Pin It There's a particular satisfaction that comes from pulling dinner together in a single pan on a Tuesday night when you're running on fumes. I stumbled into this chili mac one evening when I had leftover taco spices, half a box of macaroni, and a serious craving for something rich and filling. The steam rising from the pot smelled like a hybrid of my grandmother's chili and the boxed mac and cheese I lived on in college. It turned out better than I had any right to expect.
I made this for my brother once when he showed up unannounced with two friends after a basketball game. They were loud, hungry, and skeptical when I told them dinner would be ready in twenty minutes. By the time I served it with a handful of tortilla chips crushed on top, they'd gone quiet except for the scraping of spoons against bowls. One of them asked for the recipe on his way out the door.
Ingredients
- Ground beef, turkey, chicken, or plant-based ground (1 lb): This is your protein backbone, and honestly any of these options work beautifully depending on what you have or what you're in the mood for.
- Onion (1 medium, diced): It softens into the background but adds a subtle sweetness that balances the heat and tomato tang.
- Garlic (3 cloves, minced): Fresh garlic blooms in the hot pan and makes the whole kitchen smell like you know what you're doing.
- Chili powder (2 tbsp): The main flavor driver here, it brings warmth and a gentle kick without overwhelming the dish.
- Ground cumin (1 1/2 tsp): Earthy and a little smoky, cumin deepens the chili flavor and makes everything taste more intentional.
- Smoked paprika (1 tsp): This is the secret ingredient that gives the sauce a campfire-like richness even though you're cooking indoors.
- Salt and black pepper (1/2 tsp each): Season as you go and taste at the end, because every broth and cheese has a different salt level.
- Diced tomatoes (1 can, 14.5 oz, undrained): The juices add acidity and help create the saucy base that coats the pasta.
- Tomato sauce (1/2 cup): This thickens the mixture and gives it body without making it too chunky.
- Low-sodium broth (2 cups): Beef, chicken, or vegetable all work, and the pasta will drink this up as it cooks.
- Elbow macaroni (2 cups dry): Classic choice, but shells, rotini, or gluten-free alternatives are all fair game.
- Shredded cheddar cheese (2 cups): Sharp cheddar melts into a creamy, tangy sauce that makes this feel like a hug in a bowl.
- Black beans or kidney beans (optional, 1 can): Extra fiber and protein, plus they soak up the spiced tomato broth like little flavor sponges.
- Jalapeño (optional, 1 diced): If you like a little heat that builds as you eat, toss this in with the pasta.
- Toppings (green onions, sour cream, tortilla chips, cilantro, extra cheese): These turn a good dinner into something you actually look forward to eating.
Instructions
- Brown the Protein:
- Heat your skillet or Dutch oven over medium-high and add the ground meat. Break it up with a wooden spoon and let it sizzle until it's no longer pink, about 4 to 5 minutes, then drain any excess fat if it looks greasy.
- Soften the Aromatics:
- Toss in the diced onion and let it cook for 2 to 3 minutes until it starts to turn translucent. Add the garlic and stir for about 30 seconds until the smell fills the room.
- Bloom the Spices:
- Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the meat and onions. Stir everything together so the spices coat the meat and release their oils into the pan.
- Build the Base:
- Pour in the diced tomatoes with their juices, the tomato sauce, and the broth. Give it a good stir to combine and scrape up any browned bits stuck to the bottom.
- Add Pasta and Extras:
- Stir in the dry macaroni and, if you're using them, the beans and jalapeño. Bring the mixture to a gentle boil, then lower the heat to a simmer.
- Simmer Until Tender:
- Cover the pan and let it cook for 10 to 12 minutes, stirring every few minutes to keep the pasta from sticking. The pasta should be al dente and most of the liquid absorbed.
- Melt in the Cheese:
- Turn off the heat and sprinkle the shredded cheddar over the top. Stir until the cheese melts completely and the sauce turns creamy and clings to every piece of pasta.
- Taste and Adjust:
- Give it a taste and add more salt or pepper if it needs it. Trust your palate here.
- Serve and Top:
- Ladle the chili mac into bowls and let everyone pile on their favorite toppings. Serve it hot while the cheese is still gooey.
Pin It This dish has become my go-to when I need to feed people quickly without pretending I have my life together. It's the kind of meal that makes everyone feel taken care of, even when you made it in sweatpants while listening to a podcast. There's something about the way the spices mingle with the cheese that turns a simple Wednesday into something a little more memorable.
How to Make It Your Own
The beauty of this recipe is that it bends to whatever you have on hand. Swap ground turkey or chicken for a leaner option, or go full vegetarian with plant-based crumbles or an extra can of beans. If you're gluten-free, use your favorite pasta and just keep an eye on the cooking time since some varieties cook faster. You can even mix in Monterey Jack or pepper jack cheese for a creamier melt or a little extra heat.
Storing and Reheating
Leftovers keep beautifully in the fridge for up to three days in an airtight container. The pasta will soak up more liquid as it sits, so when you reheat it, add a splash of broth or milk and warm it gently on the stove or in the microwave. It tastes just as good the next day, maybe even better once the flavors have had time to settle into each other.
Toppings and Serving Ideas
This is where you can get playful and let everyone customize their bowl. A dollop of sour cream cools down the spice, sliced green onions add a fresh bite, and crushed tortilla chips bring crunch and a little salt. Fresh cilantro brightens everything up, and if you're feeling indulgent, a handful of extra shredded cheese never hurt anyone.
- Serve it with a simple side salad or cornbread if you want to stretch it further.
- For meal prep, portion it into containers and top individually when you reheat.
- If you like it spicier, drizzle hot sauce or add diced pickled jalapeños on top.
Pin It This chili mac has earned a permanent spot in my weeknight rotation, and I hope it does the same for you. It's quick, filling, and the kind of meal that feels like home no matter where you're eating it.
Recipe FAQs
- → Can I make this vegetarian?
Yes, simply replace the ground meat with plant-based crumbles or extra beans. Use vegetable broth instead of beef or chicken broth for a fully vegetarian version.
- → What pasta works best?
Elbow macaroni is traditional, but any short pasta like shells, penne, or rotini works well. The pasta cooks directly in the sauce, so choose a shape that holds sauce nicely.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or milk to restore creaminess.
- → Can I freeze this?
Yes, freeze in portions for up to 3 months. The pasta may soften slightly upon reheating, but the flavors remain delicious. Thaw overnight in the fridge before warming.
- → How can I add more heat?
Add diced jalapeños, red pepper flakes, or chipotle powder. Hot sauce also works well—adjust to your spice preference in step 3.
- → What cheese varieties work best?
Sharp cheddar provides the most flavor, but mild cheddar, Monterey Jack, or pepper jack all melt beautifully into the sauce.