Chili Cheese Mac Casserole: A One-Pot Comfort Classic with Heart

Chili cheese mac casserole isn’t just another weeknight dinner in my kitchen—it’s a dish woven from years of tradition, travels, and love for soul-satisfying comfort food. This recipe brings together everything I’ve learned over the years: rich, savory chili, creamy cheese, and tender pasta—all baked into one bubbly, flavorful casserole.

My passion for food was born in my family’s kitchen, surrounded by sizzling pans, vibrant spices, and the comforting smell of slow-cooked meals. I grew up learning how to make food that nourishes the soul and brings people together. Those early moments became the foundation for everything I do in the kitchen today.

As I ventured out, I trained professionally, cooked across cultures, and embraced techniques that shaped my own signature style. I’ve cooked in high-pressure restaurants, street markets, and tiny apartments with nothing more than a skillet and a spoon. But no matter the place, I always return to one belief: food made with love is the best kind.

That’s why I created Chili Meal—to share recipes like this hearty, cheesy, and oh-so-satisfying chili cheese mac casserole, one that anyone can recreate, no matter their skill level. It’s more than just a mashup of chili mac and cheese—this chili cheese mac casserole recipe delivers layers of bold spices, gooey cheddar, and that nostalgic comfort you crave on busy nights.

Whether you’re craving a meal to please the whole family or looking to freeze a few servings for later, this easy chili cheese mac casserole checks every box. It’s a one-pot wonder that brings big flavor without the fuss.

Don’t miss our classic twist on hearty chili favorites: Classic Chili Recipe

Chili Cheese Mac Casserole

A hearty one-pot chili cheese mac casserole made in under 25 minutes. Loaded with beef, pasta, beans, spices, and melted cheese—family-friendly and freezer-ready!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 19 minutes mins

Course Dinner

Cuisine American

Servings 5 servings

Calories 768 kcal

Ingredients

  

• 1 tbsp olive oil
• ▢2 garlic cloves minced
• ▢1 onion finely chopped
• ▢1 red capsicum / bell pepper chopped
• ▢500g / 1 lb ground beef mince , I use lean
• ▢800g / 28 oz crushed canned tomato
• ▢420g / 14 oz can red kidney beans drained
• ▢2 1/2 cups 625 ml beef broth (chicken broth also ok)
• ▢250g / 8 oz elbow macaroni pasta elbow pasta, uncooked
• ▢2 cups 200g shredded cheese (cheddar, Monterey Jack, tasty cheese)
• ▢1/4 cup coriander / cilantro finely chopped for garnish
• Spices Homemade Chili Powder:
• ▢1/2 tsp cayenne pepper or pure chilli powder adjust spiciness to taste (Note 1)
• ▢2 tsp paprika powder
• ▢2 tsp cumin powder
• ▢1 1/2 tsp onion powder can sub garlic powder
• ▢1 tsp dried oregano
• ▢1/2 tsp black pepper
• ▢1 1/4 tsp salt

Instructions

 

• Heat oil in large pot over high heat. Add garlic and onion, cook for 1 minute. Then add capsicum and cook until onion is translucent.
• Add beef and cook, breaking it up as you go.
• Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium.
• Cover and cook for 12 minutes or until the macaroni is al dente, meaning just cooked, still a tiny bit on the firm side. It should be saucy but not tons of liquid (see video).
• Turn the stove OFF but leave the pot on the stove. Stir through half the cheese – it should be a bit saucy. Adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and leave until the cheese melts – about 2 minutes (sauce will absorb further during this period).
• Sprinkle with coriander, if desired, and serve immediately.

Notes

Recipe Notes:

 

1. Chili Powder: The spice mix in this recipe is a home-made US Chili Powder.

In Australia, UK and most parts of the world, ground chilli (aka “chilli powder”) is plain dried chillies that have been ground.

However, in the US, Chilli Powder has other things in it so it is nowhere near as hot as pure Chilli powder. This recipe calls for pure ground chilli for spiciness. Cayenne pepper is a perfect substitute, or any other HOT chilli powder. Chili is supposed to be spicy!!!

2. TIP: The key with this recipe is to turn the stove OFF as soon as the pasta is just cooked. The pasta will keep cooking when you put the lid on to melt the cheese. Don’t worry if it’s still saucy – saucey is GOOD!!! Plus sauce always gets sucked up by pasta so there will be less by the time you serve it.

3. OTHER PROTEINS: This recipe will also work other minced meat, including chicken, pork, turkey and even lamb!

4. FREEZING: Leftovers freeze fine, thaw then best reheated in microwave. For make ahead freezing, take it off the stove when the pasta is a tiny touch still firm. It should still be saucy. Let it cool, then top with cheese. Cover then freeze. Then to reheat, let it thaw overnight, then microwave is best to reheat (fastest so pasta won’t bloat).

