If there’s one thing I’ve learned over the years, it’s this: when you combine two comfort food legends—chili and mac and cheese—you don’t just get dinner, you get magic. And this Chili Mac Bake? It’s everything you want on a cozy night in, at a casual potluck, or even when you just need something easy and hearty that everyone at the table will devour without a second thought.

I first made this recipe on a cold Sunday when I couldn’t decide between whipping up a pot of chili or diving into a bubbling, cheesy mac and cheese. My fridge said, “Why not both?” And wow, am I glad I listened. This dish is now on regular rotation in our house—and trust me, once you make it, it’ll land on your favorites list too.

What I love most about this Chili Mac is the balance—it’s rich without being too heavy, cheesy without being overwhelming, and packed with that bold, savory chili flavor that makes each bite irresistible. Oh, and did I mention it feeds a crowd and reheats like a dream? Let’s get started.

GETTING STARTED: MAKE THAT FLAVORFUL CHILI BASE

The base of this recipe is a quick, flavorful chili that comes together in under 30 minutes. It’s got just the right amount of spice and heartiness, and it holds its own beautifully when folded into the creamy mac later on.

Here’s how to get that going:

Step 1. Brown the Ground Beef with Aromatics

In a large pot or Dutch oven, heat things up over medium-high heat. Add 1 lb of ground beef—I usually go for 80% lean for a little extra flavor. After about 2 minutes, toss in 1 small diced onion. Let that cook for another 5 minutes, stirring occasionally, until the beef is browned and the onion is nice and soft. Drain off any extra fat to keep things from getting greasy.

Step 2. Bring in the Veggies and Seasoning

Now for the good stuff. Stir in ½ cup diced bell pepper (any color works, but red or green are my go-tos) and 3 minced garlic cloves. Let those sauté for about 4 minutes until the peppers soften a bit. Then, add in your chili seasoning mix (1.25 oz packet) and 1 tablespoon of tomato paste. Stir it all around and let it cook for a minute—this step really helps bring out the flavor of the spices and the richness of the tomato paste.

Step 3. Simmer into Chili Goodness

Next up, you’ll pour in the base of your chili:

• 8 oz tomato sauce

• 14.5 oz canned diced tomatoes (juice and all)

• ½ cup chicken broth (or beef broth, if that’s what you have)

Give it all a good stir, bring it to a boil, then reduce the heat to a gentle simmer. Partially cover the pot and let it cook while you prepare the mac and cheese. Don’t forget to stir occasionally. In the last 10 minutes of simmering, add 1 can (15 oz) of drained kidney beans for that classic chili heartiness.

This chili is thick, flavorful, and perfect on its own—but trust me, we’re not stopping here.

NOW LET’S GET THAT CREAMY MACARONI READY

While the chili simmers away, it’s time to get our cheesy mac on deck. Here’s how to bring it all together:

Step 4. Boil the Macaroni

First things first, preheat your oven to 400°F (204°C). While it’s heating, bring a large pot of salted water to a boil. Add 2 cups of uncooked macaroni and cook until it’s just al dente (follow the package instructions). Drain and set aside. Easy enough, right?

Step 5. Start the Cheese Sauce Base

In a Dutch oven or another large pot, melt 2 tablespoons of butter over medium heat. Once melted, whisk in 2 tablespoons of flour and cook it for about 2 minutes. This forms a roux, which gives our sauce that velvety texture. It’s important to whisk continuously here to keep things smooth.

Then, slowly pour in ½ cup heavy cream and 1 cup milk, whisking constantly to prevent lumps. Keep it over medium heat and let it come to a gentle simmer. It’ll start to thicken up slightly as it cooks.

Step 6. SEASON THE CHEESE SAUCE AND MELT IN THE GOOD STUFF

Now that your cream and milk mixture is gently simmering, it’s time to turn it into a full-blown cheese sauce.

Add the following spices and flavor boosters:

• ½ teaspoon mustard powder

• ¼ teaspoon onion powder

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• ½ teaspoon hot sauce (just enough to give it a kick—it’s not spicy, just flavorful)

Reduce the heat to low and stir everything in. Then, slowly add 1½ cups shredded cheddar cheese and stir until it’s fully melted and smooth. The result should be creamy, cheesy, and rich with a slight tang from the mustard powder and just the right touch of warmth from the hot sauce.

Tip: Use freshly shredded cheese if you can. It melts more smoothly than pre-shredded cheese, which usually has a coating to prevent clumping (and that can make the sauce a little grainy).

Step 7. COMBINE CHILI AND MAC – THE MOMENT OF TRUTH

Now comes the best part: folding it all together.

