Description
Chili Mac is the ultimate weeknight comfort food—hearty ground beef, tender elbow macaroni, a bold tomato-chili base, and gooey melted cheese all come together in one pot. It’s cozy, flavorful, and family-friendly.
Ingredients
1 pound ground beef
2 cups elbow macaroni, uncooked
1 medium onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 can (15 oz) kidney beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
2 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
3 cups water or beef broth
Instructions
1. Heat a large Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
2. Add diced onion and minced garlic. Sauté for 2–3 minutes until fragrant and softened.
3. Stir in diced tomatoes, tomato sauce, kidney beans, chili powder, cumin, paprika, salt, and pepper. Simmer for 10–15 minutes to blend the flavors.
4. Add uncooked elbow macaroni and water or broth. Stir well, bring to a gentle boil, then reduce heat to simmer. Cook uncovered for about 10 minutes, or until pasta is tender.
5. Stir in the shredded cheddar cheese until melted and creamy.
6. Remove from heat and serve warm. Top with extra cheese or sour cream if desired.
Notes
For extra creaminess, stir in a splash of milk or cream with the cheese.
Use freshly shredded cheese for the best melt and texture.
Want to sneak in more veggies? Add bell peppers or corn with the tomatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 470
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chili mac, one-pot pasta, comfort food