5. Nutrition per serving, assuming 5 servings. Very generous servings!

Keyword “chili cheese mac casserole, chili mac, cheesy pasta bake, one-pot meals

What Is Chili Cheese Mac Casserole?

Defining Chili Cheese Mac Casserole: A Flavorful Fusion

At its heart, chili cheese mac casserole is a mash-up masterpiece. It brings together the bold, smoky richness of a classic chili con carne with the creamy, indulgent comfort of macaroni and cheese. This isn’t your average pasta bake—this casserole is a hearty, one-pot wonder layered with seasoned ground beef, tender elbow pasta, red kidney beans, and a blend of shredded cheeses that melt right into the savory tomato-chili sauce.

Think of it as the perfect answer to those chilly nights when you’re craving something filling, cheesy, and packed with flavor. The casserole format takes this dish to another level—allowing the cheesy top to brown slightly while locking in all the saucy goodness underneath. It’s soul food, comfort food, and weeknight hero all in one.

The Origins: Where Chili Meets Macaroni & Cheese

While the exact origin of chili mac is up for debate, its popularity can be traced to mid-century American kitchens. Combining affordable ingredients like pasta, canned tomatoes, ground meat, and cheese made it a staple for families looking for big flavor on a budget. Over time, this comforting mix evolved from a stovetop chili mac to a baked chili cheese mac casserole—an easier way to make it ahead, serve a crowd, or freeze portions.

The addition of cheese was inevitable. Who can resist melted cheddar bubbling on top of savory chili? This evolution gave birth to what we know today—a deeply satisfying casserole that’s as versatile as it is delicious.

Why This Dish Has Gained Cult-Favorite Status

There’s a reason this casserole keeps showing up on dinner tables across the country. First, it’s fast. From start to finish, you can get this dish on the table in about 20–25 minutes. Second, it’s flexible. You can swap the beef for turkey, go meatless with more beans, or use canned chili in a pinch. And third—let’s be honest—it’s cheesy, meaty, saucy comfort food at its best.

It also freezes well, reheats beautifully, and gets better the next day. That makes chili cheese mac casserole a smart choice for meal prepping, busy weeknights, or casual potlucks. Plus, it satisfies both pasta lovers and chili fans in one warm, gooey bite.

Looking for inspiration? Try this Chili Cheese Fries twist for another cheesy chili favorite.

Ingredients for the Best Chili Cheese Mac Casserole

Essential Ingredients You Probably Already Have

Crafting the perfect chili cheese mac casserole doesn’t require fancy ingredients or gourmet skills—just a smart selection of pantry staples and a few fresh elements. This dish is built on flavor, comfort, and convenience, making it a go-to for weeknight dinners or last-minute meal prep.

Here’s what you’ll require to bring everything together:

• Ground beef (1 pound) – Opt for lean ground beef for rich, savory flavor without the excess grease. Feel free to sub in ground turkey, chicken, or even plant-based crumbles if you’re going meatless.
• Elbow macaroni (8 ounces) – The timeless design that retains sauce superbly. No macaroni? No problem—rotini or penne also work well and add a nice texture twist.
• Crushed tomatoes (28 ounces) – This forms the saucy base that binds the chili and pasta together. Fire-roasted or diced tomatoes offer extra dimension if you want a more rustic texture.
• Red kidney beans (14 ounces, drained) – These beans are rich in protein and give the dish a hearty, classic chili texture. You can substitute them with pinto or black beans if desired.
• Beef broth (2½ cups) – Helps cook the pasta directly in the pot while infusing deep, beefy flavor into every bite. Chicken or vegetable broth also works in a pinch.
• Shredded cheese (2 cups) – A blend of sharp cheddar and Monterey Jack gives you the perfect combo of flavor and meltability. Layer some inside, and sprinkle more on top for that irresistible golden crust.

Fresh Aromatics That Bring It to Life

• Garlic (2 cloves, minced) – A flavor anchor for any good casserole.
• Yellow onion (finely chopped) – Adds depth and a slight sweetness as it cooks down.
• Red bell pepper (chopped) – Brings color, sweetness, and a subtle crunch.
• Fresh cilantro or parsley as an optional garnish – Introduces a touch of freshness just prior to serving.

