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chili cheese macaroni soup
Isla Marie

Chili Cheese Macaroni Soup

Hearty, beefy chili meets creamy mac & cheese in one glorious pot. Loaded with ground beef, kidney beans, tender pasta, and tons of melted cheddar this is pure cozy comfort the whole family inhales.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 big bowls
Course: Comfort Food, Game Day Recipe, Kid-Friendly, Main Course, One Pot Meal, Soup
Calories: 480
Ingredients Equipment Method Video Notes

Ingredients
  

Main
  • 1 lb lean ground beef or turkey
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt + more to taste
  • ½ tsp black pepper
  • 1 15 oz can kidney beans, drained & rinsed
  • 1 15 oz can diced tomatoes with juice
  • 4 cups beef or chicken broth
  • 2 cups uncooked elbow macaroni gluten-free works perfectly
  • 2 cups freshly shredded sharp cheddar cheese
  • 1 cup milk or half-and-half
Optional Toppings
  • Extra cheese sour cream, green onions, crushed Fritos or tortilla chips, hot sauce

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon

Method
 

  1. In a large pot over medium-high, brown ground beef and onion → break up beef → cook until no pink remains. Drain excess fat.
  2. Add garlic + all spices → cook 1 minute until fragrant.
  3. Stir in tomatoes, kidney beans, and broth → bring to a boil.
  4. Add uncooked macaroni → reduce heat and simmer 8–10 minutes until pasta is tender.
  5. Turn off heat. Stir in cheese + milk until completely melted and creamy.
  6. Taste → add salt/spice. Serve immediately with toppings!

Video

Notes

Use sharp cheddar and shred it yourself → melts smoother
Gluten-free pasta works 1:1 — no change needed
Too thick? Add extra broth/milk. Too thin? Simmer longer
Make it vegetarian → skip beef, double beans, use veggie broth
Freezes beautifully up to 3 months (reheat with a splash of milk)