Chili Mac Recipe Easy – Best Comforting Pasta Dinner with Beef & Cheese

The sizzle of ground beef in a skillet and the scent of chili spices always hit me right in the nostalgia. There’s something about a big, bubbling pot of chili mac that makes even the roughest days feel a little softer. Maybe it’s the creamy, cheesy sauce that clings to each elbow noodle or that smoky, meaty bite that makes you want to grab a second helping (or, let’s be real, a third). I first made this chili mac recipe easy during a weeknight when I needed dinner on the table—fast. The kids were hungry, my brain was fried, and I just wanted comfort food that didn’t take a million steps.

Honestly, this chili mac has become my go-to for any night that needs a bit of cozy magic. It’s the type of dish that’s simple enough for a Monday but delicious enough to serve to friends on a chilly Friday night. I’ve tested and tweaked this recipe over countless meals, making sure the beef is always juicy, the cheese is perfectly melty, and the pasta is just right—not too mushy, not too firm. This isn’t just another quick pasta dinner; it’s a bowl full of nostalgia and pure comfort. My family calls it “the hug in a pot.”

What I love most is how versatile and forgiving this chili mac recipe easy truly is. Whether you’re feeding picky eaters or making dinner for a crowd, this dish always delivers. The flavors are classic—think beefy chili, tender pasta, and loads of gooey cheese—but the method is streamlined for real-life kitchens. So grab your biggest pot, a wooden spoon, and let’s get dinner going. You’ll see why this comforting chili mac recipe has earned a permanent spot in our meal rotation (and maybe yours, too!).

Why You’ll Love This Recipe

As someone who’s whipped up more one-pot dinners than I can count, I can say with total confidence: this easy chili mac recipe is the ultimate crowd-pleaser. Whether you’re a busy parent, a college student, or just someone who craves a little extra comfort with minimal effort, you’re going to love every cheesy, beefy bite.

• Quick & Easy: You can have dinner on the table in just about 35 minutes. Perfect for those nights when you’re short on time but still want something that tastes like you spent hours making it.
• Simple Ingredients: No need to hunt down anything fancy—basic pantry staples and fridge basics are all you need. Odds are, you already have most of them on hand.
• Ultimate Comfort Food: The combo of hearty beef, tender pasta, and melty cheese brings major cozy vibes. It’s food that hugs you from the inside out.
• Family & Crowd Friendly: This chili mac gets two thumbs up from kids, teens, and adults alike. It’s my go-to when I want zero complaints at the dinner table.
• One-Pot Wonder: Fewer dishes to wash means more time to relax after dinner. Everything cooks in one pot for easy prep and cleanup.
• Versatile & Adaptable: It’s easy to switch up the seasonings, add veggies, or make it spicy. The recipe is super forgiving—feel free to make it your own!

What makes this chili mac recipe easy stand out? For starters, I always take the extra minute to toast the spices in the pan. It brings out a richer, deeper flavor that makes it taste like you simmered it all day. The cheese doesn’t just go on top—it’s stirred right in, so every bite is creamy and satisfying. And the pasta cooks right in the sauce, soaking up all that savory goodness without needing a separate pot. It’s little touches like these that take this from a basic dinner to something you’ll crave on repeat.

This isn’t just food—it’s a mood. Whether you’re feeding a hungry crew after a long day or curling up solo with a big bowl and your favorite show, this comforting chili mac recipe is the answer. Trust me, you’ll want to bookmark this one!

Ingredients Needed

This chili mac recipe easy is built on kitchen staples and a handful of flavorful add-ins. Every ingredient plays a part in making this dish so hearty and delicious—plus, I’ll share my go-to brands and a few tried-and-true substitutions I’ve picked up along the way.

