Recipe

Quick and Easy Chili Mac Recipe

One-pot chili mac with smoky heat, melty cheese, and saucy noodles. Weeknight comfort food with crisp edges and big flavor in about 30 to 40 minutes, depending on your stove.

By Matt Campbell

•

4.8

A close-up photograph of a bowl of smoky chili mac topped with melted cheddar, sliced green onions, and a spoon resting on the edge

Jump to Recipe

This is the dinner I make when I want maximum cozy with minimum drama. Chili mac is basically two comfort food legends that decided to team up: saucy, beefy chili and tender macaroni, all finished with a blanket of cheese that makes you irrationally happy.

My version leans smoky and spicy without being fussy. We build flavor fast with a quick spice bloom, a little tomato paste, and a hit of smoked paprika. Then the pasta cooks right in the pot, soaking up all that chili goodness so every bite tastes like it actually tried.

A real photograph of a large pot on a stove filled with chili mac simmering, with steam rising and a wooden spoon stirring

Why It Works

One pot, real flavor: Pasta cooks in the chili so the sauce turns thick and clingy instead of watery.
Smoky heat you can control: Chipotle in adobo brings smoke, chili powder brings warmth, and you decide how brave to be.
Cheese that stays creamy: We melt it off the heat so it stays smooth instead of turning grainy.
Weeknight flexible: Ground turkey, extra beans, or a veggie-heavy version all work with the same method.

Pairs Well With

Storage Tips

Refrigerate: Let chili mac cool, then store in an airtight container for up to 4 days.

Reheat (best method): Warm in a saucepan over medium-low with a splash of water or broth (2 to 4 tablespoons). Stir often until saucy again. Microwave works too. Cover it and stir halfway through.

Freeze: You can freeze it up to 2 months, but the pasta will soften a bit when thawed. If you know you are freezing, cook the pasta 1 minute shy of al dente.

Pro move: Reheat a portion in a nonstick skillet and let it sit for a minute or two. You get those crisp edges like the best corner piece of casserole.

Common Questions

Can I make chili mac without beans?

Absolutely. Just skip them. If the pot looks a little less full, add an extra 1/2 cup macaroni or stir in a cup of corn at the end.

How spicy is this?

Medium as written. For mild, use 1 tablespoon chili powder and skip the chipotle. For spicy, add 1 to 2 teaspoons chopped chipotle in adobo plus a pinch of cayenne.

Can I use a different pasta?

Yes. Small shapes work best: shells, rotini, or cavatappi. Keep an eye on the liquid since thicker pasta may need an extra splash of broth.

Why did my sauce get too thick?

Pasta keeps absorbing liquid as it sits. Add a splash of broth, stir, and simmer 1 to 2 minutes. Taste and re-salt.

Why did my cheese get grainy?

Usually from high heat. Take the pot off the burner before adding cheese, then stir until melted. Also shred your own cheese if you can, since pre-shredded has anti-caking agents that can affect melt.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot (5 to 6 quart)
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Measuring cups and spoons
Box grater (if shredding cheese)

I started making chili mac when I was chasing that restaurant-kitchen feeling at home: one pot on the stove, something spicy in the air, and dinner done before the hunger turns into bad decisions. The first time I nailed it, it was because I stopped treating it like “chili plus pasta” and started treating it like one dish. Bloom the spices, toast the tomato paste, let the noodles drink up the sauce, then melt the cheese gently. It is messy, loud, and ridiculously comforting. Basically my favorite kind of cooking.

Quick and Easy Chili Mac Recipe

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 to 40 minutes

Servings 6

Ingredients

1 tablespoon olive oil (add 1 extra teaspoon if using very lean turkey)
1 pound ground beef (80 to 90% lean) or ground turkey
1 medium yellow onion, diced
3 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons chili powder
2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 chipotle pepper in adobo, finely chopped (optional, for smoky heat)
1 (14.5-ounce) can diced tomatoes, with juices
3 cups low-sodium beef broth or chicken broth, plus more as needed
1 (15-ounce) can kidney beans or black beans, drained and rinsed (optional)
2 cups elbow macaroni (about 8 ounces)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 cups shredded sharp cheddar (or a cheddar and Monterey Jack mix)
1 tablespoon lime juice (optional, for brightness)
For serving: sliced green onions, sour cream, cilantro, pickled jalapeños

Note: If you like it extra saucy, keep an extra 1/2 to 1 cup broth nearby to loosen during cooking or at the end.

Heat level note: 1 chipotle is medium for most people. Add more to taste if you want it bolder.

Instructions

Brown the beef. Heat the oil in a large pot over medium-high heat. Add ground beef and cook, breaking it up, until browned. If there is a lot of fat, spoon off excess, leaving about 1 tablespoon for flavor.
Soften the aromatics. Add onion and cook 3 to 4 minutes until softened. Stir in garlic for 30 seconds until fragrant.
Bloom the spices and toast the paste. Add tomato paste, chili powder, smoked paprika, cumin, oregano, chipotle (if using), salt, and pepper. Stir constantly for about 1 minute. You want the tomato paste to darken slightly and everything to smell amazing.
Build the chili base. Stir in diced tomatoes and broth, scraping up any browned bits on the bottom. Add beans if using.
Cook the pasta in the sauce. Bring to a lively simmer. Stir in macaroni. Reduce heat to medium-low and simmer uncovered 10 to 12 minutes, stirring every 1 to 2 minutes so pasta does not stick, until noodles are tender and sauce is thick. If the pot tightens up before the pasta is done, add a splash of broth and keep going.
Make it cheesy. Turn off the heat. Stir in half the cheese until melted, then stir in the remaining cheese. If it feels too thick, add a splash of broth and stir.
Finish and serve. Taste and adjust salt. Stir in lime juice if using. Serve hot with green onions and whatever toppings make you happy.

Nutrition information is estimated.

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