Brace yourselves, spice lovers and comfort food enthusiasts! We’ve rounded up 16 fiery Chili Mac recipes that promise to turn your ordinary dinner into an extraordinary feast. Whether you’re craving a quick weeknight meal or a hearty dish to warm up those chilly evenings, these recipes are sure to delight. Get ready to explore a world of cheesy, spicy goodness that’ll have you coming back for seconds!
Classic Beef Chili Mac
Y’all ready to dive into a bowl of comfort that’s like a hug from the inside? Classic Beef Chili Mac is the love child of two all-American favorites, and it’s here to make your weeknight dinners infinitely more exciting. Let’s get cooking!
Ingredients
- For the beef:
- 1 lb ground beef
- 1 tbsp olive oil
- For the veggies and spices:
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- For the sauce and pasta:
- 2 cups beef broth
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) diced tomatoes
- 2 cups elbow macaroni
- 1 cup shredded cheddar cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, about 5 minutes. Tip: Break the beef into small pieces with a spoon for even cooking.
- Add the diced onion and minced garlic to the pot. Cook until the onion is translucent, about 3 minutes.
- Stir in the chili powder, cumin, and paprika. Cook for 1 minute to toast the spices. Tip: Toasting spices releases their flavors, so don’t skip this step!
- Pour in the beef broth, tomato sauce, and diced tomatoes. Bring to a boil.
- Add the elbow macaroni to the pot. Reduce heat to a simmer and cook, stirring occasionally, until the pasta is al dente, about 10 minutes. Tip: Keep an eye on the pasta to prevent it from getting mushy.
- Remove the pot from heat. Stir in the shredded cheddar cheese until melted and smooth.
Now, this Classic Beef Chili Mac is a symphony of textures—tender pasta, hearty beef, and a sauce that’s rich with a hint of spice. Serve it up with a side of cornbread for the ultimate comfort food experience. No kidding, your taste buds will throw a party!
Vegetarian Chili Mac with Black Beans
Just when you thought comfort food couldn’t get any cozier, along comes this Vegetarian Chili Mac with Black Beans to prove you wrong. It’s like your favorite chili and mac ‘n’ cheese had a delicious, protein-packed baby, and we’re all invited to the party.
Ingredients
- For the chili:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 cup vegetable broth
- For the mac:
- 8 oz elbow macaroni
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 2 tbsp butter
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
- Stir in bell pepper, cooking for another 3 minutes until slightly softened.
- Add black beans, diced tomatoes, chili powder, cumin, smoked paprika, and vegetable broth. Bring to a simmer, then reduce heat to low and let it cook for 20 minutes, stirring occasionally.
- Meanwhile, cook macaroni according to package instructions until al dente. Drain and set aside.
- Once the chili has thickened, stir in the cooked macaroni, cheddar cheese, milk, and butter until everything is well combined and the cheese has melted.
- Let the mixture sit for 5 minutes off the heat to allow the flavors to meld together beautifully.
This dish is a hearty hug in a bowl, with the perfect balance of spicy, cheesy, and comforting. Serve it with a sprinkle of extra cheese on top or a side of crusty bread for dipping into that saucy goodness.
Spicy Three Cheese Chili Mac
Yowza! If you’re craving a dish that’s like a cozy blanket for your soul but with a kick that’ll wake up your taste buds, you’ve hit the jackpot. This Spicy Three Cheese Chili Mac is the love child of your favorite comfort foods, dressed to impress with a spicy twist and a cheesy, gooey heart.
Ingredients
- For the chili:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup water
- For the mac:
- 2 cups elbow macaroni
- 4 cups water
- 1 tsp salt
- For the cheese sauce:
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- 1 cup cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup pepper jack cheese, shredded
Instructions
- Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, about 5 minutes.
- Add the diced onion and minced garlic to the pot. Cook until the onion is translucent, about 3 minutes.
- Stir in the chili powder, cumin, and cayenne pepper. Cook for 1 minute to toast the spices.
