Easy Chili Mac
I’m always looking for new pasta dishes to make for my family—because pasta is one ingredient my whole crew loves—and this Chili Mac builds on that familiar food and adds veggies, beans, cheese, and subtle Mexican flavor. You can take a few shortcuts to make this super easy and play around with which veggies your family likes best. We love this as a vegetarian meal, but you can check the Notes at the end of the recipe for an option to make this with ground beef or turkey. (You may also like my easy Pizza Lunches, Meatball Soup, Flatbread Pizza, or Easy Ways to Save Money on Groceries.)
Ingredients You Need
To make this Chili Mac recipe, you’ll need the following ingredients: Sign up for our email updates to get tips and ideas sent to your inbox.
Veggies: You can use carrots, sweet potato, butternut squash, and/or bell pepper according to what you prefer. Garlic: Start with whole garlic cloves or a jar of minced garlic. Beans: I like pinto and kidney beans in this recipe. Tomato sauce: I use a can of tomato sauce for flavor and ease here. Water or broth: Both of these work, so use what you have. It can be chicken or vegetable stock. Pasta: I prefer elbows, but you can use any shape your family likes. Cumin, chili powder, paprika for ample flavor. Cheese: Mexican shredded cheese blend, cheddar, or Monterrey Jack will all work here. Optional: corn, sour cream, shredded lettuce, or any other taco-type toppings you like
TIP: Any mix of veggies work, so you can pick which to use based on what your kids prefer.
Step-by-Step Directions
Here’s a look at how to make this Chili Mac recipe so you know what to expect. Scroll down to the bottom of the post for the full info! TIP: I like cheddar cheese in this, but you could also use Monterrey Jack or a Mexican cheese blend.
How to Store
Store leftovers in an airtight container for 3-5 days in the fridge. Reheat to serve.
Best Tips for Success
Start this by sauteing a pound of ground beef or turkey if you prefer. To make a smaller amount, cut everything in half. (Or just use ½ of the pasta! That way will be saucier than the photos shown here but that’s an open to lower the overall final volume.) Use 4 cups total veggies. Any one veggie or combo will work. (I prefer either butternut squash and sweet potato in the mix though.) I like to use short shapes of pasta like mini shells, farfalle, ditalini, or penne. This is not super saucy, but if you want more sauce, either decrease the volume of pasta slightly (as in, use less than a full 1 pound box) or add up to an additional ½ cup water or broth. Stir in a cup of frozen corn at the end of cooking if desired. Top with taco-type toppings such as sour cream, shredded lettuce, chopped cilantro, and/or guacamole. You could even crush tortilla chips on top!
I’d love to hear your feedback on this recipe, so please comment below to share!
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This post was first published February 2020.
