Easy Chili Mac Recipe

Please join us as we celebrate the holy union of beef, pork, and bean chili with creamy and comforting macaroni and cheese in this hearty and warming meal.
Photo by Farideh Sadeghin 

Servings: 4
Prep time: 15 minutes
Total time: 45 minutes


2 tablespoons olive oil
2 tablespoons unsalted butter
2 small shallots, thinly sliced
8 ounces|225 grams ground beef
8 ounces|225 grams spicy Italian sausage, casings removed
1 teaspoon chili flakes
4 garlic cloves, minced
⅓ cup|90 grams tomato paste
1 cup|250 ml ml beef stock
1 cup|250 ml passata
¾ cup|177 ml beer
1 (15 ½-ounce|439 gram) can red kidney beans, rinsed and drained
½ cup|125 ml heavy cream
freshly ground black pepper, to taste
kosher salt, to taste
8 ounces|225 grams mafalda pasta 
3 ounces|115 grams shredded cheddar 
3 ounces|115 grams shredded Monterey Jack
1 jalapeño, thinly sliced, for serving



  1. Heat the oil and butter in a medium saucepan over medium-high. Add the shallots and cook until soft, about 3 minutes. Stir in the beef and sausage and cook, breaking up into smaller pieces using a wooden spoon, and cook until brown, about 5 minutes, then stir in the chili flakes and garlic. Cook for 1 minute, then add the tomato paste and cook for 1 to 2 minutes. 
  2. Stir in the stock, passata, beer, and beans and reduce the heat to maintain a low simmer. Cook until thick, about 20 minutes. Stir in the cream and cook 5 minutes more, then keep warm over a low heat.
  3. While the chili is cooking, bring a large saucepan of generously salted water to a boil. Add the pasta and cook until al dente, 9 to 10 minutes. Drain, then stir the pasta into the chili along with the cheeses. Stir until melted through and season with salt and pepper. Top with slices of jalapeño to serve.

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