- Pour in the tomato sauce, kidney beans, and water. Bring to a simmer and let cook for 20 minutes, stirring occasionally.
- Meanwhile, in a separate pot, bring 4 cups of water to a boil. Add the macaroni and salt. Cook according to package instructions until al dente, then drain.
- In a saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1 minute.
- Gradually whisk in milk until smooth. Bring to a gentle boil, then reduce heat and simmer until thickened, about 5 minutes.
- Remove from heat and stir in the cheddar, mozzarella, and pepper jack cheeses until melted and smooth.
- Combine the cooked macaroni with the cheese sauce, then mix in the chili until well incorporated.
Get ready to dive into a bowl of this Spicy Three Cheese Chili Mac, where every bite is a perfect storm of creamy, cheesy, and spicy. Serve it up with a side of cornbread for the ultimate comfort food experience, or top it with a dollop of sour cream to cool down the heat.
Slow Cooker Chili Mac and Cheese
Craving a dish that’s as easy to make as it is to devour? Look no further than this Slow Cooker Chili Mac and Cheese, where comfort food meets convenience in a deliciously cheesy embrace.
Ingredients
- For the chili:
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup beef broth
- For the mac and cheese:
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 cup sour cream
Instructions
- In a skillet over medium heat, brown the ground beef with the onion and garlic until the beef is no longer pink, about 5 minutes.
- Transfer the beef mixture to the slow cooker. Add the chili powder, cumin, kidney beans, diced tomatoes, and beef broth. Stir to combine.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: For deeper flavor, let it simmer on LOW if you have the time.
- 30 minutes before serving, stir in the uncooked macaroni. Cover and cook until the pasta is tender, about 25 minutes.
- Add the cheddar cheese, milk, and sour cream. Stir until the cheese is melted and the mixture is creamy. Tip: For extra creaminess, let it sit for 5 minutes before serving.
- Serve hot. Tip: Garnish with chopped green onions or a dollop of sour cream for a fresh contrast.
Perfectly creamy with a hint of spice, this dish is a crowd-pleaser that’ll have everyone asking for seconds. Try serving it with a side of crusty bread to soak up every last bit of cheesy goodness.
Turkey Chili Mac with Hidden Veggies
Craving something that’s a hug in a bowl but also sneaks in some veggies? Look no further than this Turkey Chili Mac with Hidden Veggies, where comfort meets clever in every bite.
Ingredients
- For the chili:
- 1 lb ground turkey
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 carrot, grated
- 1 zucchini, grated
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt to taste
- For the mac:
- 2 cups elbow macaroni
- 4 cups water
- 1/2 tsp salt
- For topping:
- 1/2 cup shredded cheddar cheese
- 2 tbsp chopped fresh cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add ground turkey and cook until no longer pink, about 5 minutes.
- Add onion, garlic, bell pepper, carrot, and zucchini to the pot. Cook until vegetables are soft, about 5 minutes.
- Stir in black beans, diced tomatoes, chili powder, cumin, paprika, and salt. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Meanwhile, in a separate pot, bring water and salt to a boil. Add macaroni and cook according to package instructions until al dente, about 8 minutes. Drain.
- Combine the cooked macaroni with the chili mixture. Stir well to ensure the macaroni is evenly coated with the chili.
- Serve hot, topped with shredded cheddar cheese and chopped cilantro.
So there you have it, a dish that’s as hearty as it is healthy, with a texture that’s wonderfully chunky and a flavor that’s boldly spiced. Try serving it with a side of cornbread for the ultimate comfort meal.
One Pot Chili Mac Skillet
Oh boy, do we have a treat for you today! Imagine the cozy hug of chili and the comforting embrace of mac and cheese had a delicious baby—that’s our One Pot Chili Mac Skillet for you. It’s the ultimate weeknight hero that’s here to save your dinner plans with minimal fuss and maximum flavor.
Ingredients
- For the base:
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- For the chili:
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) diced tomatoes
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt to taste
- For the mac:
- 2 cups elbow macaroni
- 2 cups beef broth
- 1 cup shredded cheddar cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
- Add diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3 minutes, stirring occasionally.
