Are you a comfort food lover looking for a dish that will warm your heart and fill your belly? Look no further than spicy chili mac! This classic combination of pasta, chili, and cheese is a staple in many households, and when kicked up with some heat, it becomes an unbeatable treat.
Whether you’re in the mood for a hearty, meaty chili or a vegetarian option that’s just as flavorful, we’ve got you covered. Our collection of 18 spicy chili mac recipes features a range of twists on the classic dish, from spicy buffalo chicken to smoky chipotle and everything in between. Whether you like it mild, medium, or hot-hot-hot, there’s something for everyone on this list. So go ahead, grab your favorite pasta and get ready to dig in – we’re about to take comfort food to a whole new level!
Classic Beef Chili Mac and Cheese
A comforting twist on traditional mac and cheese, this recipe combines the rich flavors of chili with ground beef and pasta for a satisfying meal.
Ingredients:
– 1 pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– 8 ounces macaroni
– 2 cups milk
– 2 cups shredded cheddar cheese
– Salt and pepper, to taste
Instructions:
1. Cook the macaroni according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the onion and garlic to the skillet and cook until the onion is translucent.
4. Stir in the chili powder and paprika. Cook for 1 minute.
5. Add the beef broth, diced tomatoes, and cooked macaroni to the skillet. Bring to a simmer.
6. In a separate pot, melt 2 tablespoons of butter over medium heat. Whisk in the milk and bring to a simmer.
7. Gradually add the shredded cheddar cheese, stirring until melted and smooth.
8. Combine the beef mixture with the cheese sauce. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Vegetarian Three-Bean Chili Mac
A hearty, comforting dish that combines the flavors of chili and macaroni, perfect for a cozy night in. This vegetarian take on classic chili mac is easy to make and packed with protein-rich beans.
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (15 ounces) kidney beans, drained and rinsed
– 1 can (15 ounces) black beans, drained and rinsed
– 1 can (15 ounces) pinto beans, drained and rinsed
– 2 cups vegetable broth
– 1 teaspoon chili powder
– Salt and pepper, to taste
– Grated cheddar cheese, optional
Instructions:
1. Cook macaroni according to package instructions; set aside.
2. In a large pot, heat olive oil over medium-high. Add onion, garlic, and red bell pepper; cook until tender, 5-7 minutes.
3. Stir in chili powder, kidney beans, black beans, pinto beans, and vegetable broth. Bring to a simmer.
4. Reduce heat to low and let chili mac simmer for 10-15 minutes or until flavors have melded together.
5. Combine cooked macaroni with the chili mixture; season with salt and pepper to taste.
6. Top with grated cheddar cheese, if desired.
Cooking Time: 25-30 minutes
Spicy Buffalo Chicken Chili Mac
Get ready to spice up your mac game with this bold and flavorful recipe that combines the comfort of macaroni with the heat of buffalo chicken. This Spicy Buffalo Chicken Chili Mac is a twist on traditional chili mac, adding a kick from Frank’s RedHot sauce and creaminess from Greek yogurt.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup macaroni
– 1 can (14.5 oz) diced tomatoes
– 1 cup Frank’s RedHot sauce
– 1/4 cup Greek yogurt
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Chopped green onions and crumbled blue cheese for topping (optional)
Instructions:
1. Cook macaroni according to package instructions.
2. In a large skillet, cook chicken, onion, and garlic until browned.
3. Add diced tomatoes, Frank’s RedHot sauce, cumin, salt, and pepper. Simmer 10 minutes.
4. Stir in Greek yogurt and combine with cooked macaroni.
5. Top with chopped green onions and crumbled blue cheese (if using).
6. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Slow Cooker Chili Mac with Ground Turkey
This comforting recipe combines ground turkey, pasta, and a rich chili-inspired sauce, all cooked to perfection in your slow cooker. Perfect for a cozy weeknight dinner or a crowd-pleasing party dish.
Ingredients:
– 1 lb ground turkey
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup macaroni
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Brown the ground turkey in a skillet with olive oil over medium-high heat.
2. Add diced onion and minced garlic; cook until onion is translucent.
3. Stir in chili powder, cumin, salt, and pepper.
4. Transfer mixture to slow cooker. Add macaroni, diced tomatoes, and red kidney beans.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, garnished with chopped fresh cilantro (optional).
