Do chili and mac and cheese go together?

Absolutely! They are a match made in heaven. The hearty, savory flavors of chili are the perfect complement to the creamy, comforting taste of mac and cheese. This Chili Mac and Cheese is the best of both worlds.

Do chili and cheese go together?

Yes, chili and cheese are a classic combination. The rich, salty flavor of cheese balances the spices in the chili and adds a delicious, gooey texture that everyone loves.

Chili Mac is a popular American comfort food dish that combines classic beef chili with macaroni pasta and cheese. It’s often made as a one-pot meal and is known for being hearty, flavorful, and incredibly easy to make.

Can you put chili on pasta?

You definitely can! Serving chili over pasta is a delicious and common practice. While elbow macaroni is traditional for Chili Mac and Cheese, you can also serve chili over spaghetti or other pasta shapes for a satisfying meal.

The Ultimate Chili Mac and Cheese (Ready in 30 Minutes!)

Name: The Ultimate Chili Mac and Cheese (Ready in 30 Minutes!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb Ground Beef; 1 cup Elbow Macaroni; 1 can (15 oz) Kidney Beans, rinsed and drained; 1 can (14.5 oz) Diced Tomatoes; 2 cups Beef Broth; 1 medium Yellow Onion, finely chopped; 2 cloves Garlic, minced; 2 tbsp Chili Powder; 1 tsp Cumin; 2 cups Cheddar Cheese, freshly shredded; Salt and Pepper to taste

Description

This Chili Mac and Cheese recipe is the ultimate one-pot comfort food, combining savory, beefy chili and creamy mac and cheese into a delicious, family-friendly meal that’s ready in just 30 minutes. It’s the perfect weeknight dinner solution when you’re craving something hearty, satisfying, and incredibly easy to whip up.

Ingredients

Scale

1 lb Ground Beef

1 cup Elbow Macaroni

1 can (15 oz) Kidney Beans, rinsed and drained

1 can (14.5 oz) Diced Tomatoes

2 cups Beef Broth

1 medium Yellow Onion, finely chopped

2 cloves Garlic, minced

2 tbsp Chili Powder

1 tsp Cumin

2 cups Cheddar Cheese, freshly shredded

Salt and Pepper to taste

Instructions

Brown the Beef: In a large Dutch oven over medium-high heat, cook the ground beef and chopped onion until the beef is no longer pink, about 5–7 minutes. Break up the beef with a wooden spoon as it cooks. Drain off any excess grease.
Bloom the Spices: Add the minced garlic, chili powder, and cumin to the pot. Stir constantly for about 30 seconds until the spices are super fragrant.
Simmer the Chili: Pour in the beef broth, diced tomatoes (with their juice), and the drained kidney beans. Bring the mixture to a simmer, then reduce the heat to low and let it gently bubble for about 10 minutes to let those flavors meld together.
Cook the Pasta: Stir in the uncooked elbow macaroni, making sure it’s fully submerged in the liquid. Cover the pot and let it cook for 8–10 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
Get Cheesy! Once the pasta is cooked, remove the pot from the heat. Gradually stir in the shredded cheddar cheese until it’s completely melted and the sauce is gloriously creamy.
Serve and Enjoy: Season with salt and pepper to taste. Serve hot, garnished with your favorite toppings like sour cream, extra cheese, or fresh cilantro.

Notes

Shred Your Own Cheese: For the creamiest, smoothest sauce, always shred your cheese from a block. Pre-shredded cheese contains additives that prevent it from melting perfectly.

Don’t Overcook the Pasta: Cook the macaroni until it’s just al dente. It will continue to soften as it sits in the hot chili sauce.

Toast Your Spices: Don’t skip the step of toasting the spices with the beef before adding liquids. It only takes 30 seconds and deeply enhances their flavor.

Let It Rest: After stirring in the cheese, let the pot sit off the heat for a few minutes. This helps the sauce thicken up to the perfect consistency.

Nutrition

Serving Size: 1 serving
Calories: 585 kcal
Sugar: 7 g
Sodium: 910 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 10 g
Trans Fat: 1.5 g
Carbohydrates: 48 g
Fiber: 8 g
Protein: 34 g
Cholesterol: 95 mg

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