I am combining two classic comfort foods to create Chili Mac—one happy, cheesy, cozy dish.
Table of Contents
Normally, I like to focus on healthy, seasonal, local dishes. However, every once in a while I come across a recipe that is simply delicious, although not considered “healthy.” Food like Chili Mac, is a staple in American culture, especially in the Midwest. The closest thing this dish has to an origin story takes place in Ohio where it was derived from a baked pasta casserole called the Johnny Marzetti, after an Italian restaurateur’s brother-in-law. Consisting of ground beef, elbow noodles, tomato sauce, and cheese, the dish was sold for only 45 cents a serving. A tasty, filling meal at an affordable price? Yes, please! It is no surprise that Chili Mac spread all over Ohio and the Midwest.
I love making Chili, especially on Sundays in autumn. Bacon Mac and Cheese has become my signature dish to bring to parties, mostly when I know there will be kids. However, I have never combined the two. While this Chili Mac is not just throwing mac and cheese into a pot of chili, that is what it tastes like. In each bite you get the taste of tangy tomato, savory beef, and spices of traditional chili, all mixed with tender elbow macaroni. The twist is that chili mac is topped with cheese while it is hot (so it gets nice and gooey). It is SO good!
This chili mac has become a cold-weather staple in my house that we all look forward to. It comes together so nicely and plates better than one would imagine. I like to top individual servings with a dollop of Greek yogurt and scallions in a bread bowl.
Is Chili Mac Healthy?
While chili mac is not a light meal, it does have healthy components. For one, lean ground beef is a high-quality protein that also contains iron, zinc, and other vitamins and minerals. The array of spices we use has multiple health benefits and the cheese gives us a healthy dose of calcium. You could omit the meat and substitute with beans or veggies for a vegetarian version of this comfort dish. And I suppose you can leave out the macaroni and brown sugar to make it keto friendly, but you’d really end up with a different dish.
Is Chili Mac the Same as Goulash?
So before learning more about Chili Mac, I would say 100% no, it has nothing to do with goulash. Nonetheless, I grew up eating Hungarian Goulash and had no idea there was AMERICAN Goulash! Supposedly, chili mac is very close, almost interchangeable with American Goulash in the Midwest and the Southern United States. It is also called American Chop Suey (again, news to me) and can be served with spaghetti instead of elbow noodles. The only thing chili mac, Hungarian goulash, and American goulash have in common is that they all contain meat and paprika. Isn’t it funny how different parts of one country can have such distinct variations!
INGREDIENTS
- 1 1/2 pounds lean ground beef
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 15 ounces tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- 1 teaspoon brown sugar
- 8 ounces elbow macaroni, whole grain
- Shredded cheddar cheese (for serving)
- Diced onion (for serving)
- Plain Greek yogurt (for serving)
INSTRUCTIONS
Brown
Cook and drain beef.
Simmer
Add spices and tomato ingredients; let it simmer.
Combine
Mix cooked macaroni with chili.
Serve
Top with cheese, onion, and yogurt.
Devour!
FAQs & Tips
Chili mac can be made 1 or 2 days in advance. Leave off the Greek yogurt and onions, but heat it with the cheese on top. You can store leftover chili mac in the fridge for 4 days and in the freezer for 3 months in an airtight container. Let it thaw overnight then reheat in the oven.
Of course! I’ve made it with ground turkey, shredded chicken, and impossible meat! You can also add black beans and pinto beans for a vegetarian version.
Yes! Just add all the ingredients, then top with cheese. Not all Crock Pots are the same, but I think it would be about 2–3 hours on the HIGH setting. Just keep an eye on it and let me know how it goes!
Serving Suggestions
You really don’t need anything more than a spoon with this chili Mac, but I do like serving it with sweet cornbread or air fryer tortilla chips. While chili mac does have onions and tomato sauce, it wouldn’t hurt to serve it with something green. Try these Parmesan-crusted brussels sprouts, a refreshing cucumber avocado salad, or these zucchini corn fritters.
Ingredients
- 1 1/2 pounds lean ground beef
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 15 ounces tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- 1 teaspoon brown sugar
- 8 ounces elbow macaroni whole grain
- shredded cheddar cheese for serving
- diced onion for serving
- plain Greek yogurt for serving
Instructions
- In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
- Stir in chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Add tomato sauce, tomato paste, apple cider vinegar, and brown sugar. Simmer for 15 minutes.
- While the chili simmers, cook the macaroni in a separate pot according to the package instructions until al dente. Drain well.
- Combine the cooked macaroni with the chili mixture. Stir until well mixed.
- Serve the chili mac hot, topped with shredded cheddar cheese, diced onion, and a dollop of plain Greek yogurt.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment