Copycat Steak ’n Shake Chili Mac Recipe at Home

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Copycat Steak ’n Shake Chili Mac Recipe


Bowl of copycat Steak ’n Shake chili mac topped with cheddar, onion, and green onion, served with crackers on a wooden table.
Dig into a cozy copycat chili mac loaded with beefy chili, tender macaroni, and melty cheddar for that classic diner-style comfort at home.

If you love cozy comfort food, this copycat Steak ’n Shake Chili Mac recipe is for you. It has tender macaroni, hearty chili, melty cheese, and that rich, savory flavor that makes every bite warm and satisfying. Best of all, you can make it at home with simple ingredients and easy steps.

This recipe is inspired by the restaurant favorite, but it is made for a regular home kitchen. That means no fancy equipment, no hard-to-find ingredients, and no guesswork. Just a filling, family-friendly dinner that tastes like diner comfort food at its best.

Why People Love Steak ’n Shake Chili Mac

Steak ’n Shake has been a well-known American restaurant chain for generations. It built its name on steakburgers, hand-dipped milkshakes, and classic diner-style meals that feel familiar and comforting. For many people, a visit there brings back memories of late-night meals, road trips, or a quick lunch with family.

Chili Mac is one of those dishes that feels extra special because it combines two comfort foods in one bowl. You get the bold, beefy, tomato-rich flavor of chili mixed with soft macaroni and topped with shredded cheese. It is thick, hearty, and filling, with a little spice and a lot of cheesy goodness.

This dish is iconic because it sits right in that sweet spot between a bowl of chili and a pasta dinner. It smells rich and savory while it cooks, and the final bowl is warm, chunky, and satisfying. Think of it like your favorite chili and mac and cheese had a very tasty diner-style cousin.

Important note: Steak ’n Shake is a registered brand name. This is a copycat recipe created to mimic the style and flavor of their Chili Mac. We are not affiliated with or endorsed by Steak ’n Shake.

Why You’ll Love This Copycat Chili Mac Recipe

  • Easy to make with basic pantry ingredients
  • Family-friendly and filling
  • Great for meal prep and leftovers
  • Budget-friendly for weeknight dinners
  • Packed with flavor without being complicated

If you have ever wanted a homemade Steak ’n Shake Chili Mac that tastes cozy and nostalgic, this is a great one to try.

Ingredients

Serves: 6

Prep time: 15 minutes

Cook time: 40 minutes

Total time: about 55 minutes

  • 1 pound ground beef
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 can (15 ounces) tomato sauce
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 2 cups beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper, optional
  • 2 cups elbow macaroni, uncooked
  • 1 1/2 cups shredded cheddar cheese, plus more for topping
  • 1 tablespoon yellow mustard, optional for a diner-style tang
  • 1 tablespoon Worcestershire sauce

Optional toppings:

  • Extra shredded cheddar cheese
  • Diced onion
  • Crushed saltine crackers
  • Sour cream
  • Sliced green onions

Approximate Nutrition Per Serving

These numbers are estimates and can vary based on the exact brands you use.

  • Calories: 480
  • Protein: 28g
  • Carbohydrates: 35g
  • Fat: 25g
  • Fiber: 6g
  • Sugar: 6g
  • Sodium: 920mg

How to Make Copycat Steak ’n Shake Chili Mac

This recipe comes together in two simple parts: cook the chili, then cook the macaroni and bring it all together. If you can stir a pot and boil pasta, you can make this.

  1. Brown the beef and onion.
    Set a large pot or Dutch oven over medium heat. Add the ground beef and diced onion. Cook for 7 to 9 minutes, breaking the beef into small crumbles with a spoon as it cooks. The onion should soften and the beef should no longer look pink.
  2. Add the garlic.
    Stir in the minced garlic and cook for 30 seconds, just until fragrant. Garlic can burn fast, so keep it moving.
  3. Drain excess grease if needed.
    If your beef released a lot of fat, carefully drain off most of it. Leave a little behind for flavor, but not so much that the chili becomes greasy.
  4. Build the chili base.
    Stir in the tomato paste, tomato sauce, diced tomatoes, kidney beans, beef broth, chili powder, cumin, paprika, onion powder, garlic powder, salt, black pepper, cayenne if using, mustard, and Worcestershire sauce. Mix well so the seasonings are evenly spread through the pot.
  5. Simmer the chili.
    Bring the mixture to a gentle simmer. Then lower the heat to medium-low and let it cook uncovered for 20 to 25 minutes. Stir every few minutes so nothing sticks. This is where the flavors blend together and the chili thickens.
  6. Cook the macaroni.
    While the chili simmers, bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until just tender. Drain well. Try not to overcook the pasta, since it will soften a little more when mixed into the chili.
  7. Make sure the beef is safely cooked.
    For food safety, ground beef should reach an internal temperature of 160°F. If you use turkey instead, it should reach 165°F.
  8. Combine the chili and macaroni.
    Add the drained macaroni to the chili pot and stir gently. Then add the shredded cheddar cheese and stir until melted. The mixture should be thick, cheesy, and easy to scoop.
  9. Taste and adjust.
    Give it a taste. Need more salt? A little more chili powder? Maybe a pinch more cheese? This is the moment to make it just right for your family.
  10. Serve hot.
    Spoon into bowls and top with extra cheddar cheese, diced onion, crackers, or sour cream if you like. Serve right away while it is hot and melty.

