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Chili Mac – Super easy and, oh, so cheesy! Make it as mild or spicy as you like.
Family Favorite
Cooler temps call for heartier meals. A stick to your ribs dish that will warm your belly. This Easy Cheesy Chili Mac is a recipe I’ve been making for years and checks off that criteria. My kids love this chili mac and never leave the table without having a second helping. It’s nutritious – full of protein and packed with vitamins and minerals – and tastes rich and flavorful. Give this chili mac recipe a try and it might just become one of your family’s favorites like it is ours.
Make It Cheesy!
I have served this more often than not without the cheese sauce and it’s still fabulous and a huge kid favorite. So, if you are running low on time and would prefer to make this an under 20 minute meal, you can leave out the cheese sauce from the Butternut Squash Mac and Cheese recipe. The cheese sauce takes it over the top, though, and I highly recommend trying it at least once this way!
Just look at the creamy cheesy sauce! Not an speck of dairy in sight! No oil or soy either!
Make It Spicy or Mild
We love this with a big slice of Pumpkin Maple Cornbread on the side. Sweet and spicy together is so good! Of course, you can make this chili mac as spicy or mild as you like. The cayenne pepper and jalapeño are totally optional. Grab a spoon a dig in!
Easy Cheesy Chili Mac
I hope you guys love this Chili Mac recipe as much we do. Give it a try today and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it! Enjoy!
- 1 recipe Butternut Mac (use gluten free noodles if desired)
- 28 oz can diced tomatoes
- 1/2 white onion (diced)
- 1/2 green pepper (diced)
- 1 cup + 1/4 cup vegetable broth (divided)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- pinch of cayenne for a little heat (optional)
- 1 cup corn kernels (I used frozen)
- 2 cups cooked kidney beans (or 1 15 oz can)
- 1 jalapeño (diced, optional)
- avocado, cilantro, lime, crushed tortilla chips, etc.
- Start the Butternut Mac recipe: Cook the veggies, start soaking the cashews, and bring the pasta water to a boil. Set the veggies aside when tender.
- In a large pan, heat 1/4 cup vegetable broth over medium heat and add the onion and green pepper, and jalapeño, if using. Saute for 6-7 minutes until softened.
- Add the diced tomatoes, 1 cup vegetable broth, chili powder, cumin, oregano and cayenne, if using. Let simmer for 8-10 minutes to let flavors develop and the sauce to thicken.
- Meanwhile, drop your pasta from the Butternut Mac recipe in the water and cook until al dente. Set aside 1/4 cup of the cooking water (for the Butternut Mac sauce) and drain the rest.
- Add Butternut Mac sauce ingredients to your high speed blender and puree for several minutes until perfectly smooth.
- While the Butternut Mac sauce is pureeing, add the corn and kidney beans to the tomato mixture and stir.
- When the sauce is smooth, pour it into the tomato mixture and stir to combine. I use the whole sauce recipe, but feel free to add less if you like.
- Add the noodles and stir to combine
- Serve warm with garnishes of choice.
~This Chili Mac is delicious without the cheese sauce as well. If you are tight on time, leave it out and you've got yourself a 20 minute meal!
~The cayenne pepper and jalapeño are totally optional. Leave them out for a mild flavor, use both if you like heat. If your tastebuds fall somewhere in the middle, use just 1/2 of a jalapeño.
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*This post is linked up to Tinned Tomatoes: Meat Free Mondays.
Suzan says
My husband and I love this recipe. I’ve made it several times. Love the cheese sauce…so good!
Jenn Sebestyen says
Thank you so much, Suzan! We make the cheese sauce nearly every week and put it on everything! 🙂
Christine says
How do you think this would hold up being reheated in the crockpot for a few hours? Planning to take this to a potluck and worried that the pasta will get mushy.
Jenn S. says
Can you take the pasta in a separate container? They wouldn’t really have to be kept warm as long as the sauce was – they would warm up quickly in individual bowls once the sauce was poured on.
Christine says
Oh that’s a great idea! Or I can add the pasta to the crockpot shortly before serving so it can warm through a little.
Jenn S. says
That should work too! I keep leftovers all together in the same container and it’s still great the next day – definitely a little softer, but still delicious. I hope everyone enjoys it!
RLSCM says
Thank you for this super yummy vegan meal. It was a hit with the whole family. It’s not always easy to find a vegan recipe that satisfies my meat eating guys, but everyone had second and third helpings of this chili mac & cheese. The cheese sauce is by far the best vegan cheese sauce recipe I’ve tried so far. I added a carrot for extra orange color and a bit of nutritional yeast for extra cheesy flavour. Delicious!
Jenn S. says
Thank you so much!! I’m so happy to hear everyone loved it! I agree that feeding the guys is the hardest – in my house anyway. 🙂 Thank you so much for stopping by to leave your feedback!! Have a great week!
Sara | LifesLittleSweets.com says
What a tasty twist on Mac ‘n Cheese, I love it, perfect for Fall!
