The Best Easy Chili Mac Recipe (2024)

This chili mac recipe comes together in about 30 minutes and is the perfect way to repurpose that leftover chili in the fridge. The noodles really bulk up the dish so that you can stretch the chili further and get even more meals out of it! Two cozy comfort foods come together here - macaroni and cheese and classic chili - to create a delicious dinner your whole family will love!

Easy Chili Mac Recipe

• It's creamy, cheesy, and super hearty so it's a satisfying comfort food that has a little something for everyone.
• The macaroni noodles are a familiar shape that can persuade even picky eaters to try a bite!
• It's my favorite way to repurpose leftover chili and transform it into a new meal.
• It's easy to use as a "clean out the fridge" meal. Add diced tomatoes or sauteed peppers. Serve it with sour cream, sliced jalapenos, and chopped cilantro on top!

Ingredients forChili Mac Recipe

• Elbow Macaroni: I like to use classic large elbow macaroni noodles for this recipe. You can use any short cut of pasta or even shells.
• Butter: Stick with unsalted butter so that you can adjust the salt levels yourself.
• Flour: All-purpose flour is the best option for the roux in the mac and cheese portion of the chili mac.
• Whole Milk: Whole milk is going to give you the best flavor and texture. Skim or 2% milk is going to give you a much thinner sauce for the macaroni and cheese portion.
• Heavy Cream: Heavy cream is the key to a thick and creamy cheese sauce for the macaroni. Half and half is going to create a much thinner sauce as well so I recommend sticking with heavy cream.
• Spices: Ground mustard, garlic powder, and onion powder are the perfect combination to add just the right amount of flavor to the mac and cheese.
• Sharp Cheddar Cheese: Shred your cheese straight from the block so that it melts easily. Extra sharp cheddar or extra sharp white cheddar will work in place of the sharp cheddar cheese as well.
• Easy Chili Recipe: My easy homemade chili recipe is the perfect thing to use for this chili mac recipe. It comes together in under an hour and all in one pot. You can also use your favorite chili or storebought - any chili will work for this recipe.

How to Make Chili Mac

Cook pasta according to package directions just until al dente. Meltbutterin alarge saute panover medium-low heat and whisk in flour.

Slowly whisk in whole milk and heavy cream until the mixture is smooth and creamy. Stir in mustard powder,garlic powder, andonion powderalong with a few large pinches of salt and a couple pinches of pepper. Gradually add shredded cheese.

Stir until it's melted, smooth, and creamy.

Add cooked noodles.

Mix until noodles are coated in the sauce.

Stir in chili.

Mix until well combined.

Sprinkle the remaining shredded cheese over the top of the casserole.

Bake, uncovered, for 5-10 minutes or until the casserole is warmed through and bubbly around the edges and the cheese is melted. Broil for 1-2 minutes if desired.

Garnish with sliced green onion if desired and serve!

Tips for Making

• Add as much or as little chili as you like. I find that about 4 cups of chili is the sweet spot to get lots of chili flavor while balancing out the mac and cheese portion. If you want more chili flavor add an extra cup. If you want more mac and cheese flavor, try adding just 2-3 cups of chili instead.
• You can bake it with cheese on top or just serve it straight from the pan. They're both delicious. The shredded cheese on top just adds another layer of decadent flavor.
• Shred your own cheese straight from the block. Pre-shredded cheeses are coated in cellulose which prevents them from clumping but also prevents them from melting well. Freshly shredded cheese will melt much better. Save some time and use the shredding attachment on your food processor to shred it in just minutes.
• Spice it up! Add hot sauce or a pinch of cayenne pepper to add a kick to this chili mac recipe.

See Also

I Tried Alton Brown’s Baked Macaroni and Cheese Recipe (& Here’s What I Thought)

FAQ

Is Goulash the same as chili mac?

Not quite but they do have some similarities. Both have noodles and ground beef but Goulash is more tomato-based like chili but without beans. While chili mac has a very strong cheesy component and beans from the chili.

What is chili mac made of?

Chili mac is literally homemade chili combined with creamy mac and cheese. It's filled with creamy cheese sauce combined with classic chili and elbow macaroni noodles. Top with more shredded cheddar and bake for an easy weeknight dinner your family will love. This chili mac recipe is a great way to repurpose leftover chili.

