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Chili Mac is a hearty dinner that your whole family will enjoy. Made with the base of my chili recipe with pasta and cheese mixed in, this recipe is a winner!

One Pot Chili Mac Recipe - 5

My family loves a good chili recipe. It is easy to make, full of rich and delicious flavor, and it fills up those growing bellies so well. In this version, we are adding in pasta and cheese to make a Chili Mac, which honestly is even better than traditional chili.

This delicious dinner comes together in under 35 minutes and will be a huge hit with your whole family. My kiddos love this recipe, and we love how easy it is to throw together.

How to Make Chili Mac

Step 1: Cook the Ground Beef and Vegetables

Add the ground beef to a dutch oven or stock pot. Break it up as it cooks. Once it begins to brown, add in the onion, green bell pepper, and garlic. Season with kosher salt and black pepper and sauté the vegetables until they are tender.

overhead of a large bot with ground beef, onion, garlic, green bell pepper, and garlic cooking - 6

Step 2: Add the Spices

Drain off any excess grease and then season the meat and vegetables with chili powder, cumin, ground chipotle, and cayenne pepper.

spices added to a pot of cooked ground beef and vegetables - 7

Step 3: Make the Sauce

Stir in the tomatoes, tomato sauce, Worcestershire sauce, liquid smoke , and kidney beans, and bring to a roaring boil.

kidney beans, tomato sauce, liquid smoke, Worcestershire sauce, and diced tomatoes added to a large pot - 8

Step 4: Cook the Pasta

We are going to cook the pasta right in the dish to keep this a one pot meal. When it comes to a boil add the dry pasta. Reduce the heat to low, and cook, covered, until the macaroni is al dente, about 15 minutes. Remove from the heat.

dry pasta added to a pot to make chili Mac - 9

Step 5: Add the Cheese

Stir in 1/2 cup of the cheddar cheese. For best results in any recipe, shred the cheese from a block using a grater . It will melt better. Taste the chili mac and add more salt and pepper as needed. Top with the remainder of the cheese. Garnish with cilantro and diced onion if desired before serving.

shredded cheddar cheese added to a pot of chili Mac - 10

Tips and Tricks

  • Shred the cheese from a block. It melts and tastes so much better than pre-shredded cheese which is covered in preservatives. I always recommend getting a block of cheese and shredding it yourself with a cheese grater for any recipe that calls for shredded cheese.
  • Use a different pasta. I love to use elbow macaroni because I always have it on hand, but any medium-sized pasta such as shells or rotini would work.
  • Swap the ground beef for ground turkey. Just like in my turkey chili , ground turkey would be delicious in this recipe for chili mac if you want a leaner option.
  • Add more or swap the beans. If you don’t love kidney beans, consider using pinto or black beans instead. Be sure to drain and rinse your beans to control the sodium in the recipe.

Storing and Reheating Leftovers

Store any leftover chili mac in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in a small saucepan over low heat or in the microwave until heated through. You may want to add a splash of water or broth when reheating to help loosen it up. Never reheat leftovers more than once.

overhead of pot of Chili Mac topped with melted cheese, cilantro, and diced onion. Corn chips and fresh cilantro sitting beside - 11

What to Serve with Chili Mac

  • Chopped Salad
  • Cornbread
  • Coleslaw

If you make this chili mac and cheese recipe or any of my other recipes, I’d love to hear what you think! Leave me a comment and let me know.

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Ingredients

  • 1 pound ground beef (453.6 grams)
  • 1 yellow onion diced
  • 1 green bell pepper diced
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon ground chipotle
  • 1/4 teaspoon cayenne pepper (optional)
  • 28 ounces diced tomatoes undrained (794 grams)
  • 15 ounces tomato sauce (425 grams)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon liquid smoke see note
  • 15 ounces kidney beans drained and rinsed (425 grams)
  • 1/2 pound elbow macaroni uncooked (226.8 grams)
  • 1 cup cheddar cheese shredded (56.5 grams)

Instructions

  • Place a large Dutch oven over medium-high heat. Add the ground beef, breaking it up as it cooks. Once it is broken up and has begun to brown, add in the onion, green bell pepper, and garlic. Season with kosher salt and black pepper. Sauté the vegetables until they are tender, about 5 to 7 minutes. 1 pound ground beef, 1 teaspoon kosher salt, 1 yellow onion, 1 green bell pepper, 2 cloves garlic, 1/4 teaspoon black pepper
  • When the vegetables are tender, drain off any excess grease. Then season the meat and vegetables with chili powder, cumin, ground chipotle, and cayenne pepper. 2 tablespoons chili powder, 1 tablespoon cumin, 1/2 teaspoon ground chipotle, 1/4 teaspoon cayenne pepper
  • Stir in the tomatoes, tomato sauce, Worcestershire sauce, liquid smoke , and kidney beans. Bring to a roaring boil. 28 ounces diced tomatoes, 15 ounces tomato sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon liquid smoke, 15 ounces kidney beans
  • As soon as the chili comes to a boil, add the macaroni. Reduce the heat to low, to a simmer and cook, covered, until the macaroni is al dente, about 15 minutes. Remove from the heat. 1/2 pound elbow macaroni
  • Stir in 1/2 a cup of the cheddar cheese. Taste and add more salt and pepper as needed. Top with the remainder of the cheese, and serve. 1 cup cheddar cheese

Recipe Video

Notes

overhead of pot of Chili Mac topped with melted cheese, cilantro, and diced onion. Corn chips and fresh cilantro sitting beside - 12

did you make this

Chili Mac

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overhead of pot of Chili Mac topped with melted cheese, cilantro, and diced onion. Corn chips and fresh cilantro sitting beside - 13

Chili Mac

Ingredients

  • 1 pound ground beef (453.6 grams)
  • 1 yellow onion diced
  • 1 green bell pepper diced
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon ground chipotle
  • 1/4 teaspoon cayenne pepper (optional)
  • 28 ounces diced tomatoes undrained (794 grams)
  • 15 ounces tomato sauce (425 grams)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon liquid smoke see note
  • 15 ounces kidney beans drained and rinsed (425 grams)
  • 1/2 pound elbow macaroni uncooked (226.8 grams)
  • 1 cup cheddar cheese shredded (56.5 grams)

Instructions

  • Place a large Dutch oven over medium-high heat. Add the ground beef, breaking it up as it cooks. Once it is broken up and has begun to brown, add in the onion, green bell pepper, and garlic. Season with kosher salt and black pepper. Sauté the vegetables until they are tender, about 5 to 7 minutes. 1 pound ground beef, 1 teaspoon kosher salt, 1 yellow onion, 1 green bell pepper, 2 cloves garlic, 1/4 teaspoon black pepper
  • When the vegetables are tender, drain off any excess grease. Then season the meat and vegetables with chili powder, cumin, ground chipotle, and cayenne pepper. 2 tablespoons chili powder, 1 tablespoon cumin, 1/2 teaspoon ground chipotle, 1/4 teaspoon cayenne pepper
  • Stir in the tomatoes, tomato sauce, Worcestershire sauce, liquid smoke , and kidney beans. Bring to a roaring boil. 28 ounces diced tomatoes, 15 ounces tomato sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon liquid smoke, 15 ounces kidney beans
  • As soon as the chili comes to a boil, add the macaroni. Reduce the heat to low, to a simmer and cook, covered, until the macaroni is al dente, about 15 minutes. Remove from the heat. 1/2 pound elbow macaroni
  • Stir in 1/2 a cup of the cheddar cheese. Taste and add more salt and pepper as needed. Top with the remainder of the cheese, and serve. 1 cup cheddar cheese

Video

Notes

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