• Ground Beef (1 pound / 450 g) – I usually use 85% lean for the best flavor and just enough juiciness. You can also swap in ground turkey or plant-based crumbles if you prefer.
• Yellow Onion (1 medium, diced) – Adds sweetness and depth. Red onion works, too, but yellow is my fave for chili mac.
• Garlic (3 cloves, minced) – Because what’s chili without garlic? If you’re out, 1 teaspoon garlic powder will do in a pinch.
• Elbow Macaroni (2 cups / 200 g, uncooked) – Classic for chili mac! Shells or rotini also work if that’s what you’ve got.
• Canned Diced Tomatoes (1 can, 14.5 oz / 410 g, undrained) – I go for fire-roasted for extra flavor. You can use regular if that’s what’s in the pantry.
• Tomato Sauce (1 can, 8 oz / 227 g) – Gives the sauce its rich, thick base.
• Beef Broth (2 cups / 480 ml, low-sodium preferred) – Adds savory depth and helps the pasta cook up tender.
• Chili Powder (2 tablespoons) – Don’t skimp! This is where the chili flavor shines. I like McCormick or Simply Organic.
• Ground Cumin (1 teaspoon) – For that classic warmth. You can add a pinch more if you’re a cumin fan.
• Smoked Paprika (1/2 teaspoon) – Brings a subtle smoky note. Regular paprika works, but smoked is next level.
• Salt & Black Pepper (to taste) – Start with 1 teaspoon salt and 1/2 teaspoon pepper; adjust as you go.
• Shredded Cheddar Cheese (2 cups / 200 g, plus extra for topping) – Sharp cheddar melts beautifully and gives the best flavor. Monterey Jack or a blend is great, too.
• Optional Add-Ins:
  • Red Bell Pepper (1, diced) – For sweetness and color
  • Canned Kidney Beans (1 cup / 170 g, drained & rinsed) – If you want it extra hearty
  • Jalapeño (1, minced) – If you like a little heat

Ingredient tips: If you’re dairy-free, use a shredded vegan cheese that melts well. For gluten-free, sub in your favorite GF pasta (just keep an eye on cooking time). I’ve even used leftover cooked pasta—just reduce the broth a bit and stir it in at the end!

Equipment Needed

You don’t need a fancy kitchen for this chili mac recipe easy—just a few basics and you’re set. Here’s what I grab every time:

• Large Dutch Oven or Deep Skillet: A 5-6 quart pot works best. If you only have a big saucepan, that’ll do, but watch for splatters. I’ve used my trusty enameled Dutch oven for years and it’s still going strong.
• Wooden Spoon or Sturdy Spatula: For stirring and breaking up the beef. Any heat-safe spoon works, but I love a wooden one for the heft.
• Measuring Cups & Spoons: To keep things accurate—especially for the spices and broth.
• Sharp Knife & Cutting Board: For chopping onions, garlic, and any optional veggies.
• Cheese Grater: Freshly grated cheese melts better, but pre-shredded is totally fine if you’re in a rush.

If you’re short on pots, I’ve even made this in a big sauté pan. For cleanup, nonstick pans are easier, but stainless steel gives a great sear on the beef. Just soak it after—trust me, it’s worth it! And if you’re on a budget, the cheapest stockpot at the grocery store will absolutely get the job done.

Preparation Method

1. Brown the Beef and Sauté the Aromatics (7 minutes):
   
   Place your Dutch oven or deep skillet over medium-high heat. Add 1 pound (450 g) ground beef and break it up with your spoon. Sprinkle with a pinch of salt and pepper. Cook, stirring occasionally, until the beef is browned and no longer pink—about 5 minutes. If there’s excess grease, drain most of it, but leave a little for flavor. Add 1 diced onion and cook for 2 minutes, until softened. Stir in 3 minced garlic cloves and cook for another 30 seconds (don’t let it burn!).
2. Add the Spices (1 minute):
   
   Sprinkle in 2 tablespoons chili powder, 1 teaspoon cumin, and 1/2 teaspoon smoked paprika. Stir well and let the spices toast for about 1 minute. You’ll smell the difference—trust me, it’s worth it! This step builds so much flavor.
3. Incorporate Tomatoes and Broth (2 minutes):
   
