When I think of comforting meals that can bring the family together, one dish always comes to mind: chili mac. This hearty pasta combines the warmth of chili with the nostalgia of classic macaroni and cheese. I’m always drawn to recipes that take me back to my childhood, where flavors and aromas filled the home, inviting everyone to the dinner table. This chili mac is a great way to do just that, melding rich, savory flavors into one delicious dish that’s easy to create—perfect for a weeknight dinner.
Chili mac is special for many reasons. It’s filling, approachable, and bursting with flavor. The distinct spices bring a depth that dances on your palate, while the cheddar cheese creates a creamy, gooey perfection over the comforting pasta. Whether you’re feeding a crowd or just trying to please picky eaters, this dish has you covered.
Why you’ll love chili mac
- Quick preparation for busy weeknights
- Family-friendly—perfect for kids and adults alike
- Versatile, so you can customize it with your favorite ingredients
- Budget-friendly with simple ingredients
- Freezer-friendly, making meal prep a breeze
“This chili mac is a family favorite and so easy to whip up!”
Step-by-step overview
Cooking this chili mac is straightforward. First, you’ll cook the elbow macaroni until it’s al dente and then set it aside. In a skillet, you’ll brown your choice of ground beef or turkey, followed by the addition of aromatic onion and garlic. After simmering diced tomatoes and chili powder, just combine everything and top with cheese—easy!
What ingredients do I need for chili mac?
- 2 cups elbow macaroni
- 1 lb ground beef or turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 cup shredded cheddar cheese
Ingredient notes & swaps:
- You can use whole wheat or gluten-free elbow macaroni if preferred.
- Ground chicken could be used as a leaner protein option.
- For vegetarians, consider substituting with lentils or black beans.
- Adjust the chili powder based on your heat preference.
How do I make chili mac step-by-step?
Making chili mac is as enjoyable as it is easy. Just follow these simple steps:
- Cook the elbow macaroni according to package instructions until al dente; drain and set aside.
- In a skillet over medium heat, brown the ground beef or turkey until fully cooked; drain off any excess fat.
- Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent.
- Stir in the diced tomatoes and chili powder, allowing everything to simmer for about 10 minutes.
- Combine the cooked macaroni with the chili mixture, mixing well to incorporate everything.
- Top with shredded cheddar cheese and cover briefly until cheese is melted.
Pro Tip: For added flavor, consider sprinkling a dash of cumin or smoked paprika into the chili mixture during the simmering step.
Visual doneness cues for your chili mac include the bubbling of the mixture and the cheese melted and gooey on top, indicating it’s ready to serve!
Helpful cooking tips
- Make sure to cook the pasta just to the al dente stage as it will continue to cook when mixed with the hot chili mixture.
- If you prefer a thicker chili, let it simmer a bit longer to reduce excess liquid.
- Use a wooden spoon to scrape up any fond, which adds flavor to the dish.
- You can add beans or corn for extra texture and flavor.
How should I serve it?
Chili mac is delicious on its own but can be enhanced with a few simple garnishes. Consider sprinkling chopped green onions or cilantro for freshness, or add a dollop of sour cream for creaminess. Serve it in a bowl for a comforting presentation or plate it up with a side of garlic bread to soak up all that deliciousness.
Can I make it ahead? How do I store and reheat it?
Yes, you can definitely make chili mac ahead of time. Just prepare it as directed, then allow it to cool to room temperature. It stores well in the refrigerator for up to three days or in the freezer for about a month. When you’re ready to reheat, simply warm it in the microwave until steaming hot or bake in the oven until heated through.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How do I fix common issues?
If your chili mac turns out too dry, try adding a splash of water or stock while reheating to bring back moisture. If it’s too bland, a pinch of salt and maybe some hot sauce can elevate the flavors. Overcooking the pasta can lead to mushiness; be attentive when boiling it. If you find it too soupy, consider cooking it uncovered for a few minutes to let some liquid evaporate.
What variations can I try?
Chili mac is wonderfully versatile. For a kick, add jalapeños or other chili peppers during the cooking process. You could swap out elbow macaroni for shells or even use zoodles for a low-carb take on the dish. Another idea is to mix in veggies like bell peppers or spinach for added nutrition. If you’re feeling adventurous, a bit of cream cheese can be added to the cheese topping for extra creaminess.
FAQs
Can I use chicken instead of beef?
Absolutely! Ground chicken or turkey works well and is a great lean alternative.
What can I substitute for cheese?
If you’re looking for non-dairy options, try vegan cheese shreds or omit it entirely for a lighter dish.
How do I make chili mac spicier?
Add more chili powder or fresh jalapeños to boost the heat. A dash of cayenne pepper can also elevate the spice levels.
Chili mac is a delicious comfort food that brings warmth, flavor, and a sense of home. Whether you’re whipping it up for a quick dinner or sharing it at a gathering, this dish is sure to please. So grab your ingredients, roll up your sleeves, and enjoy the wonderful journey of creating a dish that warms both the heart and the belly.
Chili Mac
Ingredients
Method
- Cook the elbow macaroni according to package instructions until al dente; drain and set aside.
- In a skillet over medium heat, brown the ground beef or turkey until fully cooked; drain off any excess fat.
- Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent.
- Stir in the diced tomatoes and chili powder, allowing everything to simmer for about 10 minutes.
- Combine the cooked macaroni with the chili mixture, mixing well to incorporate everything.
- Top with shredded cheddar cheese and cover briefly until cheese is melted.