Take your drained macaroni and gently stir it into the cheese sauce. Mix until all those little elbows are coated in that velvety cheese. Then, grab your chili and start spooning it into the macaroni mixture. Stir it in a little at a time, folding gently as you go. You might not need the entire batch of chili depending on how saucy or meaty you want the final dish to be.

I usually add about 3 to 3½ cups of chili, which gives a perfect balance of chili-to-cheese without overpowering the creamy texture. If you end up with extra chili, save it for later—it’s fantastic on its own, or even spooned over baked potatoes or nachos.

Step 8. BAKE IT TO GOLDEN CHEESY PERFECTION

If your pot is oven-safe (like a Dutch oven), you can bake it right in there. Otherwise, transfer the chili mac mixture into a lightly greased baking dish (a 9×13-inch works great).

Sprinkle the top with the remaining 1½ cups of shredded cheddar cheese, spreading it evenly to cover every inch. Bake uncovered in your preheated 400°F oven for about 5 minutes, or just until the cheese is melted and slightly bubbly.

You’re not going for a browned crust here—just that perfect, gooey layer of cheese that stretches when you scoop it out. If you want a crispy top, you can pop it under the broiler for 1-2 minutes, but watch it closely. Cheese goes from melty to scorched real fast.

When it comes out of the oven, let it sit for a few minutes before serving. That helps everything settle and makes scooping a little easier.

Top it off with fresh chopped parsley if you’re feeling fancy—it adds a pop of color and a nice contrast to all that richness.

SERVING SUGGESTIONS AND VARIATIONS

This dish is seriously satisfying all on its own, but here are a few ways you can switch it up or serve it depending on your crowd:

• Make it spicy: Add a chopped jalapeño or a dash of cayenne pepper to the chili if you like more heat.

• Use different cheeses: Mix in some Monterey Jack or Pepper Jack with the cheddar for a melty twist.

• Go meatless: Swap the ground beef for plant-based crumbles or even chopped mushrooms and add an extra can of beans.

• Stretch it further: Stir in a cup of frozen corn or some cooked black beans to bulk it up and add more texture.

• Top with crushed tortilla chips: For a little crunch, sprinkle some crushed chips over the cheese layer before baking.

This recipe is super forgiving and easy to make your own. And don’t worry—leftovers reheat beautifully. The flavors deepen overnight, so it’s one of those meals that somehow tastes even better the next day.

FREQUENTLY ASKED QUESTIONS

1. Can I make Chili Mac ahead of time?

Yes! You can fully assemble the dish (right up to the baking step), cover it tightly with foil, and refrigerate for up to 24 hours. When you’re ready to bake, let it sit at room temp for about 20-30 minutes, then bake as directed. You may need to add a few extra minutes to ensure it’s heated through.

2. How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 4 days. It reheats really well in the microwave or oven. If reheating in the oven, cover with foil and warm at 350°F until hot.

3. Can I freeze Chili Mac?

Absolutely. Let the baked dish cool completely, then transfer it to a freezer-safe container or wrap it tightly in foil. It’ll keep for up to 2 months. Thaw overnight in the fridge and reheat as needed.

4. What kind of cheese works best?

Cheddar is the go-to here for its meltability and flavor, but feel free to get creative. Monterey Jack, Colby, or even a little mozzarella can work well. Just make sure to use at least one cheese with a bold flavor to keep things from tasting too bland.

5. Can I use ground turkey or chicken instead of beef?

Yes! Ground turkey or chicken both work great. Just be sure to season it well, since they’re leaner and milder than beef. A splash of Worcestershire sauce or extra chili seasoning can boost the flavor.

6. Is this dish spicy?

Not really—just flavorful. The hot sauce and chili seasoning provide a mild warmth, but it’s not overly spicy. If you’re cooking for little ones or those sensitive to spice, you can leave out the hot sauce entirely.

7. Can I skip the baking step?

You can! If you’re short on time or just don’t want to turn on the oven, you can serve the chili mac straight from the stovetop once everything’s combined and the cheese is melted. It won’t have that gooey top layer, but it’ll still be delicious.

FINAL THOUGHTS: COMFORT FOOD DONE RIGHT

There’s just something special about a meal that brings two favorites together into one dish. Chili and mac and cheese are comforting on their own, but when you layer them, bake them, and watch that cheese bubble on top—it’s next-level cozy.

What I love most about this Chili Mac Bake is how adaptable it is. Whether you like it extra cheesy, want to go meatless, or just need something simple to serve on a busy weeknight, this recipe has you covered. And the fact that it only takes about an hour from start to finish? Even better.

If you try this recipe, I’d love to hear how it turned out for you. Did you switch up the cheese? Add more spice? Serve it at a potluck and watch it disappear in minutes? Let me know in the comments or tag me if you share your version—I’m always excited to see how others put their own spin on it.

Until next time, keep the comfort food coming, and happy cooking!

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