These Chili Mac Stuffed Popovers combine a tender, buttery popover with hearty chili mac for an easy, handheld meal. They’re perfect for family dinners, casual gatherings, or game day — grab one and go.
I adapted my favorite one‑pot chili mac and filled warm popovers with it — and the result is pure comfort food. The idea came from a friend’s suggestion and quickly became a new family favorite. These popovers act like edible bowls: split one open, spoon in the chili mac, and enjoy without utensils.
What’s in these Chili Mac Popovers?
Below is an overview of the ingredients. For full measurements and the printable recipe card, see the recipe section further down.
For the Chili Mac
- Ground beef – Lean (about 1 lb) for flavor without excess fat.
- Onion and garlic – Sautéed for aroma and depth.
- Elbow macaroni – Uncooked; ditalini can work as an alternative.
- Chicken broth – Low‑sodium to control seasoning.
- Pasta sauce – Traditional or marinara for a richer tomato base.
- Rotel – Canned diced tomatoes with green chiles; choose mild, medium, or hot.
- Chili beans – Use the can undrained for full flavor and sauce.
- Cheddar cheese – Freshly shredded for best melt and taste.
- Seasonings – Chili powder, cumin, salt, pepper, plus fresh parsley.
- Olive oil – For sautéing the vegetables and browning the beef.
For the Popovers
- Eggs – Room temperature for structure and lift.
- Whole milk – Lukewarm to help the batter rise.
- All-purpose flour – Measured spooned and leveled.
- Butter – Melted and slightly cooled to add richness.
- Salt – Enhances the other flavors in the batter.
Tips & Variations
- Double the popovers: The chili mac makes a generous amount, so doubling the popover batter (which yields six popovers per batch) ensures you have enough. If your blender or pitcher is small, blend in two batches and combine.
- Split the popovers by hand: Instead of cutting them, simply pull them apart along the natural seam — cleaner and faster.
- Make popovers fresh: The chili mac holds up well as leftovers, but popovers are best served right from the oven for maximum height and crispness.
Serving Suggestions
The popovers are filling on their own, so instead of garlic bread or biscuits, serve them with a crisp side salad or simple veggies to balance the richness. They’re ideal for casual entertaining because they’re portable and fun to eat.
How To Store Leftovers
Store components separately for best results.
- Chili mac: Cool completely, then keep in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. Freezing is possible but may make the pasta softer; if freezing, use an airtight container for up to 2 months and thaw in the fridge before reheating.
- Popovers: Best eaten fresh. If you must keep extras, reheat at 350°F (175°C) for about 5 minutes to restore warmth and crispness, but they will lose some height over time.
If you try this recipe, leave a review and let me know how it turned out!
Chili Mac Stuffed Popovers
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 1 medium sweet onion, diced small
- 1 pound lean ground beef
- salt and pepper
- 2 cups low sodium chicken broth
- 2 cups Traditional or Marinara pasta sauce
- 10 ounce can diced tomatoes with mild green chilis
- 16 ounce can mild chili beans, (do not drain or rinse)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 & 1/2 cups uncooked elbow macaroni pasta
- 3/4 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- 12 popovers
Instructions
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Heat olive oil in a large Dutch oven or pot over medium-high heat. Add diced onion and minced garlic, then add the ground beef. Cook until browned, breaking the meat into crumbles and stirring frequently, about 3 minutes. Season with salt and pepper and drain excess fat if necessary.
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Stir in chicken broth, pasta sauce, diced tomatoes with chiles, chili beans, chili powder, and cumin. Taste and adjust salt and pepper.
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Bring the mixture to a boil, then stir in the uncooked pasta. Cover, reduce the heat to a simmer, and cook until the pasta is al dente, about 14 minutes, stirring a couple of times toward the end to prevent sticking.
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Remove from heat and stir in shredded cheddar and chopped parsley until melted and combined. At this point you can serve the chili mac in bowls, or proceed to fill popovers.
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Make popovers fresh, split them open, and fill each with about 1/4 to 1/3 cup of chili mac. Serve immediately so the popovers remain tall and crisp.
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Enjoy right away—no utensils needed!
Video
Notes
Nutrition
Nutritional information is an estimate and can vary depending on the products and portions you use.