Description
Hearty one-pot chili mac loaded with seasoned ground beef, tender elbow macaroni, rich tomato sauce, and plenty of melted cheese. This easy comfort food dinner is ready in 30 minutes and perfect for busy weeknights.
Ingredients
Scale
For the Chili Mac:
- 1 tablespoon olive oil
- 1 pound ground beef (80/20 or 85/15)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 2 cups beef broth (low-sodium)
- 2 cups elbow macaroni (8 ounces), uncooked
- 1 can (15 oz) kidney beans, drained and rinsed (optional)
- 2 cups shredded sharp cheddar cheese, divided
- ¼ cup sour cream (optional, for creaminess)
For Garnish:
- Chopped fresh cilantro or parsley
- Sliced green onions
- Extra shredded cheese
- Sour cream
- Hot sauce
Instructions
- Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon into small crumbles, for 5-7 minutes until no longer pink and starting to brown. Don’t drain the fat if using 80/20 beef—it adds flavor. If using leaner beef or if there’s excessive grease, drain most of it, leaving about 1 tablespoon.
- Sauté Aromatics: Add diced onion to the beef and cook for 3-4 minutes until softened and translucent, stirring occasionally. Add minced garlic and cook for 30-60 seconds until fragrant, stirring constantly to prevent burning.
- Add Seasonings: Stir in chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne (if using). Cook for 1 minute, stirring constantly, to toast the spices and release their oils. This step intensifies their flavors significantly.
- Add Liquids and Tomatoes: Pour in the diced tomatoes with their juices, tomato sauce, and beef broth. Stir well to combine, scraping up any browned bits from the bottom of the pot—those bits are pure flavor. Bring the mixture to a boil over medium-high heat.
- Add Pasta: Once boiling, stir in the uncooked elbow macaroni, making sure all the pasta is submerged in the liquid. Reduce heat to medium-low, cover with a lid, and simmer for 12-15 minutes, stirring every 3-4 minutes to prevent sticking. The pasta should be tender and have absorbed most of the liquid. If it looks too dry before pasta is cooked, add ¼ cup more broth or water.
- Add Beans (Optional): If using kidney beans, stir them in now and cook for 2-3 minutes until heated through.
- Add Cheese: Remove pot from heat. Stir in 1½ cups of shredded cheddar cheese and the sour cream (if using), mixing until the cheese melts completely and creates a creamy, cohesive sauce. The residual heat will melt the cheese perfectly without making it grainy.
- Rest and Serve: Let the chili mac rest for 3-5 minutes—this allows the sauce to thicken slightly. Serve in bowls topped with remaining ½ cup cheese, green onions, cilantro, extra sour cream, or your favorite toppings. Enjoy while hot!
Notes
- Pasta Absorption: Different pasta brands absorb liquid differently. If your chili mac looks too dry, add more broth. If too soupy, simmer uncovered for a few extra minutes.
- Spice Level: This recipe is mildly spicy. Omit cayenne for kid-friendly version, or add more chili powder and cayenne for extra heat.
- Make it Creamier: Add ¼ cup heavy cream or an extra ¼ cup sour cream with the cheese for ultra-creamy texture.
- Bean-Free Option: Simply omit the beans if you prefer a more traditional chili mac without them.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 1½ cups
- Calories: 485
- Sugar: 7g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10f
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 75mg