Name: Spicy Chili Mac and Cheese Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 1 pound lean ground beef; 1 red bell pepper, chopped (optional); 4-6 garlic cloves, minced; 1 1/2 tablespoons chili powder; 1 1/2 teaspoons smoked paprika; 1 1/2 teaspoons ground cumin; 1 teaspoon salt; 1/2 teaspoon dried oregano; 1/2 teaspoon ground mustard; 1/4 teaspoon pepper; 1 28 oz. can crushed tomatoes; 1 15 oz. can fire roasted diced tomatoes, not drained; 1 15 oz. can kidney beans, rinsed and drained; 1 tablespoon brown sugar; 1 teaspoon mesquite liquid smoke (optional); 3 1/2 cups reduced sodium chicken broth; 12 ounces uncooked elbow macaroni; 2 oz. block cream cheese, cubed, very soft; 2 1/2 cups freshly shredded sharp cheddar cheese, divided; Fresh parsley for garnish (optional)

Nothing hits the spot quite like a cozy bowl of cheesy pasta with a spicy kick. This Spicy Chili Mac and Cheese Recipe blends creamy, smoky, and zesty flavors into one hearty dish that’s perfect for weeknights or casual gatherings. Trust me, once you make it, you’ll want to keep it in your regular rotation.

A close-up view of a dish in a white bowl showing one main layer of macaroni pasta mixed with a rich, golden-brown melted cheese sauce and small pieces of browned meat scattered throughout. The cheese has a smooth, slightly shiny texture with browned spots indicating it was baked or broiled. Fresh green parsley is sprinkled over the top, adding bright green color and freshness. A silver spoon with an ornate handle rests inside the bowl, partially covered by the pasta. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Chili Mac and Cheese Recipe
Top Tip
How to Serve Spicy Chili Mac and Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Chili Mac and Cheese Recipe

Why You'll Love This Recipe

This Spicy Chili Mac and Cheese Recipe has quickly become one of my favorite comfort foods. It’s everything you want in a one-pot meal – cheesy, full of bold flavors, and easy to put together. Plus, it’s customizable and ready in about 30 minutes, making it a lifesaver on busy nights.

One-Pot Magic: You only need one pot, which means fewer dishes and more time to enjoy your meal.
Layered Spice and Smoke: The combination of chili powder, smoked paprika, and optional mesquite liquid smoke adds depth and warmth.
Perfectly Creamy Yet Hearty: Cream cheese and sharp cheddar melt into the sauce making it rich, while ground beef and beans add satisfying protein.
Customizable Heat Level: You control the spice, so it’s great for sharing with family or dialing up for a crowd that loves heat.

This image shows a close-up of a cheesy baked pasta dish in a white bowl on a white marbled surface. The dish has one main layer of curly pasta coated in a rich, melted orange-yellow cheese sauce. Mixed in are small pieces of browned ground meat and bits of red tomato, giving the dish a mix of orange, reddish, and brown colors. Green parsley is sprinkled on top as a fresh garnish. A silver spoon is partly inside the bowl, scooping some pasta, showing the creamy and slightly oily texture of the dish. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The heart of this spicy chili mac and cheese lies in its bold, balanced ingredients – each playing a crucial role to create that perfect harmony you’ll crave again and again.

