Easy Chili Mac

A warm, hearty bowl of comfort food can turn any ordinary day into a cozy culinary experience. Easy Chili Mac combines the flavors of classic chili with creamy macaroni for a satisfying meal ready in about 30 minutes. This dish works because the combination of spices and cheeses creates a rich, delightful taste that will have everyone asking for seconds.

This recipe is perfect for families, busy weeknights, or any time you crave a comforting meal. You can easily make it ahead of time, and leftovers store well in the fridge for a few days.

Why You’ll Love This Recipe

• It’s a one-pot meal, making cleanup a breeze.
• The cheesy, creamy texture is incredibly comforting.
• It’s easily customizable with your favorite spices and toppings.
• Ready in just 30 minutes, perfect for busy days.

What You’ll Need

Gather the following ingredients to make Easy Chili Mac.

For the Base

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 lb ground beef
• 1-2 tbsp chili powder, to taste
• 1 tsp cumin
• 1 tsp smoked paprika

For the Sauce

• 1 (28-ounce) can crushed tomatoes
• 1 (8-ounce) can tomato sauce
• 1 (14-ounce) can kidney beans, drained and rinsed
• 1 cup beef broth

For the Pasta and Cheese

• 8 oz uncooked elbow macaroni
• 1 cup shredded cheddar cheese, divided
• 1 cup shredded mozzarella cheese, divided
• Salt and pepper, to taste

Note: Use ground turkey or chicken for a leaner option.

Substitutions & Swaps

• Use vegetable broth for a vegetarian option.
• Substitute ground beef with lentils for a meatless dish.
• Any pasta shape can work in place of elbow macaroni.
• Mix up the cheese with pepper jack for added spice.

How to Make It

Follow these simple steps to prepare your dish.

Warm the oil

Heat the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion and cook until soft, around 5 minutes.

Sauté the vegetables

Add the garlic and bell pepper, cooking for another 2-3 minutes until fragrant.

Cook the beef

Add the ground beef to the pot. Cook until browned, breaking it up with a wooden spoon, approximately 6-8 minutes.

Spice it up

Incorporate the chili powder, cumin, and smoked paprika. Cook for 1-2 minutes, stirring constantly to enhance the flavors.

Combine the sauce ingredients

Turn the heat to medium-high and mix in the crushed tomatoes, tomato sauce, kidney beans, and beef broth. Bring to a boil.

Add the pasta

Once boiling, add the uncooked elbow macaroni. Stir well and reduce the heat to medium. Simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente.

Add the cheese

When the sauce has thickened and pasta is cooked, remove the pot from heat. Stir in 1/2 cup of cheddar cheese and 3/4 cup of mozzarella gradually, until melted and combined.

Final touches

Adjust seasonings and sprinkle the remaining cheese on top. Cover with a lid for 2 minutes until the cheese melts.

Season & serve

Season with salt and pepper, if needed, and serve with your desired toppings. Enjoy!

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, for longer storage.
Reheat: Microwave for 2-3 minutes or until heated through.

Tips for Best Results

• Don’t rush the browning of the beef; it adds depth of flavor.
• Stir occasionally to prevent the pasta from sticking.
• Top with fresh herbs or green onions for added flavor.
• Feel free to adjust the amount of chili powder to control the heat.

Serving Suggestions

• Serve alongside a simple green salad for a complete meal.
• Pair with garlic bread for an indulgent treat.
• Great for potlucks or family gatherings—serve in a large bowl.