Chili mac, a beloved comfort food combining chili and macaroni and cheese, has an uncertain history. While the dish is now a staple in many households, cafeterias, and restaurants across America, its origins are up for debate. So who can truly take credit for inventing this cheesy, spicy pasta bake?
What is Chili Mac?
First, let’s define what chili mac is. Chili mac is a pasta casserole made with cooked elbow macaroni, chili, and cheese. The dish is baked or broiled so that the cheese melts and binds the ingredients together. The chili provides a meaty, spicy base while the creamy, gooey cheese and tender macaroni make it comforting and indulgent.
There are many variations on chili mac. Some recipes call for a tomato-based beef chili while others use chili made with beans or turkey. The cheese component also differs, with cheddar, Colby, monterey jack, and Velveeta all being popular options. Chili mac can be topped with crushed crackers, corn chips, or extra cheese before baking for added crunch and flavor.
Possible Origins
Pinpointing exactly when and where chili mac was invented is difficult due to its long history and evolution over time. However, there are a few probable theories about the dish’s early origins:
Campfire Meals
One claim is that chili mac was first made by cowboys or travelers cooking over a campfire. They may have combined ingredients they had on hand like canned chili and dried macaroni. Cooking the pasta in the chili allowed the dish to come together with minimal effort away from a standard kitchen.
Depression Era Thriftiness
During the Great Depression in the 1930s, home cooks had to get creative and stretch ingredients as far as possible. Adding pasta to chili allowed the dish to feed more people. The combination of economical ingredients like ground beef, tomatoes, dried pasta, and cheese or crackers could produce an inexpensive and filling meal for families.
Cafeteria Creations
Institutions like schools, hospitals, and factories needed to feed large groups affordably. Chili mac appeared on cafeteria menus as an easy way to produce a hearty meal from pantry staples. It could be made in large batches and portioned out to serve many people. Cafeteria-style chili mac often used lower cost processed cheese and pasta in place of pricier artisanal ingredients.
Military Meals
Chili mac became a common dish served in military mess halls and rations. Like cafeterias, the military needed to feed thousands of servicemen in an efficient, budget-friendly manner. Chili mac could be cooked in huge quantities and contained affordable shelf-stable components that stored and shipped well, making it a convenient option.
Early Recipes and Commercial Products
Though its precise beginnings remain mysterious, chili mac began appearing in cookbooks and products by the early 20th century:
- 1937 – The earliest known published chili mac recipe appeared in The Prospector, a newsletter produced by the Pikes Peak Gold Rush Centennial Committee in Colorado.
- 1939 – Hormel introduced chili with beans, making canned chili more widely available across the country.
- 1940s – Evaporated milk brand Pet Milk published a Chili Mac Loaf recipe made with cubed bread and canned chili.
- 1960s – Packaged boxed mixes like Nabisco’s Chili Mac Dinner made the dish even simpler to assemble at home.
- 1970s – Cheesy canned chili mac products like Chef Boyardee Chili Mac and Hormel Compleats hit grocery store shelves.
Regional American Cooking
Though popular all over, chili mac developed strong regional ties to certain parts of the United States:
Midwest
Ingredients like ground beef, cheddar cheese, and macaroni were affordable and accessible in the Midwest. Chili mac casseroles appeared at neighborhood potlucks and church basement dinners.
Southwest
The chili half of the dish was right at home in the Southwest where chili peppers grow and chili-based stews have Native American roots. Serving it over macaroni added familiar comfort food appeal.
New England
Yankee cooks have long mixed cream or cheese sauces with pasta. Chili mac became a hearty one-dish meal that provided a break from all the seafood in coastal New England.
Hawaii
In Hawaii, chili mac frequently contains slices of hot dogs or Spam along with the chili, nods to the island’s love of those canned meats.
Today’s Chili Mac
From its humble beginnings, chili macaroni has become a popular dish across America. It now comes in many forms:
- Baked casserole
- One-pot skillet meal
- Slow cooker or Instant Pot recipe
- On a dinner menu or at a potluck
- As a packaged boxed mix
- In canned microwaveable products
- At restaurants and school cafeterias
- Vegetarian, turkey, or beef variations
Home cooks, restaurants, and food manufacturers have all embraced chili mac because it is inexpensive, filling, versatile, and satisfying. Its mix of textures and flavors appeals to both kids and adults.
Notable Examples
Certain brands and eateries have become famous for their chili mac recipes:
Cincinnati Chili Mac
Skyline Chili and other Cincinnati “chili parlors” serve a regional style of chili over spaghetti or macaroni. Their signature 3-Way Chili Mac layers spaghetti, meaty chili, and cheese.
Hillbilly Hotdogs
This eccentric diner in Lesage, West Virginia features an outlier chili mac topped with coleslaw and onion rings.
Hormel
As pioneers in canned chili, Hormel sells chili with macaroni both on its own and as part of products like Hormel Compleats microwaveable meals.
Kraft Macaroni and Cheese
Many home cooks doctor up the popular boxed mac and cheese mix by adding canned chili for an easy weeknight chili mac.
Stouffer’s
This frozen food brand produces a Chili Mac Casserole product combining macaroni, ground beef, tomatoes, and cheddar cheese.
How to Make Chili Mac
While recipes vary, the basic process for homemade chili mac is:
- Cook macaroni according to package directions until al dente.
- Prepare a pot of chili or heat up canned chili.
- Mix cooked macaroni and chili together.
- Transfer to a casserole dish and top with shredded cheese.
- Bake until hot and bubbly.
- Let rest 5 minutes before serving.
- Top with any extras like sour cream, chives, hot sauce, etc.
Ingredients
Typical chili mac ingredients include:
- Elbow macaroni or small tube pasta
- Ground beef, turkey, or vegetarian meat substitute
- Onion and garlic
- Tomato sauce or crushed tomatoes
- Chili powder
- Canned beans like kidney, black, or pinto (optional)
- Shredded cheddar, Colby, or Monterey Jack
One-Pot Method
For quicker prep, cook the pasta right in the pot with the chili:
- Brown ground meat with onions and garlic.
- Add tomato sauce, chili powder, beans, and seasonings.
- Stir in uncooked pasta and just enough water to cook the pasta.
- Simmer until pasta is tender.
- Remove from heat and mix in shredded cheese.
Chili Mac Nutrition
Chili mac is a high calorie, high carb, and high fat dish. A 1 cup serving provides:
| Nutrient | Amount |
|---|---|
| Calories | 400 |
| Fat | 15g |
| Carbs | 45g |
| Protein | 20g |
While not the most nutritious meal, it does provide energy, fiber, and protein. The specific nutrition will vary based on the exact ingredients used.
Freezing and Reheating
Like many casseroles, chili mac freezes well for easy reheating later:
- Let chili mac cool completely after baking.
- Divide into single serving portions in microwave-safe containers.
- Seal and freeze for up to 3 months.
- Thaw in the refrigerator overnight before reheating.
- Reheat individual portions in the microwave until hot.
Conclusion
While the exact origins are uncertain, chili mac likely emerged in America as an economical way to feed families or groups by mixing pantry staples like chili, pasta, and cheese. The dish became popular across the country but especially in the Midwest, Southwest, and with the military. Today chili mac remains a budget-friendly crowd pleaser thanks to its hearty flavors, one-dish convenience, and flexibility. Home cooks, restaurants, and food companies all have their own interpretations of this classic comfort food.