Delicious Ground Beef Chili Mac & Cheese

Amy
by Amy
10 people
45 min

A hearty and flavorful ground beef recipe that is a cross between classic chili and macaroni and cheese. This mac and cheese with ground beef is a tasty meal that is a crowd-pleaser!

Cheesy chili mac on a wooden spoon.

Do you love beef chili and mac and cheese? Then you’re going to love this delicious ground beef chili mac and cheese recipe! It’s the perfect comfort food for a chilly winter night. Best of all, it’s easy to make – just whip up a quick batch of chili and mix it in with some cooked macaroni. You’ll have a tasty dinner that the whole family will love!

If you are familiar with American Chop Suey, or Cheeseburger Casserole this recipe is similar but with a Mexican-inspired flair. It is the perfect recipe to use for one pound of ground beef because the vegetables, and beans help maximize the smaller amount of beef.


How to Make Chili Mac
Chili mac ingredients on a stone table.

Making Chili Mac is not too hard, but does have some typical prep work involved. My best advice is to prep all the cans, and dice/chop your veggies ahead of time to make mealtime easier.

Ground beef and vegetables in a skillet.

In a large skillet, brown the ground beef, onion, garlic, and diced peppers. Cook until beef is no longer pink. Drain any excess grease.

Add in chili seasoning, beef stock, tomatoes, chilis, and beans; simmer over medium heat for 10 minutes stirring occasionally to slightly reduce the mixture.

Browned hamburger with veggies in a black skillet.

While the meat and vegetable mixture is simmering, bring a large pot of salted water to a boil, and cook the pasta until al dente, then drain it.

Chili mac in a white Dutch oven with a wooden spoon.

In a Dutch oven, add the drained pasta, beef, and veggie mixture; stir. Add half the cheddar cheese and mix until combined.

Unmelted cheese on chili mac in a white Dutch oven.

Top the meal with the remaining cheese and cover the pot.

Bake for 25 minutes at 350°F. Uncover the pot and bake for an additional 5 minutes. Garnish with cilantro, and serve with optional toppings like sour cream.

Cheesy chili mac in a white Dutch oven.
Recipe Variations


Beans – You can use black beans, kidney, or chili-style beans for this recipe.

Seasoning – I used chili seasoning, but you can also use taco seasoning if that is what you have on hand.

Proteins – Lean ground beef is the easiest to use since there really will not be any grease to drain. You can also use meatless crumbles, ground chicken, turkey, bison, or venison.

Tomatoes – I used standard diced tomatoes, but you can use Mexican spiced tomatoes if you wish (Ro*Tel). There is no need to drain the cans before adding.

Add-ins – I used a small can of diced green chilis for more flavor. You can also add some corn for a Southwestern flair.

Stocks – I had beef stock on hand, but you can use chicken or vegetable stock as well.

Chili mac with melted cheese in a white Dutch oven.
Storing Leftovers


If you want to store your Chili Mac & Cheese, just follow these easy steps.


  • Refrigerator – Simply put the lid on the cooled pan (never hot), and store it in the refrigerator for up to 3 days for best taste.
  • Freezer – Freeze up to 3 months in an airtight bag or freezer safe container for freshness after thawing. – Keep frozen until ready to use then defrost overnight in fridge before reheating on stovetop or microwave.


More Ground Beef Recipes to Try Today


  • French Onion Ground Beef Casserole
  • Corn Chip Pie Casserole
  • Baked Beef Chimichangas
  • Slow Cooker Taco Beef Dip
  • American Goulash a.k.a Chop Suey
Delicious Ground Beef Chili Mac & Cheese
Recipe details
  • 10  people
  • Prep time: 15 minutes Minutes Cook time: 30 minutes Minutes Total time: 45 min
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Ingredients

  • 2 cups elbow macaroni cooked until al dente, drained
  • 1 pound ground beef
  • 3 cloves garlic pressed
  • 1 cup green bell pepper diced
  • 1 large yellow onion diced
  • 4.5 ounces green chilis chopped
  • 28 ounces tomatoes canned, diced *do not drain
  • 15.5 ounces chili beans *can also use kidney or black beans
  • 1.25 ounces mild chili seasoning mix
  • 1/2 cup beef stock
  • 12 ounces cheddar cheese yellow, shredded
Instructions

In a large skillet, brown the ground beef, onion, garlic, and diced pepper. Cook until beef is no longer pink. Drain any excess grease. 1 pound ground beef, 3 cloves garlic, 1 large yellow onion, 1 cup green bell pepper
Add in chili seasoning, beef stock, tomatoes, chilis, and beans; simmer over medium heat for 10 minutes stirring occasionally to slightly reduce the mixture.4.5 ounces green chilis, 28 ounces tomatoes, 15.5 ounces chili beans, 1.25 ounces mild chili seasoning mix, ½ cup beef stock
While the meat and vegetable mixture is simmering, bring a large pot of salted water to a boil, and cook pasta until al dente; drain.2 cups elbow macaroni
In a Dutch oven, add in the drained pasta, beef and veggie mixture; stir. Add half the cheddar cheese and mix. 12 ounces cheddar cheese
Top with remaining cheese and cover the pot. Bake for 25 minutes at 350°F. Uncover the pot and bake for an additional 5 minutes. Garnish with cilantro, and serve with optional toppings like sour cream. 12 ounces cheddar cheese
Tips
  • Nutritional values may vary and are meant to be a guide.
Amy
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Comments
  • Cathy Stahl Cathy Stahl 7 days ago

    I made this and it is perfect in every way! Used all the ingredients listed. My only change was a package of Taco seasoning to replace the chili seasoning and I used a yellow mild pepper to replace the green bell pepper. We all loved it. It will be a regular in our home and I will make it often. I love casserole dishes. Hubby will eat leftovers, thank Goodness. Thanks so much for this "perfect in every way" recipe!!!!

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