If you have been craving a hearty, comforting dish that perfectly blends the bold flavors of chili with the satisfying chew of pasta, then you are in for a treat. This Homemade Chili Mac Recipe is everything you want in a weeknight dinner: easy to prepare, packed with layers of savory goodness, and wonderfully versatile. Every spoonful offers a warm hug of spiced beef, tender elbow macaroni, and melty cheese, making it a guaranteed crowd-pleaser whether you’re feeding a family or a group of friends!
Ingredients You’ll Need
The magic of this Homemade Chili Mac Recipe lies in its simple, pantry-friendly ingredients that come together to create a dish bursting with flavor and heartiness. Each ingredient plays a crucial role, whether it’s adding depth, texture, or that inviting color that makes this meal irresistible.
- 1 pound ground beef: The rich base that brings savoriness and protein to the dish.
- 1 medium onion (chopped): Adds subtle sweetness and aromatic depth when cooked down.
- 2 teaspoons garlic (minced): Brings burst of fragrant flavor that wakes up the palate.
- 2 tablespoons flour: Helps thicken the sauce for a creamy, luscious consistency.
- 1 teaspoon salt: Enhances all the other flavors.
- 1/2 teaspoon paprika: Adds a mild sweetness and beautiful color.
- 1/2 teaspoon smoked paprika: Delivers a subtle smoky note for extra complexity.
- 1 teaspoon oregano: Offers herbal brightness and earthiness.
- 1 & 1/2 teaspoons cumin: The warm, nutty spice that’s essential in chili flavor profiles.
- 2 & 1/2 teaspoons chili powder: Gives the perfect kick of chili heat and aroma.
- 4 cups beef broth: The flavorful liquid that simmers everything together.
- 1 (10-oz) can Rotel (diced tomatoes and green chilies): Adds juicy bursts of tomato and subtle heat.
- 1 (8-oz) can tomato sauce: For a rich tomato base that ties all the flavors.
- 1 can drained beans (any kind, I like white or kidney): Introduces creaminess and fiber to the dish.
- 2 cups dry elbow macaroni: The perfect pasta choice for holding onto the chili sauce.
- 8 ounces Velveeta or freshly shredded sharp cheddar cheese: Melts beautifully for that luscious, creamy finish.
- Salt and pepper to taste: For final seasoning adjustments.
- Tortilla chips, sour cream, shredded cheese, chopped onions, avocado: Classic garnishes that elevate every bite with crunch, creaminess, and freshness.
How to Make Homemade Chili Mac Recipe
Step 1: Brown the Beef and Cook the Onion
Begin by heating a large pot over medium heat and adding the ground beef. Break it up gently with a wooden spoon as it cooks to ensure every bit gets a nice sear. Toss in the chopped onion and cook everything together for 5 to 8 minutes until the beef loses its pink color and the onions become translucent. This step lays down a flavorful foundation by melding the beef and aromatic onion together brilliantly.
Step 2: Add Garlic for Aroma
Stir in the minced garlic and cook it just long enough to release its fragrance, about one minute. This quick step avoids burning but makes sure the garlic adds that warm, inviting aroma that’s key to comfort food.
Step 3: Drain Excess Fat
To keep the chili mac from becoming greasy, drain the meat using a colander placed over a bowl. Then, return the beef mixture to your pot. This simple step ensures a cleaner, crisper flavor in your final dish.
Step 4: Introduce the Spices and Flour
Turn the heat back on to medium, then sprinkle in the flour and all your spices: salt, paprika, smoked paprika, oregano, cumin, and chili powder. Stir them together thoroughly, letting everything toast for about one minute. This quick toast wakes up the spices, enhancing their flavors and thickening your chili mac to a scrumptious consistency.
Step 5: Add Liquids and Beans
Pour in the beef broth, canned Rotel with all the juices, tomato sauce, and drained beans. Raising the heat to high, bring the entire pot to a lively boil. This step enriches your chili mac with layers of tomato tanginess and hearty warmth, making it feel like a complete, satisfying meal.
Step 6: Cook the Macaroni and Melt the Cheese
Once boiling, add the elbow macaroni. If you’re using Velveeta, chop it roughly and add it to the pot along with the noodles. Stir occasionally as the pasta simmers for about 8 minutes, cooking until the noodles are just al dente and the Velveeta melts into a velvety sauce. If using shredded cheddar, cook noodles first then turn off the heat and stir in the cheese until melted. This step transforms your chili mac into that perfect creamy, cheesy casserole experience.
Step 7: Final Taste and Texture Adjustments
Give your chili mac a final taste. Add salt and pepper if needed to balance the flavors perfectly. The texture should be thick and saucy, with tender pasta giving gentle resistance under your fork. This is the moment where everything comes together beautifully.
How to Serve Homemade Chili Mac Recipe
Garnishes
No chili mac is truly complete without those classic garnishes. Crushed tortilla chips bring a delightful crunch, while sour cream adds a cooling creaminess that contrasts flawlessly with the spiced chili. Shredded cheese melts gently on top, adding another layer of cheesy goodness. Chopped white onions offer fresh sharpness and avocado slices introduce a buttery softness. These add-ons turn your dish from great to unforgettable.
