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4.9 from 24 votes

Homemade Chili Mac

This delicious homemade chili mac combines the cheesy comfort of mac and cheese with the heartiness of beef chili for an easy meal that's ready in about 1 hour.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6
Calories: 689 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 12 ounces medium shells
  • 2 tablespoons olive oil
  • 1 1/4 pounds ground chuck
  • 2 teaspoons ground cumin
  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne optional
  • 1 1/2 teaspoons Diamond Crystal kosher salt
  • 1 large white onion finely diced
  • 1 large red bell pepper finely diced
  • 5 cloves garlic minced
  • 1 ounce can Kidney Beans drained
  • 1 ounce can crushed tomatoes
  • 3 1/2 cups shredded cheddar cheese or montery jack cheese divided
  • 2 cups low-sodium beef stock
  • cilantro for garnish
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Bring a large pot of salted water (2 tablespoons per gallon) to boil. Preheat oven to 375f.
  2. Heat a large pan to medium heat with the olive oil. Once hot add the ground chuck and cook until browned. Add the chili powder, cumin, garlic powder, oregano, salt,and cayenne and mix well. Cook for another 2 minutes then remove the meat with a slotted spoon to a plate.
  3. Add the bell pepper and onion to the pot and cook until soft (about 7 minutes). Add the garlic and cook until fragrant (about 2 minutes). Add the tomatoes, beef, beef stock, and beans, and bring to a simmer. Simmer for at least 10 minutes.
  4. At this time begin cooking the pasta until 2 minutes than fully cooked.
  5. Taste test the chili and season with salt and pepper if required. Add the pasta and 3 cups of the shredded cheese and stir to combine. Turn the burner off and pour the contents into an oiled baking dish. Top with the remaining cheese.
  6. Bake for 10 minutes then broil until browned and bubbly (about 2-3 more minutes). Watch carefully to prevent burning. Let the chili mac sit for 10 minutes before eating. Serve with cilantro, jalapeno peppers, and sour cream. Enjoy!

Notes

  • Makes 8 moderate-sized or 4-6 large portions.
  • Undercook the pasta! Fully boiled pasta will become mushy after baking for another 15 minutes, so shoot for a bit firmer than al dente or about 2 minutes less than the box instructions.
  • Bake the pasta until the cheese is bubbly and slightly browned on top. For extra color, broil for 1-2 minutes, but watch very carefully to avoid burning.
  • Leftovers can be saved in the fridge for up to 3 days.

Nutrition Information

Calories 689kcal (34%) Carbohydrates 83g (28%) Protein 43.4g (87%) Fat 22.5g (35%) Saturated Fat 6.3g (32%) Cholesterol 83mg (28%) Sodium 940mg (39%) Potassium 1681mg (48%) Fiber 13.3g (53%) Sugar 22.8g (46%) Calcium 109mg (11%) Iron 7mg (39%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 689

% Daily Value*

Calories 689kcal 34%
Carbohydrates 83g 28%
Protein 43.4g 87%
Fat 22.5g 35%
Saturated Fat 6.3g 32%
Cholesterol 83mg 28%
Sodium 940mg 39%
Potassium 1681mg 36%
Fiber 13.3g 53%
Sugar 22.8g 46%
Calcium 109mg 11%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.