Description

This easy chili mac recipe combines hearty ground beef, tender pasta, and melty cheddar cheese in a one-pot meal that’s pure comfort food. Perfect for busy weeknights, it’s quick, family-friendly, and endlessly adaptable.

Ingredients

Scale

1 pound ground beef (85% lean preferred)
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups uncooked elbow macaroni (about 8 ounces)
1 can (14.5 oz) diced tomatoes, undrained (fire-roasted preferred)
1 can (8 oz) tomato sauce
2 cups beef broth (low-sodium preferred)
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and black pepper, to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
2 cups shredded cheddar cheese (plus extra for topping)
Optional: 1 red bell pepper, diced
Optional: 1 cup canned kidney beans, drained and rinsed
Optional: 1 jalapeño, minced

Instructions

Place a large Dutch oven or deep skillet over medium-high heat. Add ground beef, season with salt and pepper, and cook, breaking up with a spoon, until browned and no longer pink (about 5 minutes). Drain excess grease, leaving a little for flavor.
Add diced onion and cook for 2 minutes until softened. Stir in minced garlic and cook for another 30 seconds.
Sprinkle in chili powder, cumin, and smoked paprika. Stir and toast spices for about 1 minute until fragrant.
Pour in diced tomatoes (with juices), tomato sauce, and beef broth. Stir to combine, scraping up any browned bits from the bottom.
Stir in uncooked elbow macaroni. If using, add diced bell pepper or beans now. Increase heat to bring to a gentle boil.
Reduce heat to medium-low. Cover and simmer, stirring occasionally, until pasta is al dente and sauce has thickened (about 10-12 minutes). Add more broth or water if too thick, or simmer uncovered if too soupy.
Remove from heat. Stir in shredded cheddar cheese until melted and creamy. Taste and adjust seasoning as needed.
Serve hot in bowls, topped with extra cheese, fresh parsley, green onions, or a dollop of sour cream if desired.

Notes

Toast your spices for deeper flavor. Use freshly grated cheese for the creamiest sauce. For gluten-free, use GF pasta and check broth labels. Let the chili mac rest for 5 minutes before serving for best texture. Add beans, corn, or extra veggies to customize. Leftovers keep well and flavors deepen overnight.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: About 1 1/2 cups
Calories: 480
Sugar: 6
Sodium: 900
Fat: 21
Saturated Fat: 10
Carbohydrates: 44
Fiber: 5
Protein: 28

Keywords: chili mac, easy chili mac, beef pasta, one pot dinner, comfort food, cheesy pasta, family dinner, weeknight meal