Homemade Chili Mac
Hearty, cheesy, and loaded with flavor, this one-pot chili mac is the ultimate weeknight dinner win. It’s like your favorite chili and mac & cheese got together and decided to make life easier (and way more delicious).
Servings: 4
Equipment
Ingredients
- 1 pound ground beef
- ½ yellow onion diced
- 3 cloves garlic minced
- 1 bell pepper diced
- 1 (15 ounce can) fire roasted tomatoes
- 1 (15 ounce can) tomato sauce
- 1 (15 ounce can) pinto beans drained and rinsed
- 1½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon light brown sugar
- ¼ teaspoon paprika
- ½ teaspoon dried oregano
- 1 dried bay leaf
- 1 cup beef broth low or no sodium
- 8 ounces elbow or shell pasta
- 1 cup cheddar cheese grated
Toppings
- grated cheddar cheese
- sour cream
- fresh cilantro or green onion
Instructions
- Add the ground beef to a large skillet or braising pan. Cook over medium heat, breaking up the meat as it browns. Add in the onion and bell pepper to cook with the meat.
- Once the meat is fully browned and veggies have softened, add the minced garlic and cook an additional 30 seconds.
- Pour in the tomato sauce, fire roasted tomatoes, and pinto beans. Add in the seasonings: salt, black pepper, cumin, chili powder, garlic powder, brown sugar, paprika, and oregano.
- Pour in the beef broth and stir to combine.
- Add in the pasta and press down to ensure they’re coated and in the liquid. Add in the bay leaf.
- Bring this mixture to a simmer. Cover with the lid and cook for 20 minutes on medium/low.
- Remove lid and cook an additional 5-10 To reduce the sauce and help thicken and to soften the noodles completely.
- Remove from the heat and stir in the cheese
Notes
Pasta Type
Elbow macaroni is classic, but any small pasta shape like shells, rotini, or penne will work. Just keep an eye on the cooking time—some pastas may take a little longer or soak up more liquid. Make-ahead tip
Chili mac can be made ahead and stored in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or water to loosen it up before serving. Freezing
This chili mac freezes well! Let it cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop. Spice Level
This recipe is mild as written (kid-friendly!), but it’s easy to bump up the heat. Add cayenne, hot sauce, or diced jalapeños if you like things spicy. Can I use ground turkey instead of beef?
Absolutely. Ground turkey or even plant-based ground “beef” will work well—just add a bit of oil if using lean meat to keep it from drying out. Cheese
Sharp cheddar adds great flavor, but feel free to mix in Monterey Jack, pepper jack (for a little kick), or even a bit of cream cheese for extra creaminess. Add-ins we love:
Corn, black beans, bell peppers, or chopped spinach stirred in during the last few minutes of cooking can add texture, nutrition, and color. Topping ideas:
Elbow macaroni is classic, but any small pasta shape like shells, rotini, or penne will work. Just keep an eye on the cooking time—some pastas may take a little longer or soak up more liquid. Make-ahead tip
Chili mac can be made ahead and stored in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or water to loosen it up before serving. Freezing
This chili mac freezes well! Let it cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop. Spice Level
This recipe is mild as written (kid-friendly!), but it’s easy to bump up the heat. Add cayenne, hot sauce, or diced jalapeños if you like things spicy. Can I use ground turkey instead of beef?
Absolutely. Ground turkey or even plant-based ground “beef” will work well—just add a bit of oil if using lean meat to keep it from drying out. Cheese
Sharp cheddar adds great flavor, but feel free to mix in Monterey Jack, pepper jack (for a little kick), or even a bit of cream cheese for extra creaminess. Add-ins we love:
Corn, black beans, bell peppers, or chopped spinach stirred in during the last few minutes of cooking can add texture, nutrition, and color. Topping ideas:
- More shredded cheese
- Sour cream or Greek yogurt
- Sliced green onions
- Crushed tortilla chips
- Hot sauce
- Fresh cilantro
Nutrition
Calories: 626kcal | Carbohydrates: 39g | Protein: 42g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1430mg | Potassium: 498mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1443IU | Vitamin C: 40mg | Calcium: 288mg | Iron: 9mg