Description
Chili Mac is a comforting, hearty dish that combines classic chili flavors with tender macaroni pasta and melted cheese. It’s the ultimate one-pot weeknight meal loved by both kids and adults.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) diced tomatoes
- 2 cups beef broth (or water)
- 2 cups elbow macaroni, uncooked
- 1 1/2 cups shredded cheddar cheese
- Optional toppings: sour cream, chopped green onions, jalapeños
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Add diced onion and garlic; sauté for 2–3 minutes until soft and fragrant.
- Stir in chili powder, cumin, paprika, salt, and pepper.
- Add tomato sauce, diced tomatoes, and beef broth. Stir to combine.
- Bring to a boil, then add uncooked elbow macaroni. Reduce heat to medium-low and simmer uncovered for about 10–12 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
- Stir in shredded cheddar cheese until melted and creamy.
- Serve hot with optional toppings like sour cream or jalapeños.
Notes
- Use ground turkey or plant-based meat for a lighter or vegetarian version (use vegetable broth).
- For extra spice, add chopped green chilies or a dash of hot sauce.
- Leftovers keep well refrigerated for up to 3 days and can be frozen.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
Keywords: chili mac, one pot chili mac, beef and pasta, cheesy chili macaroni, easy weeknight dinner