Southern Chili Mac (20 Minutes)
Okay, y’all, I’m about to let you in on one of the most comforting, soul-satisfying dishes that you can whip up faster than you can say “family dinner.” This Southern Chili Mac is like a big, warm hug on a plate — creamy, cheesy, with just the right amount of smoky spice. I remember coming home from school on chilly afternoons, the smell of chili bubbling on the stove, mingling with melted cheese and tender macaroni – pure magic. And the best part? It only takes about 20 minutes to pull together, so you’ll have a hearty, homemade meal on the table without breaking a sweat. Seriously, this one’s a keeper for busy weeknights or any time you need a quick dose of homey goodness.
Quick Facts
- Yield: Serves 4
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Ingredients
For the Main Dish:
- 8 ounces elbow macaroni (about 2 cups)
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 (8-ounce) can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup milk
- 2 tablespoons olive oil or vegetable oil
For the Sauce / Garnish (if applicable):
- Optional chopped green onions, for garnish
- Optional hot sauce or pickled jalapeños, for extra heat
How I Make It
Step 1:
Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside while you work on the beef mixture.
Step 2:
Heat the oil in a large skillet over medium-high heat. Toss in the ground beef and onion and sauté until the beef is browned and the onion is translucent, about 5 minutes. Stir in the garlic and cook another minute until fragrant.
Step 3:
Add the diced tomatoes, tomato sauce, chili powder, smoked paprika, cumin, salt, and pepper to the skillet. Give everything a good stir, reduce heat to medium-low, and let it simmer gently for 5 minutes so the flavors meld perfectly.
Step 4:
Pour in the milk and sprinkle the shredded cheddar cheese over the top. Stir until the cheese melts into a creamy sauce that coats the beef and chile mixture beautifully.
Step 5:
Fold in the cooked and drained macaroni, making sure every bite is drenched in that cheesy chili sauce. If the mixture feels too dry, add an extra splash of milk to loosen it up.
Step 6:
Give it one last taste for seasoning. If you want it spicier, this is your moment to add a dash of hot sauce or a pinch of cayenne pepper. Serve straight from the skillet with a sprinkle of green onions for fresh color and crunch.
Variations & Tips
- Substitute ground turkey or chicken for a leaner alternative without sacrificing flavor.
- Try sharp Pepper Jack cheese for a little spicy kick in the cheese sauce.
- If you want it vegetarian, swap the beef for black beans or cooked lentils.
- Add corn kernels or diced bell peppers with the onions for a touch of sweetness and extra texture.
- If the chili mac thickens too much when reheating, stir in a splash of milk or broth to loosen it.
- Use whole wheat macaroni to boost fiber without changing the taste much.
How I Like to Serve It
Southern Chili Mac pairs perfectly with a crisp green salad or steamed veggies for a balanced meal. It’s fantastic for a casual weeknight dinner or a cozy weekend lunch. If you’re feeling extra indulgent, serve it with crusty garlic bread to mop up every last bit of that creamy chili sauce.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of milk if it dries out.
Closing: This Southern Chili Mac hits that perfect sweet spot between quick, easy, and downright comforting — it’s my go-to recipe when I need something simple that feels like home on a plate.