Looking for inspiration? Try our twist on cheesy comfort: Cream Cheese Stuffed Peppers

Cheese Choices That Elevate Every Bite

The right cheese can take your chili cheese mac casserole from good to unforgettable. Whether you prefer bold sharpness, smooth melt, or gooey stretch, here’s how to choose:

Pro Tip: Skip the bagged pre-shredded cheese. Grate it fresh for a better melt and no anti-caking agents that affect texture.

Spice It Your Way: Homemade Chili Seasoning

Why rely on store-bought chili seasoning when you can whip up your own with everyday spices? Making your own blend ensures consistent flavor, heat, and quality. Plus, you can scale the heat up or down to suit your crew.

Here’s a simple yet powerful DIY chili spice mix:

• ½ tsp cayenne pepper or hot chili powder
• 2 tsp paprika (smoked or sweet)
• 2 tsp ground cumin
• 1½ tsp onion powder
• 1 tsp dried oregano
• ½ tsp black pepper
• 1¼ tsp kosher salt

This blend adds smokiness, warmth, and just the right kick to balance the rich cheese and beef. Double the batch and keep it sealed in a spice jar—you’ll want it again!

Don’t miss our saucy take on chili comfort: Chili Hot Dog Casserole

Step-by-Step Recipe for Chili Cheese Mac Casserole

Prepping Your One-Pot Base: Build the Flavor Foundation

The secret to a rich and deeply flavorful chili cheese mac casserole starts right at the bottom of the pot. Begin by heating olive oil over medium-high heat. Once it shimmers, toss in the minced garlic and chopped onion. Sauté for about a minute until fragrant, then add diced red bell pepper and cook until the onion becomes translucent—this layering of aromatics builds your flavor base.

Next, crumble in the ground beef. Break it apart with a wooden spoon as it cooks to ensure it browns evenly.. Stir frequently until all the pink disappears and the meat starts to caramelize slightly, locking in that savory depth.

Now comes the chili twist—add your homemade spice blend. Stir it directly into the meat to toast the spices and awaken their full flavor. Once the kitchen starts to smell amazing (it won’t take long), you’re ready to move forward.

Simmer & Soften: Cooking the Pasta in the Sauce

Add the crushed tomatoes, drained kidney beans, and beef broth to the pot. Stir everything together until it’s well combined. Bring the mixture to a simmer, then stir in the dry elbow macaroni. Unlike traditional methods, this recipe lets the pasta cook directly in the chili base—so it soaks up every ounce of flavor while thickening the sauce.

Cover the pot and let it simmer on medium heat for about 12 minutes, stirring occasionally to prevent sticking. The goal is to cook the pasta until al dente—firm to the bite but tender. If the mixture looks too thick at any point, you can splash in a bit of extra broth.

Looking for another one-pot family classic? Don’t miss our Classic Chili Recipe

Last Detail: Top with Cheese & Give It Time to Rest

When the pasta has finished cooking, turn off the stove. Do not skip this step—it’s key to keeping the pasta from overcooking. While everything is still hot, stir in half the shredded cheese.The sauce ought to be luscious, substantial, and loaded with cheese.

Add the leftover cheese on top of the casserole, put the lid back on, and let it stand for around 2–3 minutes.. The residual heat will melt the top layer perfectly, forming that gooey, irresistible blanket of cheese you’ve been waiting for.

Right before serving, garnish with fresh chopped cilantro or parsley for a touch of color and brightness.

Don’t miss our spicy comfort favorite: Sweet Chili Sauce Recipes for Chicken

Pro Tips for a Perfect Finish

• Use a deep skillet or Dutch oven to avoid boil-overs and ensure even cooking.
• Taste before topping with cheese and adjust seasoning if needed.
• Want a golden cheesy crust?Place the completed dish in a baking dish and broil for 2–3 minutes until it becomes bubbly and browned.

Delicious Variations to Try

Chili Cheese Mac Casserole with or Without Beans

While the classic chili cheese mac casserole includes kidney beans, this comfort dish is easy to tweak to match your taste buds. Some folks crave the creamy, bean-studded bite, while others prefer a smoother version without any beans at all. Either way, the flavor stays bold and satisfying.

With beans: Stick to red kidney, black beans, or even pinto beans. Drain and rinse them well to prevent excess liquid from thinning the sauce. They add protein and texture that make this chili cheese mac casserole more filling.

Without beans: Prefer a smoother bite? Increase the amount of ground beef (or your choice of protein) by ¼ to ½ pound to maintain richness without compromising thickness.

Vegetarian style: Want a meatless chili cheese mac casserole? Double up on beans, add some corn, and use vegetable broth. It’s hearty, budget-friendly, and still full of that spicy, cheesy punch.