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Creamy White Cheddar Chili Mac
This comforting recipe combines the classic comfort food of macaroni and cheese with the bold flavors of chili, all wrapped up in a creamy white cheddar sauce. Perfect for a cozy night in or a family dinner.
Ingredients:
– 8 oz macaroni
– 2 cups water
– 1 cup white cheddar cheese, shredded
– 1/4 cup all-purpose flour
– 1/2 cup milk
– 1/4 cup heavy cream
– 1/4 cup canned condensed cream of mushroom soup
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley (optional)
Instructions:
1. Cook macaroni according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, whisk together flour and milk over medium heat until smooth. Bring to a simmer.
3. Reduce heat to low, then stir in white cheddar cheese, heavy cream, and cream of mushroom soup until melted and smooth.
4. Add cooked macaroni, paprika, salt, and pepper to the cheese sauce. Stir until combined.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Smoky Chipotle Chili Mac with Bacon
This recipe combines the comforting warmth of macaroni and cheese with the bold flavors of smoky chipotle peppers and crispy bacon. Perfect for a cozy night in or a gathering with friends.
Ingredients:
– 1 pound macaroni
– 6 slices of bacon, diced
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) chipotle peppers in adobo sauce
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook diced bacon over medium heat until crispy. Remove from heat and set aside.
4. Add olive oil to the same skillet and sauté onion and garlic until softened.
5. Add chipotle peppers, diced tomatoes, cheddar cheese, and Parmesan cheese to the skillet. Stir until combined.
6. Combine cooked macaroni with the chipotle mixture. Season with salt and pepper to taste.
7. Transfer the macaroni mixture to a baking dish and top with crispy bacon.
8. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 30-35 minutes
One-Pot Chili Mac with Elbow Pasta
A comforting and satisfying meal that combines the flavors of chili with macaroni pasta in one pot!
Ingredients:
– 1 lb elbow pasta
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp chili powder
– Salt and pepper, to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In the same pot, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the diced onion, minced garlic, and red bell pepper to the pot. Cook until the vegetables are softened.
4. Stir in the chili powder, diced tomatoes, beef broth, and reserved pasta water. Bring the mixture to a simmer.
5. Return the cooked pasta to the pot and stir to combine with the chili mixture.
6. Reduce heat to low and let it simmer for 10-15 minutes or until heated through.
7. If desired, sprinkle shredded cheddar cheese on top and cover the pot until melted.
Cooking Time: 25-30 minutes
Jalapeño Popper Chili Mac
Elevate your comfort food game with this bold and creamy Jalapeño Popper Chili Mac recipe! This spin on a classic combines the richness of macaroni and cheese with the spicy kick of jalapeños and the savory flavor of chili.
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup chili (homemade or store-bought)
– 1 cup shredded cheddar cheese
– 1/2 cup heavy cream
– 1/4 cup chopped fresh cilantro
– 2 jalapeños, seeded and finely chopped
– Salt and pepper to taste
Instructions:
1. Cook macaroni according to package instructions; set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
3. Stir in chili, cheddar cheese, heavy cream, cilantro, and jalapeños. Bring mixture to a simmer.
4. Combine cooked macaroni with the chili mixture. Season with salt and pepper to taste.
5. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 20-25 minutes
Loaded Chili Mac with Cornbread Topping
This recipe combines the comfort of macaroni and cheese with the warmth of chili, topped with a crispy cornbread crumble. Perfect for a cozy night in or a crowd-pleasing potluck.
Ingredients:
For the Loaded Chili Mac:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 1 cup grated cheddar cheese
For the Cornbread Topping:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup granulated sugar
– 2 tablespoons unsalted butter, melted
– 1 large egg
– Salt, to taste
Instructions:
1. Cook macaroni according to package directions. Drain and set aside.
2. In a large skillet, cook onion and garlic until softened. Add chili powder, cumin, and paprika; cook for 1 minute.
3. Stir in diced tomatoes, beans, and cooked macaroni. Bring to a simmer and cook for 5 minutes.
4. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
5. Top the chili mac mixture with grated cheese. Sprinkle cornbread topping over the cheese.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 30-35 minutes
Black Bean and Quinoa Chili Mac
This plant-based twist on traditional chili mac combines the comfort of pasta with the nutritional benefits of quinoa, black beans, and a rich tomato sauce. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 cup cooked quinoa
– 1 can (15 oz) black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1/2 tsp chili powder
– Salt and pepper to taste
– 8 oz macaroni
– Grated cheddar cheese (optional)
Instructions:
