30-Minute Chili Mac Cheese

This hearty 30-minute chili mac and cheese combines savory ground beef with tender macaroni and melty cheddar for a comforting one-pot meal that’s perfect when hunger strikes. Layers of chili seasoning, sautéed vegetables, and rich tomatoes come together in a creamy base that feels cozy and satisfying. It’s an easy recipe that fills the kitchen with mouthwatering aromas and delivers a family favorite every time.

I first whipped this up after a long day of work craving something hearty and fast. Now it is the family’s go-to dinner for game nights and cold evenings.

Ingredients

• Olive oil: Helps brown the beef and vegetables and adds a savory base. Use a fresh bottle for the richest flavor
• Lean ground beef: Gives hearty substance without excess grease. Choose 85 or 90 percent lean for the best texture
• Yellow onion: Diced for subtle sweetness. Look for onions with dry skin and no soft spots
• Green bell pepper: Brings freshness and color. Choose one that feels firm and heavy
• Chili powder: The backbone of smoky chili flavor. Use a fresh blend for best results
• Garlic powder: Packs savory punch and convenience. Double check it is aromatic not dusty smelling
• Salt: Enhances all the other flavors. Kosher salt is nice because it is less salty by volume than table salt
• Ground cumin: Adds warmth and earthiness. Freshly ground if possible
• Cayenne pepper: Gives gentle heat. Optional for more spice
• Crushed tomatoes: With their juices add depth and a thick sauce. Avoid cans with dents or rust
• Tomato paste: Intensifies the tomato flavor. Look for double concentrated for extra richness
• Chicken broth: Keeps everything tender and flavorful. Low sodium broth lets you control the salt
• Macaroni: Elbows or small shells are classic. Try to buy name brand or good quality so they hold up
• Shredded cheddar cheese: Melty and creamy. Freshly shred your cheese for the smoothest melt

Instructions

Brown the beef and veggies:

Add olive oil to a large pot and heat over medium high. Toss in the ground beef onion and bell pepper. Stir and cook for about eight minutes until the beef is fully browned and the vegetables are soft. You want to break up the beef into small pieces as it browns for the best texture.

Build the chili base:

Sprinkle in chili powder garlic powder ground cumin salt and cayenne if using. Give everything a good stir so the spices coat the meat and vegetables. Next pour in the crushed tomatoes with their juices scoop in the tomato paste and add the chicken broth. Stir again until totally combined then increase the heat until the mixture starts to bubble.

Cook the pasta:

Once boiling stir in the macaroni making sure it is submerged in the liquid. Put a lid on your pot and turn the heat down to medium low. Let it simmer for fifteen minutes stirring every few minutes so nothing sticks. This is where the pasta cooks and soaks up all the flavor.

Check and finish:

After fifteen minutes check if the pasta is al dente. If you think it needs a little more time or looks dry splash in a bit more broth and cook covered for two to three more minutes. You want the noodles to be tender but not mushy.

Add the cheese:

Turn off the heat then scatter your shredded cheese over the pot. Stir while the cheese melts so everything turns creamy and luscious. You can add a bit more cheese if you love it extra gooey.

Cheddar has always been my favorite part because kids will eat almost anything if there’s enough cheese. Last winter we all made this together after sledding it tasted like the best comfort food in the world.

Storage Tips

Let your chili mac cool fully before popping leftovers in a lidded container. It will keep well in the fridge for up to four days. Reheat on the stove or in the microwave with a splash of broth to revive the creamy texture. You can freeze it in single portions for up to three months just thaw overnight and heat gently.

Ingredient Substitutions

Ground turkey or plant-based crumbles are great if you want a lighter dish. You can use red bell pepper for a sweeter bite. If you are out of cheddar try Colby Jack or Monterey Jack for a mild creamy melt. Swap macaroni with penne small shells or gluten free pasta if needed.

Serving Suggestions

Spoon the chili mac into bowls and top with a sprinkle of extra cheese or chopped fresh cilantro. Tortilla chips make a fun crunchy side. A crisp green salad with lime or ranch dressing helps cut the richness.

This chili mac and cheese is cozy satisfying and quick enough for weeknights. It reheats well making it ideal for meal prep.

FAQs About This Recipe

→ How do I prevent the pasta from sticking?

Stir occasionally during simmering and keep the pot covered to ensure even cooking and avoid sticking.

→ Can I adjust the spiciness level?

Yes, add extra cayenne pepper or a dash of hot sauce at the end to increase heat according to your taste.

→ Which cheese varieties work best?

Cheddar, Colby Jack, or Pepper Jack melt smoothly and bring a creamy, rich texture.

→ Can I substitute the ground beef with other proteins?

Ground turkey or chicken are great lean alternatives that keep the dish flavorful.

→ Is this dish suitable for freezing and reheating?

Leftovers freeze well in airtight containers and can be gently reheated without losing texture.