Helpful Tips for the Best Chili Mac

  • Use freshly shredded cheese if possible. It melts more smoothly than pre-shredded cheese.
  • Don’t overcook the noodles. Slightly firm pasta holds up better in the chili.
  • Let the chili simmer. Those extra minutes deepen the flavor.
  • Want it thicker? Simmer a little longer before adding the pasta.
  • Want it spicier? Add more cayenne or a dash of hot sauce.

I like to make this on a chilly evening when everyone wants something hearty. It is the kind of meal that makes the kitchen smell amazing, and somehow people always show up asking, “What’s for dinner?” before I even call them to the table.

Easy Shortcuts and Time-Saving Options

Need to make this even easier? Here are a few smart shortcuts for a busy weeknight.

  • Use pre-diced onion from the produce section.
  • Use shredded cheese if you are in a rush.
  • Make the chili ahead and refrigerate it for up to 3 days before adding fresh-cooked pasta.
  • Use leftover chili and simply stir in cooked macaroni and cheese.

Slow cooker option: Brown the beef, onion, and garlic first. Then transfer them to the slow cooker with the remaining chili ingredients except the macaroni and cheese. Cook on low for 4 to 6 hours. Stir in cooked macaroni and shredded cheese just before serving.

Casserole option: Mix the finished chili with cooked macaroni, place in a baking dish, top with more cheese, and bake at 350°F for 15 to 20 minutes until bubbly.

Allergy-Friendly and Diet Preference Swaps

One thing I love about homemade chili mac is how easy it is to adjust. If someone at your table has a food sensitivity or follows a certain eating style, you usually do not have to skip this recipe. You just need a few smart swaps.

For gluten-free:

  • Use your favorite gluten-free elbow pasta.
  • Check your Worcestershire sauce label, since some brands contain gluten.
  • Make sure your broth and seasonings are certified gluten-free if needed.

For dairy-free:

  • Skip the cheddar or use your favorite dairy-free shredded cheese.
  • Add a spoonful of dairy-free sour cream on top if you want that creamy finish.
  • A little nutritional yeast can help add cheesy flavor.

For a lower-fat version:

  • Use lean ground beef like 90/10, or swap in ground turkey.
  • Reduce the cheese slightly.
  • Add extra beans for more fiber and bulk.

For vegetarian:

  • Use a plant-based ground meat substitute or double the beans.
  • Swap beef broth for vegetable broth.
  • Make sure the cheese is vegetarian if that matters in your household.

For vegan:

  • Use plant-based ground meat or lentils.
  • Swap in vegetable broth.
  • Use dairy-free cheese or skip it.
  • Check Worcestershire sauce, since traditional versions may contain anchovies. A vegan version or a splash of soy sauce works well.

For bean-free:

  • Leave out the kidney beans and add extra beef if you want a thicker, meatier chili.

For a milder kid-friendly version:

  • Skip the cayenne.
  • Use a little less chili powder.
  • Serve with extra cheese to mellow the spice.

For extra protein:

  • Add a second type of bean, like black beans.
  • Use high-protein pasta.
  • Stir in a little extra cooked ground beef or turkey.

What to Serve with Chili Mac

This copycat Steak ’n Shake Chili Mac is a full meal on its own, but it also pairs nicely with simple sides.

  • Buttered toast or garlic bread
  • A simple green salad
  • Saltine crackers or oyster crackers
  • Coleslaw
  • Roasted green beans

If you want the full diner-style comfort food experience, serve it with a crisp side salad and something sweet later. Maybe even a milkshake if you are feeling extra fun.

How to Store and Reheat Leftovers

Leftovers are one of the best parts of this recipe. The flavors deepen as it sits, so the next bowl can taste even better.

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Freeze for up to 2 months. For best texture, freeze the chili separately and add fresh pasta later if possible.
  • Reheat: Warm on the stove over medium-low heat or microwave in short bursts, stirring in between. Add a splash of broth or water if it has thickened too much.

For food safety, reheat leftovers to 165°F before serving.

Frequently Asked Questions

Can I make this recipe ahead of time?
Yes. Make the chili ahead, then cook the macaroni when you are ready to serve. This keeps the pasta from soaking up too much liquid.

Can I use different beans?
Absolutely. Kidney beans are classic, but pinto beans or black beans also work.

Can I make it spicier?
Yes. Add more cayenne, hot sauce, or even diced jalapeños.

Can I make this with turkey?
Yes. Ground turkey is a great lighter option. Just be sure it reaches an internal temperature of 165°F.

Why is my chili mac too thick?
The pasta keeps soaking up liquid as it sits. Stir in a splash of broth when reheating to loosen it up.

Final Thoughts

This easy Chili Mac recipe is pure comfort in a bowl. It is hearty, cheesy, rich, and simple enough for a weeknight, but still satisfying enough to feel special. If you have been craving a Steak ’n Shake Chili Mac copycat recipe, this homemade version is a great way to bring those diner-style flavors to your own table.

If you make it, I would love to hear how it turned out for you. Did you add extra cheese? Make it spicier? Try a gluten-free or dairy-free version? Please share in the comments and pass this recipe along to someone who loves a good comfort food dinner.

Disclaimer

This recipe is a copycat recipe inspired by the flavor and style of Steak ’n Shake Chili Mac. It is not the original recipe, and no knowledge of the restaurant’s actual proprietary recipe is implied. We are not affiliated with, endorsed by, or sponsored by Steak ’n Shake.

Simply Copycat Recipes is also a participant in the Amazon Associates Program. As an Amazon affiliate, we may earn from qualifying purchases made through links at no extra cost to you.

Location: Georgetown, IN, USA

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