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This chili mac and cheese is spicy, delicious, and a family favorite. A one-pot meal with tons of flavor that’s super easy to make!
Serve it on its own or with vegetable salad for a complete meal.
Mac and cheese is my all-time favorite meal but this chili mac and cheese is just as good! The ground beef is seasoned to perfection with chili seasoning and the tomatoes add amazing flavor. I just know you’re going to love it!
Ingredient Notes
- Ground Beef – I used 1 lb of 90/10 ground beef but you may use ground turkey or ground chicken instead.
- Pasta – Feel free to use any type of short-shaped pasta such as elbows, cavatappi, or shells.
- Cheese – I used a combination of cheddar and Monterey Jack cheese but you can use only cheddar or only Monterrey Jack cheese if you wish. Another great cheese option for this dish is pepper Jack cheese.
- Chili Seasoning – Store-bought or homemade works.
- Beans – I used black beans and red kidney beans but use whatever you have on hand just make sure to drain and rinse them.
Top Tips
- This recipe is a bit spicy, if you prefer it less spicy, you can use a can of diced tomatoes instead of diced tomatoes with green chiles. Also, make sure to use a mild chili packet.
- If you want it extra spicy, add some cayenne pepper!
- I serve this with fresh chopped cilantro and fresh sliced jalapenos but use whatever toppings you like such as sour cream or parsley.
- Feel free to throw in as many veggies as you like such as mushrooms, corn, or spinach.
- This is a very hearty and filling meal, you may certainly serve it as a side dish instead of a main course.
Storage
This chili mac and cheese will stay fresh in the fridge for 3-4 days. However, I highly recommend enjoying it the day you make it for the best results.
More Recipes You’ll Love
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Chili Mac and Cheese
Ingredients
- 1 lb ground beef
- 1 onion, finely diced
- 1 green bell pepper, diced
- 3 garlic cloves, finely minced
- 1.25 ounce chili seasoning packet
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 6 ounces tomato paste
- 28 ounces crushed tomatoes
- 10 ounces diced tomatoes with green chilies
- 15 ounces black beans, drained and rinsed
- 15 ounces red kidney beans, drained and rinsed
- ½ cup water
- 8 ounces elbow noodles, cooked al dente
- 1 cup sharp cheddar cheese
- 1 cup Monterey Jack cheese
- salt and pepper to taste
Instructions
- Add the ground beef to a large pot, break it up into crumbles, and cook for 8-10 minutes or until browned completely.
- Stir in the onions and peppers, occasionally stirring until the veggies are softened, this should take about 5 minutes. Add the garlic and cook until fragrant, 30 seconds.
- Add the chili seasoning, garlic powder, onion powder, smoked paprika, cumin, salt, pepper, and tomato paste, and stir to combine. Cook for 1 minute.
- Add the crushed tomatoes, diced tomatoes with green chiles, black beans, kidney beans, and water stir to combine. Bring to a simmer, lower the heat to low, and simmer for 30 minutes, occasionally stirring to make sure the bottom doesn’t burn.
- Stir in the cooked elbow noodles. Stir in half of the cheese. Add the remaining cheese on top and cover. Take off the heat and let sit for 10 minutes to melt the cheese, and serve immediately.
Notes
- This recipe is a bit spicy, if you prefer it less spicy, you can use a can of diced tomatoes instead of diced tomatoes with green chiles. Also, make sure to use a mild chili packet.
- If you want it extra spicy, add some cayenne pepper!
- I serve this with fresh chopped cilantro and fresh sliced jalapenos but use whatever toppings you like such as sour cream or parsley.
- Feel free to throw in as many veggies as you like such as mushrooms, corn, or spinach.
- This chili mac and cheese will stay fresh in the fridge for 3-4 days. However, I highly recommend enjoying it the day you make it for the best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
