Chili Mac Recipe

I reworked classic mac and cheese into a pantry-friendly Chili Mac And Cheese that hides one surprising ingredient to make weeknight dinners effortless.

I never pictured mac and cheese getting a bold reboot until I threw ground beef into the mix and melted sharp cheddar cheese over the top. The result feels like a pantry trick that somehow became a family fast favorite.

It’s loud, a little saucy, and kind of addictive so you’ll find yourself making it more than you planned. I call this my Skillet Chili Mac because it’s easy to toss together and fits right into my 30min Meals routine.

Try it when you want something that’s quick, a tiny bit messy, and totally crowd pleasing.

Ingredients

• Ground beef or turkey: protein rich, iron source; beef fattier, turkey leaner, more mild.
• Elbow macaroni: starchy carbs for energy, comforting texture, soaks up chili flavor.
• Diced tomatoes and sauce: bright acidity and vitamin C, a touch sweet, it’s saucy.
• Sharp cheddar: creamy melt, calcium and fat; sharp tang lifts the whole dish.
• Kidney or pinto beans: fiber and plant protein, bulk and creamy texture, mild sweetness.
• Onion and garlic: aromatics that sweeten when cooked, add depth and savory punch.
• Chili spices and Worcestershire: warm, smoky, savoury layers, give depth and gentle heat.

Ingredient Quantities

• 1 pound ground beef or turkey, whatever you like
• 12 ounces elbow macaroni (about 3 cups uncooked)
• 1 medium onion
• 2 cloves garlic
• 1 green bell pepper optional
• 1 tablespoon vegetable oil or olive oil
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika optional
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 14 ounce can diced tomatoes with juices
• 8 ounce can tomato sauce
• 2 cups beef broth or water
• 1 tablespoon Worcestershire sauce
• 1 teaspoon brown sugar
• 15 ounce can kidney beans or pinto beans optional
• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 1 cup milk whole milk preferred
• 2 cups shredded sharp cheddar cheese plus extra for topping
• Optional garnishes like sour cream chopped green onions or cilantro

How to Make this

1. Bring a large pot of salted water to a boil and cook 12 ounces elbow macaroni about 1-2 minutes less than package directions so it’s al dente, reserve 1 cup pasta water, then drain.

2. While pasta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat, add 1 medium chopped onion and 1 chopped green bell pepper if using, saute until soft about 4-5 minutes, add 2 minced garlic cloves and cook 30 seconds.

3. Add 1 pound ground beef or turkey to the skillet, break it up and brown until no pink remains, drain excess fat if there’s a lot but leave a little for flavor.

4. Sprinkle 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika if using, 1/2 teaspoon dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper over the meat, stir and toast the spices about 30 seconds to wake them up.

5. Pour in a 14 ounce can diced tomatoes with juices, an 8 ounce can tomato sauce, 2 cups beef broth or water, 1 tablespoon Worcestershire sauce and 1 teaspoon brown sugar, stir in a 15 ounce can drained kidney or pinto beans if using, scrape the bottom of the pan and simmer uncovered 8-10 minutes to meld flavors, taste and adjust salt.

6. Make the cheese sauce in a separate saucepan: melt 2 tablespoons unsalted butter over medium heat, whisk in 2 tablespoons all purpose flour and cook 1 minute, slowly whisk in 1 cup warmed milk (warm it a bit so it doesn’t make lumps) and cook until thickened.

7. Remove the cheese sauce from heat and stir in 2 cups shredded sharp cheddar cheese until smooth, if it seems too thick add a splash of reserved pasta water to loosen it.

8. Combine drained macaroni with the meat-tomato mixture in the big skillet, then pour in the cheese sauce and fold everything together, if it’s too thick add reserved pasta water or extra broth till it reaches the consistency you like. Taste and tweak seasoning.

9. Serve straight from the pan or transfer to a baking dish, top with extra shredded cheddar and broil a few minutes till bubbly and browned if you want, garnish with sour cream chopped green onions or cilantro.

Equipment Needed

1. Large pot for boiling the pasta (with lid)
2. Colander to drain the macaroni
3. Large skillet or saute pan for the meat and tomato sauce
4. Medium saucepan for the cheese sauce
5. Whisk to make the roux and smooth the cheese sauce
6. Wooden spoon or heatproof spatula to break up meat and stir
7. Cutting board and a good sharp knife for onion, pepper and garlic
8. Measuring cups and spoons plus a can opener you wont want to forget
9. Baking dish or oven-safe skillet for broiling the top, its optional but nice, plus oven mitts

FAQ

Chili Mac Recipe Substitutions and Variations

• Ground beef or turkey
  • Ground pork – richer flavor, cooks the same way
  • Plant based crumbles – great for a vegetarian swap, brown them first so they dont taste bland
  • Cooked brown or green lentils – use about 1 1/2 cups cooked to replace 1 lb meat, adds protein and texture
  • Finely chopped mushrooms or a mushroom + walnut mix – meaty texture with less fat
• Elbow macaroni
  • Small pasta shells – they catch the sauce nicely
  • Penne or rotini – holds up well and gives more sauce pockets
  • Whole wheat or chickpea pasta – higher fiber and protein, cooks similarly
  • Ditalini or other short tubular pasta – if elbows arent available
• Milk (for the cheese sauce)
  • Half and half – richer, use same amount
  • Evaporated milk – good 1 to 1 substitute, a bit creamier
  • Unsweetened almond or oat milk – for dairy free, may be thinner so sauce can be cooked a bit longer
  • Plain yogurt thinned with water – adds tang, whisk in slowly to avoid curdling
• Sharp cheddar cheese
  • Colby or Colby Jack – milder but melts smooth
  • Monterey Jack – creamy melt, great if you want less sharpness
  • Pepper Jack – for extra spice and flavor
  • Vegan shredded cheese – use for dairy free, check melting quality as some dont melt the same

Pro Tips

– Brown the meat until you get some good color, and stop stirring every two seconds so it can caramelize, it adds way more flavor. Drain big globs of fat but leave a little behind for mouthfeel.

– Bloom and toast your spices in the hot pan so they actually wake up, then deglaze with a splash of broth or tomato juices to lift up the browned bits off the bottom, that’s where a lot of flavor hides.

– Make the cheese sauce low and slow: warm the milk, whisk the roux well, then take it off the heat before you add the cheese and stir in small handfuls until smooth. Freshly shredded cheddar melts better than pre-shredded stuff which can make the sauce grainy.

– Use the reserved hot pasta water sparingly to loosen the mix and help it bind, and let the finished dish rest 3 to 5 minutes before serving so the sauce settles. If you broil for a crust watch it like a hawk, it goes from perfect to burnt fast.