Dinner

Chili Mac Recipe

BySimon Carel January 10, 2026January 10, 2026

Introduction

Chili Mac is a hearty and comforting dish that combines the bold flavors of chili with tender macaroni pasta. Perfect for busy days, this recipe is made easy by using a crockpot to develop rich flavors with minimal effort.

A white bowl filled with a layered chili pasta dish stands on a beige woven placemat. The bottom layer consists of reddish-brown pasta shells mixed with dark red kidney beans and bits of browned ground meat in a rich, thick sauce. The next layer on top is a generous mound of shredded orange cheddar cheese melting slightly into the hot pasta. At the very top, there is a dollop of white sour cream sprinkled with small pieces of chopped green onions. In the background, there are two small orange pumpkin-shaped salt and pepper shakers, a white candle in a glass container, and a beige vase, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
1 green bell pepper, diced
1 onion, chopped
1.25 oz packet chili seasoning
15 oz can pinto beans
15 oz can kidney chili beans
15 oz can white chili beans
14.5 oz can diced tomatoes
15 oz tomato sauce
3 cups low sodium beef broth
2 cups dry elbow macaroni pasta
1 1/2 cups shredded cheddar cheese

Instructions

Step 1: In a large skillet, cook the ground beef, diced green pepper, and chopped onion over medium heat until the beef is browned and the vegetables are softened. Drain excess grease if needed.
Step 2: Grease the inside of a crockpot and transfer the beef mixture to it.
Step 3: Stir in the chili seasoning, pinto beans, kidney chili beans, white chili beans, diced tomatoes, tomato sauce, and beef broth until everything is well combined.
Step 4: Cover and cook on low for 6 hours or on high for 3–4 hours.
Step 5: About 40 minutes before the cooking time is finished, stir in the dry macaroni pasta, making sure the noodles are fully submerged in liquid. Cover and continue cooking for the remaining 40 minutes, or until the pasta is tender.
Step 6: Once finished, sprinkle the shredded cheddar cheese on top, stir to melt it into the chili mac, and serve warm.

Tips & Variations

For a spicier chili mac, add a diced jalapeño or a pinch of cayenne pepper with the vegetables.
Use ground turkey or chicken for a leaner option.
Swap cheddar cheese for pepper jack to add a little kick.
To make it vegetarian, replace ground beef with extra beans and add vegetables like zucchini or corn.
If you don’t have a crockpot, this can be made on the stovetop by simmering everything together and adding pasta about 15 minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it has thickened. This dish can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.