Name: Chili Mac
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons all-purpose flour; 1 tablespoon chili powder; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; ½ teaspoon kosher salt; ½ teaspoon coarse ground black pepper; 16 ounces lean ground beef ((95/5)); ½ cup finely diced yellow onion ((1 small onion)); 2 cloves garlic, minced; 3 cups beef broth ((low sodium or no-salt-added)); 1 can (15 ounces) tomato sauce; 8 ounces uncooked elbow macaroni ((about 2 ½ cups dry)); 1 can (15 ounces) pinto beans ((rinsed and drained)); 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack or pepper jack cheese; sliced green onion, chopped cilantro, extra shredded cheese, sliced jalapeno peppers

Recipe Overview

Why you’ll love it: This chili mac is the ultimate comfort food mash-up, combining hearty chili with creamy mac and cheese, all with that signature Tex-Mex flavor. It’s a one pan recipe that’s easy enough for busy weeknights but hearty enough for the biggest appetites.

How long it takes: about 30 minutes
Equipment you’ll need: large, deep skillet or Dutch oven with lid
Servings: 6

Close-up of chili mac - pasta mixed with ground beef, beans, and a tomato-based sauce being served with a black spoon.

The best Mash-Up

Chili mac is the ultimate comfort food tie-breaker. It’s half chili, half macaroni and cheese, and 100% guaranteed to be finished by everyone at the table.

And as always, I made it one pan meal. Because no one wants to be doing a bunch of dishes on a busy weeknight!

What makes it special:

Hearty and satisfying. This chili mac is made with ground beef and pinto beans to add extra satisfaction to the mac and cheese equation. Tons of protein!
One pot wonder. Y’all know I LOVE a one pot pasta recipe. Easier to make and easier to clean up afterwards is a win in my book! (Try my creamy pesto chicken pasta, too.)
Kid-friendly. This chili mac is mildly spiced (but you can easily make it completely mild) and ultra-creamy, so it’s guaranteed to be a hit with the kids in your family. And you’ll love it for that nostalgia factor too!

Ingredient Notes

You’ll find the full list of ingredients in the printable recipe card, but here are a few notes to keep in mind.

Ground beef: Use lean ground beef, so you don’t have to drain off any grease.
Beef broth: Using broth instead of water infuses the pasta with flavor. I recommend low-sodium or no-salt-added broth so you can control the salt level. (If you use regular broth, skip the added kosher salt.)
Tomato sauce: Use plain canned tomato sauce, not pasta sauce or marinara. I always buy no-salt-added canned tomato products. You really can’t taste the difference and regular canned tomatoes have a surprising amount of sodium.
Elbow macaroni: You can swap in shells or rotini if that’s what you have or prefer.
Pinto beans: Black beans, kidney beans, or a can of mixed chili beans would work, too.
Cheese: We use a mix of cheddar cheese, which has that classic mac and cheese flavor, and Monterey or pepper Jack, which gives you an awesome melt.

Recipe Tip

Shred your own cheese! Freshly shredded cheese creates the creamiest sauce because pre-shredded cheese contains anti-caking agents that prevent smooth melting. (However, I’ve made this recipe both ways, and the recipe turns out fine either way.)

How to Make Chili Mac

Mix the spices and flour. Whisk flour, spices, salt, and pepper in a small bowl. Set aside.

Brown the beef. Add the ground beef and onion to a large, deep skillet or Dutch oven set over medium-high heat. Break the meat up as it cooks, and keep cooking until the beef is browned (no longer pink) and the onion is translucent.

Ingredients for chili mac arranged in bowls on a white surface, including ground beef, beans, pasta, cheeses, tomato, spices, onion, garlic, and broth.

A white bowl containing five different ground spices and seasonings arranged in separate piles on a light textured surface.

Bring to a boil. Stir in the garlic and flour mixture, and cook until fragrant, about 1 minute. Then stir in the broth and tomato sauce and deglaze the pan by scraping the browned bits from the bottom. Bring the liquid to a boil.

Simmer. Stir in the pasta and beans, then reduce the heat to medium-low. Cover the pan and simmer until the pasta is tender (but not soft—it’ll continue to soften in the sauce during the next step), or about 11 minutes. During this time, stir frequently to keep the pasta from sticking to the bottom of the pan.

Make it cheesy. Remove the pan from the heat. Add the cheese and stir until it melts smoothly into the sauce. Cover the pan again and let the chili mac rest for 5 minutes so the sauce can thicken.

A white pot filled with red broth containing small pieces of vegetables and beef, viewed from above on a light surface.

Close-up of a spoon scooping chili with ground beef, beans, and a tomato-based broth.

Finish. Season to taste (depending on the broth you used, you may need a little extra salt), garnish with green onion or cilantro, and serve.

Close-up of chili mac in a pan with elbow macaroni, beans, ground meat, and tomato sauce, with a black serving spoon and a cornbread muffin on the side.

Variation Ideas

Make turkey chili mac. You can substitute ground turkey for the beef. (You’ll also love this turkey quinoa chili!)
Reduce the spice. As written, this chili mac has a zesty, mildly spicy flavor, but if you want it even milder, you can use Monterey Jack instead of pepper jack and reduce the amount of chili powder.
Or make it spicier. Add diced jalapeños with the beef and onion or serve the chili mac with pickled jalapeños for garnish.
Make it vegetarian. Omit the meat and double the beans, or use a plant-based ground beef.

What to Serve With Chili Mac

Salad. Buy a bag of greens and dress it up with jalapeño ranch dressing for an easy, fresh side dish. If you prefer, use your favorite store-bought southwest-inspired dressing!

Cornbread. I love this healthy cornbread recipe or cornbread muffins as a side for chili, and it’s equally fantastic as a side for chili mac! Give it a little kick by folding diced jalapeños into the batter.

Simple veggie sides. I think corn ribs would be a really fun side, as would blistered shishito peppers. Add Tex-Mex seasonings to sautéed zucchini for another easy side.

A white bowl filled with macaroni noodles in a thick, meaty tomato sauce, garnished with chopped green onions.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Freeze for up to 3 months in a freezer bag or airtight container. Thaw overnight in the fridge before reheating. (When freezing pasta, note that it does get softer, but it’s fine to eat.)

Reheat: Microwave individual portions until warm, or heat larger servings in a skillet over medium-low heat with a splash of broth or water to loosen the sauce.