Combine two classic comfort foods to create Chili Mac, a bold, cheesy, and cozy dish!
Do you ever taste a dish that just changes the game for you? For me, this chili mac completely revolutionized what I thought about comfort food. I’ve always loved mac and cheese, and I’ve always loved chili, but little did I know that the combination of the two would soon become my favorite fall meal!
The bold, hearty flavors of chili are stirred through the ultimate comfort food, macaroni, and served with a hearty portion of cheese on top. Whether you’re looking for a weeknight dinner that pleases picky eaters or a quick dish for Sunday meal prep, this recipe has you covered. It’s satisfying, rich, and versatile.
Plus, it’s a breeze to make. No fancy equipment or tricky techniques here, just straightforward cooking with pantry staples you probably already have. In each bite you get the taste of tangy tomato, savory beef, and spices of traditional chili, all mixed with tender elbow macaroni. At my house, chili mac has become a cold-weather staple we all look forward to.
Is Chili Mac Healthy?
Good news: chili mac can definitely fit into a healthy lifestyle! This recipe uses lean ground beef to keep things lower in fat while still delivering plenty of protein. The whole-grain macaroni ups the fiber content, which keeps you fuller for longer and supports digestion.
If you’re looking to make this chili mac even healthier, try swapping the beef for ground turkey or plant-based crumbles. Opt for reduced-fat cheese, or skip the cheese entirely and top it with extra Greek yogurt for a creamy, tangy twist. Want more veggies? Throw in some diced bell peppers, zucchini, or spinach when you simmer the chili.
Is Chili Mac the Same As Goulash?
Not quite, but they’re definitely similar. Both are hearty meals that combine pasta and a savory, tomato-based sauce. But while chili mac leans heavily into Tex-Mex-inspired flavors with chili powder, cumin, and paprika, goulash has Hungarian origins, often featuring paprika as the star and sometimes incorporating ingredients like sour cream or bell peppers for a similar but different flavor profile.
Another key difference? Texture. Chili mac is saucy and rich (almost stew-like) while traditional goulash tends to have a slightly thinner sauce. Think of chili mac as goulash’s spicier, cheesier American sibling. So, while they’re not identical, both are comfort food champions in their own right, just with a few cultural differences to set them apart.
How To Make Ahead And Store
Transfer leftover chili mac into an airtight container and store it in the refrigerator, where it’ll stay fresh for up to 4 days. For freezing, portion it into freezer-safe containers and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop or microwave with a splash of water to loosen it up.
Serving suggestions
You really don’t need anything more than a spoon with this chili mac, but I do like serving it with Sweet Cornbread or Air-Fryer Tortilla Chips. While chili mac does have onions and tomato sauce, it wouldn’t hurt to serve it with something green. Try these Parmesan-Crusted Brussels Sprouts, a refreshing Cucumber-Avocado Salad, or these Zucchini Corn Fritters on the side.
Ingredients
- 1 teaspoon olive oil
- 1 1/2 pounds lean ground beef
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 15 ounces tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- 1 teaspoon brown sugar
- 8 ounces whole-grain elbow macaroni
- Cheddar cheese shredded, for serving
- White onion diced, for serving
- Plain Greek yogurt for serving
Instructions
- Heat a large pot on medium heat, and add the olive oil. Add ground beef and cook, breaking it up with your cooking spoon, until browned. Drain any excess fat.
- Stir in chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper until fragrant and a fond starts to develop on the bottom of the pan.
- Deglaze with tomato sauce, tomato paste, apple cider vinegar, and brown sugar, stirring well and scraping up any burnt bits from the bottom. Lower heat and simmer for 15 minutes.
- While the chili simmers, bring a medium pot of water to a boil, then cook the macaroni according to the package instructions until al dente. Drain well.
- Combine the cooked macaroni with the chili mixture. Stir until well mixed and the pasta is cooked to your liking.
- Serve the chili mac hot, topped with shredded cheddar cheese, diced onion, and a dollop of plain Greek yogurt.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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