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Merry

Quick & Easy Chili Mac and Cheese – Best Comfort Food Recipe

Imagine the rich, savory taste of chili paired with the creamy goodness of mac and cheese—all baked to perfection with a golden breadcrumb topping. Chili Mac and Cheese is the ultimate one-dish comfort meal, perfect for weeknights or gatherings. It’s hearty, cheesy, and guaranteed to please everyone at the table.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American Comfort Food
Ingredients Method Notes

Ingredients
  

For the chili:
  • 2 cups uncooked elbow pasta
  • 1 tablespoon vegetable oil
  • 1 yellow onion diced
  • 2 tomatoes diced (or 1 15-ounce can whole tomatoes, drained and diced)
  • 1 pound ground beef
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
For the cheese sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 3 cups 12 ounces shredded cheese (Mexican blend or cheddar)
  • 1 tablespoon yellow mustard
For the breadcrumbs:
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup breadcrumbs

Method
 

  1. Preheat the oven
  2. Preheat your oven to 400°F. This ensures it’s ready for baking as you finish assembling the dish.
  3. Cook the pasta
  4. Bring a large pot of salted water to a boil. Add the elbow pasta and cook until al dente. Drain, rinse with cold water to stop cooking, and set aside.
  5. Make the chili
  6. Heat vegetable oil in a large oven-safe skillet over medium heat. Add the diced onion and cook for 2–3 minutes until softened. Stir in the diced tomatoes and cook until they break down slightly, about 3–5 minutes.
  7. Add the ground beef, black pepper, chili powder, and salt. Cook, breaking up the meat with a spoon, until browned and fully cooked, about 5–8 minutes. Remove from heat.
  8. Prepare the cheese sauce
  9. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and stir until bubbly and golden, about 1–2 minutes. Gradually whisk in the milk, ensuring a smooth consistency.
  10. Simmer the sauce for 10–15 minutes, whisking frequently, until thickened. Remove from heat and stir in the shredded cheese and mustard until fully melted. Adjust salt and pepper to taste.
  11. Combine the components
  12. In the skillet with the chili, add the cooked pasta and cheese sauce. Stir until evenly combined. If your skillet isn’t large enough, transfer everything to a large mixing bowl before combining, then return it to the skillet or a baking dish.
  13. Add the breadcrumb topping
  14. Melt 2 tablespoons of butter and mix with breadcrumbs, chili powder, and salt. Sprinkle the breadcrumb mixture evenly over the top of the chili mac and cheese.
  15. Bake
  16. Place the skillet in the preheated oven and bake for 20 minutes, or until the top is golden brown and the cheese sauce is bubbling.
  17. Serve
  18. Let the dish cool for 5 minutes before serving. Enjoy warm with optional toppings like sour cream, chopped green onions, or diced jalapeños.

Notes

  • Cheese Options: For extra creaminess, use a mix of cheddar and Monterey Jack.
  • Spice Level: Adjust the chili powder to your preference or add cayenne for extra heat.
  • Leftovers: Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a low oven.

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