- Stir in tomato sauce, diced tomatoes, chili powder, cumin, paprika, and salt. Bring to a simmer and let it cook for 5 minutes to blend the flavors.
- Add elbow macaroni and beef broth to the skillet. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 12 minutes, or until the macaroni is tender.
- Sprinkle shredded cheddar cheese over the top. Cover again for 2 minutes, or until the cheese is melted.
Get ready to dive into a bowl of this cheesy, hearty delight where every bite is a perfect harmony of spicy chili and creamy mac. Serve it straight from the skillet for that rustic charm, or top it with a dollop of sour cream and a sprinkle of green onions for an extra kick. Either way, it’s a crowd-pleaser that’ll have everyone asking for seconds!
Mexican Style Chili Mac with Corn
Get ready to spice up your dinner routine with a dish that’s as fun to make as it is to eat! This Mexican Style Chili Mac with Corn is the ultimate comfort food mashup, blending the heartiness of chili with the cheesy goodness of mac and cheese, all with a south-of-the-border twist that’ll have your taste buds doing the salsa.
Ingredients
- For the chili:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup corn kernels
- 1 cup beef broth
- For the mac:
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- 2 tbsp butter
Instructions
- Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, about 5 minutes. Tip: Break up the beef with a spoon for even cooking.
- Add the onion and garlic to the pot, cooking until softened, about 3 minutes. Stir in the chili powder and cumin for that signature smoky flavor.
- Mix in the black beans, diced tomatoes, corn, and beef broth. Bring to a simmer and let it cook for 20 minutes, stirring occasionally. Tip: The longer it simmers, the deeper the flavors.
- While the chili simmers, cook the macaroni according to package instructions until al dente. Drain and set aside.
- Return the macaroni to the pot and stir in the butter, milk, and cheddar cheese until the macaroni is creamy and coated. Tip: For extra creaminess, add a splash more milk if needed.
- Combine the chili and macaroni in a large serving dish, mixing gently to keep the textures distinct.
Perfectly balanced between spicy and cheesy, this dish boasts a texture that’s both creamy and hearty. Serve it up with a dollop of sour cream and a sprinkle of fresh cilantro for a colorful finish that’s as Instagram-worthy as it is delicious.
BBQ Chicken Chili Mac
Today’s the day we throw caution to the wind and marry two of the greatest comfort foods known to mankind: BBQ chicken and chili mac. Trust me, your taste buds will thank you for this reckless, delicious decision.
Ingredients
- For the chicken:
- 2 cups shredded cooked chicken
- 1 cup BBQ sauce
- For the mac and cheese:
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- For the chili:
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) diced tomatoes
- 1 tbsp chili powder
- 1 tsp cumin
Instructions
- Preheat your oven to 350°F because we’re about to make magic happen.
- In a large pot, boil the macaroni according to package instructions until al dente, then drain and set aside. Tip: Salt your boiling water like the sea for flavor that pops.
- In the same pot, melt butter over medium heat, whisk in flour to create a roux, then slowly add milk, stirring constantly until thickened. Tip: Keep stirring to avoid lumps for a silky smooth sauce.
- Remove from heat, stir in cheddar cheese until melted, then mix in the cooked macaroni. Set aside.
- In a skillet, combine shredded chicken with BBQ sauce, heating through over medium heat for about 5 minutes.
- In another pot, mix kidney beans, diced tomatoes, chili powder, and cumin. Simmer for 10 minutes to let the flavors marry.
- Layer half the mac and cheese in a baking dish, top with the BBQ chicken, then the chili, and finish with the remaining mac and cheese.
- Bake for 20 minutes until bubbly and slightly golden on top. Tip: Let it sit for 5 minutes before serving to avoid a molten cheese catastrophe.
Outrageously creamy, smoky, and with just the right kick, this dish is a hug in food form. Serve it straight from the dish for that ‘dig in’ family vibe or plate it fancy to impress your foodie friends.
