My 30-minute chili mac recipe is a speedy, satisfying dinner! Cheesy, beefy, and a little spicy, this Tex-Mex spin on classic macaroni and cheese comes together in one pot, which makes weeknight cooking easy.
Today, we’re combining hearty beef chili with homemade mac and cheese to make this easy weeknight chili mac recipe. It’s Tex-Mex comfort food at its peak! Tender elbow macaroni mixed with gooey melted cheese, seasoned ground beef, juicy tomatoes, green chilies, and black beans. The seasoning reminds me a lot of my taco pasta, with chili mix and paprika, and is also ready in one pot in 30 minutes.
The Best Things About This Chili Mac Recipe
- One-pot magic. This chili mac joins the ranks of goulash and my copycat Hamburger Helper recipe as a family-friendly, one-pan wonder with very little effort.
- Raid the pantry. With simple ingredients and a ready-made chili mix, this chili mac recipe is the perfect dinner to throw together on a weeknight.
- Bold flavors. The great thing here is that you can customize this recipe to be as spicy or as mild as you’d like.
Ingredients You’ll Need to Make This Recipe
- Olive Oil – For sautéeing. Feel free to use any cooking oil you prefer.
- Onion and Garlic – Freshly chopped and minced. If needed, substitute ½ teaspoon of garlic powder for each fresh clove.
- Lean Ground Beef – You can make this chili mac recipe with another type of ground meat, such as chicken, turkey, or pork.
- Seasonings – You’ll need a packet of chili mix or taco seasoning, plus extra paprika.
- Diced Green Chilies – One small can. If you replace the canned tomatoes with Rotel, you can omit the extra canned chilies.
- Canned Diced Tomatoes – Use fire-roasted tomatoes for a smokier flavor. You can also use a can of Rotel, which contains diced tomatoes and chilies.
- Broth – I use a mix of vegetable broth and vegetable bouillon. Beef broth and bouillon are also okay to use.
- Tomato Paste – Equal parts tomato sauce works, too, but it doesn’t have the same depth of flavor.
- Black Beans – If you’re using canned black beans, rinse and drain them well first.
- Elbow Macaroni – The classic choice for mac and cheese. You can make this recipe with any short pasta shape, such as small shells, cavatappi, rotini, or penne.
- Shredded Cheese – My favorite cheese for macaroni and cheese recipes is cheddar. Substitute cheddar with another melty cheese, like Monterey Jack.
- Lime Juice – A squeeze of fresh lime juice goes a long way to brighten up the rich, beefy flavors.
Optional Toppings
- Sour cream
- Pickled jalapeños
- Extra shredded cheddar cheese or crumbled Cotija cheese (feta is a good swap)
- Chopped cilantro or parsley
Recipe Tips and Variations
- Use freshly shredded cheese. If possible, grate the cheese for your chili mac and cheese fresh from the block, as it melts much more smoothly than the pre-shredded kind.
- Adjust the consistency. To thin out chili mac that’s too thick, add a little more broth. For a thicker dish, let it simmer for an additional 2-3 minutes after you add the pasta.
- Add corn. Stir in roasted or grilled corn kernels. You can shave the kernels off leftover grilled corn on the cob.
What to Serve With Chili Mac
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Brown the beef. Heat the olive oil in a Dutch oven or cooking pot over medium-high heat. Add the onion and cook, stirring for 3-4 minutes, or until soft. Add garlic and cook for 15 seconds or until fragrant. Add the beef and cook until browned, breaking down the lumps, about 6 to 8 minutes.
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Season the beef. Add the chili seasoning and smoked paprika. Cook, stirring for 1 minute.
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Add the rest of the ingredients. Stir in the diced green chilies, canned diced tomatoes, broth, bouillon powder, and tomato paste.
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Cook. Bring to a boil, then reduce the heat and continue to cook for 10 minutes.
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Add the beans and macaroni. Stir in the black beans and macaroni. Give it a good stir, then cook until the pasta is tender, about 8 minutes. Stir a few times while it cooks so the pasta does not stick to the bottom of the pot. Season to taste with salt and pepper.
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Add the cheese. Stir in the cheddar cheese and remove the pot from the heat. Once the cheese is melted, stir in the lime juice.
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Serve. Serve your chili mac warm, topped with pickled jalapenos, sour cream, shredded cheddar cheese, and chopped cilantro.
- If you feel your chili mac is too thick, add some extra broth. If you want it to be thicker, then cook it for an extra 2-3 minutes once the pasta is cooked.
- You can use Monterey Jack instead of cheddar cheese.
- A bouillon substitute can be made with a mix of your favorite dried herbs, garlic powder, onion powder, salt, and a splash of soy sauce.
- For extra flavor, add roasted corn kernels or serve chili mac with Cotija cheese on top.
Calories: 531kcal | Carbohydrates: 62g | Protein: 39g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 568mg | Potassium: 1244mg | Fiber: 12g | Sugar: 7g | Vitamin A: 640IU | Vitamin C: 16mg | Calcium: 190mg | Iron: 6mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Chili Mac and Cheese
- Brown the beef. To start, sauté the onion in a large pot. After 3-4 minutes, add the garlic, followed by the ground beef. Break up the lumps and cook until the beef is evenly browned. Next, stir in the seasoning and paprika.
- Add the rest of the ingredients. Stir in the diced green chilies, canned tomatoes, broth, bouillon, and tomato paste. Bring the pot to a boil, then lower the heat and simmer for about 10 minutes.
- Add the beans and macaroni. Now, add the black beans and macaroni to the pot. Stir well and let the pasta simmer until it’s cooked (check the package directions for approximate cooking times). Lastly, season to taste with salt and pepper.
- Melt the cheese. Finally, add the shredded cheese and stir until it melts. Squeeze in some lime juice, stir again, and your chili mac is ready to serve with your favorite toppings.
Store and Reheat Leftovers
- Refrigerate. Store leftover chili mac in an airtight container in the fridge for up to 4 days.
- Reheat. Warm up servings in the microwave or on the stovetop.
- Freeze. You can freeze this chili mac for up to 2 months. Once it’s completely cooled, store the leftovers in a freezer-safe container to freeze. Thaw the chili mac in the fridge before reheating.
