A hearty pasta recipe that combines chili with macaroni & cheese using ground beef, chili beans, noodles and gobs of gooey cheese.
JUMP TO RECIPEFor as long as I’ve been cooking, I’ve always mixed leftover homemade chili with macaroni noodles, throw in some cheese then ate it as a separate meal later in the week.
It was always a win-win because my family – especially when the kids were little – loved it! Actually, they liked it better than plain chili and would get excited when I made chili because they knew what came next.
I thought I was just being cleverly frugal and, in doing so, had invented something new. Then Pinterest happened and I discovered that it wasn’t anything new. It was already a thing.
Boo. Life never fails to humble me when I get the big head on.
The good thing was it made me think about making it as a standalone dish and not just a thrown-together thing with leftovers.
I am happy to tell you this has turned into one of our FAVORITE meals and the best part is that it freezes beautifully!
FAQ ABOUT CHILI MAC
Can I double the recipe? YES! I almost always do because the leftovers heat up so well and I love to keep this in the freezer.
Can Chili Mac be frozen? Also, yes! Pour into a 2-quart dish (I use disposable aluminum) then top with cheese (last step). Cover with foil then cool to room temperature. Freeze up to 3 months.
How do you heat after freezing? You can either defrost in the refrigerator overnight then heat, covered, at 350 degrees 45 minutes OR you can reheat from frozen 90 minutes (uncover the last 20 minutes).
What if I can’t find Chili Beans? Just use a can of pinto beans (drained) then add a dash more salt, pepper, garlic and cumin.
Can I use cheddar or another type of cheese? Yep! Use whatever you like best or have on-hand.
Recipe for The BEST Chili Mac
Chili Mac
Ingredients
- 1.5 lbs ground beef
- 1 onion, diced
- 1 15.5-oz can chili beans, undrained
- 1 14.5-oz. can petite diced tomatoes
- 1 8-oz. can tomato sauce
- 1 1.25-oz. packet chili seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 cup milk
- 1 1/2 cups small macaroni noodles, uncooked
- 8-oz. colby jack cheese, shredded and divided
Instructions
- Season ground beef and onion with salt & pepper to taste then brown over high heat in a large, wide pot until meat is cooked through. Drain fat then return to pot.
- Add remaining ingredients except half of the cheese (reserving half for later). Stir well then bring to a boil. Once boiling, reduce heat to low and cook, covered, for 10 minutes; stirring occasionally.
- Turn off heat and let pot rest, covered, on the burner for 15 minutes or until liquid is absorbed and noodles are tender. Stir again then top with remaining shredded cheese to serve.
Notes
- Chili Beans are beans with saucy chili seasoning. If you can’t find chili beans, just use a can of pinto beans (drained) then add a dash more salt, pepper, garlic and cumin.
- Other questions are likely addressed in the FAQ section above the recipe card.
I'm loving many of your recipes. Just wondered about this one. In St. Louis, we make chili for one meal. Then later in the week, we cook up the macaroni, re-warm the chili. Mac goes in a bowl, chili on top and then we just add as much or as little cheese as we like. I thought I'd share. I think I'll try your recipe. We recently made your Creamy Parmesan Rice. Phenomenal. Thanks for sharing. Holly G.
ReplyDeleteI make a similar dish, but it's because my chili is to spicy and husband complains about the heat. So, to tone his down, I add the macaroni, cheese... or sour cream, depending on what we have on hand and how much cooling down he says it needs!
ReplyDeleteLove your blog! Follow every post and try many of the recipes. Real family food!
ReplyDeleteBut after spending YEARS listening to my son practice his viola (the violin-like instrument) I had to tell you that the french word you're looking for is " voilà ". The pronunciation is right on but it sure is a hard one to visualize.
Loved the chili mac, it makes me look forward to fall meals.
Ha! You're right! I fat-fingered that one! You probably love that as much as I do when people walk around saying, "WA-LAH!".
ReplyDeleteI always melt mozzarella on top of mine.
ReplyDeleteSuellen
My mother made this dish (Chili Mac) for her 5 kids way back in the 1940's. I think I'll try your recipe and see if it's as I remember. I'm 79 - so many years ago to remember.