1. Cook quinoa according to package instructions.
2. In a large skillet, sauté bell pepper, onion, and garlic until tender.
3. Add black beans, cumin, chili powder, salt, and pepper. Cook for 1-2 minutes.
4. Stir in diced tomatoes and cook for an additional 2-3 minutes.
5. Cook macaroni according to package instructions. Drain and add to the skillet with the bean mixture.
6. Combine cooked quinoa with the macaroni and bean mixture. Top with grated cheddar cheese (if using).
7. Serve hot, garnished with chopped fresh cilantro or scallions.
Cooking Time: 20-25 minutes
Tex-Mex Chili Mac with Pepper Jack Cheese
Get ready for a flavorful twist on classic macaroni and cheese! This recipe combines the comforting warmth of pasta with the bold, spicy kick of Tex-Mex chili and the creamy richness of pepper jack cheese.
Ingredients:
– 8 oz macaroni
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp chili powder
– 1/2 tsp cumin
– Salt and pepper to taste
– 8 oz Pepper Jack cheese, shredded
– 1 cup milk
– 2 tbsp unsalted butter
Instructions:
1. Cook macaroni according to package instructions. Drain and set aside.
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add diced onion, minced garlic, chili powder, cumin, salt, and pepper to the skillet. Cook until onion is translucent.
4. Stir in diced tomatoes with green chilies.
5. Combine cooked macaroni, beef mixture, and shredded Pepper Jack cheese in a large saucepan.
6. Pour in milk and add butter. Bring mixture to a simmer over medium heat.
7. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Sweet Potato and Chorizo Chili Mac
This hearty one-pot dish combines the natural sweetness of sweet potatoes with the spicy kick of chorizo, all wrapped up in a comforting macaroni pasta. Perfect for a cozy night in or a quick weeknight dinner.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 lb macaroni pasta
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chorizo sausage, sliced
– 1 tablespoon olive oil
– 1 onion, chopped
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: shredded cheddar cheese for topping
Instructions:
1. Cook macaroni according to package instructions. Drain and set aside.
2. In a large pot, heat the olive oil over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add chorizo sausage and cook for an additional 2-3 minutes, breaking up with a spoon as it cooks.
4. Add diced sweet potatoes, chicken broth, and smoked paprika. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until sweet potatoes are tender.
5. Stir in cooked macaroni and diced tomatoes. Season with salt and pepper to taste.
6. Serve hot, topped with shredded cheddar cheese if desired.
Cooking Time: 45-50 minutes
Ultimate Cheesy Chili Mac Bake
Get ready for a comforting, creamy, and oh-so-satisfying casserole that’s perfect for a cozy night in! This Ultimate Cheesy Chili Mac Bake combines the best of both worlds – classic macaroni and cheese with hearty chili – all wrapped up in a golden-brown crust.
Ingredients:
– 1 pound macaroni
– 2 cups cooked ground beef chili
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions; drain and set aside.
3. In a large mixing bowl, combine chili, cheddar cheese, Parmesan cheese, flour, paprika, and cayenne pepper (if using); mix well.
4. Add cooked macaroni to the chili mixture and stir until coated.
5. Grease a 9×13-inch baking dish with butter; add the macaroni-chili mixture.
6. Top with additional cheddar cheese (about 1/2 cup).
7. Bake for 25-30 minutes, or until golden brown and bubbly.
Cooking Time: 25-30 minutes
Healthy Turkey Chili Mac with Hidden Veggies
This recipe is a twist on traditional macaroni and cheese, packing in nutritious veggies like carrots, zucchini, and bell peppers to create a comforting and flavorful meal. With lean turkey and a blend of spices, this dish is perfect for a weeknight dinner or lunchbox addition.
Ingredients:
– 1 lb ground turkey
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup mixed veggies (carrots, zucchini, bell peppers)
– 1 cup macaroni
– 2 cups low-sodium chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp chili powder
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese
Instructions:
1. Cook macaroni according to package directions; drain.
2. In a large pot, cook turkey over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion, garlic, and mixed veggies to the pot; cook until veggies are tender.
