Chili Mac Recipe

I find myself making this baked chili mac recipe whenever I want a meal that feels like a big, warm hug. This isn’t just another average chili mac recipe; this version gives the classic a major upgrade by layering a rich, flavorful chili base with tender elbow macaroni, and finishing it with a smoky chipotle cheddar swirl that gets bubbly and golden in the oven. The combination of savory ground beef, sweet bell peppers, and tangy cheese creates a hearty and unforgettable family dinner, making it a perfect easy dinner idea for any night of the week. This chili mac recipe balances smoky heat with rich, comforting layers, transforming a simple dish into something truly special.

Ingredients

• 30 ml (2 tablespoons) vegetable oil: Use a neutral cooking oil like vegetable or canola oil to brown the meat without adding extra flavor.
• 450 g (1 lb) lean ground beef: Look for 80/20 or 90/10 lean ground beef for a balance of flavor and lower fat content. (For a different option, ground turkey or chicken work well too.)
• 1 medium yellow onion, finely chopped: Yellow onions provide a mild, sweet base for the chili; dice finely so they melt into the sauce.
• 2 cloves garlic, minced: Fresh garlic adds essential aromatic depth; mince thoroughly or use a garlic press.
• 1 large red bell pepper, diced: The red bell pepper adds sweetness and color to the chili base; ensure it’s diced into small pieces for even cooking.
• 28 g (2 tablespoons) tomato paste: Tomato paste adds concentrated tomato flavor and depth (umami); make sure to cook it for a minute to remove the raw flavor.
• 14 g (2 tablespoons) chili powder: Use a good quality chili powder for the primary seasoning base; check the label for a mild or medium heat level depending on preference.
• 5 g (1 teaspoon) ground cumin: Cumin provides a warm, earthy flavor characteristic of chili; ensure it’s fresh for maximum impact.
• 2 g (1 teaspoon) dried oregano: Dried oregano adds a savory, slightly peppery note; use Mexican oregano if available for a more authentic chili flavor.
• 2 g (1 teaspoon) smoked paprika, divided: Smoked paprika adds a deep, smoky undertone that enhances the chipotle; divide the amount exactly as specified (½ teaspoon for the chili, ½ teaspoon for the cheese swirl).
• 400 g (14.5 oz) can diced tomatoes, undrained: Do not drain the diced tomatoes; the liquid will form part of the chili sauce base.
• 425 g (15 oz) can kidney beans, rinsed and drained: Rinse the kidney beans thoroughly under cold water to remove excess sodium and starchy residue before adding them. (Black beans or pinto beans are also great alternatives.)
• 360 ml (1½ cups) vegetable broth: Vegetable broth adds moisture and flavor; use low-sodium broth to control the overall salt level of the dish.
• 240 g (8 oz) elbow macaroni: Elbow macaroni is the traditional choice for chili mac due to its shape, which holds the sauce well; cook according to package directions.
• 30 g (2 tablespoons) unsalted butter: Unsalted butter is used to create the roux base for the cheese sauce; allow it to melt completely before adding flour.
• 30 g (¼ cup) all-purpose flour: All-purpose flour is the thickener for the cheese sauce; whisk it quickly with the butter to avoid lumps.
• 360 ml (1½ cups) whole milk: Whole milk provides the richest, creamiest texture for the cheese sauce; avoid skim milk, as it may result in a thinner sauce.
• 225 g (2 cups) shredded sharp cheddar cheese: Shred your own sharp cheddar cheese for the best results; pre-shredded cheese often contains anti-caking agents that can interfere with melting. (Monterey Jack or Pepper Jack are also excellent choices for a variation.)
• 1-2 tablespoons minced chipotle in adobo sauce: Start with 1 tablespoon and taste before adding more, as the heat level varies greatly depending on the chipotle and adobo sauce.
• Salt, to taste: Season the chili and cheese sauce separately during cooking to achieve the best flavor balance.
• Freshly ground black pepper, to taste: Add black pepper to enhance the savory notes in both the chili base and the cheese swirl.
• 30 g (¼ cup) fresh cilantro, chopped, for garnish: Fresh cilantro adds brightness and a visual pop to the finished dish; omit if you dislike cilantro.

Instructions

Here’s how to create this baked chili mac recipe, perfect for a hearty and satisfying meal prep option or a quick family dinner.

