Chili Mac and Cheese
This chili mac and cheese recipe is basically what happens when you mash together two comfort food icons - cheesy creamy mac, and a spicy, smoky chili - and honestly, it's a match that never fails. This version is a one-pan situation (yes, even the pasta cooks right in the sauce!), which means minimal dishes and maximum cozy-factor for weeknight cooking.
I love making this on busy weeknights when I want something hearty and filling that still feels fun and full of nutrients. It's cheesy, saucy, a little smoky, and you can easily dial the spice up or down depending on who you're feeding. Perfect served with a little dollop of sour cream and fresh herbs scattered on top.
If you like this recipe, you'll probably also love my black bean enchiladas, these refried bean quesadillas, or you could also try my classic mac and cheese and my three-bean chili recipe!
Why Make This Chili Mac and Cheese Recipe?
There's a lot of mash-up recipes out there online, so what makes this chili mac and cheese recipe so special? Well, anyone who's familiar with my recipes will know that I have tried and tested both my chili recipes and my mac and cheese recipe for years now. Each one, perfect.
So this recipe? The combination of years of testing, tasting (hey - someone has to do it!), and honing a great comfort recipe that won't take all evening. I've added some tips a little later in this post on how to avoid potential issues when cooking this recipe, such as raw pasta, burnt pans, and too much/too little spice.
Ingredient Notes
The exact quantities are in the recipe card below, but here are a few helpful notes on the ingredients and swaps.
- Onion + red pepper + garlic: This is your flavor base. Don't rush this step - letting them soften properly makes the finished dish taste way more "cooked" and balanced. If you want more of a bean-and-veg-focused recipe, add more veg such as diced carrot, celery, and mushrooms, and more black beans, pinto beans, or kidney beans.
- Mince: This adds the chili-style texture. I use a vegetarian-friendly mince, but use whatever you like (vegan, beef, turkey - all works!) If you don't have mince, you can swap in more black beans or puy lentils, and it still works really well!
- Tomato paste + Chipotle paste (optional): I love chipotle paste here for smoky heat. If you don't have it, you can skip it or add a pinch of smoked paprika + a dash of hot sauce instead.
- Spices (paprika, cumin, cayenne, oregano): This combo gives you that classic chili vibe. If you want it milder, reduce the cayenne and skip the chipotle paste.
- Passata + water: Passata gives you a smooth sauce, and the water helps cook the macaroni directly in the pan. If your sauce reduces too quickly, add an extra splash of water.
- Macaroni: Elbow pasta is perfect, but any small pasta shape works (shells, ditalini, small rigatoni). Just keep an eye on your cooking time if you switch up pasta shapes.
- Cheese: I love using the classic combo of mozzarella for melt and stretch, and cheddar to add lots of cheesy goodness and flavor. If you only have one, cheddar is the one I'd keep! Use freshly grated cheese, ideally, but pre-shredded works too.
Variations & Substitutions
- Make it bean-based: swap the mince for 1-2 cans of black beans, kidney beans, pinto beans, or a mix of all three. Equally as delicious!
- Make it extra spicy: add more chipotle paste or hot sauce. I like adding some pickled jalapeno slices and a drizzle of hot sauce to my bowl for a little extra heat.
How to Make This Chili Mac and Cheese Recipe
The full instructions and exact measurements are in the recipe card at the bottom of this post, but here's the process overview.
Step 1) Sauté the base and mince
First, you sauté onion, red pepper, and garlic to build a solid base. Then you brown your veggie mince so it gets that crumbled chili texture.
Step 2 ) Add the pastes and spices
After that, you cook off the tomato paste, chipotle paste (if using), and spices so everything turns fragrant and deep.
Step 3) Add the pasta and passata
Next, the pasta goes straight into the pan with passata and water, and it cooks right in the sauce (which means the starch helps thicken everything).
Step 4) Add the cheese
Once the pasta is al dente, stir in about half the cheese and then scatter the rest on top and either pop the lid back on the pan until melted, or - my preference - grill it for 3-5 minutes until golden and bubbly.
Finish off your chili mac and cheese with toppings like sour cream (or a spoonful of thick Greek yogurt for a healthier swap), chopped fresh cilantro, some smashed avocado, or a squeeze of lime. Delicious!
Top Tips / Chef's Notes
I like to add this section to all of my recipes to cover any small tips, techniques, and other notes I've picked up over the course of testing this chili mac and cheese recipe. Here's what I've learned so far:
- The pan may burn if you don't have enough water for the pasta to cook in. To prevent this, remove the lid halfway through, letting the pasta simmer and give everything a good stir. Add more water if it's needed - taste a bit of pasta to check its doneness!
