f you’re craving a hearty meal that feels like pure comfort, this Chili Mac & Cheese Bowl is the answer. It combines rich, meaty chili with creamy homemade mac and cheese in one satisfying bowl. Add a slice of warm cornbread on the side, and you’ve got a dinner that’s perfect for busy weeknights, game days, or cozy family meals.
Why You’ll Love This Recipe
This Chili Mac & Cheese Bowl is easy to make, packed with bold flavor, and ready in about an hour. The creamy cheese sauce pairs perfectly with the savory chili, creating a meal that’s filling, family-friendly, and great for leftovers.
Ingredients
For the Chili
- 1 pound lean ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
For the Mac & Cheese
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
Optional Toppings
- Chopped parsley
- Green onions
- Jalapeños
- Sour cream
- Cornbread
Instructions
- Heat olive oil in a large pot over medium heat. Cook the onion until soft, then add the garlic and ground beef. Brown the beef and drain excess fat.
- Stir in the tomato paste, tomato sauce, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Simmer for 25–30 minutes.
- Meanwhile, cook the macaroni according to the package directions. Drain and set aside.
- Melt butter in a saucepan. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk until smooth and slightly thickened.
- Stir in the cheddar and Monterey Jack cheese until melted and creamy. Fold in the cooked macaroni.
- Spoon the chili into bowls, top with the creamy mac and cheese, garnish with parsley, and serve with cornbread.
Tips
- Shred your own cheese for the smoothest sauce.
- Let the chili simmer for the best flavor.
- Add diced jalapeños or cayenne pepper if you like extra heat.
- Store leftovers in the refrigerator for up to 4 days.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Prepare the chili and mac and cheese separately, then reheat before serving.
Can I freeze it?
The chili freezes well for up to 3 months. The mac and cheese is best enjoyed fresh.
What cheese works best?
Sharp cheddar gives the best flavor, while Monterey Jack makes the sauce extra creamy.
Final Thoughts
This Chili Mac & Cheese Bowl is the kind of comfort food everyone loves. The rich chili, creamy cheese sauce, and tender macaroni come together in every bite for a meal that’s warm, satisfying, and easy to make. Whether it’s a family dinner or a casual gathering with friends, this recipe is always a crowd-pleaser.
Chili Mac & Cheese Bowl
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Cook the onion until soft, then add the garlic and ground beef. Brown the beef and drain excess fat.
- Stir in the tomato paste, tomato sauce, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Simmer for 25–30 minutes.
- Meanwhile, cook the macaroni according to the package directions. Drain and set aside.
- Melt butter in a saucepan. Whisk in the flour and cook for 1 minute.
- Slowly whisk in the milk until smooth and slightly thickened.
- Stir in the cheddar and Monterey Jack cheese until melted and creamy. Fold in the cooked macaroni.
- Spoon the chili into bowls, top with the creamy mac and cheese, garnish with parsley, and serve with cornbread.
