Quick and Easy Chili Mac

This hearty one-pot chili mac has become my go-to weeknight solution when I need something comforting that everyone will devour without complaint. The combination of chunky chili, pasta, and two types of cheese creates that perfect balance of familiar flavors and satisfying texture that makes dinnertime drama-free.

I first made this on a chaotic Wednesday when I had forgotten to plan dinner and had hungry faces staring at me expectantly. The cheers that erupted when I set this on the table convinced me to keep this recipe in permanent rotation. It's now our family's most requested meal when the weather turns cool.

Ingredients

• Canned chunky chili with beans: provides the hearty base and saves significant prep time
• Petite diced tomatoes: add fresh acidity and texture contrast
• Beef broth: creates the flavorful cooking liquid that the pasta absorbs
• Chili seasoning mix: brings that classic chili flavor profile without measuring multiple spices
• Elbow macaroni noodles: cook perfectly in the sauce absorbing all the delicious flavors
• Velveeta cheese: creates that ultra creamy texture that makes this dish irresistibly smooth
• Colby Jack cheese: adds stretchy cheesiness and a slightly sharper flavor note

Step-by-Step Instructions

Combine Base Ingredients:

Add the canned chili, undrained diced tomatoes, beef broth, and chili seasoning to a large pot over medium high heat. Stir everything together thoroughly to ensure the seasoning distributes evenly throughout the liquid. This foundation builds all the flavor the pasta will absorb.

Bring To A Boil:

Keep stirring frequently as the mixture heats to prevent any sticking to the bottom of the pot. The frequent stirring also helps the ingredients combine properly and heat evenly. You'll notice the mixture start to bubble around the edges before coming to a full boil.

Add Pasta And Simmer:

Reduce the heat to medium low to maintain a gentle simmer rather than a rapid boil. Add the uncooked macaroni directly to the mixture and stir well to make sure every noodle gets coated. Cover with a lid but remember to lift it and stir several times during cooking to prevent sticking. The pasta should cook for 11 14 minutes until tender but not mushy.

Add Cheese:

Stir in the cubed Velveeta and most of the shredded cheese while the mixture is still hot. The residual heat will melt the cheese perfectly. Keep stirring until the cheeses are completely melted and incorporated creating that irresistibly creamy texture throughout.

Final Melt And Rest:

Remove from heat completely and sprinkle the remaining cheese on top. Cover with the lid for about 2 minutes without stirring. This allows the top layer of cheese to melt into a beautiful finish while the mixture thickens slightly as it begins to cool.

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The Velveeta cheese is truly the secret hero in this recipe. I once tried to make it "healthier" by skipping this ingredient, and while still good, it just didn't have that same creamy, cohesive texture that makes everyone go back for seconds. Trust me on this one key ingredient.

Storage Solutions

This chili mac keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually continue to develop and many people prefer it on day two. When reheating, add a splash of beef broth or water as the pasta will have absorbed more liquid during storage. Microwave in short intervals, stirring between each, or reheat gently on the stovetop with a bit of added liquid.

Smart Substitutions

If you need a spicier version, swap the mild chili seasoning for medium or hot, or add a few dashes of hot sauce to your individual portion. For a meatier texture, use chili with extra meat instead of regular chunky chili. Vegetarians can use vegetable broth and vegetarian chili with excellent results. Small shell pasta works beautifully if you prefer them over elbow macaroni and holds the sauce equally well.

Serving Suggestions

Transform this versatile dish into multiple meals throughout the week. Stuff it into baked potatoes topped with sour cream and green onions for a complete meal. Use it as a hearty topping for nachos with additional cheese and fresh toppings like avocado and cilantro. Serve it alongside cornbread for the ultimate comfort food pairing. For casual entertaining, set up a toppings bar with sour cream, sliced green onions, jalapeños, extra cheese, and Fritos so everyone can customize their own bowl.

The History Behind The Bowl

Chili mac represents the perfect marriage of two American comfort food classics. Its origins likely trace back to Depression era cooking when stretching ingredients was essential. Pasta was used to extend more expensive meat dishes, creating filling meals that could feed many mouths economically. This modern version maintains that practical spirit with convenient ingredients while delivering the rich, satisfying flavors that have made this combination a family favorite across generations.

Frequently Asked Questions

→ Can I make this dish spicier?

Yes, you can use spicy chili seasoning, a can of Rotel, or hot and spicy chunky chili. Adding cayenne pepper, red chili flakes, or jalapeños is another great option to enhance the heat.

→ Can I substitute the Velveeta cheese?

You can replace Velveeta with shredded cheese, but keep in mind that it may alter the texture and creaminess. Velveeta provides a smoother, thicker consistency.

→ What other pasta shapes can I use?

You can substitute elbow macaroni with small shells or similar-sized pasta. Make sure to adjust the cooking time accordingly.

→ How can I serve this dish creatively?

Try serving it as a chili topping for hot dogs, over fries or tater tots, inside baked potatoes or bread bowls, or as a dip with tortilla chips or Fritos.

→ Can I use a different type of broth?

Absolutely. You can use chicken broth or a reduced-sodium beef broth if you prefer, though beef broth adds extra flavor to the dish.