This easy Chili Mac and Cheese recipe is a family favorite dinner that I make again and again. Delicious ground beef chili over macaroni noodles, mixed up with lots of cheese! A comfort food dinner that I can always get behind!
Easy Chili Mac and Cheese
It isn’t easy to find something that my toddler loves to eat, but fortunately, chili is her jam. She will gleefully eat bean after bean and continue to ask for more. Luckily, we all enjoy chili, too so I don’t mind making it often! The addition of the cheesy noodles just makes it all the better!
What is Chili Mac and Cheese?
That’s simple! If Chili and Macaroni and Cheese had a baby, then you would get this Chili Mac and Cheese! Growing up, we always ate our chili over macaroni, so I thought this was completely normal! It wasn’t until I was an adult that I realized most people eat chili with rice. Honestly, it is SO much better with macaroni noodles!
Can you freeze this recipe?
If you want to make this meal ahead of time and freeze, I recommend making just the chili component and just freezing that. When ready to eat, defrost your chili and prepare the pasta and then add the cheese. It will taste fresher this way and the texture of the pasta will be better! I don’t love frozen then defrosted pasta.
Looking for more chili recipes?
The Best Instant Pot Classic Ground Beef Chili
Crock Pot Buffalo Chicken Chili
Three Bean Veggie Chili
I like serving our Easy Chili Mac and Cheese with freshly baked crescent rolls or copy cat red lobster biscuits! You could also go even easier and just open a bag of corn chips! The chili and pasta is definitely filling enough on its own!
Chili Mac and Cheese
This delicious comfort food recipes combines Chili and Macaroni and Cheese into one amazing family friendly meal!
Ingredients
For the chili
- 1 pound lean ground beef
- 1 medium onion diced
- 15 ounce can kidney beans rinsed and drained
- 15 ounce can black beans rinsed and drained
- 1 medium green pepper seeded and diced
- 4 ounce can diced green chiles or diced jalapenos
- 24 ounce can tomato sauce
- 28 ounce can diced or whole tomatoes if using whole tomatoes break up with a spoon
- 4 tablespoons chili powder
- 2 tablespoons cumin
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons garlic powder
- 1 tsp onion powder
- 1 teaspoons Mexican oregano
- 1 teaspoon olive oil
For the Macaroni
- 12 ounces short cut pasta like macaroni or shells approximately half of a box
- 2 cups shredded cheddar cheese or more as desired
- optional toppings: green onions sour cream, crushed chips
Instructions
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Add olive oil, onion, and ground beef to saucepan over high heat. Cook until browned. Reduce heat to low and stir in half the salt and chili powder.
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Add remaining chili ingredients. Let cook over low for a minimum of 1 hour, up to 4 hours, stirring frequently. Taste and add more seasoning as desired.
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When chili is almost finished cooking, start boiling water for the pasta. Cook pasta according to package instructions.
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To serve, scoop place a serving of pasta in a bowl and top with a serving of chili, then shredded cheese and any other optional toppings.
