Chili Mac is a classic comfort dish that never disappoints. It combines two family favorites — rich, beefy chili and creamy, melty macaroni and cheese — into one satisfying casserole: Hearty Chili Mac.
Picture the warmth of a bowl of chili paired with the cheesy comfort of homemade mac and cheese — all in one quick, family-friendly meal. This Homemade Chili Macaroni and Cheese is nostalgic, cozy, and ready in about 30 minutes using simple pantry ingredients you likely already have on hand.
It’s perfect for busy weeknights, yet comforting enough to feel like an indulgence. The flavors develop even more in leftovers, and it’s easy to scale up to feed a crowd or halve for a smaller household.
What’s the difference between goulash and chili mac?
Though many families use the names interchangeably, traditional goulash and chili mac are distinct. Goulash typically features bell peppers and Italian-style seasonings, while chili mac uses chili-seasoning flavors and sometimes includes beans. Both are comforting, but the spice profile and add-ins set them apart.
For many of us, Chili Mac evokes school cafeteria memories or simple weeknight dinners. It’s the kind of dish that’s easy to prepare when time is short but still feels like home.
Why we love this recipe
Not all Chili Mac recipes are created equal. This version stands out for a few reasons:
- We cook the pasta separately so the ground beef doesn’t boil in the pasta water, preserving texture and flavor.
- The mac and cheese sauce uses evaporated milk for a rich, authentic creaminess instead of broth.
- Ready to serve in about 30 minutes — ideal for busy evenings.
- Feeds a crowd but is simple to halve for smaller households.
- A homemade chili seasoning mix lets you control heat and salt.
- Leftovers improve overnight, making great lunches.
- Plenty of topping options let everyone customize their bowl.
Chili Mac ingredients
Overview of ingredients and tips
See the recipe card at the end for exact amounts. Key ingredients include:
- Lean ground beef (or substitute ground turkey)
- Elbow macaroni
- Sharp cheddar cheese (or Colby Jack / Pepper Jack for variation)
- Canned diced tomatoes with green chiles
- Tomato sauce
- Yellow onion
- Evaporated milk for the cheese sauce
- Homemade chili seasoning (chili powder, paprika, cumin, oregano, onion powder, garlic powder, cayenne, salt & pepper)
How to make the best chili mac
Make the mac and cheese. Cook the pasta until al dente, drain, then return it to the hot pot. Stir in butter, evaporated milk, and 2 cups of shredded cheese until mostly melted and the pasta is coated. Set aside.
Make the chili. Brown the ground beef with diced onion, drain excess fat, then return to the skillet. Add the chili seasoning, canned tomatoes with green chiles, and tomato sauce. Simmer 5–8 minutes to meld flavors.
Combine. Fold the cheesy macaroni into the chili until evenly coated.
Top and serve. Sprinkle remaining cheese over the top and place under a preheated broiler 3–5 minutes until the cheese is melted and bubbly. Serve hot.
Substitutions and shortcuts
- Short on time? Use store-bought chili seasoning and boxed mac and cheese, then top with extra shredded cheese before broiling.
- Add a can of rinsed beans (black, pinto, kidney, chili beans, or Ranch Style) to stretch the casserole and boost protein.
- Swap cheddar for Colby Jack, or mix in Pepper Jack for heat.
- Ground turkey works well if you prefer a leaner option.
Suggested toppings
Toppings brighten the dish. Try any combination of:
- Sour cream
- Green onions
- Diced tomatoes
- Avocado slices
- Sliced jalapeños
- Cilantro
- Extra grated cheese
- Salsa
What to serve with cheesy chili mac casserole
- Cheddar jalapeño cornbread or sweet potato cornbread
- Cornbread pudding
- Simple green salad with a creamy vinaigrette
- Broccoli slaw or classic creamy coleslaw
More macaroni & cheese ideas
- Pepper Jack mac and cheese for extra spice
- Creamy broccoli mac and cheese for added greens
- Creamy seafood mac and cheese for a special occasion
More chili recipes to try
- Cream cheese chicken chili
- Classic Texas red chili
Hearty Chili Mac Casserole
Print
Pin
Ingredients
- 2 cups elbow macaroni
- 2 tablespoons butter
- 3 cups grated sharp cheddar cheese, divided (2 cups + 1 cup)
- 1 cup evaporated milk
- 2 pounds lean ground beef
- 1 medium yellow onion, diced
- 14 ounce canned tomatoes with green chiles, undrained
- 15 ounce tomato sauce
Homemade chili seasoning mix
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- Pinch cayenne pepper (optional)
Instructions
- Mix the chili seasoning ingredients in a small bowl and set aside.
- Bring 4–5 cups of generously salted water to a boil in a large saucepan. Cook the elbow macaroni 5–6 minutes or until al dente. Drain, then return the hot pot to the burner. Add 2 tablespoons butter and the hot pasta; toss to melt the butter. Stir in 2 cups cheese and 1 cup evaporated milk until the cheese is mostly melted and the macaroni is coated. Set aside.
- While pasta cooks, brown the ground beef in a large skillet over medium-high heat. When the beef is nearly browned, add the diced onion and cook until the meat is fully browned. Drain excess fat and return to the skillet.
- Add the prepared chili seasoning to the beef and stir to coat. Add the canned tomatoes with green chiles and the tomato sauce. Simmer 5–8 minutes, stirring occasionally.
- Fold the macaroni and cheese into the chili. Top with the remaining 1 cup of grated cheddar. Place under the oven broiler 3–5 minutes until the cheese is melted and bubbly. Remove from the oven and serve warm.
Did you make Hearty Chili Mac Casserole?
Share your results on social media and tag the recipe author if you like.
