There’s something magical that happens when chili and macaroni meet in one pot. It’s like two childhood favorites decided to hold hands and dance around the dinner table. If you’ve been craving something cozy, filling, and downright soul-hugging, this hearty chili macaroni recipe is the kind of meal you’ll want to keep in your back pocket. Whether it’s a busy weeknight or you’ve got friends dropping by, this pot of comfort is always a crowd pleaser.
Ingredients
Ground beef: The heart of this recipe. It brings a rich, savory flavor and satisfying texture. A lean blend works best to keep the dish hearty but not greasy.
Elbow macaroni: Classic and dependable. These little curves hold onto sauce beautifully and cook up tender but still al dente right in the pot.
Onion and garlic: These two build the flavor base. You want them sautéed just until sweet and fragrant, like the start of every good pot of something wonderful.
Tomato sauce: This brings body and tang to the chili. It wraps around the pasta and beef like a warm blanket.
Beef broth: Adds depth and makes sure there’s enough liquid for the pasta to soak up. It also helps all the flavors come together.
Chili powder and cumin: These are the essential spices for a good chili. Chili powder adds gentle heat, cumin brings an earthy warmth that rounds everything out.
Salt and pepper: Just enough to make everything shine.
Cheddar cheese: This melts into the pasta for that irresistible mac and cheese pull. Go for sharp cheddar for a stronger flavor.
Optional beans: Pinto or black beans add protein and texture. Totally up to you if you want to toss them in.
Step by Step Instructions
Start by warming a heavy pot or deep skillet over medium heat. Add a little oil, just enough to coat the bottom, and toss in your ground beef. Let it brown and sizzle, breaking it up with your spoon as you go. When it’s halfway there, stir in the chopped onion and garlic. Let them soften right alongside the beef, turning everything golden and fragrant.
Sprinkle in your chili powder and cumin. Give it a moment to bloom in the pan. This step is where the flavor deepens and starts to smell like you’re doing something special.
Now pour in your tomato sauce and beef broth. Stir well, then add the macaroni right into the pot. Give it a stir to make sure no noodles are sticking to the bottom. Cover the pot and bring it to a low simmer.
Let everything cook together for about 12 to 15 minutes, stirring now and then. You’ll want to catch it just when the pasta is tender but not mushy, al dente with a little bite. The sauce will thicken beautifully, clinging to the noodles.
Once it looks saucy and rich, remove the pot from heat and stir in your cheese. Watch it melt into the pasta and beef, turning the whole thing into something that smells like comfort on a spoon.
Serve it hot with extra cheese on top, maybe a little chopped cilantro or green onion if you like. If you’re feeling bold, a swirl of hot sauce or sour cream never hurts.
Mistakes to Avoid
When making hearty chili macaroni recipes, the first mistake folks often make is overcooking the pasta. Because we’re cooking it right in the sauce, keep an eye on it and taste test around the 10-minute mark.
Another common mishap is skipping the spice bloom. Those chili and cumin flavors need a minute in the hot pan to really open up. Just tossing them in with the broth misses that flavor punch.
And don’t forget to season as you go. Taste after adding broth, after the pasta’s cooked, and once the cheese is in. Salt brings everything together in this kind of dish.
Pro Tips
Choose a pasta that holds its shape well. Elbow macaroni is classic, but if you’ve got cavatappi or even small shells, they work too. Just keep the pasta to about the same volume or the liquid ratio will need adjusting.
If your family loves heat, add a chopped chipotle pepper in adobo when you sauté the garlic. It gives the whole dish a smoky depth that tastes like it simmered for hours.
For a creamier finish, stir in a splash of milk or a spoonful of sour cream before serving. It makes the texture more like mac and cheese with a chili backbone.
You can easily double this recipe for a crowd. Just use a bigger pot and make sure your pasta stays submerged during cooking. Leftovers reheat beautifully, making this one of those ground beef recipes that just keeps on giving.
Hearty Chili Macaroni
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Main Ingredients
- 1 lb ground beef lean preferred
- 2 cups elbow macaroni uncooked
- 1 onion chopped
- 3 cloves garlic minced
- 2 cups tomato sauce
- 2 cups beef broth
- 1.5 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1.5 cups cheddar cheese shredded, sharp preferred
- 1 cup canned beans pinto or black, optional
Instructions
- Heat oil in a large pot over medium heat. Add ground beef and cook until browned, about 5–6 minutes.
- Add chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant.
- Sprinkle in chili powder and cumin. Stir for 1 minute to bloom the spices.
- Pour in tomato sauce and beef broth. Stir to combine.
- Add macaroni and optional beans. Stir, cover, and bring to a simmer.
- Cook for 12–15 minutes, stirring occasionally, until pasta is al dente and liquid is absorbed.
- Remove from heat and stir in shredded cheddar cheese until melted and creamy.
- Serve hot with extra toppings like green onions, avocado, or sour cream, if desired.
Notes
Serving Suggestions
This chili mac is cozy all by itself, but it loves a good sidekick. A simple green salad with a tangy vinaigrette helps cut through the richness. Or you could go full comfort with cornbread muffins or a hunk of warm garlic bread.
If you’re making it for game day or a potluck, serve it straight from the pot with little bowls of toppings nearby: shredded cheese, green onions, diced avocado, maybe a squeeze of lime. Let folks make their own bowl of joy.
It also makes a terrific next-day lunch. Scoop it into a thermos for the kids or warm it up and spoon it over a baked potato for a second life meal.
Can I make this ahead of time?
You sure can. Hearty chili macaroni holds up well in the fridge for up to three days. When reheating, add a splash of broth or water to loosen the sauce. The pasta will continue soaking up liquid as it sits, but a little stir brings it right back to life.
What if I don’t have ground beef?
Not a problem. You can use ground turkey, chicken, or even a plant-based meat. Just keep the seasoning the same and you’ll still get that bold chili flavor. If you’re leaning more toward meatless, toss in extra beans and some bell peppers for texture and depth.
Is this the same as mac and cheese with chili?
Not quite. Mac and cheese with chili is usually two dishes combined at the end. This recipe cooks everything together in one pot, so the flavors really get to know each other. The pasta soaks up that chili richness, and the cheese melts right into the sauce. It’s a one-skillet kind of love.
Can I freeze this?
Yes, but with a caveat. The pasta might soften a little after freezing and thawing. If you plan to freeze it, slightly undercook the pasta before freezing. Let it cool completely, store in a freezer-safe container, and label it. It’ll keep for about two months. Reheat gently on the stove or in the microwave with a splash of broth stirred in.
What to Remember
Some recipes are just built for repeat performances, and this one’s got that staying power. It brings together the best parts of a beef dinner and a pasta dinner in one cozy pot. You can keep it simple or dress it up with toppings and sides, but either way, it satisfies. If you’ve got a cold night, hungry mouths, or just need a little comfort, this recipe’s got your back.
And if you’re in the mood for more belly-warming meals, try something like this teriyaki crockpot chicken or even a lovely Santa Fe chicken that’s full of spice and soul. For Sunday dinner, nothing beats a classic like orange roasted chicken that fills your home with a citrusy welcome.
For another variation, here’s a helpful take from The Pioneer Woman that leans extra cheesy with a hit of pepper jack: Chili Mac and Cheese Recipe. It’s always good to have a few versions in your recipe tin.
