This Creamy Chili Mac is the perfect fusion of two comfort food classics—hearty homemade chili and rich, creamy macaroni and cheese. It’s warm, cheesy, and full of flavor, making it ideal for cozy family dinners, casual gatherings, or even game day.
Pair it with Cheddar Bay Biscuits, No-Knead Bread, or cornbread for a meal that’s guaranteed to satisfy.
Why You’ll Love This Chili Mac
- Double Comfort – Combines the bold flavor of chili with creamy, cheesy pasta.
- Family-Friendly – Everyone can choose their perfect chili-to-mac ratio.
- Make-Ahead Friendly – Prep the chili or the entire casserole in advance.
- Perfect for Game Day – Hearty enough to feed a crowd!
Ingredients
You’ll make this recipe in two parts: the chili and the mac & cheese.
Chili
- 1 lb ground beef (80% lean)
- 1 small onion, diced
- ½ cup bell pepper, diced
- 3 cloves garlic, minced
- 1 (1.25 oz) chili seasoning packet (or see homemade blend below)
- 1 Tbsp tomato paste
- 8 oz tomato sauce
- 1 (14.5 oz) can diced tomatoes, undrained
- ½ cup chicken broth (or beef broth)
- 1 (15 oz) can kidney beans, drained (optional)
Mac & Cheese
- 2 cups macaroni, uncooked
- 2 Tbsp butter
- 2 Tbsp flour
- ½ cup heavy cream
- 1 cup milk
- ½ tsp mustard powder
- ¼ tsp onion powder
- ¼ tsp each salt and pepper
- ½ tsp hot sauce (optional, flavor enhancer)
- 1 ½ cups cheddar cheese, shredded
For Baking
- 1 ½ cups cheddar cheese, shredded
- Fresh parsley for garnish
Step-by-Step Instructions
1. Make the Chili
- Cook and crumble ground beef over medium-high heat for 2 minutes.
- Add onions, cook 5 minutes until softened. Drain excess grease.
- Stir in bell peppers and garlic; cook 4 minutes.
- Mix in chili seasoning and tomato paste; cook 1 minute.
- Add tomato sauce, diced tomatoes, and broth. Stir well, bring to a boil, then reduce to a gentle simmer.
- Simmer partially covered until thickened. Add kidney beans during the last 10 minutes.
2. Make the Creamy Mac & Cheese
- Preheat oven to 400°F.
- Cook macaroni in salted boiling water until just al dente; drain.
- In a large pot, melt butter over medium heat. Whisk in flour; cook 2 minutes.
- Slowly whisk in heavy cream, then milk. Bring to a simmer.
- Stir in hot sauce, mustard powder, onion powder, salt, and pepper.
- Reduce heat to low and add shredded cheese gradually, stirring until smooth.
- Fold in the drained macaroni until evenly coated.
3. Combine & Bake
- Stir the chili into the mac and cheese. (Add as much or as little as you like.)
- Top with remaining shredded cheddar.
- Bake uncovered for 5 minutes, until the cheese is melted.
- Garnish with fresh parsley and serve warm.
Pro Tips
- Shred cheese from a block for the smoothest, creamiest sauce.
- Monterey Jack is a great cheesy add-in.
- Make-ahead option:
- Cook the chili 1–2 days ahead, store in the fridge, and combine with fresh mac & cheese before serving.
- Or fully assemble without cheese topping, refrigerate, then top and bake before serving.
- Storage: Refrigerate leftovers up to 3 days or freeze for longer. Reheat gently to avoid overcooking pasta.
Homemade Chili Seasoning
Skip the packet and mix your own:
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of cayenne (optional)
Serving Ideas
- Serve with cornbread or garlic bread for the ultimate comfort meal.
- Add toppings like sour cream, sliced jalapeños, or green onions for extra flavor.
- Perfect for potlucks, football parties, and weeknight dinners.