Make the best Chili Mac with this quick one pan recipe! This chili mac and cheese recipe is a filling family dinner you can have on the table in 30 minutes. No canned chili needed!

overhead shot of chili mac shot very closely

 

There’s a reason this easy chili mac has over 100 5-star ratings! It’s the perfect recipe when you’re feeling lazy but still want a delicious, hearty meal. I’ve made this literally hundreds of times since first publishing the recipe way back in 2014, so I’ve learned a few things along the way! I’ve updated the post with new photos and tons of tried-and-true tips to take the guesswork out of your favorite chili mac and cheese. Trust me, you’re going to be able to make this perfectly every time!

Lover of macaroni? Try out this Taco Mac and Homemade Hamburger Helper, too!

Why You’ll Love This Easy Chili Mac

  • Family Favorite – Mild flavor, full of beef, noodles, and cheese, and great for picky eaters!
  • Quick and Easy – Ready in 30 minutes, just one pan to clean, and simple enough for beginners.
  • Meal Prep Friendly – Microwaves easily for lunches and can be frozen if cooked correctly.

Homemade Chili Mac Ingredients

  • Ground beef – This also works with ground turkey or chicken if you want less fat and fewer calories.
  • Canned goods: Tomatoes with Green Chilis (aka Rotel), Tomato Sauce, and Beef Broth. I recommend low-sodium broth since you can always add a little extra salt later if you need it.
  • Dairy: Milk and Shredded Cheese. Whole milk gives you a creamier sauce, but any milk will do. I used cheddar cheese, but you can use your favorite.
  • Elbow noodles – This puts the “mac” in chili mac! Other small pastas can work, too. I used Barilla Gluten Free.
  • Spices: Chili Powder, Oregano, Cumin, Garlic Powder, and Salt. Some commenters have recommended reducing the amount of chili powder if you have children or others who don’t like a bit of spice!
ground beef, tomatoes, chilies, and seasonings in a skillet
tomato sauce, milk, and broth stirred into ground beef, tomatoes, and seasonings
a creamy ground beef mixture in a skillet with macaroni noodles added

How to Make Chili Mac and Cheese

  1. Heat a large skillet over medium heat, then brown your ground beef. Drain off any grease.
  2. Stir in your tomatoes with green chilis (do not drain!!), tomato sauce, spices, beef broth, and milk. Bring this mixture to a simmer. Once things are bubbly, stir in your pasta.
  3. Cover the pan with a lid and allow the meal to continue simmering for 20 minutes. Stir occasionally to prevent sticking.
  4. Once all of the liquid is absorbed, top your chili mac with shredded cheese, let this melt for a minute, then serve!
easy chili mac without the cheese
cheesy chili mac in a large skillet

How to Store and Reheat Chili Mac

  • Fridge: Store in an airtight container up to 5 days
  • Reheat: Microwave in 30-second increments, stirring between each blast.

Freezing and Meal Prep Tips

While you can freeze this recipe, you will need to adjust the cooking time so think ahead! The cooking, freezing, thawing, and reheating breaks down pasta more and more with each step. To avoid it becoming a mushy mess, we simply cook the pasta less!

  • Regular pasta: Cook until JUST al dente. There should still be a good “bite” left in the pasta. It varies, but you’ll likely only cook it about 12 minutes.
  • Gluten-free pasta: Cook MUCH LESS than al dente… Like, nobody would consider this pasta “done.” We’re talking about 10 minutes of simmering instead of my usual 18.

There will be more liquid than usual. Don’t worry, this will get absorbed by the pasta as it sits, thaws, and reheats. Thaw overnight in the fridge, then reheat at 50% power in the microwave, stirring every 45 seconds or so. The slower you thaw and reheat it, the less mushy your pasta will be.

super easy chili mac and cheese recipe in a skillet

Easy Chili Mac Recipe Tips and FAQs

I’m watching my sodium — How can I make this work for me?

This gets a hefty dose of sodium from the canned tomatoes, sauce, broth, salt, and cheese. Use low-sodium products whenever possible, and consider only adding salt at the end after tasting. Swiss cheese, ricotta cheese, and fresh mozzarella could be used in place of the cheddar, too.

Can I make this dairy free?

Sure! You can use almond milk, oat milk, or soy milk in place of dairy milk, and store-bought plant-based cheese can be used instead.

Oops, I drained my can of tomatoes and chilies! What do I do?

That’s okay! Add another 1/3 cup of broth to make up for the missing liquid. You’ll have a little less tomato flavor, but it will still taste good. If you have a tablespoon of tomato pasta around, you could stir that into the broth, but it isn’t necessary.

How can I add more protein?

Use the leanest ground beef you can find for the highest protein content! You can also make an ultra creamy high-protein version by stirring in a spoonful of cottage cheese. It melts right in and is great for bulking!

More Easy One Pot Dinners

easy chili mac without the cheese

Get the Recipe: Easy Chili Mac

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 6
Author: Annie Holmes
This chili mac and cheese is the perfect one pan, 30 minute meal! It's an easy family-friendly dinner perfect for busy weeknights and will have you adding Chili Mac to your weekly meal rotation.
4.54 from 124 ratings
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Ingredients
 

  • 1 pound ground beef
  • 1 (10 ounce) can tomatoes with green chilies
  • 1 (8 ounce) can of tomato sauce
  • 1 cup beef broth
  • 1 cup milk, any kind
  • 2 tablespoons chili powder, reduce if you prefer very mild spice
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 1/2 cup elbow noodles, I use Barilla gluten free elbows
  • 1 1/2 cup shredded cheddar cheese

Equipment

Instructions
 

  • In a large skillet, brown the ground beef over medium heat, drain off any grease.
  • Add the undrained can of tomatoes with green chilies, broth, milk, tomato sauce and spices.
  • Increase heat to medium high until the mixture begins to simmer.
  • Stir in noodles and reduce heat to low, cover and allow to cook for 15-20 minutes.
  • When noodles are tender stir in shredded cheddar cheese.

Notes

**I used Barilla gluten free elbows and my cooking time is exactly 18 minutes.
Serving: 1 cup, Calories: 353kcal, Carbohydrates: 25.7g, Protein: 30g, Fat: 14g, Saturated Fat: 10g, Cholesterol: 78mg, Sodium: 700mg, Fiber: 3.3g, Sugar: 5.7g
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