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Chili Mac and Cheese

Chili Mac and Cheese is made with homemade chili combined with cheesy macaroni noodles for a hearty and comforting meal with a little kick.

Course Main Course
Cuisine American
Keyword Chili Mac and Cheese
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 316 kcal
Author Amanda Rettke--iamhomesteader.com



  • 1/2 pound ground beef
  • 1 small yellow onion, finely chopped
  • 2 cloves 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 and drained
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper optional
  • 1/2 cup sharp cheddar cheese, freshly grated
  • 1/4 cup mozzarella cheese, freshly grated
  • parsley, for garnish



  1. In a large skillet over medium heat, cook and stir the ground beef and chopped onion, until browned (5 to 10 minutes).

  2. Add garlic and cook for 1 more minute. Drain the meat.

  3. Add kidney beans, tomatoes, corn, chili seasoning, and salt to the pan and stir until combined.
  4. Reduce heat to low, cover and simmer, stirring occasionally, until chili is heated through (15 to 20 minutes).


  1. Cook the noodles per package directions. Set aside as you prepare the cheese sauce.

  2. In a saucepan over medium heat, melt the butter.
  3. Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown).
  4. Remove from heat and gradually pour in the warm milk, whisking constantly.
  5. Return the pan to the heat, whisk another 3-5 minutes, or until thickened.
  6. Add the salt, ground mustard, garlic powder, and cayenne pepper and stir to combine. Remove from heat.

  7. Add the cheeses, stirring to melt.
  8. Pour the sauce over the top of the cooked elbow macaroni. Stir to combine.

  9. Combine the macaroni and cheese with the chili until it is all mixed together.

  10. Serve warm, topped with chopped parsley.