Discover a flavorful cousin of this dish: Cheese Stuffed Poblano Peppers

Chili Cheese Mac Casserole with Cornbread Topping

Want a Southern-inspired spin on your next casserole night? A chili cheese mac casserole with cornbread topping adds a slightly sweet, golden crust that bakes right over your chili base. It’s like getting two comfort foods in one dish.

To make it:

1. Prepare the chili mac base as normal.
2. Spread the hot mixture into a greased baking dish.
3. Pour prepared cornbread batter over the top (store-bought or homemade).
4. Preheat the oven to 375°F (190°C) and bake for 20–25 minutes, or until the cornbread is fully set and turns golden brown.

This style of chili cheese mac casserole is perfect for potlucks or cozy Sunday dinners. The cornbread absorbs some of the chili juice while maintaining a crusty top—making every bite sweet, spicy, and satisfying.

Don’t miss our creative take on fusion comfort: Chili Cheese Fries

Creamy or Cheesy? How to Adjust the Texture

Every home cook has a preference—some like their chili cheese mac casserole super creamy, others want a bold, cheesy stretch in every bite. The beauty of this dish is that you can easily switch it up to suit your style.

For a creamier casserole: Stir in a splash of milk or heavy cream along with the cheese. This creates a rich, velvety sauce that coats every noodle.

For extra cheesy goodness: Load up on shredded cheese inside and on top. After finishing on the stove, sprinkle more cheese and broil it for a golden, bubbling finish.

For more texture: Keep your onions and peppers chunky, or add corn, jalapeños, or green chilies for some Southwest flair.

Want to make it kid-approved? Velveeta or similar processed cheeses can be melted in for that ultra-smooth, nostalgic taste that’s always a hit at family dinners.

Tips for Perfect Chili Cheese Mac Casserole Every Time

Avoid Overcooked Pasta: The Al Dente Advantage

One of the easiest ways to ruin a great chili cheese mac casserole is to overcook the pasta. Since it finishes cooking right in the chili sauce, it’s important to pull it off the heat as soon as it hits al dente—that ideal texture where it’s cooked through but still firm to the bite.

Pro Tip: Remember that the pasta will continue to absorb moisture even after the heat is turned off. If it seems a bit saucy when you first finish, don’t worry—it will thicken beautifully as it rests.

Control the Spice: Heat Without Overkill

Chili is all about that balance of bold spices, but not everyone enjoys the same level of heat. To get the most out of your chili cheese mac casserole without setting mouths on fire, follow these tips:

• Start mild: Use the base spice mix from our earlier recipe (paprika, cumin, a pinch of cayenne).
• Test and adjust: Taste before adding the cheese. If it’s not spicy enough, stir in a little extra cayenne, hot sauce, or chopped jalapeño.
• For kids: Use sweet paprika and skip cayenne altogether.

Want a smoky depth without extra spice? Try adding a spoonful of chipotle in adobo—it blends beautifully with the beef and cheese for a more complex flavor.

Prevent Dryness or Excess Liquid

A common challenge in casseroles is achieving the right sauce-to-pasta ratio. Luckily, with a one-pot recipe like this, it’s easy to adjust as you go.

Too dry?

• Add a splash of broth or water before stirring in the cheese.
• Cover the pot during cooking to prevent too much evaporation.

Too soupy?

• Simmer a few minutes longer uncovered.
• Stir in more cheese to thicken the mix naturally.

Another fix: Let the chili cheese mac casserole sit for 5–10 minutes before serving. The pasta will soak up the remaining liquid and the flavors will deepen.

Looking for another saucy comfort dish? Don’t miss our Sweet Chili Sauce Recipes for Chicken

Add-Ins to Level Up the Flavor

Want to go from delicious to unforgettable? Add-ins can elevate your casserole into something truly special:

These mix-ins not only bring variety but allow you to tailor the dish to different audiences—spicy for adults, mild and cheesy for kids.

Make-Ahead, Freezer, and Reheat Instructions

How to Store Chili Cheese Mac Casserole Like a Pro

One of the biggest perks of chili cheese mac casserole—besides how downright delicious it is—is how well it stores. Whether you’re meal prepping for the week or saving leftovers for later, this dish handles time like a champ.

For short-term storage:

• Let the casserole cool completely before refrigerating.
• Transfer leftovers into an airtight container.
• Store in the refrigerator for no more than 4 days.

If you’ve baked the casserole in a dish, you can simply cover it tightly with foil or a silicone lid.

Freezing Chili Cheese Mac Casserole (The Right Way)

Yes, you can freeze this casserole—and it still tastes amazing after thawing! Here’s how to make it freezer-ready:

For leftovers:

• Spoon individual portions into freezer-safe containers.
• Indicate the date and keep frozen for as long as 3 months.