Why is chili mac so good?

Because it's the best of both worlds! It combines two cozy comfort foods - homemade chili and macaroni and cheese - into one delicious dish that's topped with ooey gooey melted cheese. The kick from the chili and the hearty ground beef and beans pair beautifully with a simple homemade mac and cheese for a creamy noodle dish with a hint of spice.

Make-Ahead

This is one of my favorite make-ahead meals. It stays fresh in the fridge for up to a week and reheats beautifully so it's perfect to throw together over the weekend and then enjoy for easy lunches or dinners all week!

Storage

Store leftovers in an airtight container for up to a week.

Reheating

Reheat leftovers in a small saucepan over medium heat. Add a splash of heavy cream to loosen up the sauce. Cook, stirring frequently until warmed through. Season to taste with salt and pepper before serving.

Serve chili mac with:

• cornbread casserole
• easy garlic bread
• simple house salad
• instant pot baked potato
• air fryer baked potato

Try these family favorites next!

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Chili Mac Recipe

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5 from 1 review

This chili mac recipe comes together in about 30 minutes and is the perfect way to repurpose that leftover chili in the fridge. The noodles really bulk up the dish so that you can stretch the chili further and get even more meals out of it! Two cozy comfort foods come together here - macaroni and cheese and classic chili - to create a delicious dinner your whole family will love!

• Author: Kylie
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Stove Top
• Cuisine: American

Ingredients

UnitsScale

• 8 ounces elbow macaroni noodles
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup whole milk
• ½ cup heavy cream
• ½ teaspoon mustard powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 12 ounces shredded sharp cheddar cheese, divided
• 3-4 cups of chili (try my quick and easy homemade chili recipe)
• Kosher salt
• black pepper

Cook ModePrevent your screen from going dark

Instructions

1. Cook 8 ounces of elbow macaroni according to package directions just until al dente. Don't forget to salt your pasta water!
2. Heat the oven to 375 degrees.
3. Melt 2 tablespoons butter in a large saute pan over medium-low heat.
4. Once it begins to bubble, add 2 tablespoons flour and cook, whisking constantly for about 2 minutes.
5. Slowly whisk in 1 cup whole milk and ½ a cup heavy cream until the mixture is smooth and creamy. Stir in ½ teaspoon mustard powder, ½ teaspoon garlic powder, and ½ teaspoon onion powder along with a few large pinches of salt and a couple pinches of pepper.
6. Gradually stir in 8 ounces of shredded cheese until it melts.
7. Stir in cooked elbow macaroni until it's well coated in the sauce.
8. Stir in 3-4 cups warm chili.
9. Sprinkle the remaining 4 ounces of shredded cheese over the top of the casserole. Bake, uncovered, for 5-10 minutes or until the casserole is warmed through and bubbly around the edges and the cheese is melted. Broil for 1-2 minutes if desired.
10. Garnish with sliced green onion if desired and serve!
11. If you loved this recipe, please leave a 5-star review and rating below!

Equipment

food processor

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large saute pan

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Notes

• Add as much or as little chili as you like. I find that about 4 cups of chili is the sweet spot to get lots of chili flavor while balancing out the mac and cheese portion. If you want more chili flavor add an extra cup. If you want more mac and cheese flavor, try adding just 2-3 cups of chili instead.
• You can bake it with cheese on top or just serve it straight from the pan. They're both delicious. The shredded cheese on top just adds another layer of decadent flavor.
• Shred your own cheese straight from the block. Pre-shredded cheeses are coated in cellulose which prevents them from clumping but also prevents them from melting well. Freshly shredded cheese will melt much better. Save some time and use the shredding attachment on your food processor to shred it in just minutes.
• Spice it up! Add hot sauce or a pinch of cayenne pepper to add a kick to this chili mac recipe.

Nutrition

• Serving Size: ⅛ of pan of chili mac
• Calories: 422
• Sugar: 6 g
• Sodium: 801.3 mg
• Fat: 21.9 g
• Saturated Fat: 12.4 g
• Carbohydrates: 38 g
• Fiber: 2.6 g
• Protein: 18.2 g
• Cholesterol: 65.3 mg