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why make this recipe

Cheesy Chili Mac is the perfect comfort food that brings warmth and joy to any meal. It combines the hearty flavors of chili with the smoothness of creamy cheese and the satisfying bite of macaroni. This dish is not only filling but also easy to prepare, making it a great option for busy weeknights or a cozy family dinner. Plus, it’s a wonderful way to use up ground meat and pantry staples, so you can whip it up without a trip to the grocery store.

how to make Cheesy Chili Mac

To make Cheesy Chili Mac, you’ll need a mix of ingredients that create a flavorful meal that everyone will love. Here’s how to prepare it.

Ingredients:

1 lb ground beef (or turkey for a leaner option)
1 small onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 can (15 oz) chili beans, drained and rinsed
1 tbsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp cayenne pepper (optional)
1 cup beef or vegetable broth
Salt and pepper, to taste
8 oz elbow macaroni
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
2 tbsp butter
1 cup whole milk
1/2 cup heavy cream (optional)
1 tbsp all-purpose flour
Salt and pepper, to taste

Directions:

In a large pot, heat a tablespoon of butter over medium heat. Add the diced onion and cook until it softens, about 3-4 minutes.
Add the minced garlic and ground beef (or turkey) to the pot. Cook until the meat is browned, breaking it apart with a spoon.
Stir in the diced tomatoes, tomato sauce, chili beans, chili powder, cumin, paprika, cayenne pepper (if using), and the broth. Season with salt and pepper to taste.
Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to blend.
In another pot, boil water and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Add the cooked macaroni to the chili mixture in the large pot. Stir well to combine.
In a small saucepan, melt the remaining butter over low heat. Whisk in the flour to create a roux. Gradually add the milk and heavy cream, whisking until smooth and slightly thickened.
Pour the creamy mixture into the pot with the chili mac and stir until everything is well combined.
Add the shredded cheddar and mozzarella cheese, stirring until the cheese melts and becomes creamy.

how to serve Cheesy Chili Mac

Serve Cheesy Chili Mac hot, garnished with extra cheese, chopped green onions, or a dollop of sour cream for added flavor. This dish pairs well with a simple side salad or garlic bread for a complete meal.

how to store Cheesy Chili Mac

To store leftovers, let the Cheesy Chili Mac cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. When you’re ready to eat, reheat in the microwave or on the stove until thoroughly warmed.

tips to make Cheesy Chili Mac

For extra flavor, brown the meat well before adding the other ingredients.
Feel free to add vegetables like bell peppers or corn for added nutrition.
If you want a spicy kick, add more cayenne pepper or diced jalapeños.

variation

You can easily make a vegetarian version of Cheesy Chili Mac by substituting the ground meat with a mix of beans or lentils. You can also use gluten-free pasta to accommodate dietary preferences.

FAQs

Can I use canned chili instead of making my own?
Yes, you can use canned chili to save time. Just be sure to skip the canned diced tomatoes and spices if your chili is already flavored.

Can I make Cheesy Chili Mac ahead of time?
Absolutely! You can prepare it a day in advance, then reheat it when you are ready to serve.

What can I use instead of heavy cream?
If you want a lighter version, you can simply use more whole milk, or substitute with a plant-based milk if you prefer a dairy-free option.

Cheesy Chili Mac

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Print Recipe

Cheesy Chili Mac combines the hearty flavors of chili with creamy cheese and elbow macaroni for the ultimate comfort food.

Total Time: 45 minutes
Yield: 4 servings 1x

Instructions

In a large pot, heat a tablespoon of butter over medium heat. Add the diced onion and cook until it softens, about 3-4 minutes.
Add the minced garlic and ground beef (or turkey) to the pot. Cook until the meat is browned, breaking it apart with a spoon.
Stir in the diced tomatoes, tomato sauce, chili beans, chili powder, cumin, paprika, cayenne pepper (if using), and the broth. Season with salt and pepper to taste.
Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to blend.
In another pot, boil water and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Add the cooked macaroni to the chili mixture in the large pot. Stir well to combine.
In a small saucepan, melt the remaining butter over low heat. Whisk in the flour to create a roux. Gradually add the milk and heavy cream, whisking until smooth and slightly thickened.
Pour the creamy mixture into the pot with the chili mac and stir until everything is well combined.
Add the shredded cheddar and mozzarella cheese, stirring until the cheese melts and becomes creamy.

Notes

Serve hot, garnished with extra cheese, green onions, or a dollop of sour cream. For storage, keep in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Author: nevaeh-hall
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Omnivore

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 6g
Sodium: 800mg
Fat: 34g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 30g
Cholesterol: 90mg