Chili Mac and Cheese is made with homemade chili combined with cheesy macaroni noodles for a hearty and comforting meal with a little kick. For another flavorful and hearty dish, try my Beer Mac and Cheese with Steak Bites.

Chili Macaroni and Cheese in a Red Skillet
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Chili Mac and Cheese

I always add cheese to my chili, so why not step it up a bit and add some stovetop macaroni and cheese to the mix? It’s the perfect combination of meat, vegetables, and cheesy pasta that will be sure to satisfy your hunger and taste buds! To round out the meal, serve it with a side of homemade breadsticks.

Spoonful of Chili for Chili Macaroni and Cheese Recipe

Chili Mac and Cheese Ingredients

Ground Beef: I used ground beef for this recipe, but this would also be delicious with ground turkey, chicken, or pork.

Pasta: I used macaroni for this recipe. If you’re feeling ambitious you could even make homemade pasta!

Chili Seasoning: Storebought seasoning works great, or feel free to make some homemade chili seasoning.

Adding Chili to Macaroni and Cheese to make Chili Macaroni and Cheese Recipe in Red Skillet

Can I Freeze Chili Mac and Cheese?

Yes, you can! This makes quite a large portion, so if you won’t eat it all within a couple of days, your best bet is to freeze it. Let it cool completely before spooning the chili into zipped, freezer-safe bags. Be sure to label and date the bags; the chili will last up to 2 months in the freezer.

Overhead View of Chili Macaroni and Cheese in Red Skillet on White Surface

How to Store

Leftover Chili Mac and Cheese can be stored in an airtight container in the refrigerator for up to four days.

One White Bowl of Chili Macaroni and Cheese with Towel and Fork Nearby

More Pasta Dishes

5 from 1 vote

Chili Mac and Cheese

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Chili Mac and Cheese is made with homemade chili combined with cheesy macaroni noodles for a hearty and comforting meal with a little kick.



  • ½ pound ground beef
  • 1 small yellow onion, diced
  • 1 teaspoon garlic, minced
  • 1 can (15 ounces) kidney beans, drained
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (15.25 ounces) corn kernels
  • 2 tablespoons chili seasoning
  • 1 teaspoon kosher salt


  • 8 ounces elbow macaroni, cooked al dente according to package instructions
  • ¼ cup (½ stick / 57 g) unsalted butter
  • ¼ cup (31 g) all-purpose flour
  • 2 cups (488 g) whole milk, warmed
  • teaspoons kosher salt
  • ¼ teaspoon ground mustard
  • teaspoon garlic powder
  • teaspoon cayenne pepper, optional
  • ½ cup (56.5 g) sharp cheddar cheese, shredded
  • ¼ cup (28 g) mozzarella cheese, shredded
  • fresh parsley, chopped, for garnish



  • In a large skillet over medium heat, add the onion and ground beef. Cook stirring occasionally for 8-10 minutes, or until the meat is no longer pink.
  • Add garlic and cook for 1 more minute. Drain excess grease as necessary.
  • Add kidney beans, tomatoes, corn, chili seasoning, and salt. Stir to combine.
  • Reduce heat to low, cover and simmer, stirring occasionally, until chili is heated through (about 15-20 minutes).


  • In a saucepan over medium heat, melt the butter.
  • Add the flour and whisk constantly for 1-2 minutes, or until the mixture turns light brown.
  • Remove from heat and gradually pour in the warm milk, whisking constantly.
  • Return the pan to the heat, whisk another 3-5 minutes, or until thickened.
  • Add the salt, ground mustard, garlic powder, and cayenne pepper and stir to combine. Remove from heat.
  • Add the cheeses, stirring until fully melted.
  • Pour the sauce over the top of the cooked macaroni. Stir to combine.
  • Combine the macaroni and cheese with the chili. Stir to combine.
  • Garnish with parsley and serve.

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