Go Back
–+ servings
chili mac and cheese in a large pot with a spoon.
Print Recipe
5 from 1 vote

Chili Mac and Cheese

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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Entree
Cuisine: American
Servings: 8
Calories: 700kcal
Author: Julie Maestre

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

Calories: 700kcal | Carbohydrates: 85g | Protein: 41g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 543mg | Potassium: 1986mg | Fiber: 18g | Sugar: 11g | Vitamin A: 3256IU | Vitamin C: 31mg | Calcium: 382mg | Iron: 9mg