4. Stir in chicken broth, diced tomatoes, chili powder, salt, and pepper. Bring to a simmer.
5. Combine cooked macaroni and turkey mixture; stir until well combined.
6. Top with shredded cheddar cheese and serve hot.
Cooking Time: 25-30 minutes
Spicy Sriracha Chili Mac with Crunchy Topping
This recipe combines the comforting warmth of macaroni and cheese with the bold flavors of sriracha chili. A crunchy topping adds a satisfying texture to this spicy, savory dish.
Ingredients:
– 8 oz macaroni
– 2 cups sriracha chili (homemade or store-bought)
– 1 cup milk
– 2 cups shredded cheddar cheese
– 1/4 cup chopped green onions for garnish
– Crunchy topping ingredients:
+ 1/2 cup panko breadcrumbs
+ 2 tbsp unsalted butter, melted
+ 1/4 cup grated Parmesan cheese
Instructions:
1. Cook macaroni according to package instructions until al dente.
2. In a large saucepan, combine sriracha chili and milk. Heat over medium heat until smooth and warm.
3. Stir in shredded cheddar cheese until melted and well combined.
4. Combine cooked macaroni and sriracha mixture in a bowl.
5. Top with crunchy topping (mix panko breadcrumbs, melted butter, and Parmesan cheese).
6. Bake at 375°F for 15-20 minutes or until top is golden brown.
Cooking Time: 30 minutes
Instant Pot Chili Mac with Rotini
This recipe combines the comfort of macaroni and cheese with the warmth of chili, all made easy in your Instant Pot. Perfect for a quick weeknight dinner or a weekend meal.
Ingredients:
– 1 pound rotini pasta
– 1 tablespoon olive oil
– 1 onion, diced
– 2 garlic cloves, minced
– 1 pound ground beef
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 teaspoon chili powder
– 1/2 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1 cup grated cheddar cheese
– 1/2 cup milk
Instructions:
1. Press “Saute” on the Instant Pot and heat oil until shimmering. Add onion and garlic, cooking until softened.
2. Add ground beef, breaking it up with a spoon as it cooks.
3. Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add diced tomatoes, beans, pasta, cheese, and milk to the Instant Pot. Close lid and set valve to “Sealing”.
5. Press “Manual” or “Pressure Cook” and cook on high pressure for 6 minutes. Let pressure release naturally for 10 minutes.
Cooking Time: Approximately 20-25 minutes
Poblano and Corn Chili Mac
This hearty one-pot dish combines the flavors of roasted poblanos, sweet corn, and savory chili flakes with al dente macaroni. Perfect for a cozy night in or a crowd-pleasing main course.
Ingredients:
– 8 oz macaroni
– 2 large poblano peppers, roasted and diced
– 1 cup frozen corn kernels
– 1/4 cup olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon chili flakes
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– Salt and pepper to taste
– Grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast poblano peppers for 20-25 minutes, or until charred. Peel off skin and dice.
2. Cook macaroni according to package instructions. Drain and set aside.
3. In a large pot, heat olive oil over medium-high heat. Add onion and garlic; cook until softened (5 minutes).
4. Add roasted poblanos, corn kernels, chili flakes, diced tomatoes, and chicken broth. Stir to combine.
5. Reduce heat to low and simmer for 10-12 minutes or until flavors have melded together.
6. Combine cooked macaroni with the chili mixture. Season with salt and pepper to taste.
7. Serve hot, topped with grated cheddar cheese (if desired).
Cooking Time: 25-30 minutes
BBQ Pulled Pork Chili Mac
Get ready to warm up with this comforting twist on classic mac and cheese! This BBQ pulled pork chili mac combines the rich flavors of tender pulled pork, creamy pasta, and tangy barbecue sauce.
Ingredients:
– 1 lb. pulled pork
– 8 oz. macaroni
– 2 cups water
– 1 cup milk
– 2 tbsp. butter
– 1 tsp. paprika
– 1/4 tsp. cayenne pepper
– Salt and pepper to taste
– 1/4 cup BBQ sauce
Instructions:
1. Cook macaroni according to package instructions. Drain and set aside.
2. In a large pot, combine water, milk, butter, paprika, cayenne pepper, salt, and pepper. Bring to a simmer over medium heat.
3. Add cooked macaroni and stir until well combined.
4. Add pulled pork and BBQ sauce. Stir until the pork is fully coated with the pasta mixture.
5. Serve hot, garnished with chopped scallions or chives if desired.
Cooking Time: 15-20 minutes
Leave a Reply