in the refrigerator for up to three days. To reheat gently, add a splash of broth or water and warm on the stovetop to help the pasta soften up and prevent drying out.

Ingredient Swaps

Swap ground beef for ground turkey, chicken, or plant-based crumbles to suit your preference. Black beans or kidney beans work well instead of chili beans. Use vegetable broth for a vegetarian version.

Serving Ideas

Top with sliced jalapeños, chopped fresh cilantro, or a dollop of sour cream for extra flavor layers. Serve alongside a simple green salad or crusty bread for a full meal experience.

This Chili Mac and Cheese is a comforting staple, perfect for chilly evenings when you want a warm, hearty meal without the fuss.

Frequently Asked Recipe Questions

→ Can I use a different type of pasta?

Yes, other short pasta shapes like penne or shells work well, but cooking times may vary slightly.

→ How do I prevent the pasta from sticking while cooking?

Stir the pot occasionally during simmering and add a bit of water if it starts to dry out to keep everything moist.

→ Can I adjust the spice level?

Absolutely, reducing or omitting the cayenne pepper and chili powder will make it milder without losing flavor.

→ What’s the best cheese to use for melting?

Cheddar cheese melts smoothly and adds great flavor, but feel free to mix in Monterey Jack or Colby for variety.

→ Can this be made in a pressure cooker?

Yes, sauté the vegetables and beef first, then add the remaining ingredients and pressure cook for 5 minutes for quick results.