   Pour in 1 can (14.5 oz / 410 g) diced tomatoes (with juices), 1 can (8 oz / 227 g) tomato sauce, and 2 cups (480 ml) beef broth. Stir to combine, scraping up any browned bits from the bottom (that’s pure flavor!).
4. Add Pasta and Bring to a Simmer (2 minutes):
   
   Stir in 2 cups (200 g) uncooked elbow macaroni. If you’re adding diced bell pepper or beans, toss them in now. Increase heat to bring the mixture to a gentle boil.
5. Simmer Until Pasta is Tender (10-12 minutes):
   
   Reduce heat to medium-low. Cover and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened—about 10-12 minutes. If it’s looking too thick, add a splash more broth or water. If it’s too soupy, simmer uncovered for a few extra minutes.
6. Stir in Cheese (1-2 minutes):
   
   Remove from heat. Stir in 2 cups (200 g) shredded cheddar cheese until completely melted and creamy. Taste and adjust seasoning with more salt or chili powder if needed.
7. Serve:
   
   Scoop into bowls and sprinkle extra cheese on top. Add a sprinkle of fresh parsley, green onions, or a dollop of sour cream if you like.

Troubleshooting Tips:
If your pasta isn’t cooking evenly, give it a good stir halfway through. If you accidentally overcook the pasta, add a splash of broth and stir in more cheese to bring back the creaminess. For a spicier kick, add a pinch of cayenne with the spices.

I’ve found that prepping all your ingredients before you start (mise en place, as the pros say) makes the whole process smoother. Don’t stress if it looks a little soupy at first—the pasta will soak up extra liquid as it sits.

Cooking Tips & Techniques

After many pots of chili mac (and a few near-disasters), I’ve learned a thing or two about making this recipe come out perfectly, every single time.

• Toast Your Spices: Don’t skip this step! It makes a world of difference, blooming the flavors so the chili mac tastes like you cooked it for hours.
• Use Freshly Grated Cheese: Pre-shredded cheese has anti-caking agents that can make your sauce grainy. If you can, grate it yourself—it melts creamier and gives that signature cheese pull.
• Don’t Overcook the Pasta: Keep an eye on the noodles, especially if you’re using a different shape or gluten-free. Overcooked pasta can get mushy fast. Taste after 10 minutes and go from there.
• Season as You Go: Adding salt in layers—on the beef, then in the sauce—builds better flavor. Taste at the end and adjust to your liking.
• Let it Rest: Chili mac actually gets thicker and even more flavorful if you let it sit for 5 minutes before serving. This little pause is a game-changer for that perfect saucy texture.
• Make It Your Own: Don’t be afraid to tweak the spices or add your favorite mix-ins. Some nights I toss in a handful of frozen corn or top with crushed tortilla chips for crunch. It’s all fair game!

One time I forgot to cover the pot and wondered why my noodles were taking forever—they need that steamy environment to cook evenly! And if you ever find it’s too spicy for your crew, stir in a splash of milk or a spoonful of plain yogurt to mellow things out. Cooking is all about adjusting as you go, so trust your taste buds!

Variations & Adaptations

Chili mac is one of those magical recipes that you can riff on endlessly. Here are some of my favorite ways to mix it up, plus a few ideas for making it work with different diets or ingredients:

• Gluten-Free Chili Mac: Use your favorite gluten-free pasta and check your broth and spices for hidden gluten. Brown rice elbows or chickpea pasta both work great—just adjust the cooking time as needed.
• Vegetarian or Vegan Chili Mac: Swap in plant-based ground “meat” or even lentils. Use vegetable broth instead of beef, and opt for a vegan cheese that melts well. I’ve tried this with Beyond Meat and Daiya cheddar-style shreds for a dairy-free dinner that’s still super satisfying.
• Spicy Chili Mac: Add a chopped jalapeño with the onion, or stir in 1/2 teaspoon cayenne pepper with your spices. Top with pickled jalapeños for extra zing.
• Loaded Chili Mac: Stir in a drained can of black or kidney beans for more protein and fiber. Sometimes I add a cup of frozen corn or diced bell peppers for a veggie boost.
• One-Pan Skillet Chili Mac: If you have an oven-safe skillet, make the chili mac as directed, then sprinkle extra cheese on top and broil for 2-3 minutes until bubbly and golden. The crispy cheese top is out of this world!

