Chili Mac and Cheese

Favorite FallComfort FoodMac CheesePasta

Beef chili mac and cheese! Chili-spiced beef, tomatoes, and onions mixed into cheese and pasta. Bake until bubbly!

Photography Credit: Aaron Hutcherson

Mac and Cheese + Chili

Who can resist two favorite comfort foods combined into one?

This recipe pairs cheesy goodness of macaroni and cheese with the onions, tomatoes, and spiced ground beef of a pot of beef chili. The result is the ideal meal to keep you warm on a chilly night.

Beef Chili Mac and Cheese In SkilletThe Chili Mac Sauce

For the sauce, I used a Mexican cheese blend that consists of Monterey jack, cheddar, asadero, and queso quesadilla cheeses, but a sauce made with just cheddar cheese would work just as well in this recipe.

The chili mixture is mild in terms of the spice level, so heat seekers might want to add in some crushed red pepper flakes or a diced jalapeño.

Spoon in Chili Mac DishTasty Skillet Recipe

I’d also recommend using a large skillet to cook the beef and vegetables. That way, you can also use it to bake the macaroni and save yourself from dirtying one more dish. Score! 

Just before it goes in the oven, top the macaroni with buttery, spiced breadcrumbs and bake until golden and bubbling. The sizzling cheese will work better than any dinner bell to bring friends and family to the table.

Chili Mac and Cheese Recipe

Print
  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Yield: 6 to 8 servings

I used a Mexican cheese blend with Monterey jack, cheddar, asadero, and queso quesadilla cheeses.

Ingredients

  • 2 cups uncooked elbow pasta
  • 1 tablespoon vegetable oil
  • 1 yellow onion, diced
  • 2 tomatoes, diced (or 1 15-oz can whole tomatoes, drained and diced)
  • 1 pound ground beef
  • 1 teaspoon black pepper
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 3 cups (12 ounces) shredded cheese, either a Mexican cheese blend (see Recipe Note) or cheddar
  • 1 tablespoon yellow mustard

For the breadcrumbs:

  • 2 tablespoons unsalted butter
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup breadcrumbs

Special equipment:

Method

1 Heat the oven to 400F. 

2 Cook the pasta: Bring a large pot of salted water to a boil, and cook the pasta until al dente. Drain, rinse with cold water, and set aside.

3 Make the chili: Heat the oil in a large (12-inch) oven-safe skillet over medium heat. Add the onions and cook until softened, 2 to 3 minutes. Add the tomatoes and cook until they have broken down slightly and some of the liquid has evaporated, 3 to 5 minutes more.

Add the ground beef, black pepper, 1 tablespoon chili powder, and 1 tablespoon salt to the onion-tomato mixture. Cook, breaking up the ground beef with a wooden spoon, until brown and fully cooked, 5 to 8 minutes. Remove from heat.

Beef Chili Mac and Cheese Beef Chili Mac and Cheese Beef Chili Mac and Cheese

4 Make the cheese sauce: Melt 2 tablespoons of butter in a saucepan over medium heat. Add the flour and cook, stirring occasionally, until bubbly and slightly golden, 1 to 2 minutes.

Slowly whisk the milk into the butter-flour mixture. At first, the mixture will seize up and look crumbly, but will smooth out as you keep adding milk and whisking.

Once all the milk is added, bring to a simmer. Whisk frequently and scrape along the bottom of the pan, so it doesn't burn.

Cook until the sauce has thickened slightly and seems creamy, 10 to 15 minutes. Remove from the heat, and add the shredded cheese and mustard. Stir until the cheese has melted. Taste and add salt and pepper as needed.

Beef Chili Mac and Cheese Beef Chili Mac and Cheese

5 Assemble the mac and cheese: Combine the cooked pasta, chili mixture, and cheese sauce – you can do this in your skillet if it's big enough, otherwise use a large bowl. Mix until evenly combine, then transfer back to the skillet used to cook the chili. (Or transfer to a baking dish if your skillet isn't big enough.)

Beef Chili Mac and Cheese Beef Chili Mac and Cheese

6 Top with toasted breadcrumbs: Melt the 2 tablespoons of butter and mix with the breadcrumbs, 1/2 teaspoon chili powder, and 1/4 teaspoon salt. Sprinkle evenly over top the chili mac and cheese.

Beef Chili Mac and Cheese

7 Bake the mac and cheese: Place the chili mac and cheese in the oven and bake until golden on top and the cheese sauce is bubbling, about 20 minutes.

Leftovers can be kept refrigerated for about a week. Reheat individual portions in the microwave, or larger amounts in a low oven. Leftovers can also be frozen in individual portions for up to 3 months; reheat in the microwave or in a low oven.

Beef Chili Mac and Cheese

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Chili Mac and Cheese on Simply Recipes. Thank you!

Print

Products We Love

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Aaron Hutcherson

Aaron or “Hutch” is the blogger behind The Hungry Hutch, which features a delicious variety of savory and sweet recipes. He grew up in the Midwest, but has called New York City home for nearly a decade.

More from Aaron

12 Comments / Reviews

No ImageChili Mac and Cheese

Did you make it? Rate it!

  • Jacqueline

    We quadrupled this and served it for our community lunch. It is really, really tasty just as is. It got rave reviews from the neighbors, and some folks asked for the recipe. When this happens I always refer them to Simply Recipes. The recipe was made in advance and refrigerated, so we cooked it a little longer than advised. This put it just at cusp of being dry, so someone making it might want to watch out for that. We used pepperjack and cheddar cheeses.

    xxxxxyyyyy

  • Beth

    Are the breadcrumbs the crispy prepared kind? Or made from bread? Thanks!

  • low and slow

    Please don`t use pre- shredded cheese it is coated with basically a sawdust anti- caking agent,not good. Take the time to grate your own cheese your food will taste better and be more healthful.

  • carol patalik

    LOOKS GREAT! WILL TRY!

  • Roxanne

    Can you make this ahead of time and freeze unbaked in preparation of company coming in a month so I don’t have to spend time in the kitchen instead of with family.

View More
Beef Chili Mac and CheeseChili Mac and Cheese