Side Dishes
Looking to round out your meal? A crisp green salad with tangy vinaigrette pairs wonderfully by cutting through the richness. Cornbread or warm, crusty bread makes a wonderful companion to scoop up every last bit. For lighter fare, try simple steamed veggies to keep things balanced and nutritious.
Creative Ways to Present
For a fun twist, serve your chili mac in small individual cast-iron skillets or ramekins for a rustic presentation. Layer it in a casserole dish, topped with extra cheese and baked until bubbly and golden for a crowd-pleasing version. You can even stuff it inside baked potatoes and top with your favorite garnishes for a handheld delight.
Make Ahead and Storage
Storing Leftovers
Once your Homemade Chili Mac Recipe cools, transfer leftovers to airtight containers. Stored in the refrigerator, it will keep beautifully for 3 to 4 days, making for easy next-day meals or snacks that warm your soul.
Freezing
This chili mac freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty zip-top bags, removing as much air as possible. Freeze for up to 2 months to preserve freshness and flavor. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, simply warm individual portions on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the mixture becomes too thick. You can also microwave it in a covered dish, stirring halfway through to reheat evenly. Finish by sprinkling fresh cheese or garnish to revive the dish’s inviting character.
FAQs
Can I make the Homemade Chili Mac Recipe vegetarian?
Absolutely! Simply substitute the ground beef with a plant-based protein crumbles or extra beans and add more vegetables like bell peppers or mushrooms for a delicious vegetarian version.
What’s the best cheese to use in chili mac?
Velveeta melts into a creamy sauce effortlessly for a classic texture, but sharp cheddar adds a wonderful tang and depth of flavor if you prefer freshly shredded cheese.
Can I prepare this recipe in advance?
Yes, you can cook the chili and pasta components separately, then combine and bake or reheat when ready. Just keep the cheese separate if using shredded to avoid a gummy texture.
Is this recipe spicy?
This recipe has a moderate level of heat thanks to the chili powder and Rotel tomatoes, but you can adjust the amount of chili powder or add hot sauce to suit your personal spice preference.
What pasta works best in homemade chili mac?
Elbow macaroni is the classic choice for its fun shape and ability to hold sauce, but small shells, penne, or rotini work beautifully as well.
Final Thoughts
You really can’t go wrong with this Homemade Chili Mac Recipe. It’s a reliable, flavorful, and super comforting dish that brings people together with every spoonful. Whether it’s a tasty weeknight dinner or a casual get-together meal, I promise this one will become a favorite in your recipe arsenal. So grab your pot, gather the ingredients, and get ready to enjoy a warm bowl full of cheesy chili goodness!
Print
Homemade Chili Mac Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
Homemade Chili Mac is a comforting and hearty one-pot meal that combines seasoned ground beef, beans, elbow macaroni, and a rich tomato-based chili sauce, topped with creamy melted cheese. Perfect for a quick weeknight dinner, this recipe is easy to prepare and loaded with bold flavors and satisfying textures.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 teaspoons garlic, minced
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 1/2 teaspoons cumin
- 2 1/2 teaspoons chili powder
- 4 cups beef broth
- 1 (10-oz) can Rotel (diced tomatoes and green chilies)
- 1 (8-oz) can tomato sauce
- 1 can drained beans (white or kidney beans preferred)
- 2 cups dry elbow macaroni
- 8 ounces Velveeta cheese OR 8 ounces freshly shredded sharp cheddar cheese
Garnishes
- Crushed tortilla chips
- Sour cream
- Shredded cheddar cheese
- Chopped white onions
- Avocado slices
Instructions
- Cook the beef and onions: Heat a large pot over medium heat and add the ground beef. Break it up with a wooden spoon and add the chopped onion. Cook for 5-8 minutes, stirring occasionally, until the beef is no longer pink and the onion is translucent.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant.
- Drain excess fat: Drain the meat by placing a colander over a bowl to catch the fat. Return the drained beef to the pot.
- Add spices and flour: Set the heat to medium and add the flour, salt, paprika, smoked paprika, oregano, cumin, and chili powder. Stir well and cook for 1 minute to toast the spices and coat the meat.
- Add liquids and beans: Pour in the beef broth, undrained can of Rotel, tomato sauce, and drained beans. Increase heat to high and bring to a boil.
- Cook macaroni and cheese: Add the dry elbow macaroni to the boiling chili mixture. If using Velveeta, roughly chop and add it now. Stir occasionally and cook for about 8 minutes until the macaroni is al dente and Velveeta has melted.
- Add cheddar cheese (optional): If using shredded sharp cheddar cheese instead of Velveeta, add it after the noodles are cooked. Turn off the heat and stir until the cheese is fully melted.
- Serve with garnishes: Ladle the chili mac into bowls and top with garnishes such as crushed tortilla chips, sour cream, additional shredded cheddar cheese, chopped white onions, and avocado slices as desired.
Notes
- Use either Velveeta for a creamy melt or sharp cheddar cheese for a richer flavor.
- If you prefer a spicier chili mac, add more chili powder or include diced jalapeños.
- For a lower-fat version, use lean ground beef or substitute with ground turkey.
- Beans can be any type you prefer; rinsed kidney or white beans work best.
- Leftovers store well and taste even better the next day.
