If you’re looking for a delicious spin on the classic macaroni and cheese, then you’re going to want to try this Chili Mac! Another fantastic contender in my lineup of 30-minute one-pot meals, this is everything you want in an easy dinner the whole family will love. Flavor-infused ground beef, zesty tomatoes and green chilis, and classic macaroni and cheese come together in this family favorite easy dinner.
It’s comfort food in a bowl, perfect for anyone that enjoys a spicy kick to their delicious meals without burning their mouth.
Serve it bubbling hot from the oven as is or top it with a dollop of sour cream, sliced avocado or diced jalapeno. Since it’s loved by both kids and adults alike, it’s unlikely that you’ll have any leftovers but if you do, you’ll be pleased to know that it tastes just as good the next day.
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🍝 Ingredients:
- canola oil or olive oil – used to brown the onion and lean meat if it is lean.
- diced yellow onion – the onion provides a lot of flavor in the dish, but can be omitted. You can substitute 2 teaspoons of dried onion flakes for the fresh onion.
- ground beef – if using a higher fat ground beef, be sure to drain the fat before adding the remaining ingredients to the skillet.
- chili seasoning
- Rotel tomatoes – these tomatoes have diced chilies and add some great spice to the dish. For milder chili mac, use regular diced tomatoes.
- tomato paste
- elbow macaroni – or similar sized pasta – the size of the pasta may change the cook time.
- grated medium or sharp cheddar cheese – you could even add in some pepper jack to really spice things up.
- kosher salt and black pepper, to taste
For a full list of ingredients and their measurements, 📋 please view my printable easy recipe card at the bottom of the post.
Optional Garnish:
You can top this tasty chili mac with any of the toppings that you love on chili – This is the best part, you can be as creative as you’d like – think sour cream, tortilla chips or Fritos, extra cheese, green onions, etc.
Substitutions and Variations
- Adding a can of red kidney beans, cannellini or black beans(drained and rinsed) adds a little more bulk to this hearty meal and complements the existing flavors and textures. You could also use the beans as a substitute for meat in case you’d prefer a meatless Chili Mac.
- A good way to get some added vegetables in this Chili Mac is by dicing a green or red bell pepper and sautéing it along with the onion. Corn is also another delicious veggie option to incorporate!
- I’ve used cheddar cheese in this recipe but something like Pepper Jack, especially if you want a little extra kick of heat, is also a great option or alternative! You can also try it with a mixture of cheddar cheese and monterey jack cheese or a mexican cheese blend.
- Macaroni pasta can be substituted for any other kind of short pasta that you may prefer or have on hand. Always check the cooking directions on the box if you use a different pasta though. If you do opt for larger shaped pasta that will absorb more liquid, you’ll need to add about ½ cup additional water and perhaps a little more seasoning (to taste) due to the dilution of the ingredients.
- If you’re not in the mood for ground beef, you can easily use ground chicken or ground turkey in this recipe. These meat alternatives are less fatty protein options so you won’t have as much grease to drain as you would using beef. If you’re not in the meat mood, you can use a plant-based substitute for meat.
- If you enjoy spicy hot dishes, you can add crushed red pepper flakes or include hot sauce in the mix.
- Top with a sprinkle of green onions, a dollop of sour cream, or even a few pieces of chopped red onion.
- Make your own chili seasoning mix by combining chili powder, salt, cumin, onion powder, cayenne pepper, and garlic powder.
🔪 Instructions:
PREP: Dice onion and grate the cheese.
Step 1: Heat oil in a 12 inch skillet, or dutch oven, over medium heat. Sauté onion in large skillet until soft and translucent.
Step 2: Add ground beef and cook until the meat is no longer pink. Drain any excess fat.
Step 3: Add the chili seasoning and stir to distribute.
Step 4: Add Rotel tomatoes (including juice), tomato paste, and water. Bring the mixture to a boil.
Step 6: Add the macaroni noodles, continuing to heat until everything is boiling. Reduce heat to a simmer and cover with a lid. Cook for 10 minutes until pasta is cooked all the way through.