1. Prep for Baking and Cook Beef: Preheat oven to 190°C (375°F). Lightly grease a 2.5-liter (2.5-quart) baking dish. Heat vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain excess fat.
2. Sauté Aromatics and Toast Spices: Add chopped onion, minced garlic, and diced red bell pepper to the skillet with the beef. Cook for 5-7 minutes, until vegetables soften and onions become translucent. Stir in tomato paste, chili powder, ground cumin, dried oregano, and 1 gram (½ teaspoon) of the smoked paprika; cook for 1 minute more until fragrant.
3. Simmer the Chili Base: Stir in diced tomatoes (undrained), rinsed and drained kidney beans, and vegetable broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it gently cook for 15 minutes. This allows the flavors to meld and prevents the chili from becoming overly thick before adding the pasta.
4. Cook Macaroni Al Dente: While the chili simmers, cook the elbow macaroni according to package directions until al dente. It is important not to overcook the pasta at this stage, as it will continue cooking in the oven later. Drain the macaroni thoroughly and set aside.
5. Prepare the Smoky Chipotle Cheddar Swirl: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, forming a roux. Gradually whisk in whole milk until smooth, then bring to a gentle simmer, whisking constantly until sauce thickens. Remove from heat, then add shredded sharp cheddar cheese, remaining 1 gram (½ teaspoon) smoked paprika, and minced chipotle in adobo sauce; stir until cheese is melted and sauce is smooth and creamy. Season to taste. If the cheese sauce looks grainy or separates, whisk vigorously off the heat or add a small splash of cold milk to bring it back together.
6. Combine Macaroni and Chili: Add the drained macaroni directly into the chili in the skillet. Stir gently to combine the macaroni with the chili base, ensuring every piece of pasta is coated. Taste and adjust seasoning if necessary before moving to the baking dish.
7. Layer and Swirl: Spoon half of the chili mac mixture into the prepared baking dish. Dollop half of the Smoky Chipotle Cheddar Swirl over the chili mac in several spots; use a knife or spoon to gently swirl the cheese sauce into the chili mac for visible ribbons. Top with the remaining chili mac mixture, then dollop and swirl the remaining Smoky Chipotle Cheddar Swirl over the top.
8. Bake and Rest: Bake for 20-25 minutes, or until the chili mac is bubbly around the edges and the cheese swirl on top is melted, golden, and slightly caramelized. Allow the dish to rest for 5 minutes before serving to let the sauce set and prevent it from running out too quickly. Serve garnished with fresh cilantro.

How to Make It Ahead for Easy Weeknights

For easy weeknights, you can prepare the components of this chili mac recipe in advance. The chili base and the cheese swirl can be made up to three days early and stored separately in airtight containers in the refrigerator. When you’re ready to eat, simply cook fresh macaroni, combine the chili and pasta, layer with the cheese swirl, and bake as directed.

For longer storage, assemble the entire dish in a baking dish (without baking), cover tightly with plastic wrap and foil, and freeze for up to three months. Thaw overnight in the refrigerator before baking; baking from frozen may take up to 45-60 minutes longer. This makes it a great option for future easy dinner ideas.

Smart Swaps and Variations for Your Chili Mac

• Protein Swaps: Use ground chicken, ground turkey, or a plant-based ground meat substitute for a different texture and flavor profile.
• Spice Level Adjustments: To make it milder, reduce the chili powder and omit the chipotle. To make it hotter, add a pinch of cayenne pepper or extra chipotle in adobo sauce.
• Bean Varieties: Black beans or pinto beans can be swapped for the kidney beans.
• Cheese Choices: Experiment with different cheeses in the swirl; Monterey Jack or Pepper Jack are great options for extra flavor and meltiness.
• Pasta Shape: If you don’t have elbow macaroni, small shells, rotini, or penne pasta also work well in this recipe.

FAQs

What is the difference between chili mac and goulash?

Chili mac usually refers to a dish combining chili (spiced meat and beans) with macaroni, often in a tomato-based sauce. Goulash, especially American goulash, is similar but typically includes a higher volume of tomatoes and often lacks the specific chili spices (cumin/chili powder) that define chili mac.

Why add the cheese as a swirl instead of mixing it in completely?

The swirl method provides a visual upgrade and creates pockets of rich, creamy sauce that contrast with the hearty chili. Mixing it all together can sometimes make the dish dense, whereas swirling keeps the texture lighter and more interesting for this chili mac recipe.

