For the last month, specifically in the period from August 31 to September 30, 2025, home kitchens, restaurants, and social networks have once again turned their heads towards so-called comfort food under the spotlight. At the center of interest are two dishes that generate the most attention: creamy “mac and cheese” as the primary favorite and thick, fragrant chili right behind it. This ranking is not just a passing trend; it speaks to the way the public seeks warmth, stability, and delicious simplicity in the rhythm of daily life, which accelerates after summer and simultaneously becomes more demanding. In practice, this means a return to proven recipes, but also the creation of new variations that respect tradition while meeting new habits and dietary needs.

What “comfort food” actually means and why it’s dominating right now

The term “comfort food” describes dishes that evoke a sense of familiarity, bring back memories of childhood or family rituals, and offer an immediate escape from daily stress. In practice, these are recipes that do not require excessive planning, rely on available ingredients, and promise a safe, reliable texture and flavor. When we look at the dynamics of late summer and early autumn 2025, it becomes clearer why “mac and cheese” and chili are at the top: the return to school obligations, more time spent indoors, the first cooler evenings, and the need for meals that are easy to share and reheat well. This is exactly what these two favorites deliver – each in its own way, yet complementary.

“Mac and cheese” – a creamy classic with countless faces

In its simplest version, “mac and cheese” is a bowl of pasta bathed in a sauce based on milk, butter, and cheese. However, behind this modesty lies a whole universe of variations. Some prepare it on the stovetop for a quick result and silky texture, while others like it baked in the oven so the surface turns into a golden crust that cracks under a fork. The techniques differ, but the goal remains the same: to combine pasta and cheese so that every bite is full, warm, and satisfyingly springy.

The key is in the cheese and the emulsion. Cheddar offers a reliable base and a characteristic profile, but nothing prevents combining it with Gouda, Gruyère, Emmentaler, or even blue cheeses in small proportions for added depth. The emulsion is more stable when a classic béchamel is made, where the starch from the flour ensures that the fat and liquid bind. Those who avoid flour can rely on the cheese tempering technique: adding grated cheese in small portions at a lower temperature with constant stirring reduces the risk of fat separation and will result in a shiny, unified sauce.

The texture of the pasta tells part of the story. An al dente structure holds the sauce, and the shape (e.g., tubular macaroni, shells, or short twisted noodles) increases the surface area and 'pockets' into which the cheese sauce is drawn. For a fuller flavor, the pasta can be cooked in a mixture of water and milk, or some of the cooking water can be added back to the sauce because of the starch that helps it bind. A step that often makes a difference is the final baking: a layer of thinly oiled breadcrumbs with grated hard cheese provides a crispy, fragrant contrast to the creamy center.

The local interpretation is particularly interesting. In the Croatian context, “mac and cheese” pairs wonderfully with domestic cheeses: Pag cheese gives a piquant note and a strong aroma, škripavac offers elasticity and youthful freshness, and a combination of hard and semi-hard cheese achieves a balance between meltability and character. Additions like fried breadcrumbs with olive oil and garlic create a layer of umami, while smoked paprika, fried pancetta, or finely chopped leeks elevate the complexity of flavors without disturbing the basic idea of the dish.

Chili – a bowl that warms and gathers

Chili is the other half of the story and looks at comfort differently: instead of creaminess, it offers depth of spices, a slowly built aroma, and a texture that can be lavishly meaty, gently vegetable-based, or completely plant-based. The basic thread is simple: a pot in which onions, peppers, and spices like chili, cumin, and coriander are sautéed, then come tomatoes, broth, and the chosen protein source. In some traditions, beans are mandatory, in others, they are heresy; and that is the beauty of chili – it is adaptable, it tells a story of geography and the host's taste, and it is not bound by strict rules.

The variations are endless. Chili con carne relies on beef and concentrated paprika, “white chicken chili” uses chicken, white beans, and green chilies, and vegetarian versions feature lentils, chickpeas, or a mixture of mushrooms for umami. Smoke lovers reach for chipotle peppers, while those looking for a “lighter” profile opt for roasted peppers and fresh herbs. In Croatian homes, chili naturally builds on the tradition of thick stews: it aligns with the habit of long simmering, with readily available beans and peppers, and with the custom of serving it in large, family-style bowls.

