Name: Easy Chili Mac and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Cuisine: American
Ingredients: 1 small onion; 2 bell peppers; 2 cloves garlic; 2 Tablespoons olive oil 30 ml; 1 pound ground beef 454 g; 2 Tablespoons chili powder 18 g; 1 teaspoon dried chili flakes 3 g; 2 teaspoons ground cumin 6 g; 3 cups beef broth 750 ml; 1 28 fl oz can crushed tomatoes 796 ml; 1 15 oz can pinto beans 540 ml; 12 oz macaroni 340 g; 1 can tomato paste 156 ml

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By Rebecca St.Clair

This easy chili mac and cheese recipe brings together the bold flavours of chili and the creamy goodness of mac and cheese in one delicious dish. It’s a quick and cozy one-pot pasta recipe that’s perfect for weeknight dinners or meal prep. If you’re searching for best chili mac recipe with ground beef, this one is cheesy, hearty, and so easy to make.

A woman is lifting a serving spoon with chili mac and cheese out of a black casserole dish.

An easy, crowd-pleasing meal made with tender pasta, seasoned beef, and melted cheese all in one pot. Perfect for busy nights, this one-pot cheesy chili mac is a go-to for easy comfort food recipes.

Warm, filling, and full of flavour. Looking for how to make chili mac and cheese from scratch? This recipe has you covered! With simple ingredients and minimal cleanup, this easy chili mac recipe is perfect for anyone looking for quick and easy dinner recipes with pasta and beef. It’s a delicious twist on classic mac and cheese!

A brown bowl with a serving of chili mac and cheese topped with sour cream and hot sauce.

A brown bowl with a serving of chili mac and cheese topped with sour cream and hot sauce. There is more in a black casserole dish in the background.

Why You’ll Love This Recipe

Meal prep – Perfect to prep ahead and freeze for later.
Quick and easy – This recipe has minimal ingredients and minimal effort for maximum flavour.
One pot – Everything bakes up in one pot. Perfect for quick and easy weeknight dinners.
Family friendly – This comfort food meal will bring the whole family to the table.

Two servings of chili mac in cheese in bowl topped with sour cream and hot sauce. There is more in a black casserole dish.

How to store Easy Chili Mac and Cheese

Fridge

Let it cool to room temperature.
Store in a sealed, airtight container to prevent it from drying out.
Store in the fridge for up to 4 days. The flavours taste even better the next day!
Warm on the stovetop or microwave, stirring halfway, until heated through.

Freezer

Let it cool to room temperature.
Store in airtight, freezer-safe container.
Freeze for up to 3 months.
Thaw overnight in the fridge.

Chili mac and cheese in a aluminum tray. There is a serving in front topped with sour cream and hot sauce.

Easy Chili Mac and Cheese Topping Ideas

Take your easy chili mac and cheese to the next level by adding toppings or set up a topping bar for a fun interactive family dinner!

Shredded cheese
Chopped green onions
Fresh cilantro or parsley
Diced tomatoes or pico de gallo
Sliced avocado or guacamole
Jalapeño slices (fresh or pickled)
Hot sauce
Diced green chiles
Crispy bacon bits
Crispy tortilla chips
Toasted breadcrumb topping
Fried onions
Sour cream

Ingredients

Ground beef – I used a pound of lean ground beef.
Oil – I used olive oil to brown the vegetables.
Onion – I small onion or shallot.
Peppers – Chopped fresh bell peppers.
Garlic – For flavour.
Spices – I used chili powder, chili flakes, and ground cumin.
Canned tomato – Diced, crushed, or tomato sauce will all work great.
Tomato paste – For a thick rich tomato taste and texture.
Beef broth – For a rich meaty flavour.
Pasta – I used macaroni but can be replace with your favourite pasta shape.
Beans – I used pinto beans.
Cheese – I used shredded cheddar cheese.
Salt and pepper – Flavour.

How to Make Easy Chili Mac and Cheese

In a large pot or Dutch oven on medium heat, add 2 Tablespoons of oil.
Add in 1 diced onion and 2 chopped bell peppers. Fry until soft and starting to colour.
Add in 2 minced cloves of garlic and fry a few minutes more, until fragrant.
Add in 1 lb of ground beef, 2 Tablespoon chili powder, 1 teaspoon dried chili flakes, and 2 teaspoons ground cumin. Break up the beef and fry along with the vegetables until there is no pink left.

Chopped bell peppers and garlic in a Dutch oven.

A Dutch oven with cooked peppers and ground beef.

5. Add in 3 cups of beef broth and 1 large 28 fl oz can of canned tomatoes (either diced, crushed, or tomato sauce).

6. Stir in a 12 oz package of uncooked macaroni noodles

7. Stir and bring to a simmer.

8. Cook, stirring occasionally, for the time according to the pasta’s directions.

9. Rinse and drain a 15 oz can of pinto beans. Stir them in 5 minutes before the pasta should be done.

10. Remove from the heat and season with salt and pepper to taste.

11. Stir in 2 cups of grated cheddar cheese.

12. Serve with your favourite toppings.