Description

Chili Mac is the ultimate comfort food, marrying hearty chili with creamy macaroni in a one-pot dinner that’s both satisfying and quick to make. Packed with ground beef, savory beans, tomatoes, and tender elbow pasta, this easy dish comes together in under 30 minutes—perfect for busy weeknights and loved by kids and adults alike.

Ingredients

Main Ingredients

1 pound ground beef (or ground turkey)
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt (more to taste)
1/4 teaspoon black pepper

Chili and Pasta

1 (15-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 (15-ounce) can kidney beans, drained and rinsed
1 cup beef or chicken broth
2 cups elbow macaroni, uncooked

Cheese and Toppings

1 1/2 cups shredded cheddar cheese
2 tablespoons chopped fresh parsley or green onion (optional)

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Instructions

Sauté the Aromatics: In a large pot or Dutch oven over medium heat, add the ground beef. Cook, breaking it up with a spoon, until browned and no longer pink, about 5 minutes. Add diced onion and cook until softened, about 2 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Season the Beef: Add the chili powder, cumin, paprika, salt, and black pepper to the beef mixture. Stir well, letting the spices bloom for another minute.
Add Tomatoes, Beans, and Broth: Pour in the diced tomatoes (with juices), tomato sauce, kidney beans, and broth. Stir everything together, scraping up any browned bits from the bottom of the pan.
Cook the Pasta: Add the uncooked macaroni. Stir well, bring to a simmer, then reduce heat to low. Cover and cook, stirring occasionally, until pasta is tender and most of the liquid is absorbed, about 12-15 minutes.
Add the Cheese: Remove from heat. Stir in 1 cup of cheddar cheese until melted and creamy. Taste and adjust seasoning if needed.
Serve: Spoon into bowls and garnish with extra cheddar cheese and chopped parsley or green onion, if desired. Enjoy hot!

Notes

You can use ground turkey or plant-based crumbles for a lighter or vegetarian version.
For spicier chili mac, add a diced jalapeño or a pinch of red pepper flakes when sautéing the aromatics.
Feel free to swap kidney beans for black or pinto beans.
Leftovers taste even better the next day!
Add a splash more broth if reheating, as the pasta will absorb liquid over time.