Description
This easy, one-pot chili mac and cheese combines the bold, spicy flavors of chili with the creamy comfort of mac and cheese. Ready in just 30 minutes, it’s a hearty, cheesy beef pasta dinner perfect for busy weeknights or cozy gatherings.
Ingredients
Scale
- 1 pound ground beef (85% lean preferred)
- 1 medium yellow onion, diced
- 2–3 cloves garlic, minced
- 1 small red bell pepper, diced (optional)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) crushed tomatoes
- 2 cups beef broth (low-sodium preferred)
- 1 can (15 ounces) kidney beans, drained and rinsed
- 2 cups dry elbow macaroni (about 8 ounces)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese (optional)
- 1/2 cup whole milk
- Optional toppings: sliced green onions, diced jalapeños, sour cream or Greek yogurt, extra shredded cheese, fresh cilantro
Instructions
- Heat a large skillet or Dutch oven over medium-high heat. Add ground beef and break it up with a spoon. Cook until just starting to brown, about 3 minutes.
- Add diced onion and bell pepper. Cook another 2-3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant. Drain excess grease if needed.
- Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Stir to coat beef and veggies, toasting spices for about 1 minute.
- Pour in tomato sauce, crushed tomatoes, drained beans, and beef broth. Stir to combine and bring to a gentle simmer.
- Stir in dry macaroni. Cover, reduce heat to medium-low, and cook, stirring every couple of minutes, until pasta is just tender and most liquid is absorbed, about 10-12 minutes. Add more broth or water if mixture gets too thick before pasta is done.
- Stir in milk, cheddar cheese, and Monterey Jack cheese. Mix until cheese is melted and sauce is creamy. Taste and adjust seasoning as needed.
- Turn off heat, cover, and let sit for 2-3 minutes to allow flavors to meld and sauce to thicken.
- Serve hot in bowls with desired toppings such as extra cheese, green onions, jalapeños, sour cream, or cilantro.
Notes
For a vegetarian version, use plant-based crumbles or extra beans and vegetable broth. To make it gluten-free, substitute with gluten-free pasta. Stir pasta often to prevent sticking, and use freshly shredded cheese for the smoothest melt. Adjust spice level to taste. Leftovers keep well and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 490
- Sugar: 7
- Sodium: 840
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 48
- Fiber: 7
- Protein: 28
Keywords: chili mac and cheese, beef pasta, one pot dinner, comfort food, easy weeknight meal, cheesy pasta, skillet recipe, family dinner