Gluten Free Chili Mac
Y’all, buckle up because we’re about to dive into a dish that’s gonna make your taste buds do a happy dance—Gluten Free Chili Mac. It’s the cozy hug you need in a bowl, blending the heartiness of chili with the comfort of mac and cheese, all without the gluten guilt.
Ingredients
- For the pasta:
- 8 oz gluten-free elbow macaroni
- 4 cups water
- 1 tsp salt
- For the chili:
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained
- 1 cup beef broth
- For the cheese sauce:
- 2 tbsp butter
- 2 tbsp gluten-free flour
- 1 cup milk
- 1 cup shredded cheddar cheese
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tsp salt and 8 oz gluten-free elbow macaroni. Cook for 8 minutes, stirring occasionally, until al dente. Drain and set aside.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 lb ground beef, breaking it apart with a spoon, and cook until browned, about 5 minutes.
- Add 1 small diced onion and 2 cloves minced garlic to the skillet. Cook for 3 minutes until the onion is translucent.
- Stir in 1 tbsp chili powder, 1 tsp cumin, and 1/2 tsp paprika. Cook for 1 minute to toast the spices.
- Add 1 can diced tomatoes, 1 can drained kidney beans, and 1 cup beef broth to the skillet. Simmer for 10 minutes, stirring occasionally.
- In a small saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp gluten-free flour and cook for 1 minute to form a roux.
- Gradually whisk in 1 cup milk, ensuring no lumps form. Bring to a gentle simmer and cook until thickened, about 3 minutes.
- Remove the saucepan from heat and stir in 1 cup shredded cheddar cheese until melted and smooth.
- Combine the cooked pasta, chili, and cheese sauce in the large pot. Stir gently to coat everything evenly.
Heavenly is the first word that comes to mind when you take a bite of this Gluten Free Chili Mac. The creamy cheese sauce clings to every nook and cranny of the pasta, while the chili brings a smoky, spicy kick that’s downright addictive. Serve it up with a sprinkle of extra cheese and a side of cornbread for the ultimate comfort food experience.
Keto Friendly Chili Mac with Cauliflower
Who knew ditching carbs could taste this good? Our Keto Friendly Chili Mac with Cauliflower is here to prove that comfort food doesn’t need to come with a side of guilt. Packed with flavor and fun, this dish is a game-changer for anyone looking to keep it low-carb without skimping on the yum.
Ingredients
- For the chili:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup beef broth
- For the cauliflower mac:
- 1 medium head cauliflower, cut into florets
- 2 tbsp butter
- 1/4 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until no longer pink, about 5-7 minutes. Tip: Break the beef into small pieces for even cooking.
- Add diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3 minutes.
- Stir in chili powder, cumin, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
- Pour in diced tomatoes and beef broth. Bring to a simmer and cook for 10 minutes, stirring occasionally. Tip: The sauce should thicken slightly.
- While the chili simmers, steam cauliflower florets until tender, about 5-7 minutes. Drain well.
- In a separate pan, melt butter over low heat. Add steamed cauliflower, heavy cream, cheddar cheese, salt, and pepper. Mash until the mixture resembles mac and cheese. Tip: For a smoother texture, use a food processor.
- Serve the chili over the cauliflower mac. Enjoy immediately.
Absolutely divine, this dish offers a creamy, cheesy base with a spicy, hearty topping that’ll make you forget all about traditional pasta. Try topping it with avocado slices or a dollop of sour cream for an extra kick of flavor.
Smoky Bacon Chili Mac
Craving a dish that combines the comfort of mac and cheese with the bold flavors of chili? Look no further, because this Smoky Bacon Chili Mac is here to knock your socks off with its irresistible blend of smoky, cheesy, and slightly spicy goodness.
Ingredients
- For the pasta:
- 8 oz elbow macaroni
- 1 tbsp salt (for boiling water)
- For the chili:
- 6 slices bacon, chopped
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- For the cheese sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring a large pot of water to a boil. Add 1 tbsp salt and the elbow macaroni. Cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
- In a large skillet, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
- Add the ground beef to the skillet with the bacon drippings. Cook over medium heat, breaking it apart with a spoon, until no longer pink, about 5 minutes.
- Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3 minutes.
- Stir in the chili powder, smoked paprika, and cumin. Cook for 1 minute to toast the spices.
- Add the tomato sauce and kidney beans to the skillet. Simmer for 10 minutes, stirring occasionally.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux.
- Gradually whisk in the milk, ensuring no lumps form. Bring to a simmer and cook until thickened, about 5 minutes.
- Remove the saucepan from heat. Stir in the shredded cheddar cheese, salt, and black pepper until the cheese is fully melted.
- Combine the cooked macaroni, chili, and cheese sauce in a large pot. Stir until everything is evenly coated.
- Serve the Smoky Bacon Chili Mac hot, topped with the reserved crispy bacon.
Just imagine the creamy cheese sauce clinging to every noodle, the smoky bacon adding a crispy contrast, and the chili bringing just the right amount of heat. This dish is a crowd-pleaser that’s perfect for game day or a cozy night in.
Vegan Chili Mac with Lentils
So, you’re telling me you want to dive fork-first into a bowl of comfort that’s both kind to your belly and the planet? Let’s make Vegan Chili Mac with Lentils, the dish that’s here to prove that vegan food can be hearty, flavorful, and downright addictive.
Ingredients
- For the chili:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup dried green lentils, rinsed
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- For the mac:
- 8 oz elbow macaroni
- 1/4 cup nutritional yeast
- 1/2 tsp salt
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
- Stir in lentils, chili powder, cumin, and smoked paprika. Cook for 1 minute to toast the spices.
- Add diced tomatoes and vegetable broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 25 minutes, or until lentils are tender.
- While the chili simmers, cook macaroni according to package instructions. Drain and set aside.
- Once lentils are tender, stir in kidney beans and cook for an additional 5 minutes.
- Combine cooked macaroni with the chili. Stir in nutritional yeast and salt until well mixed.
Unbelievably creamy and packed with protein, this dish is a texture dream with the tender lentils and beans against the al dente macaroni. Serve it up with a sprinkle of extra nutritional yeast or a side of crusty bread for dipping into that rich, spicy sauce.
Buffalo Chicken Chili Mac
Ready to dive into a dish that’s like a hug from your favorite sports bar? This Buffalo Chicken Chili Mac is the love child of spicy buffalo wings and comforting mac and cheese, and it’s here to make your taste buds do a happy dance.
Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- For the sauce:
- 1/2 cup buffalo sauce
- 1/4 cup ranch dressing
- 2 tbsp unsalted butter
- For the mac:
- 2 cups elbow macaroni
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add cubed chicken, garlic powder, onion powder, salt, and pepper. Cook until the chicken is no longer pink, about 6-8 minutes. Tip: Don’t overcrowd the pan to get a nice sear on the chicken.
- In the same skillet, lower the heat to medium and add buffalo sauce, ranch dressing, and butter. Stir until the butter is melted and the sauce is well combined.
- Add uncooked macaroni and chicken broth to the skillet. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10 minutes, stirring occasionally. Tip: Keep an eye on the liquid level; add a splash more broth if the macaroni looks dry.
- Remove from heat and stir in cheddar and mozzarella cheeses until melted and creamy. Tip: For an extra kick, sprinkle some extra buffalo sauce on top before serving.
This Buffalo Chicken Chili Mac is a creamy, spicy, cheesy dream with a kick that’ll have you coming back for seconds. Serve it with a side of celery sticks and extra ranch for the full buffalo wing experience.
Sweet Potato Chili Mac
Hold onto your hats, folks, because we’re about to dive into a dish that’s as cozy as your favorite sweater and as bold as your aunt’s holiday makeup—Sweet Potato Chili Mac. It’s the love child of comfort food and a nutrient-packed powerhouse, ready to rock your taste buds and your Instagram feed.