Flat lay of a small pool of golden olive oil in a simple white ceramic bowl, a whole yellow onion with smooth pale yellow skin, a mound of raw lean ground beef with rich red color and marbling, one vibrant red bell pepper with a glossy surface, several peeled garlic cloves with a creamy white color, small white bowls each containing chili powder, smoked paprika, ground cumin, salt, dried oregano, ground mustard, and black pepper powders, a small white bowl filled with bright red crushed tomatoes, another bowl with chunky fire roasted diced tomatoes, a white bowl holding shiny dark red kidney beans, a small white bowl with brown sugar crystals, a small white bowl of chicken broth with a light golden hue, a neat pile of uncooked elbow macaroni pasta with smooth, curved tube shapes, a small block of cream cheese with a soft, creamy white texture, a loose pile of freshly shredded sharp cheddar cheese in vibrant orange, and a few sprigs of fresh green parsley arranged with perfect symmetry, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: Helps sauté the onions and beef to perfection without sticking.
Yellow Onion: Adds sweetness and depth when softened, creating a flavor base.
Lean Ground Beef: Provides savory richness and hearty texture.
Red Bell Pepper (Optional): Brings a fresh, slightly sweet crunch that’s optional but adds great color and flavor.
Garlic Cloves: Essential aromatic that elevates the whole dish with its pungency.
Chili Powder: The main spice that ties the chili flavor together.
Smoked Paprika: Adds a subtle smoky warmth without heat.
Ground Cumin: Provides earthy notes that complement the chili.
Salt, Oregano, Mustard, and Pepper: Seasoning layers that enhance and balance the flavors.
Crushed and Fire-Roasted Diced Tomatoes: Add acidity, texture, and smoky tomato depth.
Kidney Beans: Bulk up the meal and add a creamy bite with protein.
Brown Sugar: Balances the acidity in the tomatoes.
Mesquite Liquid Smoke (Optional): If you want an extra smoky kick, it works wonders here.
Reduced Sodium Chicken Broth: Provides the liquid base for cooking pasta and infusing flavor without overpowering saltiness.
Uncooked Elbow Macaroni: Classic pasta shape that holds the sauce perfectly.
Cream Cheese (Softened): Melts into rich creaminess and adds silkiness.
Sharp Cheddar Cheese (Freshly Shredded): The star cheesy topping that melts beautifully and delivers that sharp bite.
Fresh Parsley (Optional): Adds brightness and a touch of color to finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is a playground for your taste buds. I often tweak the heat by adding extra cayenne or a splash of my favorite hot sauce at the end. Sometimes I swap ground beef for turkey or skip the meat for a sturdy vegetarian chili mac that’s just as filling.

Spicy Extra: I love cranking up the heat with diced jalapeños or chipotle peppers in adobo for smoky spice.
Vegetarian Version: Replace beef with extra beans and roasted veggies; it still feels indulgent and hearty.
Cheese Swap: Try pepper jack or a mix of cheddar and Monterey Jack for a melty twist.
Make It Gluten-Free: Just substitute elbow macaroni with gluten-free pasta – same cooking time, delicious results!

Step-by-Step: How I Make Spicy Chili Mac and Cheese Recipe

Step 1: Sauté the Base Flavors

Heat a tablespoon of olive oil in a large Dutch oven over medium-high heat. Toss in the diced onion and cook for about 3 minutes until soft and translucent. Then add the lean ground beef, breaking it up as it browns evenly. This initial sauté builds the flavorful foundation, so don’t rush. Once the meat has lost its pink, stir in chopped red bell pepper (if using), minced garlic, and all your spices — chili powder, smoked paprika, cumin, salt, oregano, mustard, and pepper. Sauté for another minute until fragrant.

Step 2: Simmer the Chili Sauce

Add the crushed tomatoes, fire-roasted diced tomatoes (with juices), rinsed kidney beans, brown sugar, and optional mesquite liquid smoke. Pour in the chicken broth and stir well. Cover the pot and bring it to a gentle simmer. This step infuses all the spices and ingredients together, creating that signature spicy chili flavor.

Step 3: Cook the Pasta Right in the Pot

Once your chili sauce is simmering, add the uncooked elbow macaroni directly into the pot. Cover again and let it cook for 5 minutes, stirring frequently to prevent the pasta from sticking and the sauce from burning at the bottom. After 5 minutes, remove the lid and continue simmering for a few more minutes, stirring often, until the pasta is perfectly al dente. This method lets the noodles soak up the chili flavor while cooking — no extra pots or strainers needed.

Step 4: Creamy Cheese Finish

Turn off the heat but leave the pot on the burner. Stir in cubed cream cheese until it melts smoothly into the chili pasta. Next, add 1½ cups of shredded sharp cheddar cheese a handful at a time, stirring until melted and creamy. Now’s the moment to taste and adjust seasoning — add more salt, pepper, cayenne, or hot sauce to crank up the heat if you like.