I’ve even made a “Tex-Mex” chili mac with taco seasoning and pepper jack cheese. The kids love it topped with crushed tortilla chips and a drizzle of hot sauce. Whatever your vibe, there’s a version for you!

Serving & Storage Suggestions

This chili mac recipe easy is best served hot and fresh, right out of the pot. Scoop it into deep bowls and sprinkle with extra cheese (because can you ever have too much?). A little fresh cilantro or green onion adds color and a pop of flavor. Some nights I’ll add a dollop of sour cream or slices of avocado for a creamy finish.

Perfect Pairings: Serve alongside a crisp green salad, garlic bread, or roasted veggies for a complete meal. If you’re feeling extra cozy, pair with a cold glass of milk or a sparkling lemonade—so refreshing with all those bold flavors.

Storing Leftovers: Chili mac keeps well! Let it cool, then transfer to an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight. For longer storage, freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating Tips: Warm leftovers gently on the stovetop with a splash of broth or water to loosen up the sauce. In the microwave, cover and heat in 1-minute bursts, stirring between each. Add a bit more cheese when reheating to freshen things up!

Nutritional Information & Benefits

This chili mac recipe easy is a comforting dinner that also sneaks in some solid nutrition. Each serving (about 1 1/2 cups) is roughly:

• Calories: 480
• Protein: 28g
• Carbohydrates: 44g
• Fat: 21g
• Fiber: 5g

Thanks to the ground beef and cheddar cheese, this dish is a great source of protein and calcium. You get a nice boost of iron, too, especially if you use lean beef. Add beans or extra veggies for more fiber and vitamins. It’s naturally nut-free and super easy to adapt for gluten-free or dairy-free diets.

I find this meal keeps me full for hours—perfect for busy evenings or when you need something hearty before a long night. Just be mindful if you’re sensitive to dairy or gluten; swap out as needed.

Conclusion

If you’re looking for a no-fuss, seriously delicious dinner that everyone in your house will devour, this chili mac recipe easy is it. It brings all the comfort of classic chili and the cheesy satisfaction of a pasta bake—without any of the hassle. I love how it’s become a family favorite, and honestly, I always look forward to leftovers for lunch the next day.

Don’t be afraid to put your own spin on this recipe. Whether you’re tossing in extra veggies, dialing up the spice, or swapping in your favorite cheese, it’s super flexible. I hope it brings as much joy to your table as it does to mine!

Give this comforting chili mac recipe a try and let me know how it goes. Drop a comment below, share your favorite tweaks, or tag me if you post your creation. There’s nothing better than sharing comfort food—except maybe eating it together. Happy cooking!

FAQs About Chili Mac Recipe Easy

Can I make chili mac ahead of time?

Absolutely! You can cook the chili mac, let it cool, and store it in the fridge for up to 4 days. It reheats really well and the flavors get even better overnight.

What pasta shapes work best for chili mac?

Elbow macaroni is the classic choice, but small shells, rotini, or penne also work. Just use a similar weight/volume and adjust cooking time if needed.

How do I make this recipe gluten-free?

Use your favorite gluten-free pasta and double-check that your broth and spices are gluten-free. Keep an eye on the pasta as it cooks since some GF noodles cook faster.

Can I freeze chili mac?

Yes! Let it cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat with a splash of broth or water to refresh the sauce.

How can I make this chili mac less spicy?

Reduce the chili powder and skip any jalapeños or cayenne. You can also stir in a bit of milk or plain yogurt at the end to mellow out the heat.

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