Description

A quick and comforting one-pot chili mac combining tender pasta, spicy chili flavors, and gooey melted cheddar cheese, perfect for cozy weeknight dinners.

Ingredients

Scale

1 lb lean ground beef or turkey
8 oz elbow macaroni
1 medium onion, finely chopped
2 garlic cloves, minced
2 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika (optional)
1 can (14.5 oz) diced tomatoes, undrained
2 cups beef broth or chicken broth (low sodium preferred)
2 cups shredded sharp cheddar cheese
Salt and pepper, to taste
1 tbsp olive oil
Optional toppings: chopped green onions, sour cream, sliced jalapeños

Instructions

Heat the olive oil in a large skillet or Dutch oven over medium heat until shimmering, about 5 minutes.
Add the chopped onions and sauté until translucent and fragrant, about 3-4 minutes, stirring occasionally.
Add the minced garlic and cook for 30 seconds until aromatic, being careful not to burn it.
Add the ground beef or turkey, breaking it apart with a spoon, and cook until browned all over, about 6-8 minutes. Drain excess fat if needed.
Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook the spices with the meat for about 1 minute to release their flavors.
Add the undrained diced tomatoes and broth, stirring to combine and scraping the bottom to loosen any browned bits.
Pour in the uncooked elbow macaroni, stir well, then bring the mixture to a boil.
Reduce heat to low, cover with a lid, and simmer for 10-12 minutes, stirring occasionally to prevent sticking, until pasta is tender but not mushy.
Remove the lid and stir in the shredded cheddar cheese until melted and creamy. Adjust salt and pepper to taste.
Serve immediately with optional toppings like chopped green onions or sour cream.

Notes

If the chili mac thickens too much after resting, stir in a splash of broth or milk before serving. Use sharp cheddar cheese for better flavor and melting. Avoid overcooking pasta; al dente is best. For vegetarian version, substitute meat with cooked lentils or plant-based ground crumbles. For dairy-free, use vegan cheese or nutritional yeast.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: About 1 1/2 cups per
Calories: 450
Sugar: 5
Sodium: 600
Fat: 18
Saturated Fat: 7
Carbohydrates: 40
Fiber: 3
Protein: 25

Keywords: chili mac, one-pot meal, cheesy pasta, quick dinner, weeknight dinner, comfort food, easy recipe