Ingredients
- For the chili:
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 large sweet potato, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt to taste
- For the mac:
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- 2 tbsp butter
Instructions
- Heat olive oil in a large pot over medium heat. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
- Throw in the sweet potato, black beans, diced tomatoes, chili powder, cumin, smoked paprika, and salt. Stir to combine, then simmer uncovered for 20 minutes, stirring occasionally. Tip: If the chili gets too thick, add a splash of water to loosen it up.
- While the chili simmers, cook the macaroni according to package instructions until al dente. Drain and return to the pot.
- To the macaroni, add cheddar cheese, milk, and butter. Stir over low heat until the cheese is melted and the sauce is smooth. Tip: For extra creaminess, use evaporated milk instead of regular milk.
- Combine the cheesy macaroni with the chili, mixing gently to keep some texture. Serve hot. Tip: Top with avocado slices or a dollop of sour cream for a cool contrast.
This Sweet Potato Chili Mac is a symphony of textures—creamy, cheesy pasta meets hearty, slightly spicy chili with sweet potato chunks that add a pop of sweetness. Serve it in a bread bowl for an edible container that’s as practical as it is delicious.
Jalapeno Popper Chili Mac
Who knew that combining the fiery kick of jalapeno poppers with the comforting embrace of chili mac could lead to such culinary bliss? This dish is a rebellious twist on two classics, promising to spice up your dinner routine with minimal fuss and maximum flavor.
Ingredients
- For the pasta:
- 8 oz elbow macaroni
- 1 tbsp olive oil
- For the chili:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- For the jalapeno popper topping:
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 2 jalapenos, seeded and diced
- 1/4 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- Cook the elbow macaroni according to package instructions, drain, and toss with olive oil to prevent sticking.
- In a large skillet over medium heat, brown the ground beef with the onion and garlic until no pink remains, about 5-7 minutes.
- Stir in the diced tomatoes, kidney beans, chili powder, cumin, and salt. Simmer for 10 minutes, allowing the flavors to meld.
- Combine the cooked macaroni with the chili mixture and transfer to the prepared baking dish.
- In a bowl, mix the cream cheese, cheddar cheese, and diced jalapenos until well combined. Spread this mixture over the macaroni and chili.
- Sprinkle breadcrumbs evenly over the top for a crispy finish.
- Bake for 20 minutes, or until the topping is bubbly and golden brown.
Outrageously creamy with a spicy kick, this Jalapeno Popper Chili Mac is a texture lover’s dream. Serve it with a side of cool sour cream to balance the heat, or go all out with extra jalapenos for those who dare.
Chipotle Chili Mac with Avocado Crema
Ever had one of those days where you crave something smoky, spicy, and downright comforting? Well, buckle up, buttercup, because we’re about to take your taste buds on a wild ride with a dish that’s like a hug in a bowl, but with a kick.
Ingredients
- For the chili mac:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp chipotle powder
- 1 tsp cumin
- 1/2 tsp salt
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups elbow macaroni
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- For the avocado crema:
- 1 ripe avocado
- 1/2 cup sour cream
- 1 tbsp lime juice
- 1/4 tsp salt
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the garlic, chipotle powder, cumin, and salt to the skillet. Cook for 1 minute until fragrant.
- Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spoon, about 5 minutes.
- Stir in the diced tomatoes, black beans, macaroni, and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 12 minutes, stirring occasionally.
- While the chili mac simmers, make the avocado crema by blending the avocado, sour cream, lime juice, and salt in a food processor until smooth.
- Remove the skillet from heat and stir in the cheddar cheese until melted.
- Serve the chili mac topped with a generous dollop of avocado crema.
Just imagine the creamy avocado crema melting into the smoky, spicy chili mac, creating a symphony of flavors that’ll make your heart sing. Perfect for a cozy night in or to impress at your next potluck, this dish is a guaranteed crowd-pleaser.
Conclusion
Brimming with flavor and variety, our roundup of 16 Spicy Chili Mac Recipes is your ticket to a deliciously comforting meal. Whether you’re craving something classic or adventurous, there’s a dish here to satisfy every palate. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!
