Chili Mac and Cheese Recipe – Easy Weeknight Meal

Chili mac and cheese is one of those meals that is a family favorite. It’s warm, filling, and made with simple ingredients you probably already have in your pantry.

And best of all, it comes together in just 30 minutes – making it the perfect dish for busy weeknights when school is back in session or when schedules get a little chaotic.

Mid-August, daily routines shift. After-school activities begin, homework kicks in, and dinner needs to be fast, easy, and something the whole family will actually eat. That’s exactly why chili mac and cheese will be a favorite on your menu rotation.

This hearty recipe combines everything you love about a bowl of chili and creamy mac and cheese all in one skillet. With seasoned ground beef, beans, tender macaroni, and melted cheese, it’s got protein, carbs, and great flavor all in one bite.

Why Chili Mac and Cheese The Perfect Weeknight Meal

When school is back in full swing, there’s just not a lot of extra time. That’s why having a few dependable meals like chili mac and cheese in your rotation can make a huge difference.

It’s quick to cook, doesn’t require a ton of dishes, and fills everyone up. Plus, it’s the kind of meal you can customize – swap out the beans if your kids don’t like them, if you like a little spice use pepper jack cheese, or add extra veggies if you’ve got some in the fridge that need to be used up.

Everything comes together in one large skillet, and you don’t even have to boil the pasta separately. It cooks right in the sauce, soaking up all that chili flavor as it softens.

That also means fewer dishes to wash, which is always a win in my house!

Chili Mac and Cheese Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 pound ground beef
• 3 garlic cloves, minced
• 1 small yellow onion, diced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• Kosher salt and black pepper, to taste
• 3 cups beef broth
• 1 (8 oz.) can tomato sauce
• 12 oz. large elbow macaroni (about 3 cups dry)
• 1 (15 oz.) can pinto beans, drained
• 2 cups shredded cheddar cheese (8 oz.)
• Chopped cilantro, for serving (optional)
• Extra cheddar, hot sauce, or sour cream, for topping (optional)

If you don’t have pinto beans on hand, black beans or kidney beans would also work well. And if your family prefers ground turkey or chicken instead of beef, you can certainly use it to make Chili Mac and Cheese a little healthier.

INSTRUCTIONS

Season and brown the beef
Place a large, deep skillet over medium-high heat. Add the ground beef, garlic, and onion. Sprinkle the chili powder, ground cumin, and a good pinch of salt and pepper over the meat.

Cook everything together, breaking up the beef with a wooden spoon as it browns. This should take about 6 to 8 minutes. The beef should be fully cooked and the onions soft.

Add the liquids and pasta
Pour in the beef broth and tomato sauce. Stir in the uncooked macaroni and drained pinto beans. Bring the mixture to a light boil, then reduce the heat to a simmer.

Cover and cook
Cover the skillet with a lid and let it simmer for 12 to 14 minutes, stirring occasionally to make sure the pasta doesn’t stick to the bottom. You’ll know it’s done when the sauce has thickened and the macaroni is tender.

Add the cheese
Remove the pan from the heat and stir in the shredded cheddar cheese. Fold everything together until the cheese melts into the chili mac and cheese and creates a creamy, cheesy sauce. If you prefer you can sprinkle the cheese on top and let it melt for a few minutes instead of stirring it in. The choice is up to you.

Serve and top
Scoop the chili mac and cheese into bowls and top with extra cheddar cheese, chopped cilantro, a dash of hot sauce, or a dollop of sour cream if desired.

Make-Ahead and Storage Tips

One of the great things about chili mac and cheese is that it stores and reheats well. If you’re into meal prepping, you can make this dish ahead of time and divide it into containers for lunches or future dinners. Let it cool completely before transferring to an airtight container.

To refrigerate: Store in the fridge for up to 4 days.
To freeze: Let it cool, portion it into freezer-safe containers, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating. The pasta won’t be as firm, but it will still be delicious.
To reheat: Warm in the microwave or on the stove with a splash of water or broth to loosen it up, since the pasta will soak up a bit more liquid as it sits.

Make It Your Own

This chili mac and cheese recipe is easy to tweak based on what your family likes or what you have available. Here are a few ways to switch it up:

• Use ground turkey or chicken instead of ground beef.
• Add chopped bell peppers or zucchini when sautéing the onions.
• Stir in a handful of baby spinach right before serving for an extra veggie boost.
• Swap pinto beans with black or kidney beans.
• Use a combination of cheddar cheese and pepper jack cheese if you like a little spice.

However you make it, chili mac and cheese is one of those dependable dinners you’ll turn to again and again. And if you prefer to make it in your slow cooker, here is my Crock Pot Chili Mac Recipe.

Enjoy! Mary

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