EASY CHEDDAR CHILI MAC

Craving a dinner that’s both comforting and packed with flavor, but short on time? Look no further, because this Cheddar Chili Mac recipe is about to become your new weeknight hero. This isn’t just mac and cheese; it’s a creamy, cheesy, chili-infused masterpiece that’s guaranteed to satisfy even the biggest appetites, and I promise, it’s easier to make than you think!

Ingredients

For the Chili:

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste

For the Mac and Cheese:

• 1 pound elbow macaroni
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups shredded cheddar cheese, divided

Optional Toppings:

• Sour cream
• Chopped green onions
• Shredded cheddar cheese
• Hot sauce

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Brown the Beef

1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks.
2. Drain off any excess grease. Nobody wants greasy Cheeseburger Macaroni, and we certainly don’t want it in our Chili Mac either!

Step 2: Sauté the Aromatics

1. Add the chopped onion and minced garlic to the pot with the browned beef.
2. Cook until the onion is softened and translucent, about 5 minutes. The smell alone is going to make your mouth water!

Step 3: Build the Chili

1. Stir in the kidney beans, black beans, diced tomatoes (undrained), tomato sauce, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
2. Season with salt and pepper to taste.
3. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes, or up to an hour, to allow the flavors to meld. The longer it simmers, the better it tastes!

Step 4: Cook the Macaroni

1. While the chili is simmering, cook the elbow macaroni according to package directions until al dente.
2. Drain the macaroni well. Don’t overcook it, or it will get mushy in the final dish.

Step 5: Make the Cheese Sauce

1. In a separate large saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This is the base of your creamy cheese sauce, so don’t skip this step!
3. Gradually whisk in the milk until the mixture is smooth and there are no lumps.
4. Bring the mixture to a simmer, stirring constantly, until it thickens slightly, about 5-7 minutes.
5. Remove the saucepan from the heat and stir in the salt and pepper.
6. Add 3 cups of the shredded cheddar cheese and stir until the cheese is melted and the sauce is smooth and creamy. Reserve the remaining 1 cup of cheddar for topping.

Step 6: Combine Everything

1. Add the cooked macaroni to the cheese sauce and stir to coat.
2. Pour the chili over the macaroni and cheese and stir to combine.

Step 7: Time to Serve!

1. Transfer the Cheddar Chili Mac to a serving dish or individual bowls.
2. Top with the remaining shredded cheddar cheese and your favorite toppings, such as sour cream, chopped green onions, or hot sauce.
3. Serve immediately and enjoy!

Pro Tips for the Perfect Cheddar Chili Mac

Choosing the Right Cheese:

While cheddar is the star of this show, don’t be afraid to experiment! A blend of cheddar and Monterey Jack, or even a little bit of pepper jack for a kick, can add extra depth of flavor. Just make sure you’re using good quality cheese that melts well. Pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly.

Spice it Up (or Down!):

The cayenne pepper in this recipe is optional, but if you like a little heat, it’s a great addition. You can also add a pinch of red pepper flakes or a dash of your favorite hot sauce. If you’re not a fan of spice, simply omit the cayenne pepper altogether. Remember you can always add, but you can’t take away!

Make it Vegetarian:

Want to make this dish vegetarian? No problem! Simply substitute the ground beef with a plant-based ground or a can of lentils. You can also add extra vegetables like bell peppers, corn, or zucchini to the chili for added flavor and nutrition. You could even look at a similar recipe such as Cheeseburger Soup for more ideas of ingredients to include.

Slow Cooker Option:

For an even easier weeknight meal, you can adapt this recipe for the slow cooker. Brown the ground beef and sauté the onions and garlic as directed. Then, add all the chili ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Cook the macaroni separately and stir it into the chili along with the cheese sauce just before serving.

Variations to Try

Creamy Dreamy:

For an extra creamy Cheddar Chili Mac, stir in a dollop of sour cream or cream cheese into the cheese sauce. This will add richness and tanginess to the dish.

Beef it Up:

Want an even heartier meal? Add a can of diced tomatoes with green chilies or a can of Rotel to the chili. This will add extra flavor and a little bit of heat.

One-Pot Wonder:

To make this a true one-pot meal, add the uncooked macaroni to the chili in the last 15 minutes of cooking time. You may need to add a little extra water or broth to ensure the macaroni cooks through properly. Just keep an eye on it and stir occasionally to prevent sticking. Recipes such as Cheesy Ranch Beef Pasta are great examples of a similar process in a slow cooker. It is also similar to Cheeseburger Soup.

Storage and Reheating

Storing Leftovers:

Leftover Cheddar Chili Mac can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating Instructions:

To reheat, simply microwave individual portions until heated through. You may need to add a splash of milk or water to loosen it up. Alternatively, you can reheat it in a saucepan over low heat, stirring occasionally, until heated through.

Why This Recipe Works

This recipe hits all the right notes. It’s quick, easy, and packed with flavor. The combination of creamy mac and cheese and hearty chili is a match made in comfort food heaven. Plus, it’s customizable to your taste preferences. Whether you like it spicy, cheesy, or extra beefy, you can easily adjust the ingredients to create your perfect Cheddar Chili Mac.

So, gather your ingredients, put on your apron, and get ready to enjoy a bowl of pure comfort. This Cheddar Chili Mac is guaranteed to be a family favorite, and I can’t wait for you to try it!

Easy Cheddar Chili Mac

Amelia Chen-Morrison

This Cheddar Chili Mac recipe is a comforting and flavorful dinner that’s quick and easy to make. It combines creamy mac and cheese with hearty chili for a satisfying meal that’s perfect for weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 600 kcal

Equipment

• Large pot or Dutch oven
• Large saucepan
• Whisk
• Spoon
• Colander
• Serving dish or individual bowls
• Measuring cups and spoons
• Knife
• Cutting board

Ingredients

  

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper optional
• Salt to taste
• Pepper to taste
• 1 pound elbow macaroni
• 4 tablespoons butter
• ¼ cup all-purpose flour
• 3 cups milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 cups shredded cheddar cheese, divided

Instructions

 

• In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks.
• Drain off any excess grease.
• Add the chopped onion and minced garlic to the pot with the browned beef.
• Cook until the onion is softened and translucent, about 5 minutes.
• Stir in the kidney beans, black beans, diced tomatoes (undrained), tomato sauce, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
• Season with salt and pepper to taste.
• Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes, or up to an hour, to allow the flavors to meld.
• While the chili is simmering, cook the elbow macaroni according to package directions until al dente.
• Drain the macaroni well.
• In a separate large saucepan, melt the butter over medium heat.
• Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
• Gradually whisk in the milk until the mixture is smooth and there are no lumps.
• Bring the mixture to a simmer, stirring constantly, until it thickens slightly, about 5-7 minutes.
• Remove the saucepan from the heat and stir in the salt and pepper.
• Add 3 cups of the shredded cheddar cheese and stir until the cheese is melted and the sauce is smooth and creamy. Reserve the remaining 1 cup of cheddar for topping.
• Add the cooked macaroni to the cheese sauce and stir to coat.
• Pour the chili over the macaroni and cheese and stir to combine.
• Transfer the Cheddar Chili Mac to a serving dish or individual bowls.
• Top with the remaining shredded cheddar cheese and your favorite toppings, such as sour cream, chopped green onions, or hot sauce.
• Serve immediately and enjoy!

Notes

For a creamier dish, stir in sour cream or cream cheese into the cheese sauce. To add more heat, use pepper jack cheese or add a pinch of red pepper flakes. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave or on the stovetop.