Serving chili opens up an additional dimension. It is sprinkled with fresh cilantro or parsley leaves, a spoonful of sour cream or yogurt is added for balance, and diced avocado and a little fresh lime juice bring vibrancy. Rice, warm tortillas, or cornbread are chosen as accompaniments; at informal gatherings, chili is ladled over crispy fries or stuffed baked potatoes. On autumn evenings, a pot of chili is often the centerpiece of the table around which people talk, taste, and build upon each portion according to the guest's preference.

Why these two dishes are dominating in September 2025

The change of rhythm between summer and autumn always opens up space for dishes that complement the feeling of home. In the weeks from August 31 to September 30, 2025, there are more and more reasons to choose dishes that are forgiving to prepare and easy to share. “Mac and cheese” wins because it requires few ingredients, gives quick results, and provides timeless creaminess. Chili follows up by allowing larger quantities to be prepared in advance, reheating excellently, and its flavor matures from day to day. Both dishes allow for improvisation: substituting ingredients according to budget and availability, playing with the level of spiciness, adding seasonal vegetables, and creating “signature” versions in restaurants and home kitchens.

And while “mac and cheese” is often the first choice when a quick reward in the form of a warm meal is needed, chili is an increasingly common choice for weekend get-togethers, watching games, and family gatherings. This complementarity keeps them at the top – one is a creamy answer to the daily rush, the other is a ritual of slow cooking that welcomes company.

Techniques that make a difference: from the pot to the oven

The success of “mac and cheese” often depends on a few steps. First, the pasta is cooked a minute shorter than stated on the package to maintain its firmness when later combined with the warm sauce or baked. Second, the béchamel is stirred long enough for the floury taste to disappear, and then the temperature is reduced before adding the cheese. Third, the cheese is added gradually, and the sauce is not cooked over high heat to prevent the fat from separating. For a baked version, a mixture of breadcrumbs, a little grated hard cheese, and a drop of olive oil creates a crispy, aromatic topping that contrasts nicely with the soft interior.

With chili, the basis is patience. Gently sautéing the onions until sweet, toasting the spices in a dry pan to open up their aromas, and deglazing the pot after browning the meat are key details. It's good to briefly caramelize the tomatoes to reduce acidity, and longer simmering (often 60 to 90 minutes) evens out the spiciness and texture. If you want a thicker result, some of the cooked beans can be mashed and returned to the pot, or a tablespoon of cornstarch dissolved in water can be added at the end.

Plant-based, gluten-free, and “lighter” versions without compromise

The popularity of plant-based and gluten-free options has led to numerous adaptations. “Mac and cheese” can be creamy even without dairy products: a base of puréed roasted pumpkin or sweet potato combined with cashews, plant-based milk, and nutritional yeast gives a surprisingly cheesy impression. Gluten-free results are achieved by choosing quality pasta made from rice, corn, or lentils, being careful not to overcook it. In a chili pot, proteins can come from chickpeas, beans, lentils, or soy chunks, and complexity is built with roasted peppers, fried onions, and a good balance of acidity and sweetness.

For those looking for a “lighter” profile, skyr or Greek yogurt can be added to “mac and cheese” instead of some of the butter just before the end so it doesn’t separate, and some of the cheese can be replaced with a lower-fat cream cheese. For chili, turkey or chicken is used instead of classic beef, and some of the oil can be replaced with a spoonful of roasted red pepper purée, which brings richness without extra calories. For extra freshness, finish the dish with a little lemon juice or apple cider vinegar – the acidity lifts the flavors and rounds out the spices.

Chili mac and other fusions that combine the best of both worlds

A logical meeting of the two favorites is “chili mac” – a plate where pasta in cheese sauce is combined with a portion of thick chili. The result is a dish that has a two-layered comfort: creaminess and spiciness in the same bite. The key to success is balance: the chili is reduced to a thickness that won’t dilute the cheese sauce, and the pasta is mixed just before serving to maintain its shape. On informal occasions, portions are finished on the plate, where everyone adds fresh onion, chopped jalapeños, sour cream, or cheese to taste.

