Chili Mac is a hearty, delicious dish filled with ground beef, noodles, cheese, beans, and so much more. I make this on chilly nights, and my family absolutely devours it, kids included. I love being able to take weeknight meals to another level with this one-pot chili mac recipe. It’s easy to prepare and ready to serve in 30 minutes.
Chili Mac Recipe
This easy, cheesy dinner is so hearty and comforting. I’ve filled it with beans, ground beef, cheese, macaroni, and lots of other good stuff. This has quickly become a family favorite in our house.
Though this one-pot chili mac is delicious exactly as it is, when we are in the mood for a change, I sometimes skip the beans, add more spice, use Mexican seasonings, or add more veggies. Anyway I modify this recipe, it always turns out delicious.
How to Make Chili Mac Step by Step
Sauté the onion and garlic: In a medium pot, add 1 tablespoon of olive oil, 2 tablespoons of minced garlic, and 1 diced onion and sauté for 2 minutes.
Cook the beef: Add 1 teaspoon ground black pepper, 1 teaspoon ground cumin, 1 teaspoon ground white pepper, and 1 pound of lean ground beef and cook until brown, about 4-5 minutes.
Simmer the broth: Stir in the 32 ounces of chicken broth, 14.5 ounces (1 can) of fire roasted diced tomatoes, 1 cup of cooked pinto beans, and 1 cup of cooked chili beans. Bring the mixture to a simmer, stirring frequently.
Cook the noodles: Once the mixture is simmering, add in 10 ounces of macaroni noodles and bring to a boil. Once the mixture is boiling, reduce back to a simmer and cook for 12-15 minutes, or until noodles are fully cooked.
Add cheese: Remove from heat, top with 1 cup of shredded cheddar cheese, and let it rest (do not stir) until the cheese is melted, about 3 minutes.
Garnish and serve: Scoop into bowls and sprinkle with extra cheese if desired, and garnish with fresh parsley.
How to Store
Store leftover chili mac in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second increments until warmed through or in a pot set over medium-low heat.
Freeze chili mac in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I find this chili mac and cheese is a hearty meal all by itself. It’s a one-pot meal and a one-dish dinner! But a few extra toppings never hurt anyone. I always add a handful of corn or tortilla chips, sprinkle on more cheese, or add a dollop of sour cream. For a little heat, I’ll add sliced jalapeños or top with guacamole for a refreshing twist. I like to serve the chili mac with cornbread muffins to help scoop up any lingering bits.