For make-ahead meal prep:

1. Assemble the full chili mac mixture as directed, stopping before you add the cheese.
2. Let it cool, transfer to a foil baking dish, and top with shredded cheese.
3. Wrap tightly with foil and freeze flat.

To reheat from frozen:

• Thaw overnight in the fridge.
• Cook in the oven at 350°F (175°C) for 25 to 30 minutes, or until it is hot and bubbly.
• Top with fresh cheese and broil if you wish.

This version of chili cheese mac casserole is a meal-prepper’s dream: saucy, cheesy, and resilient to freezing.

Check out another comfort dish that stores beautifully: Chili Hot Dog Casserole Recipe

Reheating for Best Texture and Flavor

Here’s how to bring your leftover chili cheese mac casserole back to life:

Microwave:

• Place a portion in a microwave-safe bowl.
• Introduce a dash of water or broth to thin it out.
• Microwave with a loose cover for 2–3 minutes, making sure to stir halfway through.

Oven:

• Preheat to 350°F.
•  
• Take off the lid and broil for a short time to get a crunchy cheese topping..

Pro Tip: Sprinkle extra cheese on top before reheating—it melts into the casserole and adds that fresh-from-the-oven feel.

For best results, reheat only what you plan to eat. Repeated heating and cooling can affect texture, especially in pasta-heavy dishes.

Serving Ideas & What Goes With Chili Cheese Mac Casserole

Toppings That Take It Over the Top

While chili cheese mac casserole is mouthwatering on its own, a few simple toppings can add crunch, creaminess, or an extra kick of heat. These finishing touches let you tailor each serving to your mood—or your guests’ preferences.

Try these topping ideas:

• Sour cream: Balances the spice with a cool, creamy finish.
• Sliced green onions: Adds a fresh pop and a little bite.
• Pickled jalapeños: Perfect for spice lovers who want a vinegary zing.
• Crumbled tortilla chips or corn chips: Add them on top right before serving for added crunch.
• Diced avocado or guacamole: Adds richness and contrast to the bold chili flavors.
• Hot sauce drizzle: Great for those who always want it spicier.

Don’t miss our chili-loaded snack favorite: Chili Cheese Fries

Perfect Pairings for the Full Comfort Food Experience

This hearty casserole can easily stand on its own as a one-dish dinner—but if you’re serving guests or making it a full spread, you can pair it with some lighter or complementary sides to complete the meal.

Top accompaniments for chili cheese mac casserole:

• Simple green salad: Use a zesty vinaigrette to cut through the richness.
• Roasted vegetables: Think bell peppers, zucchini, or Brussels sprouts.
• Cornbread muffins: Especially if you’re not doing the cornbread topping variation.
• Garlic bread: When you just want to go all-in on carbs and cheese.
• Coleslaw: Cool, tangy slaw provides a crunchy counterbalance to the creamy, cheesy base.

When to Serve Chili Cheese Mac Casserole

What makes this dish such a hit? It’s not only versatile in flavor, but also perfect for almost any occasion. Whether you’re cooking for a crowd or feeding a picky toddler, it hits the mark.

Here are a few perfect moments to present it:

• Family weeknight dinners: Quick, filling, and no complaints from the table.
• Game day gatherings: Make it in a big batch and serve with chips or in mini bowls.
• Potlucks or picnics: Transportable, easy to reheat, and always a crowd-pleaser.
• Freezer meal swaps: Your friends will thank you later.

Conclusion: Why Chili Cheese Mac Casserole Belongs on Your Table Tonight

There’s a reason why chili cheese mac casserole has stood the test of time—it’s the kind of dish that brings people together, feeds both body and soul, and tastes like a warm hug in a bowl. With its rich chili base, perfectly tender pasta, and cheesy finish, it strikes the perfect balance of comfort and flavor.

Whether you’re making it from scratch or adapting it with pantry shortcuts, this recipe gives you a reliable, one-pot meal that’s fast, freezer-friendly, and endlessly customizable. From busy weeknights to weekend gatherings, it’s the go-to dinner that checks every box: simple, satisfying, and crowd-pleasing.

If you’ve never tried making chili cheese mac casserole, now’s the perfect time. Once you take that first bite, it just might earn a permanent spot in your recipe rotation.

Looking for more bold, easy comfort food? Don’t miss our Classic Chili Recipe

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Chili Cheese Mac Casserole FAQ Section

This section answers the most frequently asked questions about chili cheese mac casserole—whether you’re making it for the first time or want to tweak the recipe to fit your needs.