Another direction for fusions includes roasted vegetable additions: caramelized onions, roasted zucchini, broccoli, or cauliflower. In the autumn season, variations with pumpkin also come to the fore: puréed butternut squash colors the sauce in a warm hue and brings a sweet note that tolerates the spiciness of chili served on the side well. If an element of surprise is needed, crispy pancetta or fried breadcrumbs seasoned with smoked paprika provide an intensity that pairs nicely with the creamy center.

How to choose and store ingredients during September and October

The end of September and the beginning of October bring vegetables ideal for enriching both dishes. Peppers, zucchinis, and tomatoes are still in good form, and pumpkins and sweet potatoes are making a grand entrance. When it comes to cheese, the rule is: buy less, but more often, store it in cheese paper or parchment to allow it to “breathe” and retain moisture. Keep pasta in well-sealed containers, and buy spices in smaller packages and store them away from heat sources so the aromas last. Beans, whether dry or canned, should be on hand; dry beans give a deeper texture, and canned ones solve the problem of time.

A practical tip: if you're planning a week ahead, roast a larger quantity of pumpkin and peppers and keep them in the fridge. This way, you can quickly enrich both mac and cheese and chili throughout the week – a pure “plug and play” approach that shortens preparation time without sacrificing quality.

Menus for a week: practical combinations

Mon: quick “stovetop” mac and cheese with an arugula and lemon salad. Tue: chili con carne that simmers while the kids get back from activities. Wed: turn leftover chili into a filling for baked potatoes. Thu: baked “mac and cheese” with crispy breadcrumbs and leeks. Fri: “white chicken chili” for a change of pace. Sat: “chili mac” for movie night. Sun: vegetarian chili with roasted pumpkin, and a simple seasonal salad on the side. This kind of rotation keeps things interesting, minimizes food waste, and makes shopping easier – you buy with a purpose, use items multiple times, and always have something ready for a quick meal.

For restaurateurs: how to tell a story through the two most requested dishes

For restaurants and bistros, the September interest in “mac and cheese” and chili is an opportunity to offer two levels of experience. The first is a “core” version – classic, reliable, affordable. The second is a “signature” interpretation – a limited seasonal offer with local cheese, a special spice, or an unexpected addition that sparks curiosity. The communication on the menu should be clear and descriptive: highlight the texture (“creamy,” “baked,” “slow-cooked”), emphasize the origin of ingredients whenever possible, and offer the possibility of personalization (levels of spiciness, add-ons, a plant-based version).

Visuals are important. Comfort foods are photographed in warm tones, with textured dishes and natural light that emphasizes the shine of the cheese and the steam from the pot. When serving on-site, the plate should be neat, but not sterilely precise – a crumb that spills over the edge or slightly runny cheese reminds that this is food that invites a bite, not a laboratory sample. In communication on digital channels, short video clips of preparation, “cheese pull” shots, and shots of adding spices to chili work well to visually convey warmth and aromas.

Tips for home cooks who are just getting into the topic

Choose a base. For “mac and cheese,” stick to orientation ratios: for approximately 250g of pasta, prepare a sauce with about 25g of butter, 25g of flour, and 300–350ml of milk, with 150–200g of grated cheese. For chili, start with one large onion, two peppers, two tablespoons of tomato paste, one to two teaspoons of cumin and chili, and then build from there. Taste often and intervene in small steps – a teaspoon of lemon juice, a pinch of sugar, or a drop of apple cider vinegar sometimes provides balance without drastic changes.

Plan ahead. Both dishes benefit from resting: “mac and cheese” can be prepared up to the pre-baking stage and kept in the fridge until the evening, and chili often tastes best the next day. A good container with a lid and a freezer will save hours on days when there is no time. And finally, don’t be afraid to jot down your own ratios and modifications – it is these small notes that turn general recipes into a family classic that is passed down and evolves from season to season.