ReplyDeleteWay to go Eleanor !! I hope you tried it and the first bite flooded you with memories of you and your syblings sitting around the table, enjoying your mother's. You have 10 years on me, but if you are still looking for pen pals, I would love to hear from you. Joe_holton@aol.com. We are from GA, but moved to Portugal last March. Care to talk ??
DeleteI just recently found this site and I find it very interesting. I'm going to try melting the mozzarella on top per Suellen. Never gave it a thought. Is there anyone out there who'd like to be a pen pal to an elderly lady out here in Arizona? I also like to go fishing.
ReplyDeleteHey Eleanor! Would love to be a pen pal! I live in Northeastern TN and am not young myself (65), but still think like I am! Would love to hear from you!
DeleteOf course -- hisravenone@aol.com I am South Central TX -- would love to hear from you - Margaret
DeleteI would love to be your pen pal! chickensalad6468@gmail.com
DeleteHope to hear from you even though this is in 2017 and I am just now seeing this post..........Elaine
Mandy:Love that recipe; we used to have chili mac as a kid and still do as an adult. Even my granddaughters love it.
ReplyDeleteGlad you found it and hope all enjoy it !
Love this especially in the winter. Like to add a can of whole kernel corn or shoe peg corn to mine.
ReplyDeleteSo the noodles cook in the sauce not water? Sounds like a dumb question, sorry -- just wanted to be sure I don't mess up!!
ReplyDeleteYes, they cook in the sauce.
ReplyDeleteI always cook them el dente first, then add the rest of the ingredients. May try Mandy's way. Had it for supper last night. Boys and I doing fall cleaning, so this was quick and easy.
ReplyDeleteMy husband (who's first wife relied entirely on boxes and cans when making dinner) used to feed their little family Hamburger Helper. One of my husbands favorites was their 'Chili Mac' flavor. I don't do boxes. Especially boxes full of salt and questionable chemicals (I LIKE to cook). So I started making it from scratch. At first, the kids (who were still in single digits) wanted nothing to do with my not out of a box casseroles, my made in a sauce pan with real ingredients cocoa or popcorn, or fresh veggies. They got over it, lol.
ReplyDeleteAnd a big YES on the wa-lah getting a body crazy!
Sandi
You don’t have to try to bash a mom because of the way she chose to cook for HER family. Makes you look ugly. You sound like a pick me pick me type of person. Be humble. Show some integrity.
DeleteI wonder if she saw your comment...9 years later?
DeleteThis Chili is in my Kitchen cooking right now and it smells and tastes amazing the only different I did was I didn't have enough chedder cheese in a bag so I used the Home style kraft Mac and Cheese and left the season pack out I was afraid the season and the chili season would clash..... My husband should love this......
ReplyDeleteCan anyone recommend a good brand of chili seasoning packet for this? I tried one brand and it was too spicy & gave us heartburn. The second one I tried was very bland and really didn't flavor this well. I think getting the chili packet just right is going to be the key to a fabulous dish! Thanks
ReplyDeleteI always use McCormick mild chili seasoning packet. It's delicious!
DeleteCan I use crumbled sausage instead of ground beef?
ReplyDeleteUse Mexene chili powder, it has just the right flavor! http://i5.walmartimages.com/dfw/dce07b8c-81a4/k2-_43f01bbd-682d-40fc-847d-24475e9c5d21.v1.jpg
ReplyDeleteI modified mine with a 10 ounce can of tomatoes and green chilies. I didn't have ground beef, so I used what's in my deep freezer from this past winter, a pound of lean turkey and a pound of ground pork. It actually tastes pretty good so far. The pork gave the turkey the added fat and it cooked down with great flavor. I have yet to pass the taste test with my teenage stepson. He's been out to a color run and boating on the lake with his cousin, so I'm sure he'll just be happy to eat! When my husband gets home from his night shift, I'm sure he'll devour it, too. When I was in the military, my favorite MRE was chili mac with the packet of jalapeno cheddar and bottle of tobacco. If only I could have had it homemade!
ReplyDeleteI am so going to try this. You have awesome recipes. Keep up the good work!
ReplyDeleteMandy! This Chili Mac is fabulous! I've never had Chili Mac. I made it tonight as written and the aroma brought my husband to the kitchen in a hurry! We both agreed it is a keeper. Thank you for posting!
ReplyDelete