If you’re craving the ultimate comfort food mashup, it doesn’t get better than Chili Mac—especially when it’s made with a few cozy twists inspired by Ree Drummond, The Pioneer Woman.
This one-pan wonder brings together the best parts of a slow-simmered chili and the creaminess of a classic mac and cheese. The result? A hearty, cheesy, stick-to-your-ribs meal that’s ready in under an hour.
Whether you’re feeding hungry teens, serving a casual dinner for friends, or making lunch for the week ahead, this Pioneer Woman-style chili mac recipe is your go-to. It’s bold in flavor, super customizable, and loaded with beef, beans, pasta, spices, and melty cheddar cheese.
Why You’ll Love This Recipe
You’ll love this chili mac because it’s easy, filling, and incredibly satisfying. It’s made in just one pot, which means minimal dishes and cleanup. The seasoning blend gives it a rich chili flavor without being too spicy, and the pasta soaks up all the saucy goodness.
Best of all, this dish reheats beautifully, so it’s perfect for meal prep or leftovers. You can easily swap ingredients to match what you have on hand, and it freezes like a dream.
What You’ll Need
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 pound ground beef (or ground turkey)
- 2 tablespoons tomato paste
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can red kidney beans, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2½ cups beef broth (or chicken broth)
- 2 cups uncooked elbow macaroni
- 2 cups shredded cheddar cheese
- Optional toppings: sour cream, chopped green onions, hot sauce
Pro Tips
- Use freshly shredded cheese for the creamiest, smoothest melt.
- Simmer uncovered after the pasta goes in so the liquid reduces to a thick, saucy finish.
- Add more broth if the pasta absorbs too much before it’s tender.
- Taste and adjust seasoning before adding cheese—salt and chili levels can vary.
- Add toppings! A spoonful of sour cream or jalapeños takes this dish to the next level.
Tools You’ll Need
- Large deep skillet or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Cheese grater
- Measuring cups and spoons
Substitutions and Variations
- Make it spicy: Add chopped jalapeño or hot sauce to the chili base.
- Vegetarian: Use plant-based crumbles and vegetable broth instead of beef.
- Beans swap: Use black beans or pinto beans if that’s what you have.
- Pasta options: Small shells, rotini, or cavatappi all work great.
- Cheese lovers: Mix in Monterey Jack, Pepper Jack, or Colby with the cheddar.
Make Ahead Tips
- Make the full batch and store it in the fridge for up to 4 days.
- Reheat in the microwave or stovetop, adding a splash of broth or water to loosen.
- Freezer-friendly: Cool completely, portion into containers, and freeze for up to 3 months.
How to Make Pioneer Woman Chili Mac
Step 1: Sauté the Onion and Garlic
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3–4 minutes. Add minced garlic and cook for 30 seconds more.
Step 2: Brown the Beef
Add ground beef to the skillet. Cook until browned and cooked through, breaking it up with a spoon.
Step 3: Add Tomato Paste and Spices
Stir in tomato paste, chili powder, cumin, paprika, salt, and pepper. Cook for 1–2 minutes to toast the spices.
Step 4: Add Tomatoes, Beans, and Broth
Pour in diced tomatoes (with juice), kidney beans, and broth. Stir to combine and bring to a simmer.
Step 5: Add Pasta and Simmer
Stir in uncooked elbow macaroni. Simmer uncovered, stirring occasionally, for 12–14 minutes until pasta is tender and liquid is mostly absorbed.
Step 6: Stir in Cheese and Serve
Remove from heat and stir in the shredded cheddar cheese until fully melted and creamy. Garnish as desired.
Leftovers and Storage
- Store in airtight containers in the fridge for up to 4 days.
- Reheat in microwave or stovetop, adding a splash of broth to keep it saucy.
- Freeze in individual portions for easy meals later—great for busy nights!
Recipe FAQs
1. Can I use ground turkey instead of beef?
Yes! Ground turkey works great and still gives plenty of flavor—just season a bit more aggressively.
2. What kind of cheese melts best for chili mac?
Freshly shredded cheddar is ideal, but a blend with Monterey Jack or Colby can make it even creamier.
3. Can I make this in the Instant Pot?
Yes! Brown the meat on Sauté mode, add remaining ingredients (except cheese), pressure cook for 4 minutes, quick release, then stir in the cheese.
4. Is this dish spicy?
Only mildly. You can increase or decrease the chili powder or add hot sauce to suit your taste.
Hearty, Cheesy, and 100% Comfort
This Pioneer Woman chili mac recipe brings all the comfort and flavor of a classic homemade meal—without the hassle. It’s budget-friendly, kid-approved, and packed with flavor. Whether it’s a busy weeknight or lazy Sunday, this dish hits all the right notes.
Give it a try and let me know—did you keep it classic, or toss in a twist? Drop a comment and tell me how it turned out for you!
