Kitchen notes · a little help before you start
Chili Mac and Cheese
Chili and cheesy macaroni make a generous bowl with plenty to scoop up. The beans and beef give it a hearty middle, while melted cheddar softens into the tomato-rich sauce.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 8
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Beef · Beans & lentils
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Drain fattier beef
Brown the beef until no longer pink. If using a fattier grind than extra-lean, drain the released fat before continuing.
2. Soften onion after browning
Cook onion and garlic with the browned beef until the onion is soft and translucent before adding seasonings and the remaining ingredients.
3. Lower to a covered simmer
Bring the pasta mixture to a boil first, then lower the heat and cover until the elbow macaroni is cooked.
Get to know the ingredients
Rinsed beans
Drain and rinse both black and kidney beans before adding them with tomatoes, broth and uncooked pasta to the beef.
Dry elbow pasta
The elbows cook directly in the chili mixture, taking up the seasoned broth during the covered simmer before cheese goes in.
Divided cheddar
Stir one cup through the cooked pasta, then sprinkle the remaining cup on top and cover briefly to melt it.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Chili Mac and Cheese
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Parsley after melting
Once the top cheddar has melted under the cover, scatter fresh parsley over the chili mac and serve warm.
A little more help as you go
Grate your own cheese
Freshly grated cheddar is preferable for smoother melting, but preshredded cheese is fine if that's what you have.
Loosen reheated portions
Refrigerate leftovers for up to four days or freeze for up to three months. Add a splash of broth when reheating.
A few questions you might have
Can I use shells or rotini?
Shells or rotini can replace elbow macaroni. Start checking doneness a minute or two earlier because cooking times can differ.
Can I make it without beef?
Use extra beans or soy crumbles in place of the beef and vegetable broth instead of chicken or beef broth.
How can I increase the heat?
The regular seasoning is mild. Add more chili powder or chipotle peppers for a hotter bowl.
Which broth options are listed?
Low-sodium chicken broth or beef broth are listed, added with tomatoes, beans and pasta before the covered simmer.
Does all the cheese go over the top?
Half is stirred through the cooked pasta first. The other half melts over the top during the short covered finish.
Any more cooking tips?
Pasta options: Elbow macaroni is classic, but shells or rotini work too. Just check for doneness a minute or two earlier since cooking times vary. Cheese tip: Grate it yourself if you can. Pre‑shredded works, but freshly grated melts smoother and tastes sharper. Make it vegetarian: Swap the beef for extra beans or soy crumbles and use vegetable broth. Spice level: Mild as written. Bump up the chili powder or add chipotle peppers if you like heat. Leftovers: Store in the fridge up to 4 days or freeze up to 3 months. Add a splash of broth when reheating to bring it back to life. Slow cooker or Instant Pot: Brown the beef first, then follow the FAQ for timing and adjustments.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