Step 5: Bake for the Perfect Melt

Spread the pasta evenly in the pot and sprinkle the remaining 1 cup of cheddar cheese on top. Pop the pot uncovered into a 400°F oven for 5 minutes, or until the cheese on top is bubbling and melted beautifully. Garnish with fresh parsley and serve right away for that irresistible comfort food experience.

Top Tip

I’ve learned that timing and attention during the pasta cooking step make or break this dish. Stir often, and don’t overcook the macaroni — a little al dente bite is what you want. Also, letting the cream cheese melt in off the heat creates a smoother, silkier sauce without clumping.

Stir Frequently: Prevents pasta from sticking and keeps the chili sauce from scorching.
Taste Test Often: Keep sampling the pasta near the end of cooking—it cooks fast and you want it just right.
Cream Cheese Off Heat: Adding cream cheese when the stove is off stops it from curdling and helps it melt smoothly.
Don’t Skip Baking: That final oven step melts the top cheddar layer perfectly for a gorgeous cheesy crust.

How to Serve Spicy Chili Mac and Cheese Recipe

Garnishes

I’m partial to fresh parsley for the pop of green and freshness it adds against the cheesy richness. You can also top with chopped green onions, diced avocado, or a dollop of sour cream for creamy contrast. If you want more heat, a sprinkle of crushed red pepper flakes or a drizzle of hot sauce works wonders.

Side Dishes

This recipe is quite a meal on its own, but I often pair it with something crisp and light like a simple green salad or roasted seasonal vegetables. Garlic bread or cornbread complement the chili mac with their own comforting carbs, creating a crowd-pleasing spread.

Creative Ways to Present

For a casual dinner party, I’ve served this in individual oven-safe ramekins topped with extra cheese for a fun, personal touch. Another idea is layering leftover chili mac with sliced jalapeños and baked toppings for a “chili mac nacho” platter – perfect for game day or gatherings.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftovers into an airtight container and refrigerate. I find this dish keeps well for up to 3-4 days, and the flavors often deepen overnight. Before serving leftovers, stir gently to recombine any settled sauce.

Freezing

This Spicy Chili Mac and Cheese Recipe freezes surprisingly well. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge for best texture retention.

Reheating

Reheat gently on the stove over low heat, stirring occasionally to restore creaminess. If it seems a bit thick, add a splash of broth or milk to loosen the sauce. Alternatively, microwave in short bursts, stirring in between for even heating without drying out.

Frequently Asked Questions:

Can I make this Spicy Chili Mac and Cheese Recipe vegetarian?

Absolutely! Skip the ground beef and add extra beans such as black or pinto along with some sautéed mushrooms or zucchini. Using vegetable broth instead of chicken broth keeps it vegetarian while preserving the deep flavor.

How spicy is this recipe? Can I adjust the heat?

This recipe has a medium level of spiciness from the chili powder and smoked paprika but you have full control over the heat. Add cayenne pepper, jalapeños, or hot sauce to increase the spice, or reduce chili powder if you prefer milder flavors.

What’s the best way to avoid mushy pasta?

Cook the pasta in the sauce until just al dente, stirring frequently. Keep a close eye and taste as it nears the end of cooking time. Remember the pasta will continue to cook slightly even after turning off the heat, so pulling it out a little firmer works best.

Can I prepare this recipe ahead of time?

Yes, you can prepare everything through step 4, refrigerate overnight, then bake with the cheese topping just before serving. This makes it a perfect make-ahead option for busy days or entertaining.

Final Thoughts

This Spicy Chili Mac and Cheese Recipe feels like a warm hug on a plate, combining bold chili flavors with gooey cheesy goodness that never fails to satisfy. Whether you’re feeding a crowd or craving solo comfort, it’s a recipe I’m always happy to share and even happier to eat. Give it a try—you might just discover your new favorite dinner.