Can I use canned chili instead of making the chili base from scratch?

While possible for speed, this recipe relies on the specific flavors from the fresh aromatics (onion/bell pepper) and spices to complement the chipotle swirl. If using canned chili, start with a high-quality, unseasoned variety and adjust spices to taste.

My cheese sauce is grainy. What did I do wrong?

Graininess often occurs when cheese is added to heat that is too high. Always remove the saucepan from the heat before adding the cheese, and add it gradually while stirring. I always use block cheese and shred it myself, as pre-shredded varieties often contain anti-caking agents that can interfere with melting.

Can I bake this chili mac recipe in a slow cooker or instant pot?

Yes, you can prepare the chili base in either appliance, but the finishing step (baking with the cheese swirl) is key to the texture of this specific recipe. You would need to transfer it to a baking dish for the final 20-25 minutes in the oven after assembling.

Is this recipe kid-friendly despite the chipotle?

Chipotle in adobo adds smoky flavor as much as heat. To make it kid-friendly, use only ½ teaspoon of chipotle or omit it completely, then add a pinch of smoked paprika to compensate for the lost smoky flavor.

How long does chili mac last in the refrigerator?

Leftover chili mac should be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven (add a splash of water or broth if dry).

Conclusion

This baked chili mac recipe truly elevates a simple weeknight meal into something special, thanks to the rich homemade chili and the smoky chipotle cheddar swirl. Save this chili mac recipe on Pinterest for a guaranteed family dinner favorite.

chili mac recipe

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• Author: Lauren Mitchell
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This baked chili mac recipe upgrades the classic with a rich chili base and tender elbow macaroni, finished with a smoky chipotle cheddar swirl. The combination creates a hearty, flavorful, and comforting family dinner.

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Ingredients

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• 2 tablespoons vegetable oil
• 1 pound lean ground beef (80/20 or 90/10)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 large red bell pepper, diced
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika (divided)
• 14.5 ounce can diced tomatoes, undrained
• 15 ounce can kidney beans, rinsed and drained
• 1.5 cups vegetable broth
• 8 ounces elbow macaroni
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1.5 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1–2 tablespoons minced chipotle in adobo sauce
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped (for garnish)

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Instructions

1. Preheat Oven and Prep Beef: Preheat oven to 375°F (190°C) and grease a 2.5-quart baking dish. Heat oil in a large skillet. Add ground beef and cook until browned, then drain excess fat.
2. Sauté Vegetables and Spices: Add onion, garlic, and bell pepper to the skillet. Cook for 5-7 minutes until soft. Stir in tomato paste, chili powder, cumin, oregano, and half a teaspoon of smoked paprika. Cook for 1 minute until fragrant.
3. Simmer Chili Base: Stir in diced tomatoes, kidney beans, and vegetable broth. Bring to a simmer, then reduce heat, cover, and cook for 15 minutes to allow flavors to meld.
4. Cook Macaroni: While chili simmers, cook elbow macaroni until al dente according to package directions. Drain pasta thoroughly.
5. Prepare Chipotle Cheddar Swirl: In a separate saucepan, melt butter over medium heat. Whisk in flour for 1 minute. Gradually whisk in milk until smooth. Bring to a gentle simmer, whisking until thick. Remove from heat and stir in shredded cheddar cheese, remaining half teaspoon smoked paprika, and chipotle in adobo sauce until smooth.
6. Combine and Layer: Stir the drained macaroni into the chili mixture. Spoon half of the chili mac into the prepared baking dish. Dollop half of the cheese sauce over it and swirl gently. Top with remaining chili mac and then dollop and swirl the remaining cheese sauce on top.
7. Bake and Serve: Bake for 20-25 minutes until bubbly around the edges and the top is golden. Let rest for 5 minutes before serving, garnished with fresh cilantro.

Notes

To avoid a grainy cheese sauce, remove the pan from the heat before adding the cheese. For best results, shred your own block cheese rather than using pre-shredded varieties, which contain anti-caking agents. To prepare ahead, make the chili and cheese sauce up to 3 days in advance; assemble and bake when ready.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Bake, Simmer
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 680 calories
• Sugar: 10g
• Sodium: 850mg
• Fat: 35g
• Saturated Fat: 18g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 10g
• Protein: 30g
• Cholesterol: 90mg