- Saucy is better - it's better to add a bit more passata and water and end up with a really saucy chili mac and cheese than to let the pasta absorb too much water, and it all ends up a bit dry and sticky.
- I developed this recipe for a mildly spicy chili because I'm often cooking for my family, so the dish has to suit children and adults alike! If I were keeping it very mild, I'd remove the chipotle paste and just add hot sauce to my own bowl. If I wanted a spicier chili mac and cheese, I'd either add fresh diced jalapeno to the pan at the same time as cooking the onions, or I'd up the cayenne chili powder quantity.
Storage
Store leftovers in an airtight container in the fridge for up to 3-4 days.
To reheat, you can follow either of the two options:
- Microwave: add a splash of water first, then heat until the chili mac is piping hot.
- Stove: reheat the leftovers on low with a little water, stirring often. You might lose the cheesy topping by reheating on the stove.
The pasta will absorb sauce as it sits, so loosening it up with a splash of water is key!
I don't love freezing this one because the pasta texture can go a bit soft after defrosting, but it's doable if you don't mind a slightly softer bite.
FAQs
Can I make this without mince?
Yes! Swap it for black beans, kidney beans, or cooked lentils. It'll still be thick, hearty, and delicious.
Is chili mac and cheese spicy?
It can be. This version is mildly spicy, depending on the chipotle paste and cayenne. For a milder version, skip the chipotle paste and reduce the cayenne.
Can I bake this instead of melting the cheese on the stove?
Absolutely. Pour into an oven-safe dish, top with cheese, and bake/grill until bubbly and golden.
What if my sauce gets too thick?
Add a splash of water or stock and stir. One-pot pasta sauces thicken quickly because the starch stays in the pan.
Chili Mac and Cheese
Ingredients
- 2 tablespoon olive oil
- 1 white onion diced
- 1 red pepper diced
- 3 garlic cloves minced
- 250 g mince (I use vegan mince)
- 2 tablespoon tomato paste
- 1 tablespoon chipotle paste (optional)
- 1.5 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1 teaspoon cayenne chili powder
- 1 teaspoon oregano
- salt and pepper to taste
- 300 g passata
- 300 ml water
- 250 g macaroni pasta
- 150 g mozzarella and cheddar cheese grated
- 2 scallions finely sliced
- 2 tablespoon Fresh cilantro chopped
- 4 tablespoon sour cream
Method
- Heat the oil in a large pan and add the onion, pepper, and garlic. Sauté for 4-5 minutes, stirring often, until the vegetables are beginning to soften.2 tablespoon olive oil, 1 white onion, 1 red pepper, 3 garlic cloves
- Add the mince and cook for another 5-7 minutes until browned and crumbled.250 g mince
- Add the tomato paste, chipotle paste, and the spices/seasonings. Stir them into the pan and cook off for a minute or two until fully combined.2 tablespoon tomato paste, 1 tablespoon chipotle paste, 1.5 teaspoon smoked paprika, 1 teaspoon cumin powder, 1 teaspoon cayenne chili powder, 1 teaspoon oregano, salt and pepper
- Pour in the passata, water, and macaroni. Stir to combine, turn the heat to low, and cover the pan for ~10-13 minutes, or until the pasta is al dente.300 g passata, 300 ml water, 250 g macaroni pasta
- Remove the pan from the heat and stir through half the cheese. Then, scatter the remaining cheese on top and either put the lid back on your pan for a couple of minutes until the cheese melts, or grill the chili mac and cheese for 3-5 minutes until the cheese is golden and bubbly.150 g mozzarella and cheddar cheese
- Serve with the sliced scallion, cilantro, and a spoonful of sour cream on top.2 scallions, 2 tablespoon Fresh cilantro, 4 tablespoon sour cream
Nutrition
Notes
- The pan may burn if you don't have enough water for the pasta to cook in. To prevent this, remove the lid halfway through, letting the pasta simmer and give everything a good stir. Add more water if it's needed - taste a bit of pasta to check its doneness!
- Saucy is better - it's better to add a bit more passata and water and end up with a really saucy chili mac and cheese than to let the pasta absorb too much water, and it all ends up a bit dry and sticky.
- I developed this recipe for a mildly spicy chili because I'm often cooking for my family, so the dish has to suit children and adults alike! If I were keeping it very mild, I'd remove the chipotle paste and just add hot sauce to my own bowl. If I wanted a spicier chili mac and cheese, I'd either add fresh diced jalapeno to the pan at the same time as cooking the onions, or I'd up the cayenne chili powder quantity.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, you can follow any of the two options:- Microwave: add a splash of water first, then heat until the chili mac is piping hot.
- Stove: reheat the leftovers on low with a little water, stirring often. You might lose the cheesy topping by reheating on the stove.
