Chili Mac Cheese brings a beefy tomato chili and tender macaroni together in one covered skillet, then finishes the whole meal with melted cheddar. It is practical comfort food with enough spice to taste lively while remaining easy to adjust at the table.
The recipe serves 5 and takes 30 minutes from start to finish: 5 minutes of preparation and 25 minutes of cooking. Keeping the measured liquid, covered simmer, and short final rest intact gives the pasta time to soften without losing the thick, cheesy texture.
Chili Mac Cheese Ingredients
Gather 1 tablespoon olive oil, 1 pound lean ground beef, 1 small yellow onion diced, 1 green bell pepper seeded and diced, 8 ounces macaroni, and 2 cups shredded cheddar cheese.
For the seasoning, use 2 tablespoons chili powder, 2 teaspoons garlic powder, 1 teaspoon salt, 1 teaspoon ground cumin, and an optional ¼ teaspoon cayenne pepper. The base needs one 14-ounce can crushed tomatoes with its juices, 2 tablespoons tomato paste, and 1½ cups chicken broth.
If you enjoy this recipe, you may also like Cheesy Arroz Con Pollo.
How to Make Chili Mac Cheese
- Heat the olive oil in a large lidded skillet over medium-high heat. Add ground beef, diced onion, and diced green bell pepper. Cook for 6 to 8 minutes, breaking up the beef, until browned and the vegetables have softened.
- Add chili powder, garlic powder, salt, cumin, and the optional cayenne. Stir for 1 minute.
- Stir in crushed tomatoes with their juices, tomato paste, and chicken broth. Bring the mixture to a boil.
- Add the dry macaroni and stir well. Cover, lower the heat to medium-low, and cook for 15 minutes, stirring occasionally.
- Test the pasta. If it needs more time or the skillet is too dry, add 2 tablespoons water or broth, cover, and cook for 2 to 3 minutes more.
- Remove from the heat and stir in the cheddar until melted. Rest for 2 to 3 minutes before serving.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Build Flavor in the First Eight Minutes
Bloom the Chili Seasoning
Create the Tomato Broth
Simmer the Macaroni Gently
Use the Small Liquid Adjustment Only if Needed
Melt the Cheddar Off the Heat
Rest, Portion, and Serve
Storage and Careful Reheating
Conclusion
Brown beef, onion, and green pepper for 6 to 8 minutes, bloom the measured spices for 1 minute, then boil the tomatoes, paste, and broth. Cover the macaroni at medium-low for 15 minutes, using the 2-tablespoon liquid adjustment only if necessary. Stir in cheddar off the heat and rest 2 to 3 minutes.
Frequently Asked Questions
- → How long does Chili Mac Cheese take?
It takes 30 minutes total: about 5 minutes to prepare and 25 minutes to cook.
- → Do I have to add cayenne pepper?
No. The ¼ teaspoon cayenne is optional and can be omitted for a milder skillet.
- → What if the macaroni is still firm after 15 minutes?
Add 2 tablespoons water or broth, cover, and continue cooking for 2 to 3 minutes.
- → How many people does this recipe serve?
The recipe makes 5 servings.