Jenn S. says
Thanks, Sara! It’s a favorite for sure!
Willow says
Vegan Mac and Cheese and Chili – yes please! I wish I had the ingredients to make some right now, because it sounds way better than what I am having for dinner!
Jenn S. says
LOL! Sounds like a trip to the store is in order! Thanks, Willow!
Paige @ Where Latin Meets Lagniappe says
I absolutely love the idea of this recipe!I love how you’ve combined the beans with the corn…and that cheese sauce sounds divine! I’m going to make this for my kids! Pinning!
Jenn S. says
Thank you so much, Paige! I hope you and your family love it! Please stop back and let me know how it turns out!!
strawmarysmith says
Oo yes this looks AMAZING! I absolutely love mac & cheese so this is right up my alley. Yum!!
Jenn S. says
Thank you, Mary!! Please let me know if you try it!
Linda @ Veganosity says
Oh, Jenn, that sounds like the perfect meal. This has put me in the mood for chili mac n cheese and cornbread. Perfect for this rainy day.
Jenn S. says
Thanks, Linda! It is a HUGE hit around here! Seems so indulgent, but it’s healthy!! Love when that happens!
Vanessa @ VeganFamilyRecipes.com says
As if mac and cheese couldn’t get any better! This looks perfect! Can’t wait to give this a try 🙂
Jenn S. says
Thanks, Vanessa! I hope you do!
Levan Wee says
It’s easy to be cheesy 😀 But GOOD vegan cheese is not easy to make. Your recipe, however, throws all of that out the window! LOOKS PERFECT and simply TEMPTING!
Jenn S. says
Thank you, Levan! So true about good vegan cheese. I have tried SO many recipes and have been disappointed SO many times. This is a winner though!
spabettie says
I need to make this for Jason – he LOVES chili mac!
Jenn S. says
It’s totally guy approved!!
lydiaf1963 says
I haven’t tried a mac with cashew sauce, but this looks so good I’d like to try it.
Jenn S. says
Thanks, Lydia! It’s definitely more about the butternut squash than the cashews. I hope you love it!
anniesnomsblog says
What a wonderful combination between two of my favourite dinners!
Jenn S. says
Thank you so much, Annie! I hope you enjoy it!
Noel says
Chili Mac … the way to warming people’s tummies and hearts on a cool fall Saturday! Definitely add cheese!
Jenn S. says
It’s so cozy and comforting! Thanks, Noel!
The Food Hunter says
This looks super tasty
Jenn S. says
Thanks, Teresa! It is!
Jac -Tinned Tomatoes (@tinnedtoms) says
It looks fabulous. Perfect for the winter months.
Jenn S. says
Thanks so much! It’s definitely a cozy meal!
nancy says
How many ways can you say yum? I just tried it and it is delicious and the photos are awesome too. Thanks for sharing and look forward to more of your recipes!
Jenn S. says
Thank you so much, Nancy! I’m so happy to hear you liked it! Makes my day!
veggiesdontbite says
I’ve made a version of this with my cheese sauce and my bolognese (one I’ll post sometime soon) but I need to try it with chili! I’d seriously eat a whole bowl of this stuff. It looks so tempting to just curl up with it and devour it on the couch…comfort. Yup.
Jenn S. says
Mmmm, Sophia, cheese sauce and bolognese sounds delicious too! This Chili Mac is totally comfort food at its best!
Sina @ Vegan Heaven says
What a great combo, Jenn! Looks super delicious and creamy! Yummy! 🙂
Jenn S. says
Thanks, Sina!!
Audrey @ Unconventional Baker says
What an amazing fusion. I love chili & mac. I like your logic 🙂 And that corn bread looks incredible <3
Jenn S. says
Thank you so much, Audrey! Always great to combine two faves, right?!
The Vegan 8 says
Looks sooooo good Jenn! I love chili cheese mac ‘n’ cheese and have been working on a recipe myself based off of my chili cheese fries recipe! I need to try your butternut cheese sauce since it’s been so popular, looks so good!!
Jenn S. says
Thanks, Brandi! I can’t believe it’s taken me this long to post it. We’ve seriously been eating this for years! Except just recently with the Butternut Mac sauce. It’s a family pleaser for sure!
Natalie says
Gimme that spoon, I want to dive in right now!!! I can totally see it being a delicious dish without the cheese sauce too, but with that cheese it’s kind of a next level, mouth-watering, it’s only breakfast but I want this sorta situation! Love it Jenn <3
Jenn S. says
I may have eaten leftovers for breakfast before. I don’t judge! Do it! HaHa! Thanks, Natalie!!
Jen says
This looks amazing! Can’t wait to try it!
Jenn S. says
Thanks, Jen! I hope you love it. Let me know how it turns out!
Strength and Sunshine says
I think this cold cold Saturday calls for some pasta mac loving! Yum!
Jenn S. says
Yes, Rebecca, I think you are right! It’s almost 7:30am here and it’s still super dark outside. Very dreary and cold. 🙁