Step 7: Remove from heat and mix everything together. Stir in ½ cup of the cheese to distribute evenly.
Step 6: Finally, spread the remaining cheese over the top and place the lid back onto the pan and let set for 2-3 minutes until the cheese has all melted.
GARNISH/SERVE: Your one-pot meal is complete and your bowl of Chili Mac is ready to eat. You can sprinkle some sliced green onions over the top to serve. Or provide a topping bar with any of your favorite chili toppings – more cheese, Fritos, tortilla chips, sour cream, green onions, etc.
How to store this Chili Mac Recipe
Whether you have leftover chili mac or you plan on making a batch ahead of time, you have two options for storing this delicious dish:
In the refrigerator
Store in the refrigerator for 3-4 days in an airtight container once completely cooled.
In the freezer
This dish freezes well for up to 1 month in an airtight, freezer-safe container. Make sure that your cooked chili mac has completely cooled prior to freezing. To reheat, simply defrost overnight in the refrigerator or in the microwave (using a microwave-safe dish) on the defrost setting and then place your chili mac in a 350℉ preheated oven for about 30-35 minutes till hot and bubbly throughout.
Tips for Easy Chili Mac
- While the Rotel tomatoes do add a lovely bit of spice to the dish, you can also make use of diced canned tomatoes instead if you wish.
- Make sure to drain excess fat once cooking the ground beef otherwise you could end up with a greasy dish owing to the naturally high fat content found in beef. You could also use 90% lean ground beef which will drastically reduce the amount of grease while still offering great flavor.
- Whatever cheese you opt for, stick to grating your cheese at home instead of buying pre-shredded cheese. Store bought shredded cheese usually has an anti-caking coating that prevents the cheese from melting smoothly.
If you tried this Chili Mac Recipe or any other great recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Chili Mac
Ingredients
- 1 tablespoon canola oil
- ½ cup diced yellow onion
- 1 pound ground beef
- 1 paket chili seasoning
- 10 oz. can Rotel tomatoes
- 3 oz. tomato paste ½ of a small can
- 2 cups water
- 1 ½ cups elbow macaroni
- 2 cups grated cheddar cheese
Instructions
- Heat oil in a 12 inch skillet over medium heat. Saute onion in skillet until soft and
- translucent.
- Add ground beef and cook until the meat is no longer pink.
- Drain any excess fat.
- Add chili seasoning and stir to distribute.
- Add Rotel tomatoes (including juice), tomato paste, and water. Bring the mixture to a boil.
- Add the macaroni noodles, continuing to heat until everything is boiling. Reduce heat to a simmer and cover with a lid. Cook for 10 minutes until pasta is cooked all the way through.
- Remove from heat. Stir in ½ cup of the cheese to distribute evenly.
- Spread the remaining cheese over the top and place the lid back onto the pan and let set for 2-3 minutes until the cheese has all melted.
- Serve.
Notes
- While the Rotel tomatoes do add a lovely bit of spice to the dish, you can also make use of diced canned tomatoes instead if you wish.
- Make sure to drain excess fat once cooking the ground beef otherwise you could end up with a greasy dish owing to the naturally high fat content found in beef. You could also use 90% lean ground beef which will drastically reduce the amount of grease while still offering great flavor.
- Whatever cheese you opt for, stick to grating your cheese at home instead of buying pre-shredded cheese. Store bought shredded cheese usually has an anti-caking coating that prevents the cheese from melting smoothly.
Nutrition
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Comments & Reviews
Cathy says
We love this Chili Mac recipe!!! I doubled it last time and the next day is was gone!!
Stefanie says
Aw, I’m so glad! We love it, too.
Tim says
Awesome recipe. However, the macaroni I should be cooked prior to adding to the mix. I cooked the macaroni twice as long as directions said once adding to the meat sauce and it still came out a little chewy.
I like that you can experiment with adding whatever chili mix you like.